1. Chapter 2: Foodborne illness and sanitation practices
Pn. Siti Hajar binti Zakariah

2. Enjoy the video!!!

3. Foodborne illness
Is the sickness that some people experience when they eat contaminated food.
It impairs performance and causes discomfort.
Foodborne illness has a major economic impact. The costs occur in the form of medical expenses, lost work, reduced productivity by victims of the illness, legal fees, punitive damages, increased insurance premiums, lost business and loss reputation.

4. A foodborne disease outbreak is defined as an incident in which two or more people experience a similar illness after eating a common food.
Most cases of foodborne illness in retail food establishments are caused by food that have been:
1.Exposed to unsafe temperatures
2. Handled by infected food workers who practice poor personal hygiene and improper hand washing
3. Exposed to disease-causing agents by contamination and cross contamination
4. Contaminated ready-to-eat foods

5. Foodborne illness also have been caused by;
Shiga toxin-producing Escherichia Coli bacteria in lettuce, unpasteurized apple juice and radish sprouts.
Salmonella spp. In alfalfa sprouts, ice-cream and dry cereal
Hepatits A virus in raw and lightly cooked oysters
Listeria monocytogenes in hot dogs and lucheon meats

6. General symptoms of foodborne illness
Headache
Nausea
Vomiting
Dehydration
Abdominal pain
Diarrhea
Fatigue
Fever

7. Classification of Foodborne illness
Infection
Intoxication
Toxin-Mediated Infection

8. Infection
Caused by eating food that contains living disease-causing microorganisms.
Disease-causing microorganism is eaten along with a food
After ingestion, the organism burrows into the lining of the victim’s digestive tract and begins to grow in number
Sometimes, the microbes may spread to other parts of the body through the blood stream
Bacteria, viruses and parasites examples of microorganisms
Salmonella bacteria (poultry and eggs)
Diarrhea

9. Intoxication
Caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source
Caused when a living organism multiplies in or on a food and produces a chemical waste or toxin
It also may occur when an individual consumes food that contain man-made chemicals such as cleaning agents or pesticides
Common examples; Clostridium perfringens and Staphylococcus aureus

10. Toxin-Mediated Infection
Caused by eating a food that contains harmful microorganisms that will produce a toxin once inside the human body
Once the organism is inside the human body it produces a toxin that causes the illness
A toxin-mediated infection is different with intoxication because the toxin is produced inside the human body
Organism that cause this type of illness is Clostridium botulinum

11. Onset Time
Is the number of hours between the time a person eats contaminated food and when they first show symptoms of the disease.
Onset vary depending on factors such as age, health status, body weight and the amount of contaminant they ingested with the food.
Foodborne diseases such as, trichinosis and Hepatitis A, onset time can be several days

12. “At Risk” individuals People taking certain medicine Diabetes person
Pregnant lady
Baby
Elderly
AIDS person
Diabetes person
People taking certain medicine
“At Risk” individuals

13. Foodborne Hazards
refers to biological, chemical or physical hazard that can cause illness or injury when consumed along with the food
Biological Hazards
-bacteria, viruses, parasites and fungi
-commonly associated with humans and raw products entering the food establishment
-can be destroyed by adequate cooking, proper cooling during distribution and storage
Chemical Hazards
- Toxic substances that may occur naturally or be added during the processing of food
-Examples: agricultural chemicals, cleaning compounds, heavy metals (lead, mercury), food additives and food allergens
-can give poisoning and allergic reactions
Physical Hazards
- Hard or soft foreign objects
Examples: glass, metal, toothpicks, jewelry, bandages, human hair
Happens form accidental contamination and poor food handling practices.

14. Microorganisms (Germs / Microbes)
Bacteria
Viruses
Parasites
Fungi
They are small and only can be seen with the aid of microscope
Most foodborne illness caused by bacteria and viruses

15. Microorganisms Staphylococcus aureus bacteria
Shiga toxin-producing Escherichia coli bacteria
Staphylococcus aureus bacteria
Listeria monocytogenes

16. Bacteria
Single-celled living microorganism that can spoil food and cause foodborne illness
Present in food and quickly multiply to dangerous levels when food is improperly cooked, held, cooled and reheated
Some bacteria have the ability to form spores. Spores help bacteria survive when their environment is too hot, cold, dry, acidic or when there is not enough food.
All bacteria exist in a vegetative state. Vegetative cells grow, reproduce and produce waste just like other living organisms.

