Food Safety, Hygiene and Sanitation - University of Santo Tomas PDF

9/2/2020 Chapter 4. Food Safety, Hygiene and Sanitation Dr. Ryan T. Liba, CHE, FSCO Facilitator 1 Element 3. Microbial World 2 1 ...

9/2/2020 Chapter 4. Food Safety, Hygiene and Sanitation Dr. Ryan T. Liba, CHE, FSCO Facilitator 1 Element 3. Microbial World 2 1  9/2/2020 Microbial Contaminants Microorganism Small, living organism Pathogen Illness-causing microorganism Toxin Poison 3 Microbial Contaminants Bacteria Viruses Parasites Fungi Microorganisms That Can Contaminate Food and Cause Foodborne Illness 4 2  9/2/2020 FFood A Acidity T Temperature TTime O Oxygen M Moisture What Microorganisms Need to Grow: FAT TOM 5 What Microorganisms Need to Grow: FAT TOM Food Foodborne microorganisms require nutrients F to grow. Specifically carbohydrates and proteins Food These are found in potentially hazardous food including: Meat Poultry Dairy products Eggs 6 3  9/2/2020 What 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 Neutral Alkaline 7 What Microorganisms Need to Grow: FAT TOM Temperature Foodborne microorganisms grow well at temperatures between 41˚F and 135˚F 135°F T Temperature (5˚C and 57˚C). 41°F (5°C) (57°C) 8 4  9/2/2020 What Microorganisms Need to Grow: FAT TOM Time T Foodborne microorganisms need sufficient time to grow Time 4 hours or more in TDZ=growth high enough to cause illness 9 What Microorganisms Need to Grow: FAT TOM Oxygen Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent O Oxygen 10 5  9/2/2020 What Microorganisms Need to Grow: FAT TOM Moisture Most foodborne microorganisms require M moisture to grow The amount of moisture available in Moisture food for this growth is called water activity (aw) Potentially hazardous food typically has an aw of.85 or higher 11 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) 12 6  9/2/2020 Classifying Foodborne Illness 1. Foodborne Infections Result when a person eats food containing pathogens, which then grow in the intestines and cause illness. 2. Foodborne Intoxications Result when a person eats food containing toxins that cause illness. 3. Foodborne Toxin-Mediated Infections Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines. 13 Bacteria 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 14 7  9/2/2020 Bacteria 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 15 Spores 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 16 8  9/2/2020 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 17 Major Foodborne Illnesses Caused by Bacteria Infections Campylobacteriosis Salmonellosis Shigellosis Listeriosis Vibrio parahaemolyticus Gastroenteritis Vibrio vulnificus Primary Septicemia/Gastroenteritis 18 9  9/2/2020 Infection: Campylobacteriosis Illness: Campylobacteriosis Bacteria: Campylobacter jejuni Commonly Associated Food MostCommon Most Common Symptoms Symptoms ◼ Poultry ◼ Diarrhea Diarrhea (may be bloody) Abdominal Cramps ◼ Water contaminated with ◼ Abdominal Fever cramps the bacteria Headache ◼ Fever ◼ Headache 19 Preventing 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. 20 10  9/2/2020 Infection: Salmonellosis Illness: Salmonellosis Bacteria: Salmonella spp. Commonly Associated Food Most Common Symptoms ◼ Poultry and eggs ◼ Diarrhea ◼ Dairy products ◼ Abdominal cramps ◼ Beef ◼ Vomiting ◼ Fever 21 Preventing 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. 