4 VIRUSES Leading cause of foodborne illness Cannot grow in food, but can survive cooler and freezer temperaturesKey to prevention is good personal hygiene
5 BACTERIAUsually controlled by keeping food out of the temperature danger zoneSome bacteria can change into spores to keep from dying when they don’t have enough foodMultiplies quickly under the right conditions
6 PARASITES Must be in the meat of another animal in order to survive Can contaminate both food and water…particularly water used to irrigate produceMethod of prevention would be to purchase food from a reputable supplier
7 FUNGI Sometimes makes people sick Mostly spoils food Examples are mold and yeastAny food spoiled by mold or yeast should be thrown out, unless the mold is a natural part of the product
8 WHAT PATHOGENS NEED TO GROW FOODACIDITYTEMPERATURETIMEOXYGENMOISTURE
9 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 TOMViruses are the leading cause of foodborne illness.
10 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