ITM 0001 - Chapter 2.pdf

Chapter 2 – Hazards to Food Safety Learning Objectives 1. List the three main categories of foodborne hazards 2. Identify the difference between infections, intoxications, and toxin-mediated infections as classes of foodborne illness 3. List th...

Chapter 2 – Hazards to Food Safety Learning Objectives 1. List the three main categories of foodborne hazards 2. Identify the difference between infections, intoxications, and toxin-mediated infections as classes of foodborne illness 3. List the factors that promote the growth of disease-causing bacteria 4. Explain how temperatures in the danger zone between 41°F (5°C) and 135°F (57°C) can affect bacterial growth 5. List the major types of potentially hazardous foods 6. Identify the characteristics common to potentially hazardous foods Foodborne Illness Many people have had foodborne illness and do not even know it. The symptoms of foodborne illness are very similar to those associated with the flu. The type of microbe, how much contamination was in the food, and the general condition of the affected person all contribute to the severity of the symptoms. General Symptoms of Foodborne Illness Usually Include One or More of the Following: Headache Nausea Vomiting Dehydration Abdominal pain Diarrhea Fatigue Sore throat with fever Foodborne illness is generally classified as a foodborne infection, intoxication, or toxin-mediated infection. Your awareness of how different microbes cause foodborne illness will help you understand how they contaminate food. Classification of Foodborne Illness Infection Caused by eating food that contains living disease-causing microorganisms Intoxication Caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source Toxin-mediated Infection Caused by eating a food that contains harmful microorganisms that produce a toxin once inside the human intestinal tract Foodborne illnesses have different onset times. The onset time is the period between the time a person eats contaminated food and when they show the first symptoms of the disease. Onset times vary depending on factors such as the victim’s: Age Health status Body weight Amount of contaminant ingested with the food Foodborne Hazards A foodborne hazard is a biological, chemical, or physical hazard that can cause illness or injury when consumed along with the food. Biological hazards include bacteria, viruses, parasites, and fungi and are: Very small and can only be seen with the aid of a microscope Commonly associated with live animals, humans, and raw food products The most common cause of foodborne illness The primary target of a retail food safety program Chemical hazards are toxic substances that may occur naturally or may be added during the processing of food. Harmful chemicals have been associated with severe poisonings and allergic reactions. Chemicals and other non-food items should be labeled clearly and never placed near food items. Physical hazards are hard or foreign objects in food that can cause illness and injury. These hazards result from accidental contamination and poor-handling practices that can occur at many points in the food chain from the farm to the customer. Bacteria Bacteria are single-celled microorganisms that require food, moisture, and specific temperatures to multiply. Bacteria can cause foodborne infections, intoxications, and toxin-mediated infections. In retail food establishments, most bacteria are destroyed or controlled by: Monitoring time and temperature Good personal hygiene practices An effective cleaning and sanitation programs Measures that minimize cross contamination All bacteria exist in a “vegetative state.” Vegetative cells grow, reproduce, and produce wastes just like other living organisms. Some bacteria have the ability to form structures called “spores.” Spores help bacteria survive when their environment is too hot, cold, dry, or acidic or when there is not enough food. Spores are not able to grow or reproduce. However, when conditions become suitable for growth, a spore can germinate much like a seed. The bacterial spore can then return to the vegetative state and begin to grow again. Bacteria can survive for many months as spores, and it is much harder to destroy bacteria when they are in a spore form. Spoilage and Disease-Causing Bacteria Bacteria are classified as either spoilage or pathogenic (disease-causing) microorganisms. Spoilage bacteria break down foods so they look, taste, and smell bad. They reduce the quality of food to unacceptable levels. Pathogenic bacteria are disease causing microorganisms that can make people ill if the vegetative bacterial cells or their toxins are consumed with food. Both spoilage and pathogenic bacteria must be controlled in retail food establishments. Bacterial Growth Bacteria reproduce when one bacterial cell divides to form two new cells. This