22 11  9/2/2020 Infection: Shigellosis Illness: Shigellosis Bacteria: Shigella spp. Commonly Associated Food MostCommon Most Common Symptoms Symptoms ◼ Food easily ◼ Bloody diarrhea contaminated by hands ◼ Abdominal pain and cramps ◼ Food in contact with contaminated water ◼ Fever (i.e., produce) (occasionally) 23 Preventing 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 24 12  9/2/2020 Infection: Listeriosis Illness: Listeriosis Bacteria: Listeria monocytogenes Commonly Associated Food MostCommon Most Common Symptoms Symptoms ◼ Raw meat ◼ Pregnant women ◼ Unpasteurized milk and ◼ Spontaneous milk products abortion of the fetus ◼ Ready-to-eat food ◼ Newborns including: ◼ Sepsis ◼ Deli meats ◼ Pneumonia ◼ Hot dogs ◼ Meningitis ◼ Soft cheese 25 Preventing 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 26 13  9/2/2020 Infection: Vibrio parahaemolyticus Gastroenteritis Illness: Vibrio parahaemolyticus Gastroenteritis Bacteria: Vibrio parahaemolyticus Commonly Associated Food Most Common Symptoms ◼ Raw or partially ◼ Diarrhea and cooked oysters abdominal cramps ◼ Nausea and vomiting ◼ Low grade fever and chills 27 Preventing Vibrio parahaemolyticus Gastroenteritis Most Important Prevention Measures Purchase oysters from approved, reputable suppliers Cook oysters to the required minimum internal temperature 28 14  9/2/2020 Infection: Vibrio vulnificus Primary Septicemia Illness: Vibrio vulnificus Primary Septicemia Bacteria: Vibro vulnificus Commonly Associated Food Most Common Symptoms ◼ Raw or partially (People with liver disease cooked oysters and diabetes) ◼ Fever and chills ◼ Nausea ◼ Skin lesions ◼ Diarrhea and vomiting possible 29 Infection: Vibrio vulnificus Gastroenteritis Illness: Vibrio vulnificus Gastroenteritis Bacteria: Vibrio vulnificus Commonly Associated Food Most Common Symptoms ◼ Raw or partially (Otherwise healthy cooked oysters people) ◼ Diarrhea ◼ Abdominal cramps 30 15  9/2/2020 Preventing Vibrio vulnificus Gastroenteritis 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 31 Major Foodborne Illnesses Caused by Bacteria Intoxications Bacillus cereus Gastroenteritis Staphylococcal Gastroenteritis Botulism 32 16  9/2/2020 Intoxication: Bacillus cereus Gastroenteritis Illness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Diarrheal Toxin) Most Common Symptoms Commonly Associated Food Most Common Symptoms ◼ Cooked corn ◼ Watery diarrhea ◼ Cooked potatoes ◼ Abdominal cramps and pain ◼ Cooked vegetables ◼ Vomiting is absent ◼ Meat products 33 Intoxication: Bacillus cereus Gastroenteritis Illness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Emetic Toxin) Commonly Associated Food Most Common Symptoms ◼ Cooked rice dishes ◼ Nausea including: ◼ Vomiting ◼ Fried rice ◼ Rice pudding 34 17  9/2/2020 Preventing 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 35 Intoxication: Staphylococcal Gastroenteritis Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus Most Common Symptoms Commonly Associated Commonly Associated FoodMost Common Symptoms Food ◼ Salads containing ◼ Nausea potentially ◼ Vomiting and hazardous food: retching ◼ Egg, tuna, ◼ Abdominal cramps chicken, macaroni ◼ Deli meats 36 18  9/2/2020 Preventing 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 37 Intoxication: Botulism Illness: Botulism Bacteria: Clostridium botulinum Commonly Associated Food Most Common Symptoms ◼ Improperly canned food Initially: ◼ ROP food ◼ Nausea and Vomiting ◼ Temperature abused Later: vegetables like: ◼ Weakness ◼ Baked potatoes ◼ Double vision ◼ Untreated garlic- ◼ Difficulty speaking and and-oil mixtures swallowing 38 19  9/2/2020 Preventing Botulism Most Important Prevention Measures: Hold, cool, and reheat food properly Inspect canned food for damage 39 Major Foodborne Illnesses Caused by Bacteria Toxin-Mediated Infections: Clostridium perfringens Gastroenteritis Hemorrhagic Colitis 40 20  9/2/2020 Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis Illness: Clostridium perfringens Gastroenteritis Bacteria: Clostridium perfringens Commonly Associated Food Most Common Symptoms ◼ Meat ◼ Diarrhea ◼ Poultry ◼ Severe abdominal pain ◼ Meat and poultry dishes: ◼ Fever and vomiting are absent ◼ Stews ◼ Gravies 41 Preventing Clostridium perfringens Gastroenteritis To prevent growth of the bacteria (especially in meat dishes): Cool and reheat food properly Hold food at the proper temperature 42 21  9/2/2020 Toxin-Mediated Infection: Hemorrhagic Colitis Illness: Hemorrhagic Colitis Bacteria: Shiga toxin-producing Escherichia coli Commonly