Title: The Microworld
1The Microworld
2Apply Your Knowledge Test Your Food Safety
Knowledge
- True or False Bacillus cereus is commonly
associated with cereal crops, such as rice - 2. True or False A foodborne intoxication
results when a person eats food containing
pathogens, which then grow in the intestines and
cause illness - 3. True or False Cooking food to the required
minimum internal temperature can help avoid
listeriosis - 4. True or False A person with shigellosis may
experience bloody diarrhea - 5. True or False Highly acidic food typically
does not support the growth of foodborne
microorganisms
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3Microbial Contaminants
- Microorganism
- Small, living organism
- Pathogen
- Illness-causing microorganism
- Toxin
- Poison
4Microbial Contaminants
- Microorganisms That Can Contaminate Food and
Cause Foodborne Illness
Bacteria
Viruses
Parasites
Fungi
5What Microorganisms Need to Grow FAT TOM
A
T
F
Food
Temperature
Acidity
T
M
O
Moisture
Time
Oxygen
6What Microorganisms Need to Grow FAT TOM
- Food
- Foodborne microorganisms require nutrients to
grow. Specifically carbohydrates and proteins - These are found in potentially hazardous food
including - Meat
- Poultry
- Dairy products
- Eggs
F
Food
7What Microorganisms Need to Grow FAT TOM
- Acidity
- Foodborne microorganisms grow best in food that
has a neutral or slightly acidic pH (7.5 to 4.6) - Most food falls into this range
A
Acidity
pH Scale
Acidic
7.54.6 ideal for bacterial growth
Neutral
Alkaline
8What Microorganisms Need to Grow FAT TOM
- Temperature
- Foodborne microorganisms grow well at
temperatures between 41F and 135F (5C and
57C)
T
Temperature
135F (57C)
The Temperature Danger Zone
41F (5C)
9What Microorganisms Need to Grow FAT TOM
- Time
- Foodborne microorganisms need sufficient time to
grow - 4 hours or more in TDZgrowth high enough to
cause illness
T
Time
10What Microorganisms Need to Grow FAT TOM
- Oxygen
- Some foodborne microorganisms require oxygen to
grow, while others grow when oxygen is absent
O
Oxygen
11What Microorganisms Need to Grow FAT TOM
- Moisture
- Most foodborne microorganisms require
moisture to grow - The amount of moisture available in food for
this growth is called water activity (aw) - Potentially hazardous food typically has an aw
of .85 or higher
M
Moisture
12Controlling the Growth of Microorganisms
- The two conditions you can control
- Temperature
- Refrigerate or freeze food properly
- Cook food properly
- Time
- Minimize time food spends in the temperature
danger zone (TDZ)
13Apply Your Knowledge What I Need to Grow!
- Which conditions typically support the growth of
microorganisms? - Food that is high in fat
- Food that contains protein
- pH of 9.0
- Temperature of 155?F (68?C) or higher
- Dry environment
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2
3
4
5
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14Classifying Foodborne Illness
- Foodborne Infections
- Result when a person eats food containing
pathogens, which then grow in the intestines and
cause illness - Foodborne Intoxications
- Result when a person eats food containing toxins
that cause illness - Foodborne Toxin-Mediated Infections
- Result when a person eats food containing
pathogens, which then produce illness-causing
toxins in the intestines
15Bacteria That Cause Foodborne Illness
- Basic Characteristics
- Living, single-celled organism
- Can be carried by food, water, soil, animals,
humans, or insects - Can reproduce very rapidly under favorable
conditions
16Bacteria That Cause Foodborne Illness
- Basic Characteristics continued
- Some survive freezing
- Some change into a different form called spores
to protect themselves - Some spoil food others cause illness
- Some produce toxins that cause illness
17Spores
- Certain bacteria can change into a different
form, called spores, to protect themselves - Spores
- Form when nutrients are not available
- Are commonly found in soil and contaminate food
grown there - Can contaminate meat, poultry, fish, and other
food exposed to soil or dust
18Spores
- Spores
- Can resist heat, allowing them to survive cooking
temperatures - Can revert back to a form capable of growth when
- Food is not stored at the proper temperature
- Food is not held or cooled properly
19Major Foodborne Illnesses Caused by Bacteria
- Infections
- Campylobacteriosis
- Salmonellosis
- Shigellosis
- Listeriosis
- Vibrio parahaemolyticus Gastroenteritis
- Vibrio vulnificus Primary Septicemia/Gastroenterit
is
20Infection Campylobacteriosis
Illness Campylobacteriosis
Bacteria Campylobacter jejuni
Most Common Symptoms
Commonly Associated Food
Most Common Symptoms
- Diarrhea (may be bloody)
- Abdominal cramps
- Fever
- Headache
- Poultry
- Water contaminated with the bacteria
Diarrhea Abdominal Cramps Fever
Headache
21Preventing Campylobacteriosis
- To reduce the bacteria in food
- Cook food, particularly poultry, to required
minimum internal temperatures - To prevent the transfer of the bacteria
- Prevent cross-contamination between raw poultry
and ready-to-eat food.
