Five Risk Factors

1
Five Risk Factors

• Preventing foodborne illness through appropriate
  control measures

2
Five Risk Factors

1. Food from unsafe source using food from home or
   unlicensed providers.
2. Inadequate cooking not heating food to
   temperatures that kill pathogens.
3. Improper holding temperature holding food at an
   unsafe temperature for more than four hours.
4. Contaminated equipment using unclean utensils
   or equipment when preparing food.
5. Poor personal hygiene unsanitary habits by
   workers, such as not washing hands before
   handling food or after using the bathroom.

3
Factors associated with reported cases of
foodborne illness

• 63 inadequate cooling and cold-holding
  temperatures
• 29 preparing food ahead of planned service
• 27 inadequate hot-holding temperatures
• 26 poor personal hygiene/infected persons
• 25 inadequate reheating
• 9 inadequate cleaning of equipment

4

• 7 use of leftovers
• 6 cross-contamination
• 5 inadequate cooking or heat processing
• 4 containers adding toxic chemicals
• 2 contaminated raw ingredients
• 2 intentional chemical additives
• 1 incidental chemical additives
• 1 unsafe source

5
Control Risk Factors

• A food safety plan should control for the five
  risk factors.
• Control measures must be specific to the
  operation.
• Foodborne illness is nearly 100 preventable if
  appropriate control measures are implemented.

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Microorganisms
7
Microbiology

• Microorganisms are everywhere.
• Microbiology is the study of microorganismsliving
  organisms too small to be seen by the naked eye
  without magnification.

8
Three Roles of Microorganisms

• Pathogens -- cause foodborne illness.
• Spoilers -- cause food to spoil and decrease its
  shelf-life.
• Beneficial -- used for food fermentation and are
  naturally present in and on the body.

9
Contaminated Food

• Microorganisms can contaminate any food
• naturally or
• through improper food handling
• Contaminated food can cause foodborne illness or
  food spoilage.
• Measures must be implemented to control for
• Food safety preventing foodborne illness and
• Food quality maximizing shelf-life

10
Pathogens

• Foodborne illness
• An illness caused by eating contaminated foods or
  beverages. 
• Foodborne illness outbreak
• the occurrence of two or more cases of a similar
  illness resulting from eating a common food.
• Each year there are
• 76 million cases of foodborne illness
• 323,914 hospitalizations
• 5,194 deaths

11
Spoilers

• Cause the deterioration of food, such as sour
  milk or lunch meat turning slimy.
• Eating spoiled food does not usually cause
  illness.
• Food spoils because of microbial growth or
  enzymatic activity.

12
Beneficial

• Beneficial microorganisms are not contaminants
  they are naturally present or are intentionally
  added to foods.
• Primary purposes
• Health benefits naturally present on skin and
  in the intestinal tract.
• New food products use for food fermentation to
  create new products.

Yogurt
Sour dough culture
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Five Major Groups of Microorganisms

• Bacteria
• Viruses
• Parasites
• Mold
• Yeast

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Bacteria Basics

• Invisible to the naked eye.
• Pathogens, spoilers, and beneficial.
• Grow in food.
• Some produce spores.
• Some produce toxins.
• Not necessarily destroyed by freezing or cooking.

Bacillus cereus
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Virus Basics

• Invisible to the naked eye.
• Pathogens -- not spoilers or beneficial.
• Do not grow in food use food as a vehicle to get
  from one person to another
• Can contaminate any food
• Cause most foodborne illnesses in the U.S.
• Usually destroyed by cooking but not freezing.

Norovirus
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Parasite Basics

• Some are visible to the naked eye
• Pathogens not spoilers or beneficial.
• Do not grow in food
• Found naturally in many animals
• pigs
• cats
• rodents, and
• Seafood
• Destroyed by proper freezing and cooking.

Anisakis simplex
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Mold Basics

• Visible to the naked eye.
• While most spoil food, some are pathogenic and
  some beneficial.
• Some form toxins that can cause illness.
• Grow in a wide range of foods high acid, low
  moisture.
• Requires air to grow
• Freezing does not destroy.

18
Yeast Basics

• Visible to the naked eye.
• Spoilers and beneficial but not pathogenic.
• Grow in a wide range of foods high acid, low
  moisture.
• Produce a smell, bubbling, or a taste of alcohol
  when food spoils
• Easily destroyed by proper processing.

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Control Measures
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Control Measures

• Focus on safety and quality
• Food safety control measures -- prevent foodborne
  illness.
• Food quality control measures -- maximize
  shelf-life, slow spoilage, or produce a new
  product.
• Processors use a combination of controls
• One-control system can be harsh making food
  unacceptable to the consumer.
• Multiple controls is called the hurdle concept
  and is commonly used.

