1. Employment Food Safety Training Program
1/28/05
Bacteria
Employment Food Safety Training Program
American Association of Meat Processors One Meating Place Elizabethtown, PA Phone: (717) Fax: (717) Website:
Sanitation

2. What Are They? Bacteria are microorganisms Living organisms
Too small to be seen with eyes
Must be viewed through microscope

3. Good Bacteria Helpful to the meat and food industry
Ferment foods for preservation or flavor
Used to make
Yogurt
Cheese
Bread
Sausages
Beer

4. Pathogenic Bacteria Harmful bacteria to humans Cause foodborne illness
Can cause serious disease or death
Considered a serious public health risk

5. Examples of Pathogenic Bacteria
Listeria
Salmonella
E.coli 0157.H7

6. E. coli O157:H7 Found Contamination Occurs Intestines Raw ground beef
Un-pasteurized milk
Raw fruits and vegetables
Apple juice (cider)
Contamination Occurs
Fecal matter (animal or human)
Human hands

7. E. coli O157:H7 Symptoms Controls Bloody diarrhea Stomach cramps Fever
Nausea
Death due to dehydration
Controls
Cooking
Personal hygiene

8. Listeria Found Contamination Occurs Properties Everywhere… environment
Food
Water
Milk
Intestines
Contamination Occurs
Human hands
Environmental
Properties
Resists heat, cold, acid

9. Listeria Symptoms Controls Headache Fever Chills Vomiting Meningitis
Personal hygiene
Cooking
Sanitation

10. Salmonella Found Contamination Occurs Poultry Eggs Milk Seafood
Raw to cooked foods

11. Salmonella Symptoms Controls Headaches Diarrhea Vomiting Fever Nausea
Heat treatment
Correct storage temperatures
Personal hygiene

12. Staphylococcus Found Contamination Occurs Nose Throat Skin Hair
Human hands
Cuts
Sores

13. Staphylococcus Properties Controls Production of toxins
Toxins are heat resistant
Controls
Personal hygiene
Personal protective equipment

14. Campylobacter
Found
Intestines
Contamination Occurs
Fecal
Human hands

15. Campylobacter Symptoms Controls Diarrhea Fever Vomiting Guillain-Barre
Personal hygiene
Sanitation

16. Spoilage Bacteria Harmful to Quality of Food Most won’t make you sick
Costs companies $$$
Cause products to:
Smell bad
Taste bad
Feel slimy or sticky
Look fuzzy
Look discolored

17. Pathogens – Different Story
Can’t see them -
No Slime
No Fuzz
Can’t smell them
Can’t taste them
Product will look and smell just fine, but can be deadly to the consumer.

18. What do Pathogens Need to Grow?
Food
Acid (Proper pH level)
Time
Temperature (40 to 140 °F)
Oxygen
Moisture

19. Control of Bacteria Knowledge of bacteria Proper food safety practices
Which ones are present
How they survive and grow
How to control them
Proper food safety practices
Good personal hygiene practices