FOODBORNE IL

LNESS

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!!

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 CONTAMINATION

Food 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 SPOILAGE

Damage to the edible quality of food

Often detected by sight, smell or taste

CONTAMINATION

PhysicalChemicalBiological

PHYSICAL CONTAMINATION

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

Hair

Nails

Glass

SAFETY CONTROLS Do 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 CONTAMINATION

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

SAFETY CONTROLS

Keep 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 CONTAMINATION

Caused by disease-causing micro-organisms, certain plants and fish which carry poisons.

MICRO-ORGANISMS-SMALL, LIVING ORGANISMS

BacteriaSporesVirusesParasitesFungiMolds

TYPES OF BACTERIA

Aerobic Needs Oxygen To Survive

Anaerobic Does Not Need Oxygen To Survive

Faculative Can Survive With or Without

Oxygen

BACTERIA

Pathogenic: (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 REPRODUCES

When an individual organism increases in size via cell multiplication and remains intact, the process is

called "vegetative growth".

SPORES

Thick walled (“super-survival unit”) protective shell around a bacteria.

VIRUSES

Viruses 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

PARASITES

Micro-organisms that need a host to survive.

Trichinella Spirales Trichinosis – disease that causes painful abdominal and muscular cramps

FUNGI

Micro-organisms that range from single-celled plants to mushrooms.

MOLDS

Cells that are usually microscopic.

Mold colonies may be seen as fuzzy growth.

Mainly caused by food spoilage May 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.

FATTOM

FoodAcidityTimeTemperatureOxygenMoisture

FOOD

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

ACIDITY

Acidity is measured from 0 (very acid)14 (very alkaline)

PHF 4.6 – 7.0Acid retards bacterial growth

TIME

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

TEMPERATURE

DANGER ZONE 41o – 135o FDANGER ZONE

Bacteria grows most rapid

OXYGEN

AerobicNeeds Oxygen To Survive

AnaerobicDoes Not Need Oxygen To Survive

FaculativeCan Survive With or Without

Oxygen

MOISTURE

PHF have a water activity of 0.97 – 0.99

Water activity level of 0.85 is not considered potentially hazardous

Reduce water activity levelFreezingDehydratingAdding sugar or salt

CROSS-CONTAMINATION

Transfer of harmful substances or disease-causing micro-organisms to food, food-contact surfaces.

SAFETY CONTROLS• Avoid working with raw and cooked

foods• Thoroughly clean surfaces after

each use• Proper hand-washing• Do not touch dirty and clean dishes

at same time

Pies

Raw Roast Beef

Raw Chicken

Salad

Pies

Raw Roast Beef

Raw Chicken

Salad

Pies

Raw Roast Beef

Raw Chicken

Salad

Pies

Raw Roast Beef

Raw Chicken

Salad

Pies

Raw Roast Beef

Raw Chicken

Salad

HAND WASHING

• Use warm water to moisten hands

• Apply soap• Rub hands and forearms briskly

for at least 20 seconds. Scrub between fingers and clean nails

• Rinse thoroughly under running water

• Dry hands and arms using a single use paper towel or hot air dryer

HAND WASH STATION

HotCold Water

SoapSingle

UseTowels

TrashReceptacle

THAWING

RefrigeratorCookingMicrowaveCold Running Water - > 70o

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