17. THE VEGETATIVE AND SPORE STATES OF BACTERIA CELLS
VEGETATIVE CELLS
SPORES
REPRODUCE √ X
GROW
PRODUCE TOXIN
RESISTANT TO STRESS
HARMFULL IF EATEN

18. Bacteria Pathogenic bacteria Spoilage bacteria
Degrade foods so that they look,taste and smell bad.
It reduces the quality of food to unacceptable levels
Pathogenic bacteria
Disease-causing microorganisms that can make people ill if they or their toxins are consumed with food
Bacteria growth when one bacterial cell divides to form two new cells

19. 6 conditions BACTERIA need to multiply
FATTOM
FOOD
ACIDITY
TEMPERATURE
TIME
OXYGEN
MOISTURE

20. Food Food high in protein or carbohydrates
meats, poultry, seafood, dairy products cooked rice, beans and potatoes

21. Acidic food have a pH less than 7.0 (lemons, limes and tomatoes)
Acidity
pH – symbol used to designated the acidity or alkalinity of a food range from
Acidic food have a pH less than 7.0 (lemons, limes and tomatoes)
Alkaline food have a pH more than 7.0 (olives, egg whites, soda crackers)
Most bacteria prefer neutral environment but are capable of growing in foods that have a pH in the range of 4.6 to 9.0
Harmful bacteria grow from 4.6 to 7.0. Milk, meat and fish are in this range.

22. Psychrophilic bacteria: Mesophilic (middle range)
Temperature
In food establishment, temperature measured in degree Fahrenheit (℉) or degrees Celsius (℃)
Most disease-causing bacteria can grow within a temperature range of 5℃ to 60 ℃ commonly referred as “Temperature Danger Zone”
Psychrophilic bacteria:
Grow range of 0℃ to 21℃.
These microorganisms are troublesome because they are capable of multiplying at both refrigerated and room temperature
Mesophilic (middle range)
Grow at temperature between 21℃ and 43℃, with most rapid growth at human body temperature, 37℃.
All bacteria do not have the same temperature to growth
Thermophilic
Bacteria grow best at temperature above 43℃. All thermophilic bacteria are spoilage

24. Cold foods must be stored at 5 ℃.
Don’t keep it!
Time and Temperature are the most critical factors affecting the growth of bacteria in foods.
Cold foods must be stored at 5 ℃.
Hot foods must be stored at 60℃ or above.
Temperature Abuse = the term applied to foods hat have not been heated to a safe temperature or kept at proper temperature, could result in foodborne illness
Keep it hot!
Keep it cold!

25. This include the total time that food is between 5℃ and 60℃
Under ideal conditions, bacteria cells can double in number every 15 to 30 minutes
Proper storage and handling of food helps to prevent bacteria from multiply
Remember! A single bacteria cell can produce over 1 million cell in 5 hours under ideal condition
Rule of thumb!!!
Bacteria need about 4 hours to grow to high enough numbers to cause illness
This include the total time that food is between 5℃ and 60℃

26. Facultative anaerobic
Oxygen
Aerobic bacteria
Must have Oxygen
Anaerobic bacteria
Cannot survive with oxygen (toxin to them)
Facultative anaerobic
Can grow with /without free oxygen but have a preference.
Most foodborne disease-causing microorganisms are facultative anaerobes

27. Water activity is measured on a scale from 0-1.0
Moisture
Water activity (Aw)
a measure of the amount of water that is not bound to the food and is therefore available for bacterial growth
Water activity is measured on a scale from 0-1.0
Disease-causing bacteria can only grow in foods that have a water activity higher than 0.85
Many foods are preserved by lowering their water activity higher than 0.85
Drying foods or adding salt or sugar to reduces the amount of available water.

28. Uncut fruits and vegetables
Water Activity (Aw) of some of foods
1.0
Dairy products
Poultry and eggs
Meats
Fish and shellfish
Cut melons and sprouts
Steamed rice and pasta
.85
Dry noodles
Dry rice and pasta
Flour
Uncut fruits and vegetables
Jams and jellies
Solidly frozen foods

29. Virus
The smallest of the microbial food contaminants
Virus relay on a living host (human, animal) to reproduce and to grow
Some viruses can survive freezing and cooking temperature
Usually contaminate food through a food handler’s improper personal hygiene, contaminated water supply to food and from one food to another.
3 viruses that are primary importance to food establishments : Hepatitis A, Norwalk and Rotavirus

30. Parasites
Small or microscopic creatures that need to live or inside a living host to survive
Parasitic infection is far less common than bacterial or viral foodborne illness
Can be found in water and inside many animals (cows, chickens, pigs and fish)
Proper cooking and freezing will kill parasites and avoid cross-contamination and practice proper hand washing also prevent illness.

31. Fungi
Fungi range in size from microscopic, single-celled organism to very large, multicellular organisms
Mold, yeast and mushrooms
Cause food to spoil

32. Contamination
Is the presence of substances or conditions in the food that can be harmful to humans
Food can become contaminated at a variety of points as the food flows from the farm to the table
Sources of contamination:
Soil, water, air, plants, animals and humans, food handlers, packaging materials, food contact surfaces, ingredients.
Many types of food contamination can cause illness without changing the appearance, odor or taste of food.