process is called binary fission. The reproduction of bacteria and an increase in the number of organisms are referred to as bacterial growth. Bacterial growth follows a regular pattern that consists of four phases: 1. Lag phase – bacteria exhibit little or no growth as they adjust to their environment. This phase lasts only a few hours at room temperature but can be increased by keeping foods out of the temperature danger zone. 2. Log phase – bacteria double in number every 15 to 30 minutes 3. Stationary phase – the number of bacteria is steady as the number of new organisms being produced is equal to the number of organisms that are dying 4. Death phase – bacteria die off rapidly because they lack nutrients and are poisoned by their own wastes What Disease-Causing Bacteria Need in Order to Multiply Disease-causing bacteria need six conditions in order to multiply. 1. Food 2. Acid 3. Temperature 4. Time 5. Oxygen 6. Moisture Food A suitable food supply is the most important condition needed for bacterial growth. Most bacteria prefer foods high in protein or carbohydrates like meats; poultry; seafood; dairy products; and cooked rice, beans, and potatoes. Acidity The pH symbol is used to designate the level of acidity or alkalinity of a food. You measure pH on a scale that ranges from 0 to 14. Most foods are acidic and have a pH less than 7.0. Foods highly acidic (pH below 4.6), like lemons, limes, and tomatoes, will not normally support the growth of disease-causing bacteria. Pickling fruits and vegetables preserve the food by adding acids, such as vinegar. This lowers the pH of the food in order to slow down the rate of bacterial growth. A pH above 7.0 indicates the food is “alkaline.” Only a few foods are alkaline. Examples of alkaline foods are olives, egg whites, and soda crackers. Most bacteria that can cause foodborne illness prefer a neutral environment (pH of 7.0) but are capable of growing in foods that have a pH in the range of 4.6 to 9.0. Since most foods have a pH of less than 7.0, we have identified the range where harmful bacteria grow as 4.6 to 7.0. many foods offered for sale in retail food establishments have a pH in this range. Disease causing bacteria grow best when the foods they live in and on have a pH of 4.6 to 7.0. Temperature Most disease-causing bacteria can grow within a temperature range of 41°F (5°C) and 135°F (57°C). This is commonly referred to as the food “temperature danger zone.” Temperature abuse is the term applied to foods that have not been heated to a safe temperature or kept at the proper temperature to control growth. Time For most bacteria, a single cell can generate over one million new cells in just a few hours. Because bacteria have the ability to multiply rapidly, it does not take long before many cells are produced. Bacteria need about four hours to grow to high enough numbers to cause illness. This includes the total time a food is between 41°F (5°C) and 135°F (57°C). Time 0 15 min. 30 min. 60 min. 3 hrs. 5 hrs. # of cells 1 2 4 16 > 1000 > 1 million Bacteria cells can double in number every 15 to 30 minutes. Oxygen Bacteria also differ in their requirements for oxygen. Aerobic bacteria must have oxygen in order to grow. Anaerobic bacteria cannot survive when oxygen is present because it is toxic to them. These bacteria grow well in vacuum-packaged foods or canned foods where oxygen is not available. Anaerobic conditions also exist in the middle of cooked food masses, such as in large stockpots, baked potatoes, or in the middle of a roast or ham. Facultative anaerobic forms of bacteria can grow with or without oxygen Moisture Moisture is an important factor in bacterial growth. The amount of water in a food available to support bacterial growth is called water activity. It is designated with the symbol Aw. Water activity is measured on a scale from 0.0 to 1.0. Water activity is a measure of the amount of water not bound to the food and is, therefore, available to support bacterial growth. Disease-causing bacteria can only grow in foods that have a water activity higher than 0.85 Potentially Hazardous Foods (PHF) The FDA Food Code classifies the following natural and man-made items as potentially hazardous foods: Foods of animal origin that are raw or heat-treated Foods of plant origin that are heat-treated or consist of raw seed sprouts Cut melons Garlic-in-oil mixtures that are not modified in a way to inhibit the growth of disease-causing microorganisms Ready-to-Eat Foods are food items that are edible without washing, cooking or additional preparation by the customer or by the retail food establishment. Ready-to-eat (RTE) foods can become contaminated if not handled properly. The FDA Food Code identifies the following types of foods as ready-to-eat: Raw animal foods that are cooked (i.e., rotisserie chicken) or frozen (i.e., sushi) Raw fruits