1. 1 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Foodservice Illness and Injury Unit 2 ─ Key Learning Points Microbiology Cycle of transmission Methods of transmission Causes of foodborne illness Control sources of food contamination Two basic types of biological foodborne illnesses Breaking the links Unit 2

2. 2 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Cycle of Transmission Unit 2 ENVIRONMENT   Work Surfaces  Utensils  Insects  Air FOOD HANDLER  Skin  Nose  Hair  Hands  Clothing

3. 3 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Direct Transmission Unit 2

4. 4 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Direct Transmission Unit 2

5. 5 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Indirect Transmission = Cross-Contamination Unit 2

6. 6 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Cross-Contamination Unit 2 REAL CASE ─ RAW CHICKEN Fourteen people became ill with Campylobacter jejuni from lettuce cross- contaminated with raw chicken after eating in a restaurant. The cook reported preparing salads on the same countertop previously used for cutting up raw chicken without sanitizing between uses.

7. 7 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Causes of Foodborne Illness Unit 2 Chemical  Cleaning agents  Pesticides  Dissolved metals Biological  Bacteria  Viruses  Parasites  Protozoa  Fungi (yeasts and moulds) Physical  Glass  Wood splinters  Toothpicks  Hair  Bandages  Insect parts  Metal particles

8. 8 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Biological Causes Unit 2 Foodborne Intoxication EXAMPLES  Staphylococcus aureus  Bacillus cereus  Clostridium botulinum  E. coli O157:H7 * Foodborne Infection EXAMPLES  Salmonella species  Campylobacter jejuni  Clostridium perfringens  E. coli O157:H7 * Biological  Viruses  Parasites  Bacteria  Protozoa  Fungi * E. coli O157:H7 is a bacterial food poisoning which shares some characteristics of both food infections and food intoxications. These types of bacterial food poisonings are called “toxicoinfections” and are explained further in the FOODSAFE Level 2 course.

9. 9 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Multiplying Bacteria Unit 2 Bacteria grow by multiplying. When conditions are right, they can double every 20 minutes. Potentially hazardous food left in the DANGER ZONE can grow enough bacteria to cause foodborne illness. People who are elderly, very young, pregnant or immuno-compromised can become ill from even fewer bacteria. Be safe: throw it out!

10. 10 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 DANGER ZONE Unit 2

11. 11 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Vacuum-Packaged Unit 2

12. 12 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Spores Unit 2 REAL CASE ─ BOTULISM Baked potatoes wrapped in foil were stored at room temperature for 18 hours before they were used in a dip. Thirty people who ate dips at the restaurant developed Botulism.

13. 13 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Spores Unit 2 REAL CASE ─ BOTTLED OIL Several people became ill from eating eggplant bottled in oil. Inadequate heating to destroy the Botulinum spores along with other conditions such as absence of oxygen, neutral pH, and high moisture content probably contributed to the outbreaks.

14. 14 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 pH Scale Unit 2 EXAMPLES raspberries vinegar apples lemons EXAMPLE tonic water 04.5714 NeutralAcidAlkaline Disease-causing bacteria do not grow well at a pH below 4.5 Potentially Hazardous Foods EXAMPLES whole eggscooked rice poultrycooked pasta milkcooked cereal fresh meatcooked vegetables fish/seafoodsalads melonsandwiches tofucasseroles

15. 15 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Sources of Contamination Unit 2 SourcesExamples WaterPotable Backflow preventers MicrobesWash Avoid cross-contamination Prevent growth (cool/freeze/cook) Utensils and Equipment Proper handling Wash hands

16. 16 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Backflow Preventer Unit 2

17. 17 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Potentially Hazardous Food REAL CASE ─ EGG SAFETY Twenty-eight people who attended a catered wedding reception reported a gastrointestinal illness identified as Salmonellosis. The Caesar salad dressing was prepared with raw eggs. It was held unrefrigerated at the caterers for two hours and then placed in an unrefrigerated van until served at the reception several hours later. Unit 2

18. 18 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Food Intoxication Example – Staphylococcus Bacteria grows in food Toxin (poison) is produced Symptoms –nausea and vomiting Sources –people: cuts, boils, scrapes, burns, pimples, nose, throat Unit 2 Note: The bacteria and toxins have been enlarged to demonstrate the intoxication process. They are actually microscopic.

19. 19 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Food Infection Example – Salmonella Bacteria grows in food and continues to grow in the gastrointestinal tract Symptoms –cramps and diarrhea Sources –poultry (e.g., chicken, turkey, ducks and eggs) and other animal source foods Unit 2 Note: The bacteria have been enlarged to demonstrate the infection process. They are actually microscopic.

20. 20 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Chemical Causes Unit 2 Chemical  Cleaning agents  Pesticides  Dissolved metals

21. 21 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Chemical Causes REAL CASE ─ PESTICIDE POISONING Shortly after eating homemade foods at a company lunch, several people developed neurologic and gastrointestinal symptoms. The person who had prepared the cabbage thought he was adding pepper from a can labelled “black pepper.” The can came from his relative who had used it to hold a pesticide. Unit 2

22. 22 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Improper Storage Unit 2 REAL CASE ─ METAL CORROSION Students attending home economics classes reported illness including headache, chills, dizziness, nausea, and vomiting after drinking fruit punch. The mixture had been stored overnight in metal-lined containers with large areas of corrosion. Analyses showed elevated levels of zinc and iron.

23. 23 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Physical Causes Unit 2 Physical  Glass  Wood splinters  Toothpicks  Hair  Bandages  Insect parts  Metal particles

24. 24 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Physical Contamination Unit 2 REAL CASE ─ TOOTHPICK HAZARD A man developed abdominal pain after eating a restaurant meal. Surgery 19 days later determined that a toothpick had perforated his bowel. A forensic examination concluded that the toothpick had been heated in food and the court determined that the food was consumed at the restaurant. The man received damages of over $50,000 from the restaurant.

25. 25 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Breaking the Links Unit 2 ENVIRONMENTFOOD HANDLER FOOD

26. 26 © 2002 and 2006 Province of British Columbia FOODSAFE Level 1 Avoid Contamination Unit 2