Lesson 2 Microworld-merged_compressed.pdf

The Microworld 2-1 Microbial Contaminants Microorganism n Small, living organism Pathogen n Illness-causing microorganism Toxin n Poison 2-3 Microbial Contaminants Microorganisms That Can Contaminate Food and Cause Foodborne Illness...

The Microworld 2-1 Microbial Contaminants Microorganism n Small, living organism Pathogen n Illness-causing microorganism Toxin n Poison 2-3 Microbial Contaminants Microorganisms That Can Contaminate Food and Cause Foodborne Illness Bacteria Viruses Parasites Fungi 2-4 FAT TOM 2-5 What Microorganisms Need to Grow: FAT TOM Food A cidity Temperature Time Oxygen Moisture 2-6 What Microorganisms Need to Grow: FAT TOM n Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins n These are found in potentially hazardous food including: n Meat n Poultry n Dairy products n Eggs Food 2-7  What Microorganisms Need to Grow: FAT TOM Acidity n Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6) n Most food falls into this range pH Scale Acidic Neutral A cidity Alkaline 2-8  What Microorganisms Need to Grow: FAT TOM Temperature n Foodborne microorganisms grow 135°F well at temperatures between (57°C) 41˚F to 135˚F (5˚C to 57˚C) 41°F (5°C) T emperature 2-9 What Microorganisms Need to Grow: FAT TOM Time n Foodborne microorganisms need sufficient time to grow n 4 hours or more in TDZ=growth high enough to cause illness T ime 2-10 What Microorganisms Need to Grow: FAT TOM Oxygen n Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent Oxygen 2-11 What Microorganisms Need to Grow: FAT TOM n Most foodborne microorganisms require moisture to grow M Moisture n The amount of moisture available in food for this growth is called water activity (aw) n Potentially hazardous food typically has an aw of.85 or higher 2-12  Controlling the Growth of Microorganisms The two conditions you can control: n Temperature n Refrigerate or freeze food properly n Cook food properly n Time n Minimize time food spends in the temperature danger zone (TDZ) 2-13 Classifying Foodborne Illness Foodborne Infections n Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Foodborne Intoxications n Result when a person eats food containing toxins that cause illness Foodborne Toxin-Mediated Infections n Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2-15 How Contamination Happens 1. From person to person 2. Through sneezing or vomiting onto food or food contact surfaces 3. From touching dirty food-contact surfaces and equipment, and then touching food. 2-16 BACTERIA That Cause Foodborne Illness Basic Characteristics n Living, single-celled organism n Can be carried by food, water, soil, animals, humans, or insects n Can reproduce very rapidly under favorable conditions 2-17 Bacteria That Cause Foodborne Illness Basic Characteristics: continued n Some survive freezing n Some change into a different form called spores to protect themselves n Some spoil food; others cause illness n Some produce toxins that cause illness 2-18 Spores Certain bacteria can change into a different form, called SPORES, to protect themselves Form when nutrients are not available Ø Are commonly found in soil and contaminate food grown there Ø Can contaminate meat, poultry, fish, and other food exposed to soil or dust 2-19 Spores n Can resist heat, allowing them to survive cooking temperatures n Can revert back to a form capable of growth when: n Food is not stored at the proper temperature n Food is not held or cooled properly 2-20 Major Foodborne Illnesses Caused by Bacteria Infections n Campylobacteriosis n Salmonellosis n Shigellosis n Listeriosis n Vibrio parahaemolyticus Gastroenteritis n Vibrio vulnificus Primary Septicemia/Gastroenteritis 2-21 Infection: Campylobacteriosis Illness: Campylobacteriosis Bacteria: Campylobacter jejuni Most Common Symptoms Commonly Associated Food Most Common Symptoms Diarrhea n Diarrhea (may be bloody) n Poultry Abdominal Cramps n Abdominal