and vegetables that are washed Fruits and vegetables that are cooked for hot-holding All potentially hazardous foods that are cooked and then cooled Bakery items, such as bread, cakes, pies, fillings, or icing, for which further cooking is not required for food safety Substances derived from plants, such as spices, seasonings, and sugar Plant foods for which further washing, cooking, or other processing is not required for safety and from which rinds, peels, husks, or shells, if naturally present, are removed Dry, fermented sausages (i.e., dry salami or pepperoni), salt-cured meat, and poultry products (i.e., prosciutto ham, country cured ham, and Parma ham), and dried meat and poultry products (i.e., jerky or beef sticks) produced in accordance with USDA guidelines and treated to destroy pathogens  Thermally processed low-acid foods (i.e., smoked fish or meat packaged in hermetically sealed containers Foodborne Illness Caused by Bacteria Biological hazards are important for the retail food establishment manager to control because they lead to the majority of foodborne illness. Biological hazards are the most common agents that lead to foodborne illness. Bacteria are classified as spore forming and non-spore forming organisms Foodborne Illness Caused by Spore forming Bacteria A spore structure enables a cell to survive environmental stress, such as cooking, freezing, high-salt conditions, drying, and high-acid conditions. Spore forming bacteria are generally found in foods grows in soil, like vegetables and spices. They may also be found in animal products. They can be particularly troublesome in retail food establishments when foods are not cooled properly. Foodborne illness Caused by Non-Spore forming Bacteria Compared to bacterial spores, vegetative cells are easily destroyed by proper cooking. There are numerous examples of non-spore forming foodborne bacteria that are important in the food industry. Spore forming bacteria Bacillus cereus Causative Agent Bacillus cereus Type of Illness Bacterial intoxication or toxin-mediated infection Symptoms Diarrhea type: abdominal cramps Vomiting type: vomiting, diarrhea, abdominal cramps Onset Diarrhea type: 8 to 16 hours; usually lasts 12 to 14 hours Vomiting type: 30 minutes to 6 hours Common Foods Diarrhea type: meats, milk, vegetables, fish Vomiting type: rice, starchy foods, grains, cereals Prevention Properly cook and hold at 135℉ (57℃), cool rapidly to below 41℉ (5℃), and reheat foods Bacillus cereus is a spore forming bacterium that can survive with or without oxygen. It has been associated with two very different types of illnesses: one vomiting, the other diarrhea. Illness due to Bacillus cereus is most often attributed to foods improperly stored (cooled, hot-held), permitting the conversion of spores to vegetative cells, Vegetative cells then produce toxin in the food that leads to illness. Properly cook and hold at 135℉ (57℃), cool rapidly to below 41℉ (5℃), and reheat foods. Clostridium perfringens Causative Agent Clostridium perfringens Type of Illness Bacterial toxin-mediated infection Symptoms Intense abdominal pains and severe diarrhea Onset 8 to 22 hours Common Foods Spices, gravy, improperly cooled foods (especially meats and gravy dishes Prevention Properly cook, cool, and reheat foods Clostridium perfringens is a nearly anaerobic (must have very little oxygen), spore forming bacterium that causes foodborne illness. Potentially hazardous foods (time/temperature control for safety foods) that have been temperature abused (not kept hot – above 135℉ (57℃); or cold – below 41℉ (5℃) are frequently associated with this problem. Clostridium perfringens causes illness due to a toxic-mediated infection in which the ingested cells colonize and then produce a toxin in the human intestinal tract. Illness due to Clostridium perfringens is most often attributed to foods that are temperature abused, especially those that have been improperly cooled and reheated. Foods must be cooked to 145℉ (63℃) or above. Cooked foods must be cooled from 135℉ (57℃)𝑡𝑜 70℉ (21℃) within 2 hours and from 135℉ (57℃) 𝑡𝑜 41℉ (5℃) in 6 hours. Foods must also be reheated to 165℉ (74℃) within 2 hours and held at 135 ℉ (57℃) until served. For quality and safety reasons foods should be reheated only once. Clostridium botulinum Causative Agent Clostridium botulinum Type of Illness Bacterial intoxication Symptoms Dizziness, double vision, difficulty in breathing and swallowing, headache Onset 12 to 36 hours, usually lasts several days to a year Low-acid foods (pH above 4.6) that are inadequately heat-processed and then packaged anaerobically (metal can or vacuum pouch) and held in the food temperature danger zone Common Foods Home-canned green beans, meats, fish, and garlic or onions stored in oil and butter respectively Properly heat-process and cool vacuum-packaged and