Food Poisoning Lecture 1 PDF

Presented by Prof. Ashraf Abd El-Malek Professor and Head of the Department of Food Heygiene, Safety and Technology - Faculty of Veterinary Medicine - Assiut University  Why Study Meat Microbiology? 1. Provide Clean, Safe, Healthful Meat to Consumer. 2. C...

Presented by Prof. Ashraf Abd El-Malek Professor and Head of the Department of Food Heygiene, Safety and Technology - Faculty of Veterinary Medicine - Assiut University  Why Study Meat Microbiology? 1. Provide Clean, Safe, Healthful Meat to Consumer. 2. Control of Microbial Growth. 3. Prevent Meat Spoilage. 4. Prevent Food poisoning. 5. Meat Preservation and Production. Areas of interest which concern meat microbiology: Meat spoilage Food poisoning  Meat Spoilage Any change which renders meat unacceptable for human consumption..ً‫أي تغٌٌر ٌجعل اللحوم غٌر مقبولة لالستهالك اآلدم‬  What it makes Meat Unacceptable? Development of off-odor, off-flavor and slime as a result of microbial growth ‫ظهور النكهة والرائحة الكرٌهة و اللزوجة نتٌجة لنمو المٌكروبات‬ Various Spoilage features of meat Off odour & off flavour Slimy Discoloration Gas production  ‫التسمم الغذائى‬ Food Poisoning Anyacute illness associated with the recent consumption of food, having gastrointestinal symptoms (and in some cases, neurological and other signs). 8  ‫التسمم الغذائى‬ ‫‪Food Poisoning‬‬ ‫إما لكونه ملوثا بالمٌكروبات الممرضة أو نواتجها السامة أو نتٌجة‬ ‫تناول ملوثات كٌمٌائٌة ‪.‬‬ Abdominal pain diarrhea and vomiting headache and fever Hamburger Disease Escherichia coli 0157: H7 11 ‫الهامبورجر و الفشل الكلوى‬ ‫‪12‬‬  Clostridium botulinum The illness caused by this organism is called botulism (Sausage poisoning). ‫ بسبب ارتباطها‬Clostridium botulinum ‫ تم تسمٌة‬ "‫بـ "تسمم السجق‬ 13 Listeria monocytogenes 14 ‫الشاورما و التسمم بالرصاص‬ ‫‪15‬‬ Types of Microorganisms That Can Contaminate Meat and Cause Food-borne Illness Following is a list of pathogens & infectious agents of public health concern:  1. Bacteria Gram Positive Bacteria Listeria monocytogens Staphylococcus aureus Bacillus cereus Clostridium botulinum Clostridium perfrigens Gram Negative Bacteria Salmonella typhimurium Campylobacter jejuni Escherichia coli 0157:H7 E. coli Salmonella Clostridium Staphylococcus –2. Viruses: - Norovirus - Hepatitis A virus –3. Parasites: - Fish-borne trematodes, - Taenia spp -Trichinella spp -Toxoplasma spp -Sarcocystis spp  Classification of Bacteria According to their effects: The main bacterial types in meat and meat products are: 1- Spoilage bacteria such as Pseudomonas, Proteus 2- Pathogenic bacteria such as Salmonella, Listeria, E. coli. 3- Beneficial bacteria such as lactic acid producing bacteria, lactobacillacie. 4- Saprophytic bacteria such as any type of bacteria which are not (1,2, 3) Saprophytic bacteria- organisms living on dead or decaying organic matter.  Primary sources of microorganisms found in meat Soil and water Food utensils Intestinal tract Food handlers Animal feeds Animal hides Air and dust Food ingredients Food Handlers The microflora on hands and outer garments of handlers. Nasal cavity and mouth are important sources of contamination. Staphylococcal food poisoning (SFP) The pathogens found to be most frequently linked to food handler transmission Staphylococcus aureus Salmonella Shigella hepatitis A virus  Food Utensils Cutting boards, knives, grinders, mixers, etc. may become contaminated during slaughter and processing operations. Cross-contamination: Servsafe Color Coding Limits Cross Contamination Risks Intestinal Tract of Human and Animals The intestinal flora consists of many organisms as Salmonella, Campylobacter, E. coli O157:H7.  