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Sanitation & Food Safety - Course 130 Lesson It Microbiology of Food borne Iliness To provide an understanding of microorganisms and how to prevent food borne illness. OUTCOMES: The participant will: 1. identify causes of food borne illness. 2. differentiate between food borne infection and food borne intoxication 3. identify conditions favorable for bacterial growth. 4. list chemical and physical causes of food borne illness and prevention measures ed — PRESENTATION OUTLINE PARTICIPANT NOTES: |. How Bad Things Get Into Food A. Some plants and animals are naturally toxic to humans such as: 1. Certain varieties of mushrooms 2. Certain parts of a plant 3. Certain species of fish B. Many bacteria are naturally occurring in the air and soil: 4. Clostridium botulinum 2. Bacillus cereus C. Some bacteria are introduced from animal sources 1. Listeria monocytogenes 2. Trichinella spiralis D. Secondary contamination 1. Food contaminated during processing, storage, preparation or holding 2. Food obtained from contaminated sources such as polluted water E, In order to reproduce microorganisms need optimal conditions: Food Time Acidity Oxygen Temperature Moisture F. Foods capable of supporting rapid growth of bacteria are termed potentially hazardous foods (PHF) or TCS Temperature Control for Safety. I. Biological Hazards A. When microorganisms cause food bome illness, the illnesses are generally classified as infections or intoxications. 1. Food borne infection: A disease resulting from eating foods containing living, harmful microorganisms PO: 130/1/P 1/9/09 PRESENTATION OUTLINE PARTICIPANT NOTES 2. Food borne intoxication: A disease that occurs when toxins or poisons from bacteria or mold are present in the food eaten and cause illness in the host (human). Toxins can cause illness even after the microorganism is destroyed. 3. A food borne toxin-mediated infection: A disease resulting from eating a food containing pathogens. Once ingested the human intestine provides a perfect condition for the microorganism to produce a toxin. B. Four types of microorganisms that cause food borne illness. 1. Bacteria 2. Viruses 3. Parasites 4, Fungi C. Characteristics of Bacteria 1. living, single celled organisms 2. can reproduce rapidly under favorable conditions 3. some cause food spoilage, others cause disease 4, some can survive freezing 5. some form spores, a protective coating from unfavorable conditions 6. some produce toxins as they multiply die and break down D. Four Stages of Bacterial Growth 1. Lag phase a. Number of bacteria is stable b. To control their number, prolong lag phase as long as possible 2. Log phase a. Bacteria grow and multiply rapidly. Re-produce by splitting in two b. Vegetative state: process of reproduction Foods become unsafe during this phase 3. Stationary phase a. Stage when equal numbers of bacteria are growing and dying 4. Death phase a. Number of bacteria dying exceeds the number that is growing PO: 130/1/P2/9/09 PRESENTATION OUTLINE _ PARTICIPANT NOTES E, Spore Formers 1. Instead of dying, some bacteria change into a different state called a spore a. Transform into thick walled cells b. Form spores during adverse conditions for bacterial growth 1) High temperature 2) Low temperature 3) Low moisture, dry conditions 4) High acid conditions c. When there is no food to feed upon and multiply 4. Spore forms of bacteria do not reproduce e. Spores can survive cooking £ Spores can survive freezing 2. Bacteria in the spore state can change back to vegetative (reproducing) state when conditions are right for them to begin reproducing such as in food that has been time and temperature abused a. Change back to thin walled cells b. Can be destroyed by proper cooking temperature in this state . If bacteria have produced a toxin, it cannot be destroyed F. Conditions needed for microbial growth 1. To grow and multiply, all microorganisms (except viruses) need Food Time Acidity Oxygen Temperature Moisture a. Food 1) Provides nutrients for microbial growth 2) Proteins and carbohydrates are a good medium b. Acidity 1) pH of foods range from 0-14 2) 0-7 pHis acidic 3) 7- 14 pHis alkaline 4) Growth is best with foods having a pH around 7.0 c. Temperature 1) Microorganisms grow well between 41° and 135°F 2) This range is called the Danger Zone d. Time 1) Microorganisms need time to move from the lag phase to the log phase 2) Food should not be in the Danger Zone for more than four hours PO: 130//P3/9/09 PRESENTATION OUTLINE @. Oxygen 1) Microorganisms have differing oxygen requirements 2) Aerobic: requires oxygen to grow 3) Anerobic: grow when oxygen is absent 4) Facultative: grow with or without oxygen f. Moisture 1) Most microorganisms grow well in moist foods 2) Amount of moisture in a food is called its water activity (ay) 3) Potentially hazardous foods have a water activity of .85 or higher 9. Providing barriers for growth of microorganisms 1) Make foods more acidic 2) Raise or lower food temperature 3) Lower the water activity of food 4) Keep food out of the Danger Zone G. Food borne IlIness Caused by Bacteria 1, Bacillus cereus gastroenteritis (Bacillus cereus) (ba-sil-us sir-e-us) ‘a. A spore former that produces two different toxins