cramps n Water Fever contaminated with n Fever Headache the bacteria n Headache 2-22 Preventing Campylobacteriosis To reduce the bacteria in food: n Cook food, particularly poultry, to required minimum internal temperatures To prevent the transfer of the bacteria: n Prevent cross-contamination between raw poultry and ready-to-eat food. 2-23 Infection: Salmonellosis Illness: Salmonellosis Bacteria: Salmonella spp. Commonly Associated Food Most Common Symptoms n Poultry and eggs n Diarrhea n Dairy products n Abdominal cramps n Beef n Vomiting n Fever 2-24 Preventing Salmonellosis To reduce the bacteria in food: n Cook raw beef, poultry, and eggs to required minimum internal temperatures. To prevent the transfer of the bacteria: n Minimize cross-contamination between raw meat and poultry and ready-to-eat food. n Exclude foodhandlers diagnosed with salmonellosis. 2-25 Infection: Shigellosis Illness: Shigellosis Bacteria: Shigella spp. Most Common Symptoms Commonly Associated Food Most Common Symptoms n Food easily n Bloody diarrhea contaminated by hands n Abdominal pain and cramps n Food in contact with contaminated water n Fever (i.e., produce) (occasionally) 2-26 Preventing Shigellosis To prevent the transfer of the bacteria: n Exclude foodhandlers if they: n Have diarrhea n Have been diagnosed with shigellosis n Wash hands when necessary n Control flies inside and outside the establishment 2-27 Infection: Listeriosis Illness: Listeriosis Bacteria: Listeria monocytogenes Most Common Symptoms Commonly Associated Food Most Common Symptoms n Raw meat n Pregnant women n Unpasteurized milk and milk products n Spontaneous abortion of the fetus n Ready-to-eat food including: n Newborns n Deli meats n Sepsis n Hot dogs n Pneumonia n Soft cheese n Meningitis 2-28 Preventing Listeriosis It is critical to: n Discard product that has passed its use-by or expiration date n Avoid using unpasteurized dairy products To reduce the bacteria in food: n Cook raw meat to required minimum internal temperatures To prevent the transfer of the bacteria: n Prevent cross-contamination between raw or undercooked and ready-to-eat food 2-29 Infection: Vibrio parahaemolyticus Gastroenteritis Illness: Vibrio parahaemolyticus Gastroenteritis Bacteria: Vibrio parahaemolyticus Commonly Associated Food Most Common Symptoms n Raw or partially n Diarrhea and cooked oysters abdominal cramps n Nausea and vomiting n Low grade fever and chills 2-30 Preventing Vibrio parahaemolyticus Gastroenteritis Most Important Prevention Measures n Purchase oysters from approved, reputable suppliers n Cook oysters to the required minimum internal temperature 2-31 Infection: Vibrio vulnificus Primary Septicemia Illness: Vibrio vulnificus Primary Septicemia Bacteria: Vibro vulnificus Commonly Associated Food Most Common Symptoms n Raw or partially (People with liver disease cooked oysters and diabetes) n Fever and chills n Nausea n Skin lesions n Diarrhea and vomiting possible 2-32 Infection: Vibrio vulnificus Gastroenteritis Illness: Vibrio vulnificus Gastroenteritis Bacteria: Vibrio vulnificus Commonly Associated Food Most Common Symptoms n Raw or partially (Otherwise healthy cooked oysters people) n Diarrhea n Abdominal cramps 2-33 Preventing Vibrio vulnificus Septicemia/Gastroenteritis Most Important Prevention Measures n Purchase oysters from approved, reputable suppliers. n Cook oysters to the required minimum internal temperature. n Inform people at risk to consult a physician before regularly consuming raw or partially cooked oysters 2-34 Major Foodborne Illnesses Caused by Bacteria Intoxications n Bacillus cereus Gastroenteritis n Staphylococcal Gastroenteritis n Botulism 2-35 Intoxication: Bacillus cereus Gastroenteritis Illness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Diarrheal Toxin) Most Common Symptoms Commonly Associated Food Most Common Symptoms n Cooked corn n Watery diarrhea n Cooked potatoes n Abdominal