THE MICROWORLD

PRINCIPLES OF FOOD SAFETY, HYGIENE & SANITATION

MA. CRISTINA Q. TRINIDAD

Pathogens
Microorganism
Small, living organism that can only be seen with the aid of
a microscope.

Pathogen
Harmful (illness-causing) microorganism

Toxin
Poison

2-2

Types of Pathogens
Pathogens That Can Contaminate Food and Cause
Foodborne Illness
Viruses

2-3

Bacteria

Parasites

Fungi

What Pathogens Need to Grow

F
Food

Temperature

Time

2-4

Acidity

Oxygen

Moisture

What Pathogens Need to Grow

Food
Pathogens require an energy
source to grow, such as
carbohydrates or proteins
They are commonly found in PHF
such as meat, poultry, dairy
products and eggs.

F
Food

2-5

What Pathogens Need to Grow

Acidity
Pathogens grow best in food
that contains little or no acid
pH - Measure of a foods acidity or
alkalinity. The pH scale ranges
from 0.0 to 14.0. A pH between
7.1 and 14.0 is ALKALINE while
a pH between 0.0 to 6.9 is
ACIDIC. A pH of 7.0 is NEUTRAL.
Food borne microorganisms
grow well in food that has a
NEUTRAL TO SLIGHTLY ACIDIC
pH (4.6-7.5)

2-6

Acidity

What Pathogens Need to Grow

Temperature
Pathogens grow well at
temperatures
between 41F and 135F (5C
and 57C)
This range is known as the
temperature danger zone (TDZ)

Temperature

2-7

What Pathogens Need to Grow

Time

Pathogens need time to grow

4 hours or more in TDZ = growth

high enough to make someone sick

Given the right conditions, they are

capable of doubling their
population every 20 minutes.

Time

2-8

What Pathogens Need to Grow

Oxygen
Some pathogens need oxygen
to grow, while others grow
when oxygen isnt there
Aerobic - microorganisms
that need oxygen to survive.
Anaerobic - opposite

Oxygen

2-9

What Pathogens Need to Grow

Moisture
Pathogens need moisture
in food to grow
Water activity (aw) - amount of
moisture available in food for
microorganisms to grow. It is
measured on a scale from 0.0 1.0, with water having a water
activity of 1.0. PHF typically has a
water activity value of .85 or
higher.

2-10

Moisture

Food Most Likely to Become Unsafe

Food That Favors the Growth of Pathogens

Milk and dairy

products

Meat: beef, pork,

and lamb

Eggs (except those

treated to eliminate
Salmonella spp.)

2-11

Fish

Poultry

Baked potatoes

Shellfish and
crustaceans

Food Most Likely to Become Unsafe

Food That Favors the Growth of Pathogens

Heat-treated plant food,

such as cooked rice,
beans, and vegetables

Tofu or other
soy-protein food

Sliced melons and

cut tomatoes

2-12

continued

Sprouts and
sprout seeds

Untreated garlic-and-oil
mixtures

Classifying Foodborne Illnesses

Foodborne Infection
Result of a person eating food containing
pathogens, which then grow in the intestines and
cause illness.

Foodborne Intoxication
Result of a person eating food containing
toxins that cause an illness. The toxins maybe the
result of chemical contamination

Foodborne Mediated Infection

Result of a person eating food containing
pathogens, which then produce illness-causing
toxins in the intestines.