b. Itis a growing concern because itis frequently found in grains, spices, and dry- mix products 2. Botulism (Clostridium botulinum) (klahs-trid'-ee-um bach'-u-lin’-um) a. Aspore former that causes botulism, one of the most deadly food borne illnesses b. Never use home-canned products in food service institutions 3. Campylobacteriosis (Campylobacter jejuni) (kam-pi- lo-bakctir ji-joon-i) a. Has long caused illness in animals but only recognized since the 1970's as a cause of human illness b. Anon-spore former 4. Clostridium perfringens Gastroenteritis (Clostridium perfringens) (kiahs-trid-ee-um per-frin'-gens) a. A spore former suspected of causing many of the mild and unreported cases of food borne illness b. The spores are heat stable, able to withstand boiling water and will resist freezing PO: 130/1/P 4/9/09 a PRESENTATION OUTLINE [__ PARTICIPANT NOTES 5, E.coli 0157: H7 Enteritis (Escherichia coli E coli) (eh-shur-eech’-ee-ah coh’-l) a. Non-spore former; cause of food borne intoxication b. Can cause severe illness in children, possibly leading to kidney failure or death ¢. May be transmitted from person to person 6. Listeriosis (Listeria monocytogenes) (lis'ter-ee- ah mon'-o-si-ta-gen-eez) a. Non-spore former; can grow at refrigerator temperatures b. Can cause meningitis, and severe retardation in newborn infants and miscarriages in pregnant women , Listeria can grow on wet floors, in drains, ceiling condensation and on sponges 7. Salmonellosis (Salmonella) (sal-muh-net'-uh) a. Non-spore former b. Is one of the most frequent causes of food borne infection c. Thorough cooking destroys the bacteria 8. Shigellosis (Shigella) (Shi-gel'ah) a. Non-spore former b. An infection often called bacillary dysentery characterized by diarthea, cramps, chills and fever c. Humans are the prime reservoir of Shigella d. Poor personal hygiene and flies are thought to be the means of transmission 9. Staphylococcus (Staphylococcus aureus) (staf-a-lo- ka-kus o-fe-uhs) a. Non-spore former b. Produces toxins that are not destroyed by the cooking process ¢. Most commonly associated with cooked foods, contaminated after the cooking process H. Food borne Illness Caused by Viruses 1. Hepatitis A virus a. A contagious viral disease which causes inflammation of the liver b. There are several different types, but Hepatitis A is the form that most offen affects the food service industry c. Foods commonly implicated are water, shelifish PO: 130/1/P5/9/09 PRESENTATION OUTLINE a PARTICIPANT NOTES 3. Norovirus also referred to as Norwalk virus a. Symptoms include nausea, vomiting, diarrhea and abdominal cramps b. Incubation period is between 12 and 48 hours c. Foods such as raw oysters, cake frosting and salads as well as drinking water have been implicated as a common source of several outbreaks. 1. When a food employee is diagnosed with any of the Big Five they must be excluded from a food establishment and the inspecting agency must be notified. They will provide guidance on when and how that employee may return to work. See Food Code section 2-201.11 J. Food borne Iliness Caused by Parasites Parasites need to live in or on a host organism in order to survive. 1. Trichinosis (Trichinella spiralis) (trip-kuh-nel-uh spah-rah-is) a. Food most frequently implicated are undercooked pork or wild game b. Killed by cooking to proper internal temperature or freezing 2. Anisakiasis (Anisakis simplex) (an-i-sa-ki-a-sis) a. Foods most frequently implicated are raw or undercooked seafood b. Obtain seafood only from certified sources 3. Giardiasis (gee-ar-di-e-sis) (Giardia duodenalis (formerly G. lamblia) a. Foods most frequently implicated are water and raw vegetables b. May be caused by poor personal hygiene K. Food borne lliness Caused by Fungi 1. Molds Responsible for spoilage of many foods Can grow on almost any food Can grow in moist or dry environments Prefer to grow on sweet, acidic foods Some molds produce toxins, ie., aflatoxin produced by Aspergillus parasticus f Corn products, peanuts/peanut products, tree nuts have been associated with aflatoxins eaoce PO: 130/1/P6/9/09 PRESENTATION OUTLINE 2. Yeasts a. Carbon dioxide and alcohol are produced as yeast consumes foods b. Grow well in sweet, acidic foods with low water activity 3, Mushrooms a. Some wild mushrooms produce toxins, which cause illness when ingested b. Cooking and freezing will not destroy toxins L. Beneficial Properties of Microorganisms 1. Fermentation a. Fermentation is a chemical reaction that splits complex organic compounds into simpler substances, for example: converting sugar into carbon dioxide and alcohol by yeast b. Fermentation in foods can be caused by bacteria, yeast, mold and enzymes 2. Foods resulting from bacterial fermentation a. Pickles, sauerkraut b. Sour cream, cottage cheese, cheddar, Edam, Gouda, Swiss cheeses c. Vinegar d. Vanilla, chocolate 3. Foods resulting from yeast fermentation a. Yeast breads b. Alcoholic beverages such as wine, beer 4. Foods resulting from mold fermentation a. Aged cheeses, such as blue cheese b. Soy sauce PO: 130/1/P7/9/09 PRESENTATION OUTLINE PARTICIPANT NOTES Ti Chemical Hazards A. Chemical hazards are toxic metals, chemicals, pesticides and food additives that may cause food borne illnesses. 