22Infection Salmonellosis
Illness Salmonellosis Bacteria Salmonell
a spp.
Commonly Associated Food
Most Common Symptoms
- Diarrhea
- Abdominal cramps
- Vomiting
- Fever
- Poultry and eggs
- Dairy products
- Beef
23Preventing Salmonellosis
- To reduce the bacteria in food
- Cook raw beef, poultry, and eggs to required
minimum internal temperatures. - To prevent the transfer of the bacteria
- Minimize cross-contamination between raw meat and
poultry and ready-to-eat food. - Exclude foodhandlers diagnosed with
salmonellosis. -
24Infection Shigellosis
Illness Shigellosis Bacteria Shigella
spp.
Most Common Symptoms
Commonly Associated Food
Most Common Symptoms
- Food easily contaminated by hands
- Food in contact with contaminated water (i.e.,
produce)
- Bloody diarrhea
- Abdominal pain and cramps
- Fever (occasionally)
25Preventing Shigellosis
- To prevent the transfer of the bacteria
- Exclude foodhandlers if they
- Have diarrhea
- Have been diagnosed with shigellosis
- Wash hands when necessary
- Control flies inside and outside the establishment
26Infection Listeriosis
Illness Listeriosis Bacteria Listeria
monocytogenes
Most Common Symptoms
Commonly Associated Food
Most Common Symptoms
- Raw meat
- Unpasteurized milk and milk products
- Ready-to-eat food including
- Deli meats
- Hot dogs
- Soft cheese
- Pregnant women
- Spontaneous abortion of the fetus
- Newborns
- Sepsis
- Pneumonia
- Meningitis
27Preventing Listeriosis
- It is critical to
- Discard product that has passed its use-by or
expiration date - Avoid using unpasteurized dairy products
- To reduce the bacteria in food
- Cook raw meat to required minimum internal
temperatures - To prevent the transfer of the bacteria
- Prevent cross-contamination between raw or
undercooked and ready-to-eat food
28Infection Vibrio parahaemolyticus Gastroenteritis
Illness Vibrio parahaemolyticus
Gastroenteritis Bacteria Vibrio
parahaemolyticus
Commonly Associated Food
Most Common Symptoms
- Raw or partially cooked oysters
- Diarrhea and abdominal cramps
- Nausea and vomiting
- Low grade fever and chills
29Preventing Vibrio parahaemolyticus Gastroenteritis
- Most Important Prevention Measures
- Purchase oysters from approved, reputable
suppliers - Cook oysters to the required minimum internal
temperature -
30Infection Vibrio vulnificus Primary Septicemia
Illness Vibrio vulnificus Primary
Septicemia Bacteria Vibro vulnificus
Commonly Associated Food
Most Common Symptoms
- Raw or partially cooked oysters
(People with liver disease and diabetes)
- Fever and chills
- Nausea
- Skin lesions
- Diarrhea and vomiting possible
31Infection Vibrio vulnificus Gastroenteritis
Illness Vibrio vulnificus Gastroenteritis
Bacteria Vibrio vulnificus
Commonly Associated Food
Most Common Symptoms
- Raw or partially cooked oysters
- (Otherwise healthy people)
- Diarrhea
- Abdominal cramps
32Preventing Vibrio vulnificus Septicemia/Gastroente
ritis
- Most Important Prevention Measures
- Purchase oysters from approved, reputable
suppliers. - Cook oysters to the required minimum internal
temperature. - Inform people at risk to consult a physician
before regularly consuming raw or partially
cooked oysters -
33Major Foodborne Illnesses Caused by Bacteria
- Intoxications
- Bacillus cereus Gastroenteritis
- Staphylococcal Gastroenteritis
- Botulism
34Intoxication Bacillus cereus Gastroenteritis
Illness Bacillus cereus Gastroenteritis
