1. Microbial Hazards

2. 23 Microbial Hazards Microorganisms are everywhere -- they can be: –____________– cause disease –____________ – cause the quality of food to deteriorate –____________ – used for food production and present in and on the body

3. Microbial Hazards24 Types of Foodborne Illness Infection –eating food contaminated with _____________________ Intoxication –eating food contaminated with the __________ (poisons) formed by bacteria –eating food contaminated with other biological or chemical toxins (poisons) Toxin-mediated infection –Eating food contaminated with pathogens that ______ ____________________ and form toxins (poisons)

4. Microbial Hazards25 Three Microbial Hazards Three microorganisms cause most foodborne illness: – ___________________ – _______________ Microorganisms are: – naturally ____________ or – get into the food through poor ___________ ____________.

5. Microbial Hazards26 Common Symptoms Common symptoms of foodborne illness are: –________________ –vomiting –________________ –sore throat with fever –________________

6. Microbial Hazards27 Bacteria Basics Invisible to the ____________ eye. Pathogenic bacteria only grow in_____________ ______________ ___________. Some can produce spores. Some can produce toxins. Not necessarily ______________ by freezing or cooking. Can cause infection, intoxication, or toxin- mediated infection.

7. Microbial Hazards28 Conditions for Bacterial Growth Potentially hazardous food – ____________________________________________________ (low acid) – _______________ Time –_____________ or longer in the temperature danger zone Temperature – between ________ (5 o C) and ________ (57 o C)

8. Microbial Hazards29 Oxygen Some pathogenic bacteria require oxygen; others do not. ____________ ___________ grows in the absence of oxygen. Absence of oxygen may occur in: –Vacuum packaged food –Center of thick cooked foods, such as stew –Garlic in oil –Foil wrapped potatoes –Cooked rice

9. Microbial Hazards30 Controlling Bacteria Good_____________ ______________ –Only allow healthy workers to prepare food. –Have all workers wash their hands properly and frequently. Prevent___________-_____________ –Store foods properly. –Only use cleaned and sanitized utensils and surfaces for food preparation. ________ ___________control –________ foods to proper temperatures. –________ foods at proper temperatures.

10. Microbial Hazards31 Common Foodborne Bacteria Bacillus cereus Campylobacter Clostridium botulinum Clostridium perfringens E. coli Listeria monocytogenes Salmonella Shigella Staphylococcus aureus Vibrio Yersinia

11. Microbial Hazards32 Virus Basics Do _______ grow in food; use food as a ____________ to get from one person to another Can contaminate _______ food Cause most foodborne illnesses in the U.S. Invisible to the naked eye Cause foodborne infection not foodborne intoxication

12. Microbial Hazards33 Controlling Viruses Prevent getting viruses into food because they might not be destroyed by cooking. Prevent introduction by: –Only allowing ___________ workers to prepare food –Having all workers frequently and properly ________ __________________________ – Buying all food from an _______________________ source

13. Microbial Hazards34 Common Foodborne Viruses _____________ ______________

14. Microbial Hazards35 Parasite Basics Most are not visible to the naked eye Do not __________ in food Found naturally in many animals –__________ –__________, and –__________ Cause ___________ ___________ and not foodborne intoxication

15. Microbial Hazards36 Controlling Parasites in Food Get food from an approved and safe source Cook foods to proper_______________ Properly ___________ seafood to be served raw Wash _________ frequently and properly Use safe __________ sources for food preparation and cleaning

16. Microbial Hazards37 Common Foodborne Parasites Anisakis simplex Cryptosporidium parvum Cyclospora cayetanensis Giardia duodenalis Toxoplasma gondii Trichinella spiralis

17. Microbial Hazards38 Mold Basics Most ________ foods Some form _________that can cause illness Grow in a wide range of foods – high acid, low moisture Freezing does not ________ Requires _______ to grow

18. Microbial Hazards39 Yeast Basics Cause _________ ___________ and not foodborne illness Grow in a wide range of foods – high acid, low moisture Produce a smell, bubbling, or a taste of __________ when food spoils Easily __________by proper processing

19. Activity Who Am I?

20. Microbial Hazards41 Beef that is served rare Whole chicken that has been on the countertop for six hours

21. Microbial Hazards42 Coughing foodservice worker serving food in a cafeteria

22. Microbial Hazards43 Who Am I? Uncooked pork Raw fish

23. Microbial Hazards44 Who Am I? Grapes Bread that has been stored in a moist environment

24. Microbial Hazards45 Who Am I? Apple juice Jam