2-13

2-13

Controlling the Growth of Pathogens

The Conditions You Can Control
Temperature
zone

Keep PHF out of the temperature danger

Time
Limit how long PHF spends in the
temperature danger zone

Other Food Requiring Care

Examples of Ready-to-Eat Food
Washed fruit and vegetables
(whole and cut)
Deli meat
Bakery items
Sugar, spices, and seasonings
Cooked food

2-14

General Information about Viruses

Viruses can:
Survive cooler and freezer
temperatures
Contaminate food and water
Grow in the intestines, but not
in food
Be transmitted from:
Person to person
People to food
People to food-contact surfaces

2-15

Major Foodborne Illnesses Caused by Viruses

Viral Foodborne Illnesses
Hepatitis A
Norovirus gastroenteritis

2-16

Hepatitis A
Illness:

Hepatitis A

Virus:

Hepatitis A

Commonly Linked Food

Most Common Symptoms

Ready-to-eat food

Fever (mild)

Shellfish from contaminated water

General weakness
Nausea
Abdominal pain
Jaundice (appears later)

2-17

Preventing Hepatitis A
Most Important Prevention Measure
Practice personal hygiene

Other Prevention Measures

Keep employees with jaundice out of the operation
Keep employees diagnosed with hepatitis A out of the
operation
Wash hands
Minimize bare-hand contact with ready-to-eat food
Purchase shellfish from approved, reputable suppliers

2-18

Norovirus Gastroenteritis
Illness:

Norovirus gastroenteritis

Bacteria:

Norovirus

Commonly Linked Food

Most Common Symptoms

Ready-to-eat food

Vomiting

Shellfish from contaminated water

Diarrhea
Nausea
Abdominal cramps

2-19

Preventing Norovirus Gastroenteritis

Most Important Prevention Measure
Practice personal hygiene

Other Prevention Measures

Keep employees with diarrhea and vomiting out of the
operation
Keep employees diagnosed with Norovirus out of the
operation
Wash hands
Minimize bare-hand contact with ready-to-eat food
Purchase shellfish from approved, reputable suppliers

2-20

Characteristics of Bacteria That Cause Foodborne Illness

Basic Characteristics
Most are controlled by keeping
food out of the temperature
danger zone
Will grow rapidly if FATTOM
conditions are right
Some can change into spores to
keep from dying when they
dont have enough food
Some make toxins in food as
they grow and die

2-21

Major Foodborne Illnesses Caused by Bacteria

Illnesses
Bacillus cereus gastroenteritis
Listeriosis
Hemorrhagic colitis
Clostridium perfringens gastroenteritis
Botulism
Salmonellosis
Shigellosis
Staphylococcal gastroenteritis
Vibrio vulnificus primary
septicemia/gastroenteritis
2-22

Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Controlling
Time and Temperature
Bacillus cereus gastroenteritis
Listeriosis
Hemorrhagic colitis
Clostridium perfringens gastroenteritis
Botulism

2-23

Bacillus cereus Gastroenteritis

Illness:

Bacillus cereus gastroenteritis

Bacteria:

Bacillus cereus

(Diarrheal Illness)

Commonly Linked Food

Most Common Symptoms

Cooked vegetables

Watery diarrhea

Meat products

No vomiting

Milk
2-24

Bacillus cereus Gastroenteritis

Illness:

Bacillus cereus gastroenteritis

Bacteria:

Bacillus cereus

(Vomiting Illness)

Commonly Linked Food

Cooked rice dishes including:

2-25

Fried rice

Rice pudding

Most Common Symptoms

Nausea
Vomiting

Preventing Bacillus cereus Gastroenteritis

Most Important Prevention Measure
Control time and temperature

Other Prevention Measures

Cook food to minimum internal temperatures
Hold food at the right temperatures
Cool food correctly

2-26

Listeriosis
Illness:

Listeriosis

Bacteria:

Listeria monocytogenes

Commonly Linked Food

Raw meat
Ready-to-eat food such as:

Pregnant women:
Miscarriage
Newborns:

Deli meat

Sepsis

Hot dogs

Pneumonia

Soft cheese

Meningitis

Unpasteurized dairy products

2-27

Most Common Symptoms

Preventing Listeriosis
Most Important Prevention Measure
Control time and temperature

Other Prevention Measures

Throw out any product that has passed its use-by or
expiration date
Cook raw meat to minimum internal temperatures
Prevent cross-contamination between raw or undercooked
food and ready-to-eat food
Avoid using unpasteurized dairy products