other reduced-oxygen packaged foods; DO NOT use home-canned foods Prevention Properly heat-process and cool vacuum-packaged and other reduced-oxygen packaged foods; DO NOT use home-canned foods Clostridium botulinum is an anaerobic (must not have oxygen), spore forming bacterium that causes foodborne intoxication due to improperly heat-processed foods, especially home-canning. Do not can foods in a retail food establishment. The organism produces a neurotoxin that is one of the deadliest biological toxins known to man. This toxin is not heat stable and can be destroyed if the food is boiled for about 20 minutes. However, botulism still occurs because people do not want to boil food that has already been cooked. Illness due to Clostridium botulinum is most always attributed to ingestion of foods that were not heat-processed correctly and packaged anaerobically. Non-Spore forming Bacteria Campylobacter jejuni Causative Agent Campylobacter jejuni Type if Illness Bacterial infection Symptoms Watery, bloody diarrhea Onset 2 to 5 days, usually lasts 2 to 7 days Common Foods Raw poultry, raw milk, raw meat Prevention Properly handle and cook raw meats and poultry, properly clean and sanitize food-contact surfaces, and properly wash hands This organism tolerates only 3% to 6% oxygen to grow. Campylobacter jejuni is often transferred from raw meats to other foods by cross contamination, typically from a food-contact surface (such as a cutting board or knife) or a food employee’s hands. Campylobacter jejuni is commonly found in raw chicken. Shiga toxin-producing Escherichia coli Causative Agent Shiga toxin-producing Escherichia coli Type of Illness Bacterial infection or toxin-mediated infection, at special risk are children up to 16 years old and elderly people Bloody diarrhea followed by kidney failure and hemolytic uremic syndrome (HUS) in severe cases Onset 2 to 72 hours; usually lasts from 1 to 3 days Common Foods raw and undercooked beef and other red meats, raw fish, improperly pasteurized milk, unpasteurized apple cider, lettuce Prevention Practice good sanitation, hand washing; properly handle and cook ground meats to an internal temperature of at least 155℉ (68℃) for 15 seconds; prevent cross contamination and keep hot foods above 135℉ (57℃) and cold foods below 41℉ (5℃). Wash lettuce in sinks used only for food preparation. Use only pasteurized apple cider or fruit juice and milk products Shiga toxin-producing E. coli can cause an infection or a toxin-mediated infection. Only a small amount bacteria are required to produce an illness. A potentially hazardous food (TCS food) is not needed for bacterial survival. Shiga toxin-producing E. coli is usually transferred to foods, such as beef, through contact with the intestines of slaughtered animals. Listeria monocytogenes Causative Agent Listeria monocytogenes Type of Illness Bacterial infection Symptoms Healthy adult: flu-like symptoms, At-risk population: septicemia, meningitis, encephalitis, birth defects, stillbirth Onset 1 day to 3 weeks; indefinite duration depending on when treatment is administered Common Foods Raw meats, raw poultry, dairy products, cooked luncheon meats and hot dogs, raw vegetables and seafood Prevention Properly store and cook foods, avoid cross contamination, rotate processed refrigerated foods using first-in-first-out (FIFO) to ensure timely use Listeria monocytogenes is a facultative anaerobic (can grow with or without oxygen) bacterium that causes foodborne infection. This microbe is important to retail food establishment operations because it has the ability to survive under many environmentally stressful conditions such as in high-salt foods and, unlike most other foodborne pathogens, can grow at refrigerated temperatures below 41 ℉ (5℃). Transmission to foods can occur by cross contamination by people or equipment or if foods are not cooked Properly. Listeria monocytogenes can grow at refrigerated temperatures. Salmonella spp. Causative Agent Salmonella spp. Type of Illness Bacterial infection Symptoms Nausea, fever, vomiting, abdominal cramps, diarrhea Onset 6 to 48 hours; usually lasts 2 to 3 days Common Foods Raw meats, raw poultry, eggs, milk, dairy products, pork Properly cook foods; example: Salmonella bacteria will be destroyed when poultry is cooked to an internal temperature of 165℉ (74℃) for 15 seconds and when eggs are cooked to 145℉ (63℃) for 15 seconds. Clean and sanitize raw food-contact surfaces after use; make sure food employees wash their hands adequately before working with food, avoid cross contamination. Salmonelle are facultative anaerobic (grow with or without oxygen) bacteria frequently implicated as a Foodborne infection. Salmonelle are found in the intestinal tract of human and warm-blooded animals. They frequently get into foods as a result of fecal contamination or cross