Animal Hides Microorganisms will contaminate meat from the hide when proper procedures are not followed in skinning after slaughtering the animal. The hide is a source of bacterial contamination, particularly from E. coli O157:H7, Salmonella, and Listeria, and some spoilage organisms  Air and Dust Most microorganisms found in air and dust in food processing operation. L. monocytogenes is an example of a foodborne pathogen that survives in the environment. As air and dust move through the processing facility, they can transport pathogens.  Food ingredients such as spices or seasonings, may be contaminated with pathogens. An example of this is Salmonella in black pepper used to coat dried sausages. Factors that affect microbial growth F A T T O M  1- Food All microorganisms need food. The organisms primarily extract carbon and nitrogen from substances such as proteins, fats and carbohydrates.  2- pH Most microorganisms grow best at a pH of 6.6 to 7.5  T 3-Time Under optimum conditions, most bacteria reproduce by Binary Fission once every 20 minutes. The generation times of some bacteria may be as short as 12 minutes. Generation time is the time it takes for a population of bacteria to double in number Bacterial Growth Curve ‫منحنى النمو للبكتٌرٌا‬  B C D A A - Lag phase: there is no multiplication , slight increase in cell size rather than in cell numbers. B - Log phase: the cells multiply rapidly for a few hours or even days. C - Stationary phase: the number of cells produced is equal to the number of cells dying. D - Decline phase: the growth rate decreases usually due to shortage of a growth factor. Growth curve of Bacteria Stationary Death Log Lag Time Level 3  4-Temperature Temperature Danger Zone (TDZ) refers to: a temperature range in which bacteria grow and reproduce rapidly between 5 and 60 ºC. because it is the range in which harmful bacteria multiply quickly.  Temperature Danger Zone (TDZ)  Danger Zone" (40 °F - 140 °F) (5 °C - 60 °C).  Bacteria grow most rapidly in the range of temperatures between 5 °C - 60 °C. USDA, 2017  4-Temperature The Temperature Danger Zone (TDZ)=40ºF to 140ºF (5ºC to 60ºC) Most microorganisms grow well in the TDZ Some survive and grow outside the TDZ ‫هي درجة الحرارة المناسبة لنمو وتكاثر البكتيريا والميكروبات (الكائنات‬ ‫الحية الدقيقة)‪.‬وهي من درجة ‪5‬م‪ °‬إلى ‪60‬م‪°‬‬ ‫بينما درجة الحرارة المثلي‬ ‫)‪Optimum Temperature 30°C to 40°C (37°C‬‬ ‫لذلك يجب حفظ االغذية بعيدا عن هذه الدرجة‪ ,‬حيث يجب ما يلي‪:‬‬ ‫حفظ الطعام البارد من ‪1‬م‪ °‬إلى ‪5‬م‪°‬‬ ‫حفظ الطعام المجمد من ‪ 18-‬م‪ °‬إلى ‪20-‬م‪°‬‬ ‫حفظ الطعام الساخن اعلي من ‪ 60‬م‪°‬‬ ‫‪°‬‬  Temperature Boiling point 100° SAFETY Pasteurising 72° temperature 60° Body temperature 36.5° DANGER Fridge 10° 0° Freezer SAFETY FS0501 7 2000  ‫درجة الحرارة‬ ‫درجة الغلٌان‬ ‫أمان‬ ‫‪100°‬‬ ‫درجة البسترة‬ ‫‪72°‬‬ ‫‪60°‬‬ ‫درجة حرارة‬ ‫الجسم‬ ‫‪36.5°‬‬ ‫خطر‬ ‫ثالجة‬ ‫‪10°‬‬ ‫فرٌزر‬ ‫‪0°‬‬ ‫أمان‬