C 5.01 -- Control Measures
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Hurdle Concept

• Food processors use a combination of control
  measures called hurdle concept.
• The three primary control measures are
• Controlling water activity and/or pH values of
  the food.
• Adding chemicals, such as additives or substances
  
• like salt, directly to the food.
• Adjusting the atmosphere surrounding the food
  using special packaging methods.

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1a -- Controlling Water Activity

• Water activity (Aw)
• Minimum, optimum, and maximum values
• Yeasts and mold grow at a lower water activity
  than do bacteria.
• 0.85 safe cutoff for pathogen growth
• Based on minimum water activity needed for S.
  aureus toxin production.

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Water activity and foods
Above 0.85 Moist foods Refrigeration or another barrier to control pathogen growth
0.60 and 0.85 Intermediate moisture foods No refrigeration, short shelf-life because spoilage by yeast and mold
Below 0.60 Low moisture foods Extended shelf-life without refrigeration
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Controlling water activity
Method Foods
Hot air drying Solid foods like vegetables, fruit, and fish
Spray drying Liquids and semi-liquids like milk
Vacuum drying Liquids like juice
Freeze drying Variety of foods
Adding salt or sugar Soy sauce, jams, salted fish
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1b -- Controlling pH

• Minimum, optimum, and maximum pH values for
  microbial growth
• Yeasts and mold grow at low pH.
• Pathogenic bacteria do not grow at 4.6 or below.
• pH controls growth and is not a method to kill
  pathogens.

C 5.01 -- Control Measures
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Ways to Control pH

• Acidification
• direct addition of acid to a low-acid food
• Use organic acids, acetic, lactic, or citric or
  add high-acid food to mixture
• Direct predetermined amounts of acids added to
  individual finished product
• Bath acid and food combined in large batches
  and allowed to equilibrate.
• Fermentation
• Lactic acid bacteria produces lactic acid.

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Measuring pH

• pH meter
• Digital method but expensive
• Easy, the MOST accurate, and sanitary
• Indicator solutions
• Organic dyes used with dropper
• Solution turns pink or red in acid green or blue
  in base
• Neutral solution may turn lilac and might be
  difficult to read
• Not totally accurate
• Indicator paper
• Used by dipping
• Turns yellow to red in acids turns green or blue
  in bases
• Easy but not completely accurate
• Titration
• Add base with know ph to an acid
• Uses burette
• Difficult to calculate math so recommended for
  those with chemistry knowledge

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2 -- Adding Chemicals

• Preservation method might not prevent growth of
  all microorganisms.
• Add chemical preservatives, such as
• sorbates
• benzoates
• sulfites
• nitrites
• antibiotics

• How Chemicals Function
• Denature proteins.
• Inhibit enzymes.
• Alter or destroy cell walls.
• Alter or destroy cell membranes.

C 5.01 -- Control Measures
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Common Chemical Preservatives
Preservative Mechanism
Benzoates Inhibit yeast or mold
Sorbates Inhibit mold
Propionic acid Inhibit mold
Sulfites Antioxidant and antimicrobial
Nitrites Inhibit C. botulinum
Salt Inhibit pathogens, especially C. botulinum
Antibiotics -- nisin Antimicrobial in cheese
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Regulating Preservatives

• Chemical preservatives are food additives.
• Approved uses and use levels in FDAs Food
  Additive Status List.
• Addressed through product formulation.
• Processor must carefully control the quantity of
  food additive for each batch.
• Processing conditions must be scientifically
  established and followed

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3 -- Adjusting the Atmosphere

• Packaging does not control the growth of
  pathogens, it is limited to the control of
  spoilage microorganisms.
• Two functions
• Prevents contamination of the food and/or
• Extends the effectiveness of food preservation
  methods.

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Types of Packaging

• Reduced Oxygen Packaging (ROP) prevents growth
  of microorganisms to extend shelf-life
• Vacuum Packaging air mechanically removed from
  the package before sealing
• Modified Atmosphere Packaging flush with
  nitrogen, carbon dioxide, and/or oxygen before
  sealing.
• Controlled Atmosphere Packaging retain
  atmosphere throughout shelf-life using an oxygen
  scavenger in packaging.

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Packaging Key Concerns

• If ROP used, must have barrier to C. botulinum.
• Barriers include
• Water activity below 0.93 with refrigeration
• pH below 4.6 salt above 10
• High levels of competing microorganisms
• Thermal processing in final container
• Freezing with frozen storage and distribution

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TCS Foods
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Definition

• Potentially hazardous food
• is typically neutral or slightly acidic (low
  acid), moist, and contains protein.
• requires temperature control to prevent bacteria
  growth of bacteria.
• Time-Temperature Control for Safety (TCS) is the
  correct name in the current ServSafe Essestials.

C 5.01 -- Potentially Hazardous Food
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Conditions for Bacterial Growth

• In the retail food industry, conditions of
  bacterial growth called FAT-TOM
• F -- Food
• A -- Acid
• T -- Temperature
• T -- Time
• O -- Oxygen
• M -- Moisture

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F Food

• Food that meets the definition of TCS.
• Bacteria grow in these foods but other pathogenic
  microorganisms do not, such as viruses and
  parasites.