contamination. Transmission to foods are commonly through cross contamination in which fecal material is transferred to food through contact with raw foods (especially poultry), contaminated food contact surfaces (i.e., cutting boards), or infected food employees. Eggs are a common source for salmonella spp. Shigella spp. Causative Agent Shigella spp. Type of illness Bacterial infection Symptoms Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration Onset 1 to 7 days; duration depends on when treatment is administered Common Foods Foods prepared with human contact ready-to-eat salads (I.e., potato, chicken), raw vegetables, milk, dairy products, raw poultry, non-potable water, ready-to- eat meat Prevention Wash hands and practice good personal hygiene, properly cook foods, avoid cross contamination, wash produce and other foods with potable water (water that is safe to drink). Do not allow individuals who have been diagnosed with shigellosis to handle food. These organisms are commonly found in the intestines and feces of humans and warm-blooded animals. They cause shigellosis, a foodborne infection. The bacterium produces a toxin that causes shigellosis, a foodborne infection. The bacterium produces a toxin that causes watery diarrhea. Water contaminated by fecal material and food and utensils handled by employees who are carriers of the bacteria can cause this problem. Illness from Shigellae is most often attributed to contaminated ready-to-eat foods handled by an infected food handler. Staphylococcus aureus Causative Agent Staphylococcus aureus Type of Illness Bacterial intoxication Symptoms Nausea, vomiting, abdominal cramps, headaches Onset 1 to 6 hours, usually 2 to 4 hours; usually lasts 1 to 2 days Common Foods Foods prepared with human contact; cooked ready-to-eat foods (such as luncheon meats), ready-to-eat meat, deli salads (such as taco, potato, egg, and tuna salads), meat, poultry, custards, high-salt foods (such as ham), milk and dairy products, processed foods Prevention Wash hands and practice good personal hygiene; avoid coughing and sneezing near food; do not reuse tasting spoons and ladles; properly clean and bandage cuts, burns, or wounds on hands; wear plastic gloves. Cooking WILL NOT inactivate the toxin Staphylococcus Aureus is a facultative anaerobic bacterium that produces a heat-stable toxin as it grows on foods. This bacterium can also grow on cooked, and otherwise safe, foods re-contaminated by food employees who mishandle the food. These bacteria are commonly found on human skin, hands, and hair and in the nose and throat. They may also be found in burns, infected cuts and wounds, pimples, and boils. These organisms can be transferred to foods easily, and they can grow in foods that contain high salt or high sugar and have a lower water activity. They grow well in a high-salt concentration environment, such as on hams and luncheon meats. Foods requiring considerable food preparation and handling is especially susceptible. The bacteria are also spread by droplets of saliva from talking, coughing, and sneezing near food. Food employees who improperly use tasting spoons and ladles can transfer bacteria from their mouth to food. Contaminated human hands combined with temperature abuse usually cause most problems associated with Staphylococcus aureus. Vibrio spp. Causative Agent Vibrio spp. Type of Illness Bacterial infection Symptoms Headache, fever, chills, diarrhea, vomiting, severe electrolyte loss, gastroenteritis Onset 2 to 48 hours Common Foods Raw or improperly cooked fish and shellfish Prevention Practice good sanitation, properly cool foods, implement procedures to separate raw and ready-to-eat, seafood display cases, buy seafood from approved sources only There are three organisms within the Vibrio group of bacteria connected with foodborne infections. They include Vibrio cholera, Vibrio parahaemolyticus, and Vibrio vulnificus. All are important since they are very resistant to salt and are common in seafood. Since the organism is inherent in many types of raw seafood, transmission to other foods by cross contamination is a concern. Most illnesses are caused by the consumption of raw or undercooked seafood. Foodborne Illness Caused by Viruses Viruses are much smaller than bacteria and they require a living host (human, anima) to replicate. Viruses do not multiply in foods. Viruses are usually transferred from one food to another, from a food employee to a food, or from a contaminated water supply to a food. A potentially hazardous food (time/temperature control for safety food) is not needed to support survival of viruses. Proper handwashing, no bare hand contact with ready-to-eat foods, and separation of raw and ready-to-eat foods are important keys to controlling the spread of foodborne viruses. Hepatitis A Causative Agent Hepatitis A Type of Illness Viral