Bacteria Bacillus cereus (Diarrheal
Toxin)
Most Common Symptoms
Most Common Symptoms
Commonly Associated Food
- Watery diarrhea
- Abdominal cramps and pain
- Vomiting is absent
- Cooked corn
- Cooked potatoes
- Cooked vegetables
- Meat products
35Intoxication Bacillus cereus Gastroenteritis
Illness Bacillus cereus Gastroenteritis
Bacteria Bacillus cereus (Emetic
Toxin)
Most Common Symptoms
Commonly Associated Food
- Cooked rice dishes including
- Fried rice
- Rice pudding
36Preventing Bacillus cereus Gastroenteritis
- To reduce the bacteria in food
- Cook food to required minimum internal
temperatures - To prevent the growth of the bacteria
- Hold food at the proper temperature
- Cool food properly
37Intoxication Staphylococcal Gastroenteritis
Illness Staphylococcal Gastroenteritis
Bacteria Staphylococcus aureus
Most Common Symptoms
Commonly Associated Food
Most Common Symptoms
Commonly Associated Food
- Nausea
- Vomiting and retching
- Abdominal cramps
- Salads containing potentially hazardous food
- Egg, tuna, chicken, macaroni
- Deli meats
38Preventing Staphylococcal Gastroenteritis
- To prevent the transfer of the bacteria to food
- Wash hands after touching the body
- Cover cuts on hands and arms
- Restrict foodhandlers with infected cuts on hands
and arms - To prevent the growth of the bacteria in food
- Minimize the time food spends in the TDZ
- Cook, hold, and cool food properly
39Intoxication Botulism
Illness Botulism Bacteria Clostridium
botulinum
Commonly Associated Food
Most Common Symptoms
- Improperly canned food
- ROP food
- Temperature abused vegetables like
- Baked potatoes
- Untreated garlic-and-oil mixtures
- Initially
- Nausea and Vomiting
- Later
- Weakness
- Double vision
- Difficulty speaking and swallowing
40Preventing Botulism
- Most Important Prevention Measures
- Hold, cool, and reheat food properly
- Inspect canned food for damage
41Major Foodborne Illnesses Caused by Bacteria
- Toxin-Mediated Infections
- Clostridium perfringens Gastroenteritis
- Hemorrhagic Colitis
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42Toxin-Mediated Infection Clostridium perfringens
Gastroenteritis
Illness Clostridium perfringens
Gastroenteritis Bacteria Clostridium
perfringens
Commonly Associated Food
Most Common Symptoms
- Meat
- Poultry
- Meat and poultry dishes
- Stews
- Gravies
- Diarrhea
- Severe abdominal pain
- Fever and vomiting are absent
43Preventing Clostridium perfringens
Gastroenteritis
- To prevent growth of the bacteria (especially in
meat dishes) - Cool and reheat food properly
- Hold food at the proper temperature
44Toxin-Mediated Infection Hemorrhagic Colitis
Illness Hemorrhagic Colitis Bacteria
Shiga toxin-producing Escherichia coli
Most Common Symptoms
Commonly Associated Food
Most Common Symptoms
- Ground beef (raw and undercooked)
- Contaminated produce
- Diarrhea (eventually becomes bloody)
- Abdominal cramps
- Severe cases can result in hemolytic uremic
syndrome (HUS)
45Preventing Hemorrhagic Colitis
- To reduce the bacteria in food
- Cook food, particularly ground beef, to required
minimum internal temperatures - To prevent the transfer of the bacteria to food
- Prevent cross-contamination between raw meat and
ready-to-eat food - Exclude employees from the establishment if
- They have diarrhea
- They have been diagnosed with hemorrhagic colitis
46Apply Your Knowledge Who Am I?
