FOOD 10-1 Food Safety Microbiology

Food Safety

• Food is considered unsafe if it contains harmful levels of microorganisms, chemicals, or physical contaminants.
• Haemolytic uraemic syndrome (HUS) is primarily caused by Shiga toxin-producing E. coli (STEC).

Escherichia coli (E. coli)

• E. coli belongs to the Enterobacteriaceae family.
• The normal limit of E. coli in food is <3 MPN (Most Probable Number) per gram.
• The infective dose of STEC is as low as 10-100 cells.

Listeria spp.

• Listeria spp. can be found in soil, water, and animal faeces.
• Listeria spp. grows best in cool, moist environments with a pH range of 5.5-9.5.
• The main animal reservoir for STEC is ruminant animals, particularly cattle.

Foodborne Illnesses

• Symptoms of STEC infection include bloody diarrhea, abdominal cramps, and vomiting.
• The main source of transmission for Hepatitis A virus is contaminated food and water.

Salmonella

• Salmonella grows best in a temperature range of 7-48°C.
• Salmonella is classified into serovars based on its lipopolysaccharide (LPS) and flagellar antigens.

Histamine Fish Poisoning (Scombroid)

• Histamine fish poisoning is caused by the bacterial breakdown of histidine in fish.

Fish Supply Chain

• A typical source of contamination for fish is poor handling and storage practices.
• The first step in identifying potential hazards in the fish supply chain is to conduct a hazard analysis.

Composting

• The purpose of exclusion periods in composting is to reduce the risk of pathogen contamination.

Economic Impact

• The estimated annual cost of foodborne gastroenteritis in Australia is $1.2 billion.
• The major cost to the economy mentioned in the text is the cost of foodborne illnesses.

Hazard Analysis (HACCP)

• The purpose of Hazard Analysis (HACCP) is to identify and control potential hazards in the food supply chain.

Sustainable Practices

• A sustainable means of recycling nutrients mentioned in the text is composting.

Test your knowledge of food safety standards with this quiz! Learn about what makes food unsafe, including biological, chemical, and physical hazards. See if you can identify common examples of these hazards and understand the importance of safe food handling.