Associated Food MostCommon Most Common Symptoms Symptoms ◼ Ground beef (raw ◼ Diarrhea (eventually and undercooked) becomes bloody) ◼ Contaminated ◼ Abdominal cramps produce ◼ Severe cases can result in hemolytic uremic syndrome (HUS) 43 Preventing 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 44 22  9/2/2020 Basic 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 foodhandler’s improper hygiene Can contaminate both food and water supplies 45 Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses Hepatitis A Norovirus Gastroenteritis 46 23  9/2/2020 Infection: Hepatitis A Illness:Hepatitis A Virus: Hepatitis A Commonly Associated Food MostCommon Most Common Symptoms Symptoms ◼ Ready-to-eat food Initially: including: ◼ Fever (mild) ◼ Deli meats ◼ General weakness ◼ Nausea ◼ Produce ◼ Abdominal pain ◼ Salads Later: ◼ Raw and partially ◼ Jaundice cooked shellfish 47 Preventing 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 48 24  9/2/2020 Infection: Norovirus Gastroenteritis Illness:Norovirus Gastroenteritis Virus: Norovirus Commonly Associated Food MostCommon Most Common Symptoms Symptoms ◼ Ready-to-eat food ◼ Vomiting ◼ Shellfish ◼ Diarrhea contaminated by sewage ◼ Nausea ◼ Abdominal cramps 49 Preventing 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 50 25  9/2/2020 Basic 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 51 Major Foodborne Illnesses Caused by Parasites Parasitic Foodborne Illnesses Anisakiasis Cyclosporiasis Cryptosporidiosis Giardiasis 52 26  9/2/2020 Infection: Anisakiasis Illness: Anisakiasis Parasite: Anisakis simplex Most Common Symptoms Commonly Associated Food Most Common Symptoms Raw and undercooked: Non-invasive ◼ Herring ◼ Tingling in throat ◼ Coughing up worms ◼ Cod Invasive ◼ Halibut ◼ Stomach pain ◼ Mackerel ◼ Nausea ◼ Pacific salmon ◼ Vomiting ◼ Diarrhea 53 Preventing 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 54 27  9/2/2020 Infection: Cyclosporiasis Illness: Cyclosporiasis Parasite: Cyclospora cayetanensis Commonly Associated Food Most Common Symptoms ◼ Produce irrigated or ◼ Nausea (mild to washed with water severe) containing the parasite ◼ Abdominal cramping ◼ Mild fever ◼ Diarrhea alternating with constipation 55 Preventing 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 56 28  9/2/2020 Infection: Cryptosporidiosis Illness: Cryptosporidiosis Parasite: Cryptosporidium parvum Commonly Associated Food Most Common Symptoms ◼ Untreated or ◼ Watery diarrhea improperly treated water ◼ Stomach cramps ◼ Contaminated ◼ Nausea produce ◼ Weight loss 57 Preventing 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 58 29  9/2/2020 Infection: Giardiasis Illness: Giardiasis Parasite: Giardia duodenalis Commonly Associated Food Most Common Symptoms Initially: ◼ Improperly treated water ◼ Fever Later: ◼ Loose stools ◼ Abdominal cramps ◼ Nausea 59 Preventing 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 60 30  9/2/2020 Fungi Fungi Commonly cause food spoilage and sometimes illness Fungi Molds Yeasts 61 Basic 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 62 31  9/2/2020 Basic 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 63 References 1. ServSafe (2010). ServSafe essentials. Chicago, IL: National Restaurant Association Educational Foundation 2. 3G E-learning. (2019). Principles of health and safety and food safety supervision in hospitality service. USA: G E-learning. 3. Shaw, I. C. (2018). Food safety: the science of keeping food safe. Hoboken, NJ: John Wiley & Sons, 2018. 4. Rai, R. V. and Bai, J. A. (2018). Trends in food safety and protection. Boca Raton: CRC Press, Taylor & Francis Group. 5. Wolf-Hall, C., and Nganje, W. (2017). Microbial food safety: a food systems approach. Wallingford, Oxfordshire, UK; Boston, MA, USA: CABI. 64 32  9/2/2020 Risk Management as Applied to Sanitation, Safety and Security CLUSTER Dr. Ryan T. Liba, CHE, FSCO Ms. Kathrine Camille Nagal Ms. Maria Margarita P. Cruz 65 66 33