Biological Hazards Carried By The Foods (PDF) 2024-2025

College of Hospitality Management First Semester, A.Y. 2024-2025 MODULE 3 Biological Hazards Carried by the Foo...

College of Hospitality Management First Semester, A.Y. 2024-2025 MODULE 3 Biological Hazards Carried by the Foods A. Virus B. Parasites C. Bacteria D. Spore Forming Bacteria E. Non-Spore Forming Bacteria Introduction Biological hazards are caused by various microorganisms that contaminate food items. Among these micro-organisms are viruses, bacteria, parasites, and fungi. Date and Time Allotment Week 5-6 I. Objectives At the end of the end of this module, students should be able to: 1. Identify the biological hazards in food; 2. Know dangerous viruses that contaminate our food; 3. Know dangerous bacteria that contaminate our food; 4. Know the dangerous parasites that contaminate our food; 5. Know the dangerous fungi that contaminate our food; 6. Prevent biological hazards in food. II. Lecture Viruses Viruses are pretty much different from other microorganisms, particularly bacteria. First, they are smaller than bacteria thus a special type of microscope particularly an electron microscope is needed to study them. Second, unlike bacteria, viruses need a living host either animal or human to survive, grow and multiply. Please take note that viruses do not multiply in food like bacteria. Three important viruses can be hazardous in the food service industry: The Norwalk, Hepatitis A, and Rotavirus.  Norwalk virus - This type of virus is commonly found in: o contaminated rivers and seas o infected workers o raw clams and oysters particularly taken from contaminated waters o contaminated salad ingredients To prevent this virus please follow the precautions below:  cock all shellfish properly  obtain shellfish and other raw ingredients from reputable sources  take note of the temperature danger zone in serving food items  use a clean water supply in cleaning Common symptoms from a person suffering from the Norwalk virus will experience the following symptoms within 24 to 48 hours:  vomiting  abdominal pain  diarrhea  headache  low-grade fever An important factor to consider is that the Norwalk virus is primarily transmitted through food items contaminated with feces containing the Norwalk virus.  Rotavirus - This type of virus is commonly found on: o Contaminated rivers and seas o Contaminated salad ingredients o Raw fish and shellfish from contaminated waters To prevent this virus please follow the precautions below:  Avoid buying fish and shellfish from unknown supplier  Proper washing using clean water ingredients A person infected with rotavirus may experience mild to severe symptoms. Among the symptoms are the following:  Vomiting  water diarrhea  low-grade fever The onset time ranges from 1 to 3 days. Symptoms often start with vomiting followed by 4 to 8 days of diarrhea.  Hepatitis A - This type of virus is responsible for causing a liver disease called infectious hepatitis. The most common source of hepatitis A virus from infected humans. These viruses are also found in some contaminated rivers and seas, thus consuming raw and lightly cooked dams and oysters from these contaminated waters are also sources of infection. A person suffering from hepatitis A virus will experience the following symptoms:  Fever  Nausea  Vomiting  abdominal pain  fatigue  swelling of the liver in advanced stages  jaundice - yellowing of the skin and eyes The onset time for infectious hepatitis is 15 to 50 days after eating the contaminated food. Parasites Parasites are microscopic creatures that need to live on or inside a living host to survive.  Anakis spp. (spp means species) - These are nematodes (roundworms) associated with food-borne infection from fish. The worms are about 1 to 11/2 inches long and have the diameter of a human hair. They come in various colors such as beige, ivory white, gray, brown, or pink. These worms attached themselves to the victim's stomach, the common symptoms are the following: o abdominal pain  o vomiting o coughing (if the worms attached themselves in the throat) o when the worms attached themselves in the large intestine, they produce a sharp pain similar to those produced by appendicitis. Sources of contamination are the following  consumption of raw or undercooked seafood  bottom feeding & shellfish such as: o haddock o salmon o herring o monkfish o sea urchins o crab o shrimp o starfish o tuna  Cervices or fresh seafood salad is known to carry this parasite To avoid being contaminated with these worms, inspect seafood properly to expose worms. Cook seafood to proper cooking temperature.  