2-28

Hemorrhagic Colitis
Illness:

Hemorrhagic colitis

Bacteria: Shiga toxin-producing

Escherichia coli, including
O157:H7, O26:H11, O111:H8,
O158:NM

and

Commonly Linked Food

Most Common Symptoms

Ground beef (raw and undercooked)

Diarrhea (becomes bloody)

Contaminated produce

Abdominal cramps
Kidney failure (in severe cases)

2-29

Preventing Hemorrhagic Colitis

Most Important Prevention Measure
Control time and temperature

Other Prevention Measures

Cook food, especially ground beef, to minimum internal

temperatures
Purchase produce from approved, reputable suppliers
Prevent cross-contamination between raw meat and
ready-to-eat food
Keep employees with diarrhea out of the operation
Keep employees diagnosed with hemorrhagic colitis out of
the operation

2-30

Clostridium perfringens Gastroenteritis

Illness: Clostridium perfringens gastroenteritis
Bacteria: Clostridium perfringens

Commonly Linked Food

Most Common Symptoms

Meat

Diarrhea

Poultry

Severe abdominal pain

Meat and poultry dishes: Stews

and gravies
2-31

Preventing Clostridium perfringens Gastroenteritis

Most Important Prevention Measure
Control time and temperature

Other Prevention Measures

Cool and reheat food correctly
Hold food at the right temperatures

2-32

Botulism
Illness:

Botulism

Bacteria:

Clostridium botulinum

Commonly Linked Food

Incorrectly canned food

Most Common Symptoms

Initially:

Nausea and vomiting

Reduced oxygen packaged (ROP)

Later:
food
Weakness
Temperature-abused food (baked
Double vision
potatoes)
Untreated garlic-and-oil mixtures
2-33

Difficulty speaking and swallowing

Preventing Botulism
Most Important Prevention Measure
Control time and temperature

Other Prevention Measures

Hold, cool, and reheat food correctly
Inspect canned food for damage

2-34

Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Preventing
Cross-Contamination
Salmonellosis

2-35

Salmonellosis
Illness:

Salmonellosis

Bacteria:

Salmonella spp.

Commonly Linked Food

Most Common Symptoms

Poultry and eggs

Diarrhea

Dairy products

Abdominal cramps

Produce

Vomiting
Fever

2-36

Preventing Salmonellosis
Most Important Prevention Measure
Prevent cross-contamination

Other Prevention Measures

Cook poultry and eggs to minimum internal temperatures
Prevent cross-contamination between poultry and
ready-to-eat food
Keep foodhandlers who have been diagnosed with
salmonellosis out of the operation

2-37

Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Practicing Personal Hygiene
Shigellosis
Staphylococcal gastroenteritis

2-38

Shigellosis
Illness:

Shigellosis

Bacteria:

Shigella spp.

Commonly Linked Food

Most Common Symptoms

Food easily contaminated by

hands, including:
Salads containing TCS food
(potato, tuna, shrimp, macaroni,
chicken)
Food in contact with contaminated
water, such as produce

Bloody diarrhea

Abdominal pain and cramps

Fever (occasionally)

2-39

Preventing Shigellosis
Most Important Prevention Measure
Practice personal hygiene

Other Prevention Measures

Keep foodhandlers with diarrhea out of
the operation
Keep foodhandlers diagnosed with
shigellosis out of the operation
Wash hands
Control flies inside and outside
the operation

2-40

Staphylococcal Gastroenteritis
Illness:

Staphylococcal gastroenteritis

Bacteria:

Staphylococcus aureus

Commonly Linked Food

Food requiring handling during
preparation, including:
Salads containing TCS food (egg,
tuna, chicken, macaroni)
Deli meat