- 1. Identify the bacteria
- Many farm animals naturally carry me
- I have been found in produce that has come in
contact with animal waste - I am often associated with poultry and eggs
- I can produce diarrhea and vomiting in those who
consume me - 2. Identify the bacteria
- I am found in the waters of the Gulf of Mexico
- I have been associated with raw oysters
- I can produce two different illnesses
- Purchasing oysters from approved, reputable
suppliers can prevent me
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47Apply Your Knowledge Who Am I?
- 3. Identify the bacteria
- I am found in the soil
- I have been associated with rice
- I can produce two different types of toxins that
cause illness - Cooking food to required minimum internal
temperatures can destroy me - 4. Identify the bacteria
- I form spores
- The toxins I produce cause illness
- I have been associated with meat stews
- I can produce diarrhea and severe abdominal pain
- I am carried in the intestines of animals and
humans
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48Apply Your Knowledge Who Am I?
- 5. Identify the bacteria
- I do not need oxygen to grow
- I can cause double vision and difficulty
swallowing - I am commonly associated with produce from the
soil - I produce a deadly toxin when food is temperature
abused
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49Basic Characteristics of Viruses
- Viruses
- Some may survive freezing
- Can be transmitted from
- Person to person
- People to food
- People to food-contact surfaces
- Usually contaminate food through a foodhandlers
improper hygiene - Can contaminate both food and water supplies
50Major Foodborne Illnesses Caused by Viruses
- Viral Foodborne Illnesses
- Hepatitis A
- Norovirus Gastroenteritis
51Infection Hepatitis A
Illness Hepatitis A Virus Hepatitis A
Most Common Symptoms
Commonly Associated Food
Most Common Symptoms
- Ready-to-eat food including
- Deli meats
- Produce
- Salads
- Raw and partially cooked shellfish
- Initially
- Fever (mild)
- General weakness
- Nausea
- Abdominal pain
- Later
- Jaundice
52Preventing Hepatitis A
- To prevent the transfer of the virus to food
- Wash hands properly
- Exclude employees who have jaundice or hepatitis
A - Minimize bare-hand contact with ready-to-eat food
- Other prevention measures
- Purchase shellfish from approved, reputable
suppliers - Inform high-risk populations to consult a
physician before regularly consuming raw or
partially cooked shellfish
53Infection Norovirus Gastroenteritis
Illness Norovirus Gastroenteritis
Virus Norovirus
Most Common Symptoms
Commonly Associated Food
Most Common Symptoms
- Ready-to-eat food
- Shellfish contaminated by sewage
- Vomiting
- Diarrhea
- Nausea
- Abdominal cramps
54Preventing Norovirus Gastroenteritis
- To prevent the transfer of the virus to food
- Exclude foodhandlers with diarrhea and vomiting
- Exclude employees who have been diagnosed with
Norovirus Gastroenteritis - Wash hands properly
- Other prevention measures
- Purchase shellfish from approved, reputable
suppliers
55Basic Characteristics of Parasites
- Parasites
- Are living organisms that need a host to survive
- Are small, often microscopic
- Infect many animals and can be transmitted to
humans - Are a hazard to food and water
56Major Foodborne Illnesses Caused by Parasites
- Parasitic Foodborne Illnesses
- Anisakiasis
- Cyclosporiasis
- Cryptosporidiosis
- Giardiasis
57Infection Anisakiasis
Illness Anisakiasis
Parasite Anisakis simplex
Most Common Symptoms
Commonly Associated Food
Most Common Symptoms
- Raw and undercooked
- Herring
- Cod
- Halibut
- Mackerel
- Pacific salmon
- Non-invasive
- Tingling in throat
- Coughing up worms
- Invasive
- Stomach pain
- Nausea
- Vomiting
- Diarrhea
