1. Cooking for Crowds Chapter 2 The Causes of Foodborne Illness

2. Cooking for Crowds Foodborne Illness: Causes Hazards: harmful substances that when found in food can cause foodborne illness BiologicalChemicalPhysical

3. Cooking for Crowds Chemical Hazards Chemical Detergents Sanitizers Pesticides Naturally occurring fish or plants toxins Medications

4. Cooking for Crowds Physical Hazards Physical Pests Glass Plastic Toothpick Metal False fingernails Jewelry Hair

5. Cooking for Crowds Biological Hazards Biological Bacteria Viruses Parasites Fungi

6. Cooking for Crowds Biological Hazards Pathogens Spoilage Organisms Fungi Parasites Viruses Bacteria Foodborne Illness Unpleasant smell and taste Microorganisms

7. Cooking for Crowds Foodborne Pathogens SeeSmellTaste

8. Cooking for Crowds Foodborne Pathogens Added during handling and Found on raw foods

9. Cooking for Crowds Bacteria Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies Bacteria Yes Salmonella Salmonella and eggs  Cool foods properly  Cook foods to proper temperatures  Clean and sanitize equipment & utensils  Wash hands properly  Ensure proper storage and holding temperatures  Separate raw and cooked food

10. Cooking for Crowds Viruses Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies Viruses NoYesHepatitis A Hepatitis A in shellfish  Cook foods to proper temperatures  Clean and sanitize equipment and utensils  Wash hands properly  Separate raw and cooked foods  Wash fruits and vegetables thoroughly  Purchase shellfish from approved vendors

11. Cooking for Crowds Parasites Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies Parasite No Yes (and proper freezing) Trichinella spiralis Trichinella in pork  Cook foods to proper temperatures  Clean and sanitize equipment & utensils  Wash hands properly  Separate raw and cooked food  Wash fruits and vegetables thoroughly  Purchase shellfish from approved vendors

12. Cooking for Crowds Fungi Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies FungiYes Rhizopus stolonifer Bread spoilage  Cook foods to proper temperatures  Clean and sanitize equipment & utensils  Ensure proper storage & holding temperatures  Prevent bruising of fruits

13. Cooking for Crowds Microorganisms & Illness Generally, as the number of microorganisms increase, the likelihood of illness increases No m/o’s Thousands of m/o’s Millions of m/o’s

14. Cooking for Crowds Microorganisms & Illness If the temperature is right, 1 bacteria may become 68 billion bacteria within 12 hours 1 bacterium 20 minutes = 2 bacteria 40 minutes = 4 bacteria 4 hours = 4096 bacteria 8 hours = 17 million bacteria 12 hours = 68 billion bacteria

15. Cooking for Crowds Microorganisms & Illness Depending on the type of foodborne illness, symptoms may occur within ½ hour to 50 days after ingesting the food Infection Intoxication Toxin-mediated infection

16. Cooking for Crowds How Do Microorganisms Get Into Food? Prior to Entering the Kitchen Inside the Kitchen  During slaughter  Cross-contamination: in the field during distribution during processing  Natural part of the animal  Cross-contamination: from one food to another from dirty equipment from dirty hands from dirty clothes  Improper personal hygiene

17. Cooking for Crowds ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request.