cramps and pain n Cooked vegetables n Vomiting is absent n Meat products 2-36 Intoxication: Bacillus cereus Gastroenteritis Illness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Emetic Toxin) Commonly Associated Food Most Common Symptoms n Cooked rice dishes n Nausea including: n Vomiting n Fried rice n Rice pudding 2-37 Preventing Bacillus cereus Gastroenteritis To reduce the bacteria in food: n Cook food to required minimum internal temperatures To prevent the growth of the bacteria: n Hold food at the proper temperature n Cool food properly 2-38 Intoxication: Staphylococcal Gastroenteritis Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus Most Common Symptoms Commonly Associated Commonly Associated FoodMost Common Symptoms Food n Salads containing n Nausea potentially n Vomiting and hazardous food: retching n Egg, tuna, n Abdominal cramps chicken, macaroni n Deli meats 2-39 Preventing Staphylococcal Gastroenteritis To prevent the transfer of the bacteria to food: n Wash hands after touching the body n Cover cuts on hands and arms n Restrict foodhandlers with infected cuts on hands and arms To prevent the growth of the bacteria in food: n Minimize the time food spends in the TDZ n Cook, hold, and cool food properly 2-40 Intoxication: Botulism Illness: Botulism Bacteria: Clostridium botulinum Commonly Associated Food Most Common Symptoms n Improperly canned food Initially: n ROP food n Nausea and Vomiting n Temperature abused Later: vegetables like: n Weakness n Baked potatoes n Double vision n Untreated garlic- n Difficulty speaking and and-oil mixtures swallowing 2-41 Preventing Botulism Most Important Prevention Measures: n Hold, cool, and reheat food properly n Inspect canned food for damage 2-42 Major Foodborne Illnesses Caused by Bacteria Toxin-Mediated Infections: n Clostridium perfringens Gastroenteritis n Hemorrhagic Colitis 2-43 Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis Illness: Clostridium perfringens Gastroenteritis Bacteria: Clostridium perfringens Commonly Associated Food Most Common Symptoms n Meat n Diarrhea n Poultry n Severe abdominal pain n Meat and poultry dishes: n Fever and vomiting are absent n Stews n Gravies 2-44 Preventing Clostridium perfringens Gastroenteritis To prevent growth of the bacteria (especially in meat dishes): n Cool and reheat food properly n Hold food at the proper temperature 2-45 Toxin-Mediated Infection: Hemorrhagic Colitis Illness: Hemorrhagic Colitis Bacteria: Shiga toxin-producing Escherichia coli Commonly Associated Food MostCommon Most Common Symptoms Symptoms n Ground beef (raw n Diarrhea (eventually and undercooked) becomes bloody) n Contaminated n Abdominal cramps produce n Severe cases can result in hemolytic uremic syndrome (HUS) 2-46 Preventing Hemorrhagic Colitis To reduce the bacteria in food: n Cook food, particularly ground beef, to required minimum internal temperatures To prevent the transfer of the bacteria to food: n Prevent cross-contamination between raw meat and ready-to-eat food n Exclude employees from the establishment if: n They have diarrhea n They have been diagnosed with hemorrhagic colitis 2-47  Summary – Bacteria Location: Bacteria can be found almost everywhere. They live in and on our bodies. Some types of bacteria keep us healthy, while others cause illness Detection: Bacteria CANNOT be seen, smelled, or tasted Growth: Bacteria need six (6) conditions to grow. FAT TOM Prevention: Control time and temperature 2-48 Major Foodborne Illnesses Caused by Viruses Viral Foodborne Illnesses n Hepatitis A n Norovirus Gastroenteritis 2-53 Infection: Hepatitis A Illness:Hepatitis A Virus: Hepatitis A Commonly Associated Food MostCommon Most Common Symptoms Symptoms n Ready-to-eat food Initially: including: n Fever (mild) n Deli meats n General weakness n Nausea n Produce n Abdominal pain n Salads Later: n Raw and partially n Jaundice cooked shellfish 2-54 Preventing Hepatitis A To