foodborne illness

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FOODBORNE ILLNESS. MRS. WARREN. What is a foodborne Illness. Foodborne Illness A disease transmitted to people by food. Foodborne Illness Outbreak Two or more people get the same illness after eating the same food. Costs the United States BILLIONS of dollars each year!!. - PowerPoint PPT Presentation

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  • FOODBORNE ILLNESSMRS. WARREN

  • WHAT IS A FOODBORNE ILLNESSFoodborne IllnessA disease transmitted to people by food.Foodborne Illness OutbreakTwo or more people get the same illness after eating the same food.

    Costs the United States BILLIONS of dollars each year!!

  • RAW MEATS IN SUPERMARKETS ARE CONTAMINATED WITH HARMFUL BACTERIA.

    MEATS MUST ALWAYS BE PROPERLY COOKED

  • FOOD CONTAMINATION VS SPOILAGE

    TO PREVENT FOODBORNE ILLNESS IT IS IMPORTANT TO RECOGNIZE THE HAZARDS (SOMETHING WITH THE POTENTIAL TO CAUSE HARM) THAT MAKE FOOD UNSAFE

  • FOOD CONTAMINATIONFood that has been exposed to any thing physical, chemical or biological (pathogens).Pathogens are not detectable by sight, smell or taste.Pathogens Harmful, disease causing bacteria

  • FOOD SPOILAGEDamage to the edible quality of foodOften detected by sight, smell or taste

  • CONTAMINATIONPhysicalChemicalBiological

  • PHYSICAL CONTAMINATIONOccurs when objects such as dirt, hair, nails, staples, metal shavings, glass, fruit pits or other objects enter food.

  • HairNailsGlass

  • SAFETY CONTROLSDo not use glass to scoop ice. Use only commercial food-grade plastic or metal scoops.Do not chill any glasses or any food items in ice that will be used for foods.Place and maintain protective shields on lights over food storage and preparation areas.Clean can openers before and after each use.Remove staples, clips and similar items from food containers.

  • CHEMICAL CONTAMINATIONOccurs when hazards such as pesticides, food additives, cleaning products and toxic metals enter the food.

  • SAFETY CONTROLSKeep food covered.Wash all fruits and vegetables.Use only food-grade containers. Avoid lead, copper, and zinc

    Follow label directions when storing and using chemicals.Store chemicals in their original containers.Store chemicals away from food and food surface contact areas.

  • BIOLOGICAL CONTAMINATIONCaused by disease-causing micro-organisms, certain plants and fish which carry poisons.

  • MICRO-ORGANISMS-SMALL, LIVING ORGANISMS BacteriaSporesVirusesParasitesFungiMolds

  • TYPES OF BACTERIAAerobicNeeds Oxygen To Survive

    AnaerobicDoes Not Need Oxygen To Survive

    FaculativeCan Survive With or Without Oxygen

  • BACTERIAPathogenic: (infectious, disease causing)They feed on Potentially Hazardous Food and multiply quickly (every 20 minutes).

    Toxigenic: (poisonous)Bacteria that produce toxins as they multiply, die and break down.

  • HOW BACTERIA REPRODUCESWhen an individual organism increases in size via cell multiplication and remains intact, the process is called "vegetative growth".

  • SPORESThick walled (super-survival unit) protective shell around a bacteria.

  • VIRUSESViruses are the smallest and simplest life form known.Unlike bacteria, viruses need a cell host to reproduce. They invade then take-over.Like bacteria, some viruses may survive cooking or freezing.Like bacteria, viruses can be transmitted to a human host by a human, food or food-contact surfaces.

  • WHAT IS THE BEST DEFENSE AGAINST FOODBORNE VIRUSES?

    Good Personal Hygiene

  • PARASITESMicro-organisms that need a host to survive.Trichinella Spirales Trichinosis disease that causes painful abdominal and muscular cramps

  • FUNGIMicro-organisms that range from single-celled plants to mushrooms.

  • MOLDSCells that are usually microscopic.Mold colonies may be seen as fuzzy growth.Mainly caused by food spoilageMay produce toxins Illness, infections, allergic reactions

  • Incubation period is the time elapsed between exposure to a pathogenic organism and when symptoms and signs are first apparent.

  • FATTOMFoodAcidityTimeTemperatureOxygenMoisture

  • FOODHigh-protein foods are likely to be already contaminated or may be easily contaminated later.

  • ACIDITYAcidity is measured from 0 (very acid)14 (very alkaline)PHF 4.6 7.0Acid retards bacterial growth

  • TIMEPotentially hazardous foods should not be in the Danger Zone for more than 4 hours total.

  • TEMPERATUREDANGER ZONE 41o 135o FDANGER ZONEBacteria grows most rapid

  • OXYGENAerobicNeeds Oxygen To Survive

    AnaerobicDoes Not Need Oxygen To Survive

    FaculativeCan Survive With or Without Oxygen

  • MOISTUREPHF have a water activity of 0.97 0.99Water activity level of 0.85 is not considered potentially hazardousReduce water activity levelFreezingDehydratingAdding sugar or salt

  • CROSS-CONTAMINATIONTransfer of harmful substances or disease-causing micro-organisms to food, food-contact surfaces.SAFETY CONTROLSAvoid working with raw and cooked foodsThoroughly clean surfaces after each useProper hand-washingDo not touch dirty and clean dishes at same time

  • PiesRaw Roast BeefRaw ChickenSalad

  • PiesRaw Roast BeefRaw ChickenSalad

  • PiesRaw Roast BeefRaw ChickenSalad

  • PiesRaw Roast BeefRaw ChickenSalad

  • PiesRaw Roast BeefRaw ChickenSalad

  • HAND WASHINGUse warm water to moisten handsApply soapRub hands and forearms briskly for at least 20 seconds. Scrub between fingers and clean nailsRinse thoroughly under running waterDry hands and arms using a single use paper towel or hot air dryer

  • HAND WASH STATIONHotCold WaterSoapSingle UseTowelsTrashReceptacle

  • THAWINGRefrigeratorCookingMicrowaveCold Running Water - > 70o

  • EXTRA CREDITSEE WEB PAGE

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