Food Borne Illness & Microorganisms By: Ms. Ceci

What is a food borne illness? It is a disease carried or transmitted to people by food. Disease causing microorganisms are responsible for the majority of food borne illness outbreaks Microorganisms-bacteria, viruses (non-living), parasites and fungi.

How does food become unsafe? Time- Temperature Abuse-when food has sat too long at a temperature which is favorable to the growth of microorganisms. Cross-Contamination-when microorganisms are transmitted from one food to another. Poor Personal Hygiene- Failing to wash hands. Sneezing on food.

How can you time-temperature abuse food? Failing to store food at required temperatures Failing to cook or reheat food to temperatures that kill microorganism. Failing to cook food properly. Preparing food too many days before consumed.

What are some examples of cross contamination? Adding raw, contaminated ingredients to food that receives no further cooking. Hands that touch contaminated (raw) food and then touch cooked, ready to eat food. Contaminated cutting boards, used to prepare raw foods.

What foods are most likely to become unsafe? Milk and milk products Shell eggs Meats, poultry and fish Shellfish and edible crustacea (shrimp, crab, etc…) Sprouts and raw seeds Baked or boiled potatoes Tofu

What do microorganisms need to grow? FAT TOM Food- protein and carbohydrates Acidity- Microorganisms typically do not grow in highly acidic or alkaline food. They grow best in foods which are neutral to slightly acidic. Temperature- Grow best between the temperatures of 41-141 degrees F. Time-They need sufficient time to grow. If contaminated food remains in the temperature danger zone for 4 hours or more can cause illness. Oxygen-Different microorganisms have different oxygen requirements for growth. Moisture- Grow well in moist foods.

FAT TOM Food Acidity Temperature Time Oxygen Moisture