prevent the transfer of the virus to food: n Wash hands properly n Exclude employees who have jaundice or hepatitis A n Minimize bare-hand contact with ready-to-eat food Other prevention measures: n Purchase shellfish from approved, reputable suppliers n Inform high-risk populations to consult a physician before regularly consuming raw or partially cooked shellfish 2-55 Infection: Norovirus Gastroenteritis Illness:Norovirus Gastroenteritis Virus: Norovirus Commonly Associated Food MostCommon Most Common Symptoms Symptoms n Ready-to-eat food n Vomiting n Shellfish n Diarrhea contaminated by sewage n Nausea n Abdominal cramps 2-56 Preventing Norovirus Gastroenteritis To prevent the transfer of the virus to food: n Exclude foodhandlers with diarrhea and vomiting n Exclude employees who have been diagnosed with Norovirus Gastroenteritis n Wash hands properly Other prevention measures: n Purchase shellfish from approved, reputable suppliers 2-57  Summary – Virus Location: Viruses are carried by human beings and animals. They require a living host to grow. Do not grow in food, they can transferred through food and still remain infectious in food Sources: People can get viruses from food, water, or any contaminated surface. Occurs through Fecal-oral routes. Often transmitted through airborne vomit particles. Destruction: Not destroyed by normal cooking temperatures. Practice good personal hygiene when handling food and food – contact surfaces. 2-58 Basic Characteristics of Parasites Parasites n Are living organisms that need a host to survive n Are small, often microscopic n Infect many animals and can be transmitted to humans n Are a hazard to food and water 2-59 Major Foodborne Illnesses Caused by Parasites Parasitic Foodborne Illnesses n Anisakiasis n Cyclosporiasis n Cryptosporidiosis n Giardiasis 2-60 Infection: Anisakiasis Illness:Anisakiasis Parasite: Anisakis simplex Most Common Symptoms Commonly Associated Food Most Common Symptoms Raw and undercooked: Non-invasive n Herring n Tingling in throat n Coughing up worms n Cod Invasive n Halibut n Stomach pain n Mackerel n Nausea n Pacific salmon n Vomiting n Diarrhea 2-61 Preventing Anisakiasis Most Important Prevention Measures n Cook fish to required minimum internal temperatures n Purchase fish from approved, reputable suppliers If fish will be served raw or undercooked: n Purchase sushi-grade fish n Ensure sushi-grade fish has been frozen properly by the supplier 2-62 Infection: Cyclosporiasis Illness:Cyclosporiasis Parasite: Cyclospora cayetanensis Commonly Associated Food Most Common Symptoms n Produce irrigated or n Nausea (mild to washed with water severe) containing the parasite n Abdominal cramping n Mild fever n Diarrhea alternating with constipation 2-63 Preventing Cyclosporiasis It is critical to: n Purchase produce from approved, reputable suppliers To prevent the transfer of the parasite to food: n Exclude foodhandlers with diarrhea n Wash hands properly to minimize the risk of cross-contamination 2-64 Infection: Cryptosporidiosis Illness:Cryptosporidiosis Parasite: Cryptosporidium parvum Commonly Associated Food Most Common Symptoms n Untreated or n Watery diarrhea improperly treated water n Stomach cramps n Contaminated n Nausea produce n Weight loss 2-65 Preventing Cryptosporidiosis It is critical to: n Purchase produce from approved, reputable suppliers n Use properly treated water To prevent the transfer of the parasite to food: n Exclude foodhandlers with diarrhea n Wash hands properly to minimize the risk of cross-contamination 2-66 Infection: Giardiasis Illness:Giardiasis Parasite: Giardia duodenalis Commonly Associated Food Most Common Symptoms Initially: n Improperly treated water n Fever Later: n Loose stools n Abdominal cramps n Nausea 2-67 Preventing Giardiasis Most Important Prevention Measure n Use properly treated water To prevent the transfer of the parasite to food: n Exclude foodhandlers with diarrhea n Wash hands properly to minimize the risk of cross-contamination 2-68  Summary – Parasite Location: Require a host to live and reproduce Sources: Commonly associated with seafood, wild game, and food processed with contaminated water, such as produce. Prevention: Purchase food from approved, reputable suppliers. Cooking food to required minimum internal temperatures is also important. Make sure that fish that will served raw or undercooked has been correctly frozen by the manufacturer. 