Chapter 6: Food Safety & Sanitation Sources of Food Bourne Illness

Sources of Food Bourne Illness Key Terms: Contaminant Contaminated food Physical Contaminant Chemical contaminant Biological contaminant Pathogen Microorganism Incubation period Bacteria Potentially hazardous foods Virus Transmit Parasite Host

Sources of Food Bourne Illness A contaminant is a substance in food that does not belong to food Contaminants in food can cause: Illness Death

Sources of Food Bourne Illness Contaminated food is food that contains contaminants. The three types of contaminants are: Physical Chemical Biological

Physical Contaminants A physical contaminant is an item that accidentally gets into food Examples include: Hair Insects Fingernails Metal Glass Physical contaminants can cause serious injury

Chemical Contaminants A chemical contaminant is a chemical that is toxic or not usually found in food. There are several types of chemical contaminants such as: Pesticides (bug killers) Cleaning Agents (bleach, ammonia, silver polish) Metals in solution (ex. copper, lead, and cadmium)

Chemical Contaminants Any cleaning chemical accidently used in a food would cause immediate and severe illness Chemical contaminants can cause cancer and nervous disorders

Biological Contaminants Biological contaminants are responsible for most cases of foodborne illness. A biological contaminant is a microscopic living substance that accidently gets into food. Types of biological contaminants include: Bacteria Parasites Viruses Molds Fungi

Biological Contaminants A biological contaminant that causes disease is called a pathogen. Pathogens are sometimes called disease-causing microorganisms. A microorganism is a living substance so small that you must use a microscope to see it.

Biological Contaminants Not all microorganisms cause disease or are biological contaminants. Many microorganisms are used to create tasty and healthful foods. Example: Yeast There are three groups of pathogens that are responsible for foodborne illnesses: Bacteria Viruses Parasites

Biological Contaminants The five main symptoms of foodborne illnesses caused by pathogens are: Nausea Vomiting Diarrhea Cramps Fever

Biological Contaminants Type Organism Name Incubation Period Bacteria Clostridium botulinum 12 to 36 hours Escherichia coli (E. coli) 2 to 5 days Salmonella 6 to 48 hours Staphylococcus aureus 2 to 4 hours Virus Hepatitis virus A 10 to 50 days Norwalk virus 1 to 2 days Parasite Cryptosporidium parvum 2 to 10 days Cyclospora cayetanesis 7 days Trichinella spiralis 4 to 28 days *The incubation period is the length of time between ingesting the pathogen and the appearance of symptoms.

Bacteria Bacteria are the most common cause of foodborne illnesses that managers are concerned with. Bacteria are single-celled, microscopic organisms that grow rapidly under ideal conditions. Not all bacteria cause disease or harmful to humans.

Bacteria Foods in which bacteria grow well are called potentially hazardous foods. The foods can be raw or cooked, and include: Meat Poultry Fish Shellfish Eggs Dairy Products

Bacteria Temperatures between 40°F to 140°F are called the temperature danger zone Room temperature is a temperature around 70°F. Room temperature is in the danger zone.

Viruses A virus is a microorganism that reproduces in the cells of other living things. Viruses are much, much smaller than bacteria. Foods can transmit viruses to people. Transmit means to carry from one place to another People can transmit viruses to each other.

Parasites A parasite is an organism that must live in another living thing in order to survive. The living thing that a parasite lives in is called a host. A host can be a person, animal, or plant. Parasites can live inside some of the animals that humans eat, such as: Poultry Cattle Pigs Fish

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