infection Symptoms Fever, nausea, vomiting, abdominal pain, fatigue, swelling of the liver, jaundice Onset 10 to 50 days; a mild case usually lasts several weeks, more severe cases can last several months Common Foods raw and lightly cooked oysters and clams harvested from polluted waters; raw vegetables that have been irrigated or washed with polluted water; foods prepared with contact by infected employee including salads, sliced luncheon meats, salad bar items, sandwiches, bakery products; contaminated water Prevention Buy clams, oysters, and molluscan shellfish from approved sources; keep raw and ready-to-eat foods separate during storage and display; handle foods properly and cook them to recommended temperatures, wash hands and practice good personal hygiene. Hepatitis A is a foodborne virus associated with many foodborne infections. Hepatitis A causes a liver disease called infectious hepatitis. The Hepatitis A virus is a particularly important hazard to retail food establishments because employees can harbor the virus for up to 6 weeks and not show symptoms of illness. Food employees are contagious for 1 week before onset of symptoms and 2 weeks after the symptoms of the disease appear. During that time, infected employee can contaminate foods and other employees by spreading fecal material from unwashed hands and nails. Hepatitis A virus is very hardly and can live for several hours in a suitable environment. The virus is transmitted by ingestion of food and water that contain the Hepatitis A virus. Raw seafoods and foods handled by infected human hands are the largest threat of transmission and disease from Hepatitis A. Norovirus (Norwalk-like virus) Causative Agent Norwalk virus Type of Illness Viral infection Symptoms Vomiting, diarrhea, abdominal pain, headache, low-grade fever Onset 24 to 48 hours, usually lasts 1 to 3 days Common Foods Sewage-contaminated water, contaminated salad ingredient; raw clams, oysters; foods contaminated by infected food employees Prevention Use potable water, cook all shellfish; handle food properly, meet time, temperature guidelines for PHF; practice good personal hygiene and wash hands and fingernails thoroughly; keep raw and ready-to-eat seafood products separate. Norovirus is another common foodborne virus associated with many foodborne infections. The Centers for Disease Control and Prevention (CDC) estimates that at least one-half of all foodborne outbreaks of gastroenteritis can be attributed to noroviruses. Outbreaks of norovirus gastroenteritis occurs when people consume water and/or food that is contaminated with the virus. Food and beverages are easily contaminated with norovirus because the virus is so small. Outbreaks are frequent because it usually takes only 10 to 100 norovirus particles to make a person sick. Foodborne Illness Caused by Parasites Foodborne parasites are another important foodborne biological hazard. Parasites are small or microscopic creatures that need to live on or inside a living host to survive. Many parasites can enter the food system and cause foodborne illness. Worldwide food trade and consumption of raw and undercooked foods increased exposure to parasitic illness. Anisakis spp. Causative Agent Anisakis spp. Type of Illness Parasitic infection Symptoms Coughing if worms attach in throat, vomiting and abdominal pain if worms attach in stomach, sharp pain and fever if worms attach in large intestine Onset 1 hour to 2 weeks Common Foods Raw or undercooked seafood, especially bottom-feeding fish Prevention Cook fish to the proper temperature throughout, freeze to meet FDA Food Code specifications, inspect seafood and handle carefully, purchase seafood from approved supplier Anisakis spp. Are nematodes (roundworms) associated with foodborne infection from fish. The worms are about 1 to 1-1/2 inches long and the diameter of a human hair. They are beige, ivory, white, gray, brown, or pink. Other names for this parasite are “cod worm” (not to be confused with common roundworms found in cod) and “herring worm.” The natural hosts of the parasite are walruses and perhaps sea lions and otters. The worms are transferred to fish, their immediate host, in the water in which the walruses live. Humans become the accidental host upon eating fish infested with the parasites. Humans do not make good hosts for the parasites. The worms will not complete their life cycles in humans and eventually die. Bottom-feeding fish, such as salmon, are a common source of Anisakis spp. Cyclospora cayetanensis Causative Agent Cyclospora cayetanensis Type of Illness Parasitic infection Symptoms Watery and explosive diarrhea, loss of appetite, bloating Onset Usually within 1 week, symptoms persist for weeks or months if untreated Common Foods Contaminated water, strawberries, raspberries, and fresh produce Prevention Use good sanitation and personal