2-69 Fungi Fungi n Commonly cause food spoilage and sometimes illness Fungi Molds Yeasts 2-73 Basic Characteristics of Mold Mold n Spoils food and sometimes causes illness n Grows well in acidic food with low water activity n Is not destroyed by freezing n Can produce toxins such as aflatoxins 2-74 Basic Characteristics of Yeast Yeast n Can spoil food rapidly n May produce a smell or taste of alcohol as it spoils food n May appear as a pink discoloration or slime and may bubble 2-75  BIG (6) SIX - Food and Drug Administration 1. Shigella Spp. 2. Salmonella Typhi 3. Nontyphoidal Salmonella (NTS) 4. Shiga toxin-producing Escherichia coli (STEC) 5. Hepatitis A 6. Norovirus 2-76  Symptoms of Foodborne Illness Most common symptoms: Diarrhea Vomiting Fever Abdominal Cramps Jaundice (a yellowing of the skin and eyes) 2-77 The Flow of Food: Purchasing and Receiving 6-1 Suppliers Choose suppliers who get product from approved sources n It was placed in the correct storage location to maintain the required temperature n It was protected from contamination in storage n It has not been contaminated n It is honestly presented 6-3 General Receiving Principles When Receiving Food: n Schedule deliveries for off-peak hours n Key drop delivery – Supplier is given a key or other access to the operation to make the delivery. n Receive only one delivery at a time n Make sure enough trained staff are available n Inspect deliveries immediately and carefully 6-4 General Receiving Principles When Receiving Food: continued n Use calibrated thermometers to sample temperatures n Check shipments for: n Intact packaging n Refreezing n Prior wetness n Pest infestation 6-5 Checking the Temperature of Various Types of Food Meat, Poultry, Fish n Insert the thermometer stem or probe into the thickest part of the product (usually the center) 6-6 Checking the Temperature of Various Types of Food ROP and Bulk Food: n Insert the thermometer stem or probe between two packages n As an alternative fold packaging around the thermometer stem or probe 6-7 Checking the Temperature of Various Types of Food Other Packaged Food: n Open the package and insert the thermometer stem or probe into the product 6-8 Receiving Criteria for Meat Accept Reject Temperature: Temperature: > 41°F (5°C) or lower 41°F (5°C) Color: Color: n Beef: bright cherry red n Beef: brown or green n Lamb: light red n Lamb: brown, whitish surface covering the lean meat n Pork: light pink meat, firm white fat n Pork: excessively dark color, soft or rancid fat Texture: firm and springs back when touched Texture: slimy, sticky, or dry Odor: no odor Odor: sour odor Packaging: intact and Packaging: broken cartons, dirty clean wrappers, torn packaging, vacuum packaging with broken seals 6-9 Receiving Criteria for Poultry Accept Reject Temperature: Temperature: > 41°F (5°C) or lower 41°F (5°C) Color: no discoloration Color: purple or green discoloration around the neck; dark Texture: firm and springs wing tips (red tips are acceptable) back when touched Texture: stickiness under wings or Odor: no odor around joints Packaging: product should Odor: abnormal, unpleasant odor be surrounded by crushed, self-draining ice 6-10 Receiving Criteria for Fish Accept Reject Temperature: Temperature: > 41°F (5°C) or lower 41°F (5°C) Color: bright red gills; bright Color: dull gray gills, dull dry skin shiny skin Texture: soft flesh that leaves an Texture: firm flesh that imprint when