Chapter 2: Forms of contamination Serve Safe manager Chapter 2: Forms of contamination

Scenario: Shigella Outbreak Sixteen guests and three catering hall staff got sick with Shigella spp. The guests were part of a large group of National Guard veterans at a reunion. They ate at a large and popular catering hall located in the southeastern U.S. Within 1-3 days after the catered event, reports began to come into the local regulatory authority. Those who had gotten sick reported very similar symptoms. Each had experienced stomach cramps, fever and diarrhea. Three people went to the emergency room to be treated.

What happened & why???

Scenario: Shigella Outbreak results The specific food involved was never determined. But the regulatory agency confirmed that the outbreak was likely caused by the catering hall’s lead cook. He was not feeling well the morning of the luncheon when he reported to work. He had also failed to wash his hands several times throughout this shift. The cook had prepped the food that was served at the luncheon. The catering halls owner and management team worked with local regulatory authority to change procedures about staff illnesses. They also started an aggressive training program that focused on correct hand washing.

How contamination happens? Can be on purpose; majority are accidental Most contaminated happen by people People- people Sneezing, vomiting on food/ food contact surfaces touching dirty food contact surfaces/ equipment and touching food Cross-contamination

5 Most common FB illness symptoms Diarrhea Vomiting Fever Nausea Jaundice (yellowing of skin/ eyes)

Understanding Pathogens Definition: harmful microorganism bacteria, parasites, viruses, fungus Can last: 30 minutes -- 6 weeks

Bacteria Location: almost everywhere Detection: cannot see, smell, or taste Growth: FAT TOM conditions correct = rapid growth Prevention: CONTROL TEMPERATURE & TIME!!!!

Review of Fat-tom Food Acidity Temperature Time Oxygen Moisture

Bacteria that cause fb illnesses Salmonella Typhi: carried in blood & intestinal tract, severity of symptoms depends on health of person Foods: ready-to-eat food, beverages Prevention: exclude those sick, wash hands, cook food to right temp.

Bacteria that cause fb illnesses Shigella: found in feces, high levels remain in feces for weeks after symptoms are gone Food: TCS foods, contaminated food/ water Prevention: exclude sick, exclude diarrhea, wash hands, control flies

Bacteria that cause fb illnesses Enterohemorhagic shiga toxin (aka e. coli): found in intestines of cattle and people, small amounts make you sick Food: ground beef, contaminated produce Prevention: exclude sick, cook to right temp, approved suppliers, prevent cross-contamination

viruses that cause fb illnesses Location: carried by humans and animals, need a living host, cannot row in food but can be transferred in food Sources: food, water, or contaminated surfaces Destruction: not destroyed by normal cooking…personal hygiene important

Viruses that cause fb illnesses Hepatitis A- found in feces of infected people, linked to shellfish in contaminated h2o Food: ready-to-eat, shellfish (cont. h2o) Prevention: exclude sick, exclude jaundice, wash hands, avoid bare-hand contact, shellfish from approved supplier

Viruses that cause fb illnesses Norovirus: linked to ready-to-eat food & contaminated h2o. Transferred by handlers w/ feces on their hands Food: ready-to-eat, shellfish from cont. h2o Prevention: exclude sick, exclude diarrhea, wash hands, avoid bare hands on food, approved suppliers

Parasites that cause fb illnesses Location: host to live & reproduce Sources: associated w/ seafood, wild game, and food processed w/ contaminated h2o Prevention: purchase from approved supplier. Cook to min. temperatures, raw fish correctly frozen by manufacturer

Fungi that cause fb illnesses Yeast, mold, and mushrooms Produce toxins that cause fb illnesses Purchase foods from reputable suppliers

Biological Toxins Origin: certain plants, mushrooms, seafood- can exist if TCS abused Ex: ciguatera toxin (barracuda, snapper, grouper) Symptoms: many types- but experience w/in minutes…many neurological symptoms (hot & cold sensations, difficulty breathing, burning mouth, heart palpitations, hives) Prevention: destroyed by cooking/ freezing, approved suppliers, hand washing

Chemical contaminants Source: chemicals stored wrong, deodorizers, first aid- products, lotions, etc. Kitchen equipment- pewter, copper, zinc, painted pottery Symptoms: occur within minutes- vomiting & diarrhea are typical. Call poison control immediately Prevention: chemicals approved, storage, intended use, labels etc.

Physical Contaminants Sources: common objects get into food- metal shavings from can, wood, fingernail, dirt, staples, bandages, glass, jewelry Symptoms: mild-fatal injuries possible- cuts, dental damage, choking Prevention: approved suppliers, inspect all food, personal hygiene

Deliberate Contamination Terrorists/ activist Disgruntled current/ former staff Vendors Competitors

Prevent deliberate contamination ASSURE: supervise deliveries, approved suppliers, requested locks in facilities LOOK: monitor security of products, limit access, store chemicals, train staff EMPLOYEES: limit access, identify visitors & verify credentials, background checks on staff REPORTS: receiving logs, files/ documents, self-inspections THREAT: hold suspected products, contact authorities, emergency contacts

Responding to FB illness outbreak GATHERING INFO: speak to person complaining- identify food eaten, describe symptoms, time sickness occurred NOTIFYING AUTHORITIES: contact if suspected outbreak SEGREGTING PRODUCTS: set aside suspected product, products description, date, lot number etc. label- “do not use, do not discard” DOCUMENTING INFO: log all suspected foods w/ product info