2. 2-2 Microorganism Small, living organism Pathogen Disease-causing microorganism Toxin Poison Spoilage Microorganism Microorganism that causes spoilage, but not illness spoilage, but not illness

3. 2-3 Microorganisms That Can Contaminate Food and Cause Foodborne Illness

4. 2-4 Living, single-celled Can be carried by food, water, soil, humans, or insects Can reproduce rapidly under favorable conditions Basic Characteristics

5. 2-5 Basic Characteristics continued Some survive freezing Some form spores Some spoil food; others cause illness Some produce toxins that cause illness

6. 2-6

7. 2-7 Food Microorganisms require nutrients found in potentially hazardous food to grow Proteins Carbohydrates

8. Acidity 2-8 Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)

9. Temperature 2-9 Most microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C)

10. Time 2-10 Foodborne microorganisms need sufficient time to grow 4 hours or more in TDZ = growth high enough to cause illness

11. Oxygen 2-11 Some pathogens require oxygen to grow, while others grow when oxygen is absent

12. Moisture 2-12 Most microorganisms grow well in moist food Moisture is calculated using a measurement called water activity (a w ) Potentially hazardous food typically has an a w of.85 or higher

13. Which conditions typically support the growth of microorganisms? ___1. Food high in fat content ___2. Protein food source ___3. pH of 9.0 ___4. Temperature of 155  F (68  C) or higher ___5. Dry environment 2-13

14. 2-14 Caused by Bacteria Salmonellosis Shigellosis Listeriosis Staphylococcal Gastroenteritis Clostridium perfringens Gastroenteritis Bacillus cereus Gastroenteritis Botulism Campylobacteriosis Hemorrhagic colitis Vibrio Gastroenteritis/Septicemia Yersiniosis

15. 2-15 Illness: Salmonellosis Bacteria: Salmonella spp.

16. 2-16 Illness: Salmonellosis continued Bacteria: Salmonella spp.

17. 2-17 Illness: Listeriosis Bacteria: Listeria monocytogenes

18. 2-18 Illness: Listeriosis continued Bacteria: Listeria monocytogenes

19. 2-19 Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus

20. 2-20 Illness: Staphylococcal Gastroenteritis continued Bacteria: Staphylococcus aureus

21. 2-21 Illness: Clostridium perfringens Gastroenteritis Bacteria: Clostridium perfringens

22. 2-22 Illness: Clostridium perfringens Gastroenteritis continued Bacteria: Clostridium perfringens

23. 2-23 Illness: Botulism Bacteria: Clostridium botulinum

24. 2-24 Illness: Botulism continued Bacteria: Clostridium botulinum

25. 2-25 Illness: Hemorrhagic colitis Bacteria: Shiga toxin-producing Escherichia coli, including O157:H7 and O157:NM

26. 2-26 Illness: Hemorrhagic colitis continued Bacteria: Shiga toxin-producing Escherichia coli, including O157:H7 and O157:NM

27. 2-27 Basic Characteristics Unlike bacteria, they rely on a living cell to reproduce Unlike bacteria, they do not reproduce in food Some may survive freezing and cooking Can be transmitted from person to person, from people to food, and from people to food-contact surfaces Can contaminate both food and water supplies

28. 2-28 Caused by Viruses Hepatitis A Norovirus Gastroenteritis Rotavirus Gastroenteritis

29. 2-29 Illness: Hepatitis A Virus: Hepatovirus or hepatitis A virus

30. 2-30 Illness: Hepatitis A continued Virus: Hepatovirus or hepatitis A virus

31. 2-31 Illness: Norovirus Gastroenteritis Virus: Norovirus

32. 2-32 Illness: Norovirus Gastroenteritis continued Virus: Norovirus

33. 2-33 Illness: Rotavirus Gastroenteritis Virus: Rotavirus

34. 2-34 Illness: Rotavirus Gastroenteritis continued Virus: Rotavirus

35. 2-35 Basic Characteristics Living organisms that need a host to survive Small, often microscopic Grow naturally in many animals and can be transmitted to humans Pose a hazard to food and water

36. 2-36 Caused by Parasites Trichinosis Anisakiasis Giardiasis Toxoplasmosis Intestinal Cryptosporidiosis Cyclosporiasis

37. 2-37 Illness: Trichinosis Parasite: Trichinella spiralis

38. 2-38 Illness: Trichinosis continued Parasite: Trichinella spiralis

39. 2-39 Illness: Giardiasis Parasite: Giardia duodenalis

40. 2-40 Illness: Giardiasis continued Parasite: Giardia duodenalis

41. 2-41 Illness: Intestinal Cryptosporidiosis Parasite: Cryptosporidium parvum

42. 2-42 Illness: Intestinal Cryptosporidiosis continued Parasite: Cryptosporidium parvum

43. Identify the Pathogen 1. _____________________________________________ I can be found in water contaminated by feces. I am sometimes found in shellfish. I can produce fatigue and jaundice. Obtaining shellfish from an approved source can be a safeguard against me. 2. _____________________________________________ I can be carried in the intestinal tract of humans. I am sometimes found in shell eggs. I can produce fever and diarrhea. My growth can be slowed by refrigeration. 2-43

44. 2-44 Fungi Fungi Commonly cause food spoilage and sometimes illness Molds Yeasts

45. 2-45 Basic Characteristics Spoil food and sometimes cause illness Grow well in acidic food with a low water activity Freezing prevents or reduces their growth, but does not destroy them Some produce toxins such as aflatoxins

46. 2-46 Basic Characteristics Grow well in acidic food with low water activity May produce a smell or taste of alcohol as they spoil food May appear as a pink discoloration or slime and may bubble Some spoil food rapidly

47. Foodborne Infections Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Foodborne Intoxications Result when a person eats food containing toxins that cause illness Foodborne Toxin-Mediated Infections Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2-47