touched springs back when touched Odor: strong fishy or ammonia Odor: mild ocean or smell seaweed smell Eyes: cloudy, red-rimmed, sunken Eyes: bright, clear, and full Packaging: product should be surrounded by crushed, self-draining ice 6-11 Receiving Criteria for Shellfish Accept Reject Temperature: Temperature: n Live: receive on ice or at an n Live: air temperature > 45° F air temperature of 45° F (7°C) (7°C) or lower n Shucked: internal n Shucked: receive at an temperature > 45° F (7°C) internal temperature of 45° F (7°C) or lower Texture: slimy, sticky, or dry Odor: mild ocean or Odor: strong fishy smell seaweed smell Shells: broken shells Shells: closed and unbroken (indicates shellfish are alive) Condition: dead on arrival (open shells that do not close Condition: if fresh, they are when tapped) received alive 6-12 Receiving Criteria for Shell Eggs Accept Reject Temperature: Temperature: receive at an air temperature air temperature > 45°F (7°C) of 45°F (7°C) or lower Odor: sulfur smell or Odor: no odor off odor Shells: clean and unbroken Shells: dirty or cracked 6-13 Receiving Criteria for Dairy Products Accept Reject Temperature: 41°F (5°C) or Temperature: > 41°F (5°C), lower unless otherwise unless otherwise specified specified by law Milk: sour, bitter, or moldy taste Milk: sweetish flavor Butter: sour, bitter, or moldy Butter: sweet flavor, uniform taste; uneven color; soft texture color, firm texture Cheese: abnormal flavor Cheese: typical flavor, or texture, uneven color, unnatural texture, and uniform color mold 6-14 Receiving Criteria for Fresh Produce Accept Reject Conditions: vary according Conditions: grounds for rejecting one to produce item; only accept produce item may not apply to another; items that show no sign signs of spoilage include: of spoilage n Insect infestation n Mold and cuts n Wilting and mushiness n Discoloration and dull appearance n Unpleasant odors and tastes Reject fresh-cut produce items that have passed their expiration date. 6-15 Receiving Criteria for Refrigerated Ready-To-Eat Food Accept Reject Temperature: Temperature: 41°F (5°C) or lower unless > 41°F (5°C) unless otherwise specified by the manufacturer specified Packaging: intact and in Packaging: torn packages or good condition packages with holes; expired product use-by dates 6-16 Receiving Criteria for Frozen Processed Food Accept Reject Temperature: frozen food Temperature: food that is not should be received frozen; frozen; ice cream at temperatures ice cream should be > 6°F to 10°F (–14°C to –12°C) received at 6°F to 10°F (–14°C to –12°C) Packaging: torn packages or packages with holes; fluids or Packaging: intact and frozen liquids in case bottoms, ice in good condition crystals or water stains on packaging (evidence of thawing and refreezing) Product: large ice crystals on product (evidence of thawing and refreezing) 6-17 Receiving Criteria for Canned Food Accept Reject Can: can and seal are in Can: swollen ends, leaks good condition and flawed seals, rust, dents, no labels Product: normal color, texture, odor Product: foamy, milky, or has an abnormal color, texture, or odor 6-18 Receiving Criteria for Dry Food Accept Reject Packaging: intact and Packaging: holes, tears, in good condition or punctures; dampness or water stains on outer cases Product: normal color and inner packaging (indicates and odor it has been wet) Product: abnormal color or odor; spots of mold, or slimy appearance; contains insects, insect eggs, or rodent droppings 6-19 Receiving Criteria for Bakery Goods Accept Reject Temperature: Temperature: receive at the temperature temperatures higher than those specified by the manufacturer specified by the manufacturer Packaging: intact and in Packaging: torn packaging, good condition signs of pest damage Product: signs of pest damage, mold 6-20 Receiving Criteria for Potentially Hazardous Hot Food Accept Reject Temperature: Temperature: 135°F (57°C) or higher