Cyclospora cayetanesis - These parasites find their way into water and they can be transferred to foods. An infected person will be suffering from cyclosporiasis. This is an infection that acts upon the small intestine usually resulting from watery diarrhea. Other symptoms include the following: o loss of appetite o weight loss o nausea o bloating of the stomach o stomach cramps o vomiting o muscle pains o fever o fatigue Sources of contamination are the following:  fresh vegetables that had been contaminated by polluted water  fresh fruits that had been contaminated by polluted water  drinking polluted or contaminated water This type of parasite is passed from one person to another through fecal-oral transmission. The foods became contaminated after being washed with water containing fecal matter or from an infected worker who did not properly wash their hands in handling foods. To avoid this parasite, the following should be taken into consideration:  buy food only from the respected manufacturer or supplier, and wash fruits and vegetables properly before consuming them  avoid getting into contact with polluted waters  avoid getting into contact with an infected person  Cryptosporidium parvum - These types of microorganisms are single-celled and are often called protozoa. These parasites are often found in water that has been contaminated with cow feces. Diarrhea is the most common symptom of an infected person from cryptosporidium. In some rare instances, the symptoms may last for a month if left untreated. To avoid the parasite, fresh fruits and vegetables should be washed properly before consuming them. This should be done in particular to fruits and vegetables that had been fertilized with cows’ manure.  Toxoplasma gondii - This parasite is common to warm blooded animals such as: o Cats o cow pigs o sheep o Chickens o birds To a healthy adult or a child, the symptoms of this parasite may not be felt at all. A few people may experience the following:  muscle aches  fever  swollen lymph glands  headache However, infected people who have recently experienced an organ transplant or have immune system problems (such as HIV infection) may develop severe eye or brain damage. To avoid being contaminated with this type of parasite, the following should be taken into consideration:  avoid eating raw or uncooked meats  sanitize knives and chopping boards properly to avoid cross-contamination  properly wash fruits and vegetables before eating them  wash hands properly after handling raw meats and vegetables  avoid cats of their feces as they are said to be a major source of animal that transmits the parasite  Trichinella spiralis - This is a roundworm that can cause serious parasitic infection. This type of parasite is carried by meat-eating animals in their muscles. They get transmitted to humans by eating poorly cooked meat of infected animals. Early symptoms of trichinella spiralis may include the following:  Diarrhea  Vomiting  Nausea  abdominal pains Early stages are characterized by the following:  Fever  Swelling of tissues around the eyes  Muscle stiffness  DEATH may occur in very severe cases The major source of contamination is usually pork meat; however other game meats are also found to be sources among them are the following:  wild boar  bears  wild cats The most effective way to avoid this parasite is to avoid eating game meats particularly those meat-eating animals. In addition, cook pork and other meats at the proper temperature. Bacteria This is the most famous type of microorganism that causes food-borne diseases, Generally, bacteria that cause foodborne diseases are classified into two major groups, spore-forming bacteria, and non-spore-forming bacteria A spore is a thick-walled dehydrated structure that can resist extreme dryness and very high temperatures for long periods of times. Spores are not harmful when ingested except for clostridium botulism which can cause infant botulism, However, when these spores come into contact with food Items at a proper temperature, they begin to multiply and can cause serious illness to a person ingesting the bacteria Spore forming bacteria  Clostridium perfrigens - This is a type of bacteria that requires little oxygen to survive, food items that are known to have been contaminated with these types of bacteria are the following: o Improperly cooled or heated spices or gravy o improperly heated or cooled meats and gravy o Insufficiently cooked meats To avoid this type of contamination, make sure to strictly follow the temperature danger zone in handling and preparing foods. Also, cook foods specifically meats at the proper temperature.  Bacillus Cereus - This is another spore-forming bacteria that is mostly found on the following: o Rice o Corn o Cornstarch o soybeans o tofu o flour o pasta o potatoes Common symptoms caused by these bacteria are vomiting and diarrhea. Abdominal cramps and nausea are also associated with this type of bacteria. To avoid these bacteria, make sure that the following food items must be stored properly. Once cooked, the temperature danger zone should be followed strictly.  