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A Acidity

• pH is degree of acidity (amount of acid) or
  alkalinity (amount of base) of a substance.
• Measured on scale from 0 to 14.
• pH of 7.0 is exactly neutral--neither acid nor
  alkaline.
• pH below 7.0 is acidic
• pH above 7.0 is alkaline.  
• Bacteria grow best at neutral or slightly acidic
  pH levels, especially between 6.6 and 7.5.

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T Temperature

• All bacteria grow by cell division (also known as
  doubling).
• When a potentially hazardous food is in the
  temperature danger zone (between 41oF and 135oF),
  pathogens multiply.
• Pathogens do not grow at the same rate across the
  danger zone.
• 60oF double every two hours.
• 70oF double every sixty minutes.
• 90oF double every 30 minutes.

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T Time

• The longer TCS is in the temperature danger zone,
  the more pathogenic bacteria will grow.
• Limit time in the temperature danger zone to no
  more than four hours.

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O Oxygen

• Aerobic
• Require oxygen to grow
• Anaerobic
• Grow only in the absence of oxygen
• Facultative
• Can grow whether the atmosphere has oxygen or
  note.
• Microaerophilic
• Grow only in reduced oxygen environments

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M Moisture

• Water activity is a measure of the amount of
  water available for bacterial growth.
• Pathogenic bacteria can grow in foods that have a
  water activity of 0.85 or higher moist foods.
• 0.85 is based on the minimum water activity for
  Staphylococcus aureus toxin production.

C 5.01 -- Potentially Hazardous Food
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Fermentation

• Definition and Types

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Fermentation

• In practice, fermentation is an art.
• Encourage growth of the right microorganisms and
  discourage growth of microorganisms that cause
  spoilage.
• Accomplished by adding salt or a starter culture
  to the food, or in some cases slightly acidifying
  it.

C-5.02 -- Fermentation
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What is it?

• Enzymatically controlled change in food
• Caused by microbes
• Changes caused by
• Break down of components
• Glucose ? Pyruvate ? acid or alcohol CO2
• Release of by-products

C-5.02 -- Fermentation
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By-Products -- Changes and Advantages

• Changes
• Color
• Texture
• Flavor
• Aroma
• pH
• Advantages
• New products
• Increases shelf-life
• Increases variety of food products available

C-5.02 -- Fermentation
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Starter Culture

• A starter culture can be
• Yeast,
• Bacteria, or
• Mold
• Influence quality characteristics such as
• texture, moisture content, no pathogens and
  their toxins, and taste.

C-5.02 -- Fermentation
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Uses in the food industry
End product Raw ingredient Starter culture
Beer Barley and hops Yeast
Bread Sugar in dough Yeast
Yogurt Milk Bacteria
Cheese Milk Bacteria
Pickles Cucumber Bacteria
Vinegar Cider, wine Bacteria
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Yeast Fermentation

• Saccharomyces cerevisiae
• Uses sugar as fuel
• A fungus
• Food products
• Yeast breads
• Alcoholic beverages

C-5.02 -- Fermentation
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Bacterial Fermentation

• Lactic Acid
• Pickled vegetables (cabbage, cucumbers, olives)
• Semi dry and dry sausages
• Cultured dairy products
• Acetic Acid
• Two step process (yeast creates wine)
• Acetic acid bacteria creates vinegar

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Mold Fermentation

• Antibiotics
• Flavor compounds
• Enzymes
• Two-step fermentation with mold includes
  chocolate and cheeses
• Products
• Tempeh
• Soy sauce

Tempeh
Soy sauce
C-5.02 -- Fermentation
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Industrial Fermentation
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Industrial Fermentation

• Important process in industry
• Food
• Pharmaceuticals and Biotechnology
• Sewage
• Breakdown organic substances and re-assembly into
  other substances.

C-5.02 -- Industrial Fermentation
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Food Applications

• Bread
• Wine
• Cheese
• Curds
• Pickles
• Fermented sausages

C-5.02 -- Industrial Fermentation
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Pharmaceutical and Biotechnology

• Microbial cells or biomass -- Bakers yeast,
  lactic acid bacillus, Bacillus sp.
• Microbial enzymes -- Examples include catalase,
  amylase, protease
• Microbial metabolites -- Ethanol, citric acids,
  vitamins, lysine
• Recombinant products -- Insulin, interferon
• Biotransformations -- Phenyl acetyl carbinol

C-5.02 -- Industrial Fermentation
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Sewage Disposal

• Sewage digested by enzymes from bacteria
• Solids broken down into harmless, soluble
  substances and CO2
• Liquids disinfected to remove pathogens
• Digested sludge dried and used as fertilizer.
• Gas by-products (methane) biogas

C-5.02 -- Industrial Fermentation