hygiene, purchase foods from reputable supplier Cyclospora frequently finds its way into a water and then can be transferred to foods. It can also be transferred to foods during handling. Cyclospora is passed from person to person by fecal-oral transmission. Foods usually become contaminated after coming in contact with fecal from polluted water or a contaminated food employee. The Cyclospora parasite may take days or weeks after a person eats a contaminated food to become infectious. Trichnellae spiralis Causative Agent Trichinellae spiralis Type of Illness Parasitic infection from a nematode worm Symptoms Early symptoms: nausea, vomiting, diarrhea, sweating, abdominal pain; in later stages fever, swelling of tissues around eyes, muscle stiffness Onset 2 to 28 days, death may occur in severe cases Common Foods Primarily undercooked pork products and wild game meats (bear, walrus) Prevention Cook foods to the proper temperature throughout (i.e., no pink color in cooked pork products) Trichinella spiralis is a foodborne roundworm that causes a parasitic infection. It must be eaten with the infected fleshy muscle of certain meat-eating animals to be transmitted to a new host. Meat-eating, scavenger animals frequently carry this parasite. These animals are exposed to the parasite when they eat infected tissues from other animals and garbage that contains contaminated raw-meat scraps. Cryptosporidium parvum Causative Agent Cryptosporidium parvum Type of Illness Parasitic infection Symptoms Severe watery diarrhea Onset Within 1 week of ingestion Common Foods Contaminated water, food contaminated by infected food employees Prevention Use potable water supply; practice good personal hygiene and handwashing Cryptosporidium parvum is a parasite found in water that has been contaminated with cow feces. It is primarily transmitted by a water supply contaminated with feces and by fecal contamination of food and food contact surfaces. Parasite prevention starts with providing a potable water supply in the retail food establishment and handling foods carefully to prevent contamination and cross contamination. Food employees must practice good personal hygiene and wash hands thoroughly before working with food and after going to the toilet. Problems Caused by Fungi Yeast and molds make up the group called fungi. Yeasts and molds mainly contribute to food spoilage. When yeast grows in a food, it leads to undesirable characteristics of a food including production of gases, acids, and alcohol. The food may taste or smell “sour” or the package may swell. Yeasts do not lead to foodborne illness. Yeasts are often used to produce fermented foods, such as beer, wine, and cheeses. Molds usually grow in foods low moisture (bread and cheese), acidic (fruit juices), or high in sugar (jams and jellies). They often appear very colorful “cotton-like.” Or powdery” in appearance. Like yeasts, molds themselves do not cause foodborne illness. However, if they grow long enough on foods, they can produce a substance called a “mycotoxin.” Mycotoxins can cause foodborne illness and some cancers. Mycotoxins are usually considered chemical hazards. Foodborne Illness Caused by Chemicals Chemical hazards are usually classified as either naturally occurring or man-made chemicals. Naturally occurring chemicals include food allergens and toxins produced by a biological organism. Man-made chemicals include substances added intentionally or accidentally to a food during processing. Types of Chemical Hazards in a Retail Food Establishment Naturally Occurring: Allergens Ciguatoxin Mycotoxins Scombrotoxin Shellfish toxins Man-made Chemicals: Cleaning solutions Food additives Pesticides Heavy metals Naturally Occurring Chemicals Food Allergens Food allergen causes a person’s immune system to overreact. Some common symptoms of food allergies are hives or other itchy rashes, nausea, abdominal pain, vomiting, and or diarrhea, wheezing, shortness of breath, and swelling of various parts of the body. These symptoms can occur in a s little as 5 minutes. In severe situations, a life-threatening allergic reaction called anaphylaxis can occur. Anaphylaxis is a condition that occurs when many parts of the body become involved in the allergic reaction. Symptoms of anaphylaxis include itching and hives, swelling of the throat and difficulty breathing, lowered blood pressure, and unconsciousness. Major Food Allergens Milk Soybeans Eggs Tree nuts (e.g., almonds and pecans) Wheat Fish Peanuts Crustacean shellfish (e.g., lobster and shrimp) Ciguatoxin Causative Agent Ciguatoxin Type of Illness Fish toxin originating from toxic algae of tropical waters Symptoms Vertigo, nausea, hot or cold flashes, diarrhea, vomiting, shortness of breath Onset 30 minutes to 6 hours; usually lasts a few days but death can occur from concentrated dose of toxin Common Foods