Clostridium botulism - This type of bacteria can produce NERUOTOXIN. A neurotoxin is a substance that destroys damages or impairs the functioning of the nerve tissues. This is very deadly to humans. The most common symptoms of this type of bacteria are the following: o Headache o difficulty in swallowing o difficulty in breathing o dizziness o double vision Most common foods that are found to be contaminated with these bacteria are the following:  improper heating of processed canned goods such as: o canned fish o canned meats and meat products (sausages, luncheon meat, etc.) o canned vegetables (green peas, water chestnuts)  garlic that is stored in oil  onions that are stored in butter To avoid this type of bacteria, the following should be taken into consideration Non-spore forming bacteria  Escherichia coli - Also known as E. coli. These bacteria are a Shiga toxin. This type of bacteria is usually found in the intestines of warm-blooded animals such as beef, pork even humans. E.coli usually is a threat to people up to 16 years old and the elderly. It can cause abdominal pain, vomiting, bloody stool, kidney failure, and eventually death. The person can experience an E.coli infection and usually has fever and muscle aches just like having flu. This would be followed by LBM where the stool contains traces of blood on it. Most common food items are raw meats particularly undercooked beef, milk, and raw fish taken from contaminated water and not properly cleaned or stored. The most common transmission of these microorganisms is by cross-contamination of raw meat from the slaughterhouse, it is when the meat comes into contact with the intestines of the animal during the butchering of the animal. In certain instances, fruits and vegetables had been contaminated with these microorganisms by some cattle and wild animals who grazed on these fruits and vegetables. The cross contamination occurs when the manure of these animals comes into contact with the fruits and vegetables. To avoid contamination these Important items should be followed: o Make sure employees wash their hands properly after using the toilet to avoid cross- contamination o Properly cooked red meats. The cooking temperature should reach 160℃. o Wash fruits and vegetables properly before preparing them. o Avoid eating meat entrails particularly intestines of meat.  Listeria Monocytogenes - The unique characteristics of this bacteria are that it has the ability to grow under extreme conditions such as below 5º℃. It can also survive in foods that contain high salt. This type of microorganism is common in the following: o Seafood o sausages and hotdogs o raw meats o raw poultry o raw fruits and vegetables o ice cream o milk To avoid these microorganisms contaminating our food the following should be considered: o practice the first in first out (FIFO) in refrigerated food items o store foods at the right temperature o store cooked foods separately from raw food items to avoid cross-contamination   Campylobacter jejuni - This type of bacteria can cause severe abdominal pain and bloody diarrhea. These are mostly common in raw meat, raw poultry, and milk. To avoid this type of infection, make sure that meats are cooked at the proper temperature. Clean food contact areas and properly wash hands when handling meats to avoid cross-contamination.  Shigella spp. - This type of bacteria is responsible for a food-borne illness known as shigellosis. These bacteria are commonly found in the intestines and feces of humans and warm-blooded animals. Symptoms of this type of infection are the following: o Fever o Chills o Fatigue o Dehydration o abdominal cramps o diarrhea The following are the common foods that are usually contaminated by this bacteria: o dairy products o milk o salad vegetables o raw chicken and poultry o any foods contaminated by feces that contain this organism The most important prevention is not to allow any contaminated worker to come into contact with the food items. Proper washing of hands should be observed by all employees particularly those who have used the toilet.  Salmonella spp. - This type of microorganisms is usually found in the intestines of humans and animals; Infected chickens can pass these microorganisms into their eggs. Common symptoms of salmonella infection are the following: o Fever o Diarrhea o Vomiting o abdominal pain o vomiting o headache Food items that are commonly contaminated with salmonella are the following: o eggs o dairy products o milk o raw meat o poultry products o milk o raw meat o poultry products o chocolate o pork  Properly cock foods in order to prevent this type of contamination. Avoid eating suspected contaminated food items in an instance that an outbreak occurs.  Staphylococcus aureus - This type of bacteria produces a dangerous toxin when it came into contact with food items. These bacteria are commonly found in the hands, hair, throat, nose and skin. Symptoms of staphylococcus aureus includes the following: o acute abdominal pain (acute describes a disease that is brief, severe and quickly comes into crisis). o Vomiting o diarrhea Common foods items infected buy these bacteria are the following; ready to eat meats such as hams, smoked meats, etc. o cold cuts o luncheon meats o meat o poultry o vegetables o milk o and dairy products To avoid contamination, the following hygienic practices of workers should be followed: o when sneezing or coughing, cover your nose and mouth with a clean handkerchief and immediately wash your hands before proceeding to handle foods in the workplace o use a separate tasting spoon every time you taste food and make sure the spoons are washed immediately after using them to avoid cross-contamination o do not touch your mouth, eyes, ears, and hair when handling food items to avoid cross- contamination o do not pick your nose when working o workers who smoke during break time should make sure to wash their hands before handling food items o workers suffering from coughs and colds should not report to work