1. Toxic metals a, Lead, copper, brass, zinc and cadmium can react with acidic foods and cause a food bore illness b. Carbonated beverage dispensers can cause an illness if carbonated water flows back into the copper supply lines c. Enamelware can be a source of lead poisoning d. Foods high in acids such as fruitades and tomatoes may react with metals to form toxic products 2. Chemicals can cause illness if improperly stored orused a. Cleaning products b. Germicides c. Lubricants d. Sanitizers 3. Pesticides and germicides can enter food supply through several routes a. Applied directly to the growing plant or animal to protect it from insects, fungus and microbial attack b. Plants and animals may take up pesticides during growing process and incorporate them in living cells c. Pesticides should only be applied by a licensed and trained pest control operator (PCO) 4. Food additives may cause allergic reactions in people, such as itching, tightening of the throat, hives and swelling of the face a. Coloring agents are toxic in high concentrations and may cause an allergic reaction b. Sulfites are used to preserve freshness and/or color of fruits and vegetables 1) Section 6139 of MI Food Law prohibits storage and application of suffiting agents to any food prepared in the food service establishment 2) Sulfiting agents prohibited include: sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite and potassium metabisulfite PO: 130/1/P8/9/09 PRESENTATION OUTLINE PARTICIPANT NOTES © Nitrites are preservatives used by the meat industry. d. Monosodium glutamate (MSG) is a flavor ‘enhancer. Use of monosodium glutamate (MSG) has been documented as a source of food borne illness. B. Measures to Prevent Contamination from Chemical Hazards Store chemicals in their original, labeled containers and preferably in a secure, locked area If transferring chemicals to smaller containers, each container must be properly labeled Store chemicals separately from food source Read labels to determine proper usage and follow manufacturer's directions for intended use Properly discard empty containers Wash fresh produce before using Refrain from overzealous use of food additives, Use kettles and metal utensils only for purposes for which they are designed 9. Do not use galvanized container or utensils in food preparation 10. Do not allow carbonated beverages to run through copper lines 11. Have pesticides applied by a licensed pest control operator (PCO) x enow IV. Physical Hazards A. Physical contamination of food is caused by the unintended, accidental introduction of a foreign object into the food B. Examples include: metal shavings, staples, glass, bones, hair, fingernails, bandages C. Measures to prevent contamination from physical hazards: 1. Keep can openers clean and in good repair 2. Do not scoop ice with a glass 3. Do not use utensils or equipment made of materials which can easily chip 4, Jewelry should be restricted to a plain wedding band with no stones PO: 130/I/P9/9/09 PRESENTATION OUTLINE V._ Biological Toxins A. A biological toxin is a type of biological contamination that causes food borne illness 1. The toxin can be found in seafood, plants and mushrooms 2. Most of these biological toxins ocour naturally and are not caused by the presence of microorganism B. Examples of biological toxins 1. Seafood toxins a. Cooking may not destroy seafood toxin. b. Always purchase seafood from approved suppliers ©. Ciquatera toxin 1) Found in tropical reef fish such as amerjack, grouper, snapper 2) Accumulates in tissue of large fish after they eat smaller fish that have fed on certain species of algae 4d. Scrombroid poisoning 4) May be found in tuna, mackerel, swordfish, mahi-mahi 2) Caused when there is time-temperature abuse and fish produce the toxin histamine 2. Plant toxins a. Most poisonings occur when toxic plants have been used as part of a home remedy and ingested b. Examples include rhubarb leaves, water hemlock roots, jimsonweed c. Raw fava and red kidney beans may cause illness but are safe when thoroughly cooked 3. Mushroom toxins a. Most food borne illnesses of this type are caused by consumption of wild mushrooms. VI. Allergens ‘A. Aperson-in-charge must be able to describe foods identified as major food allergens and the symptoms these allergens could cause in a sensitive individual who has an allergic reaction PO. 130/1/P 10/9/09 PARTICIPANT NOTES PRESENTATION OUTLINE [__ PARTICIPANT NOTES B. Major foad allergens account for 90 percent or more of all food allergies, and include: Milk Eggs Peanuts ‘Tree Nuts (such as almonds, pecans, or walnuts) Fish (such as bass, flounder, or cod) Shellfish (such as crab, lobster, or shrimp) Soy Wheat @ENOTARONS C. The most common signs and symptoms of a true food allergy include: 1. Tingling in the mouth 2. Hives, itching, or eczema 3. Swelling of the lips, face, tongue and throat, or other parts of the body 4. Wheezing, nasal congestion, or trouble breathing 5. Abdominal pain, diarrhea, nausea, or vomiting 6. Dizziness, lightheadedness, or fainting s D. 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Alkalinity produces bitterness and slipperiness. Example is milk of magnesia (pH) 10.5. Handout: 130/1V#2

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