Marine finfish including grouper, barracuda, snapper, jack, mackerel, trigger-fish, reef fish Prevention Purchase fish from a reputable supplier, cooking will not inactivate the toxin Ciguatoxin poisoning is an example of an intoxication caused by eating contaminated tropical reef fish. The toxin is found in tiny, free-swimming sea creatures called algae that live among certain coral reefs. When small reef fish eat the toxic algae, it is stored in the flesh, skin and organs. When bigger fish such as barracuda, eat the small reef fish such as mackerel, mahi-mahi, bonito, jackfish, and snapper, the toxin accumulates in the flesh and skin of the consuming fish. The toxin does not affect the contaminated fish. The toxin is heat stable and not destroyed by cooking. Scombrotoxin Causative Agent Scombrotoxin Type of Illness Seafood toxin originating from histamine-producing bacteria Symptoms Dizziness, burning feeling in the mouth; facial rash or hives; shortness of breath; pepper taste in mouth; headache, itching, teary eyes; runny nose Onset Few minutes to 30 minutes; recovery usually occurs in 8 to 12 hours Common Foods Tuna, mahi-mahi, bluefish, sardines, mackerel, anchovies, amberjack, abalone, swiss cheese Prevention Purchase fish from a reputable supplier; store fish between 32℉ (0℃) and 39℉ (4℃) to prevent growth of histamine-producing bacteria; toxin is not inactivated by cooking Eating foods high in a chemical called histamine causes scombrotoxin, also called histamine poisoning. Histamine is usually produced by certain bacteria when they decompose foods containing the protein histidine. Dark meat of fish has more histidine than other fish meat. Histamine is not inactivated by cooking. Over time, bacteria inherent to a particular food can break down histidine and cause the production of histamine. Leaving fish out at room temperature usually results in histamine production. Shellfish toxins PSP, DSP, DAP, NSP Causative Agent Shellfish toxins produced by certain algae called dinoflagellates Type of Illness Intoxication Symptoms Numbness of lips, tongue, arms, legs, neck; lack of muscle coordination Onset 10 to 60 minutes Common Foods Contaminated mussels, clams, oysters, scallops Prevention Purchase shellfish only from a reputable supplier, avoid buying shellfish harvested by port fishermen or poached from polluted waters Mycotoxins Causative Agent Toxic chemicals produced by some types of mold Type of Illness Intoxication Symptoms Acute symptoms: hemorrhage, acute liver damage and fluid buildup Chronic onset: cancer from small doses over a long period of time Onset Acute symptoms can occur within a month, while chronic forms of the disease after years of exposure to low levels of the toxin Common Foods Moldy grains, corn, corn products, peanuts, pecans, walnuts, milk produced by cows that have ingested mold with their feed Prevention Purchase food from a reputable supplier; keep grains and nuts dry; and protect products from humidity Added Man-made Chemicals There is an extensive list of chemicals added to foods that may pose a potential health risk. Intentionally added chemicals may include food additives, food preservatives, and pesticides. Pesticides leave residues on fruits and vegetables and can usually be removed by a vigorous washing procedure. Non-intentionally added chemicals may include contamination by chemicals, such as cleaning and sanitary supplies. Also, chemicals from containers or food contact surfaces of inferior metal that are missed may lead to heavy-metal or inferior-metal poisoning (cadmium, copper, lead, galvanized metals, etc. Please see video lessons on YouTube 1. Food Safety Animation 2020 FDACS Food Safety Video https://www.youtube.com/watch?v=QBts_xSV2wo 2. Foodborne Illness: What Problem? Florida Integrated Food Safety Center of Excellence https://www.youtube.com/watch?v=2QQvhFPZedM References/Suggested Readings Principles of Food Sanitation. Norman G. Marriott, M. Wes Schilling, Robert B. Gravani. Food Hygiene and Sanitation. S. Roday Food Safety, Sanitation, and Personal Hygiene. B.C. Open Textbook Project., open.bccampus.ca Essential of Food Safety and Sanitation – David McSwane, Nancy Roberts Rue, and Richard Linton Food Safety in the Hospitality Industry. Knowles, Tim. Principles of Food Sanitation. Cristina Garcia Jaime HACCP Reference Manual, The Education Foundation of the National Restaurant Association Foodborne Pathogenic Microorganisms and Natural Toxins, Food and Drug Administration State Training Branch www.proprofs.com ServSafe Essentials ServSafe Coursebook, 7th Edition. National Restaurant Association. 2018. Pearson Food Safety Animation 2020 (FDACS Food Safety Video) https://www.youtube.com/watch?v=QBts_xSV2wo Foodborne Illness: What Problem? (Florida Integrated Food Safety Center of Excellence) https://www.youtube.com/watch?v=2QQvhFPZedM