58Preventing Anisakiasis
- Most Important Prevention Measures
- Cook fish to required minimum internal
temperatures - Purchase fish from approved, reputable suppliers
- If fish will be served raw or undercooked
- Purchase sushi-grade fish
- Ensure sushi-grade fish has been frozen properly
by the supplier
59Infection Cyclosporiasis
Illness Cyclosporiasis
Parasite Cyclospora cayetanensis
Commonly Associated Food
Most Common Symptoms
- Nausea (mild to severe)
- Abdominal cramping
- Mild fever
- Diarrhea alternating with constipation
- Produce irrigated or washed with water containing
the parasite
60Preventing Cyclosporiasis
- It is critical to
- Purchase produce from approved, reputable
suppliers - To prevent the transfer of the parasite to food
- Exclude foodhandlers with diarrhea
- Wash hands properly to minimize the risk of
cross-contamination
61Infection Cryptosporidiosis
Illness Cryptosporidiosis
Parasite Cryptosporidium parvum
Commonly Associated Food
Most Common Symptoms
- Untreated or improperly treated water
- Contaminated produce
- Watery diarrhea
- Stomach cramps
- Nausea
- Weight loss
62Preventing Cryptosporidiosis
- It is critical to
- Purchase produce from approved, reputable
suppliers - Use properly treated water
- To prevent the transfer of the parasite to food
- Exclude foodhandlers with diarrhea
- Wash hands properly to minimize the risk of
cross-contamination -
63Infection Giardiasis
Illness Giardiasis Parasite Giardia
duodenalis
Commonly Associated Food
Most Common Symptoms
- Initially
- Fever
- Later
- Loose stools
- Abdominal cramps
- Nausea
64Preventing Giardiasis
- Most Important Prevention Measure
- Use properly treated water
- To prevent the transfer of the parasite to food
- Exclude foodhandlers with diarrhea
- Wash hands properly to minimize the risk of
cross-contamination
65Apply Your Knowledge Who Am I?
- 1. Identify the virus or parasite
- I can produce a mild fever and general weakness
- I am primarily found in the feces of infected
people - I am more commonly associated with ready-to-eat
food items - Purchasing shellfish from an approved supplier
can be a safeguard against me - 2. Identify the virus or parasite
- I can produce a fever and loose stools
- I have been found in improperly treated water
- Excluding foodhandlers with diarrhea can be a
safeguard against me - I am easily spread in day-care centers
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66Apply Your Knowledge Who Am I?
- 3. Identify the virus or parasite
- Cooking seafood can destroy me
- I have been found in herring
- Sometimes I produce a tingling in the throat
- Purchasing seafood from approved suppliers can
prevent me - 4. Identify the virus or parasite
- I am often associated with ready-to-eat food
- Proper handwashing is essential to prevent me
- I am primarily found in the feces of the people I
infect - People become contagious within a few hours of
eating me
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67Apply Your Knowledge Who Am I?
- 5. Identify the virus or parasite
- I can cause stomach cramps and weight loss
- I am found in cows and other herd animals
- I am commonly spread from person to person
- Purchasing produce from approved suppliers is
critical to prevent me
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68Fungi
- Fungi
- Commonly cause food spoilage and sometimes
illness
Fungi
Molds Yeasts
69Basic Characteristics of Mold
- Mold
- Spoils food and sometimes causes illness
- Grows well in acidic food with low water activity
- Is not destroyed by freezing
- Can produce toxins such as aflatoxins
70Basic Characteristics of Yeast
- Yeast
- Can spoil food rapidly
- May produce a smell or taste of alcohol as it
spoils food - May appear as a pink discoloration or slime and
may bubble