Chapter 2 The Microworld PDF

Chapter 2 The Microworld Learning Objectives At the end of the chapter the participants must be able to:  Identify factors that affects the growth of foodborne pathogens (FATTOM)  Differentiate between foodborne intoxication, infections, and toxin-mediated infections  I...

Chapter 2 The Microworld Learning Objectives At the end of the chapter the participants must be able to:  Identify factors that affects the growth of foodborne pathogens (FATTOM)  Differentiate between foodborne intoxication, infections, and toxin-mediated infections  Identify major food borne illnesses and their symptoms  Identify characteristics of major food borne pathogens including sources, food involved in outbreaks, and methods of prevention. Microbial Contaminant s Microorganism Small, living organism Pathogen Illness-causing microorganism Toxin Poison Microbial Contaminants Microorganisms That Can Contaminate Food and Cause Foodborne Illness Bacteria Viruses Parasites Fungi What Microorganisms Need to Grow: FAT TOM F A T TEMPERAT FOOD ACIDITY URE T TIME O OXYGEN M MOISTURE Food Foodborne microorganisms require nutrients to grow. Specifically, carbohydrates and proteins These are found in potentially hazardous food including: Meat Poultry Dairy products Eggs  pH Scale Foodborne Acidic microorganisms Acidity grow best in food that has a neutral or slightly acidic pH Neutral Alkaline (7.5 to 4.6) Most food falls into this range 7.5–4.6 ideal for Bacterial growth Temperature The Temperature Danger Zone Foodborne 135°F135°F (57°C)(57°C) microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C) 41°F 41°F (5°C) (5°C) Time Foodborne microorganisms need sufficient time to grow 4 hours or more in TDZ=growth high enough to cause illness Oxygen Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent 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 Controlling 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)  