Most Common Symptoms

Nausea

Vomiting and retching

Abdominal cramps

2-41

Preventing Staphylococcal Gastroenteritis

Most Important Prevention
Measure
Practice personal hygiene

Other Prevention Measures

Wash hands, particularly after
touching the hair, face, or body
Cover wounds on hands and arms
Hold, cool, and reheat food correctly

2-42

Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Purchasing from Approved,
Reputable Suppliers
Vibrio gastroenteritis
Vibrio vulnificus primary septicemia

2-43

Vibrio vulnificus Primary Septicemia

Illness:
Vibrio vulnificus primary
septicimia
Bacteria:

Vibrio vulnificus

Commonly Linked Food

Most Common Symptoms

Oysters from contaminated water

Low-grade fever and chills

Nausea
Diarrhea
Vomiting

2-44

Vibrio parahaemolyticus Gastroenteritis

Illness:
Vibrio parahaemolyticus
gastroenteritis
Bacteria:

Vibrio parahaemolyticus

Commonly Linked Food

Most Common Symptoms

Oysters from contaminated water

Diarrhea
Abdominal cramps and nausea
Vomiting
Low-grade fever and chills

2-45

Preventing Illnesses from Vibrio vunificus/parahaemolyticus

Most Important Prevention

Measure
Purchase from approved, reputable
suppliers

Other Prevention Measures

Cook oysters to minimum internal
temperatures

2-46

Characteristics of Parasites
Parasites
Cannot survive in food
Need to be in the meat of another
animal to survive (cows,
chickens, pigs, fish)
Can be found in the feces of
animals and people
Can contaminate food and water,
particularly water used to
irrigate produce
Will cause illness if eaten

2-47

Major Foodborne Illnesses Caused by Parasites

Foodborne Illnesses from Parasites
Anisakiasis
Cryptosporidiosis
Giardiasis

2-48

Anisakiasis
Illness:

Anisakiasis

Parasite:

Anisakis simplex

Commonly Linked Food

Most Common Symptoms

Raw and undercooked fish,

including:
Herring
Cod

2-49

Pacific salmon

Halibut
Mackerel

Tingling in throat

Coughing up worms

Preventing Anisakiasis
Most Important Prevention Measure
Purchase from approved, reputable suppliers

Other Prevention Measures

Cook fish to minimum internal temperatures
If serving raw or undercooked fish, purchase sushi-grade
fish that has been frozen to the right time-temperature
requirements

2-50

Cryptosporidiosis
Illness:

Cryptosporidiosis

Parasite:

Cryptosporidium parvum

Commonly Linked Food

Most Common Symptoms

Contaminated water

Watery diarrhea

Produce

Abdominal cramps
Nausea
Weight loss

2-51

Preventing Cryptosporidiosis
Most Important Prevention Measure
Purchase from approved, reputable suppliers

Other Prevention Measures

Use properly treated water
Keep foodhandlers with diarrhea out of the operation
Wash hands

2-52

Giardiasis
Illness:

Giardiasis

Parasite: Giardia duodenalis

lamblia or G. Intestinalis)

Commonly Linked Food

Most Common Symptoms

Improperly treated water

Initially

Produce

Fever

Later

2-53

Diarrhea

Abdominal cramps

Nausea

(G.

Preventing Giardiasis
Most Important Prevention Measure
Purchase from approved, reputable suppliers

Other Prevention Measures

Use properly treated water
Keep foodhandlers with diarrhea out of the operation
Wash hands

2-54

Fungi
Fungi
Commonly cause food spoilage
and sometimes illness

Fungi

Molds

2-55

Yeasts

Basic Characteristics of Mold

Molds
Spoil food and sometimes cause
illness
Grow well in acidic food with little
moisture
Are not destroyed by cooler or
freezer temperatures
Can produce toxins such as
aflatoxins

2-56

Basic Characteristics of Yeast

Yeast
Can spoil food quickly
May produce a smell or taste of
alcohol as it spoils food
May look like a white or pink
discoloration or
slime and may
bubble
Grow well in acidic food with little
moisture

2-57