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

2. 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

3. 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

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

5. 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

6. 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)

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

8. 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

9. 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.

10. 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

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

12. 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.

13. 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.

14. 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

15. 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.

17. 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.

18. 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

19. THE END