1. FORMS OF CONTAMINATION
SERVSAFE/Chapter 2
FORMS OF CONTAMINATION

2. Microorganisms… Small, living organisms
Harmful microorganisms are called pathogens
Cause food borne illness
Can only be seen with the aid of a microscope

3. TYPES OF PATHOGENS
Viruses
Bacteria
Parasites
Fungi

4. Pathogens cannot be seen, smelled or tasted in food

5. BACTERIA Cannot be seen, smelled, or tasted
Can be found almost anywhere; live in and on our bodies
The most important way to prevent bacteria from causing a food borne illness is to control time and temperature
Needs 6 conditions to grow (FAT TOM)
FDA has identified 3 major bacteria that are highly contagious:
1. Salmonella Typhi
2. Shigella spp.
3. Enterohemorrhagic and shiga toxin-producing Escherichia coli

6. WHAT PATHOGENS NEED TO GROW
FOOD
ACIDITY (appropriate level of acidity)
TEMPERATURE (proper temperature)
TIME (adequate time)
OXYGEN (necessary level of oxygen)
MOISTURE (ample moisture)

7. 4 Stages of Bacteria Growth
Lag phase: (adaptation period) the adjustment period for bacteria, occurring when they are first introduced to food
Log phase: (starting to grow) reproduce by splitting in two
Stationary phase: (lack of nutrients) continue to grow until nutrients and moisture become scarce or conditions become unfavorable and they die
Death phase: number of bacteria dying exceeds the number growing, the population declines.

8. VIRUSES Carried by human beings and animals
Require a living host to grow
Can get from food, water, or any contaminated surface; typically occur through fecal-oral routes
FDA identified the two major viruses that are highly contagious:
Hepatitis A
Norovirus

9. PARASITES Require a host to live and reproduce
Commonly associated with seafood, wild game, and food processed with contaminated water, such as produce
Prevent by purchasing food from approved, reputable suppliers

10. FUNGI Includes yeasts molds, and mushrooms
Any food spoiled by mold or yeast should be thrown out, unless the mold is a natural part of the product
Purchase all mushrooms from approved, reputable suppliers

11. Biological Toxins
Ciguatera Toxin: found in barracuda, snapper, grouper, and amberjack and some marine algae
Scombroid Poisoning: histamine poisoning that occurs when high levels of histamine are found in fish and are eaten
Paralytic Shellfish Poisoning, Neurotoxic Shellfish Poisoning, Amnesic Shellfish Poisoning: shellfish are contaminated as they filter toxic algae from the water; causes paralysis, numbness, tingling, dizziness, confusion, memory loss, disorientation, seizure, coma and/or death

12. SEAFOOD TOXINS Scombroid Poisoning Ciguatera Fish Poisoning
Paralytic Shellfish Poisoning
Neurotoxic Shellfish Poisoning
Amnesic Shellfish Poisoning

13. Fish toxins…
Can be a natural part of the fish or made by pathogens on it.
Some occur when fish eat smaller fish that have the toxin.
Shellfish toxins are caused by marine algae that have a toxin, which the shellfish then eats

14. Mushroom toxins…
Food borne illness linked with mushrooms are almost always caused by eating toxic, wild mushrooms collected by amateur hunters.

15. DELIBERATE Contamination of Food
Terrorists or activists
Disgruntled current or former staff
Vendors
Competitors
Tamper with food using biological, chemical, or physical contaminants; may even use radioactive materials

16. A. L E. R. T.
Assure: Make sure that products you receive are from safe sources
Look: Monitor the security of products in the facility
Employees: Know who is in your facility
Reports: Keep information related to food defense accessible
Threat: Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation

17. What do you do if there is a food borne illness outbreak?
Gather information
Notify authorities
Segregate the product(s)
Document information
Identify staff
Cooperate with authorities
Review procedures

18. ALLERGENS
A food allergen is a protein in a food or ingredient that some people are sensitive to
Symptoms:
Nausea, Wheezing or shortness of breath, Hives or itchy rashes, Swelling of various parts of the body, Vomiting and/or diarrhea, Abdominal pain
ANAPHYLAXIS: a serve allergic reaction that can lead to death

19. COMMON FOOD ALLERGENS Milk Eggs Fish
Shellfish, including lobster, shrimp and crab
Wheat
Soy
Peanuts
Tree nuts, such as almonds, walnuts, and pecans

20. You can help keep food safe by controlling FAT TOM
Pathogens grow well in food held between the temperatures of 41 degrees F. and 135 degrees F.
You can help keep food safe by controlling FAT TOM
Viruses are the leading cause of food borne illness.

21. pH A measure of a food’s acidity, alkalinity
The pH scale ranges from 0 to 14.0
A pH above 7.0 is alkaline, while a pH below 7.0 is acidic
Pathogenic bacteria grow well in food with a pH between 4.6 and 7.5 (slightly acidic to neutral)

22. WATER ACTIVITY
The amount of moisture available in food for microorganisms to grow; potentially hazardous food has water activity values of .85 or above

23. Food borne Infection vs. Food borne Intoxication
Food borne infections: results when a person eats food containing pathogens which then grow in the intestines and cause illness
Food borne intoxication: a person eats food containing toxins that cause illness
Food borne toxin-mediated infections: results when a person eats food containing pathogens which then produces illness-causing toxins in the intestines