pathogenic microorganisms.docx

8/17/2019 PATHOGENIC MICROORGANISMS.docx

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PATHOGENIC MICROORGANISMS

Very small, Single cell organisms, seen by microscope only.

Eating or drinking food that contains harmful microbes can cause food poisoning.

Not all food APPEARIN normal is safe to eat, it may be contaminated by harmful

bacteria !hich cause food borne illness

COMMON FOOD BACTERIA

SALMONELLA

one of the most common causes of food poisoning.

Symptoms last "#$ days !ithout treatment.

Salmonella is killed by cooking and pasteuri%ation,

&ut it can contaminate the food processing area and transmitted to another food item.

Source ;

Ra! poultry and eggs

'ndercooked poultry and meat


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STAPHYLOCOCCUS AUREUS

It is commonly found on the skin , hair , noses and throats of people and animals.

It can multiply (uickly at room temperature and produce a to)in that causes *ood

poisoning

Source ;

Salads, macaroni

&akery products, cream pies, and chocolate +clairs

ilk and dairy products,

EHEC (Enterohemorrhagi E! o"i#

E. coli -/0$12$3 4i5es in intestines of healthy cattle

It $ro%&e enteroto'in a&e hemolytic inflammation of the intestines results in

)"oo%* %iarrhea hemorrhagi &remi *n%rome (HUS#

Source :

6 'ndercooked hamburger , salami

6 'npasteuri%ed milk, 7ell !ater

6 *ruits and Vegetables

SHIGELLA

It causes diarrhea in human !hich called bacillary dysentery,, Shigellosis is a cause oftra5eler8s diarrhea from food and !ater contaminated in de5eloping countries.

Source :

Sa"a% an% an%+ihe

Ra+ ,egeta)"e


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LISTERIA

It is !idespread in nature, in soil and !ater .

It gro!s at lo! temperature and in refrigerator.

It is 5ery dangerous pathogens for pregnant !omen9 it can transmit from mother to baby through placenta results in abortion.

Source ;

Ice#cream, unpasteuri%ed milk, soft cheeses

Ready#to#Eat foods, salads

-IBRIO

this bacteria found in !arm coastal areas and in the summer months !hen !ater gets

!ormer

V. parahaemolyticus typically causes non#bloody diarrhea

V. cholerae cause !atery diarrhea -called :rice !ater stools:

It cause electrolyte imbalance by 4osing body fluids

Se5ere cases, /; # ; liters of li(uid lost in a day

'ntreated cases # ortality Rate about 0<

&y treatment !ith electrolytes mortality /<

Source :

Ra! or undercooked fish and shellfish

=rinking contaminated !ater

Eating food !ashed or made !ith contaminated !ater


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CLOSTRIDIUM PERFRINGENS

>ne of the most common spore forming bacteria causing food poisoning.

?ooking kills &acterial cells, but the spores gro! into ne! cells.

7hen food prepared in large (uantities and kept long time before ser5ing it causeinfection

>utbreaks usually linked to institutions -hospitals, school cafeterias, and prisons3.

Sources ;

such as &eef and Poultry

CLOSTRIDIUM BOTULINUM

@his is one to)in producing bacteria producing neuroto)in

4eads to flaccid paralysis.

-&otulism3 is rare but fatal caused by eating food contamination as it end by death .

Sources:

2oney, home#canned 5egetables and fruits, and salted fish .

BACILLUS CEREUS

It is type of bacteria that produces to)ins.

@hese to)ins can cause t!o types of illness1 diarrheal to)in, emetic to)in,

It presents in food and can multiply (uickly at room temperature

Source :

Rice , sauces, soups

*ood that ha5e stayed too long at room temperature


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Genera" *m$tom

*e5er, chills, malaise , aches, s!ollen lymph

nodes

Sa"mone""a typhi,

Literia monocytogenes,

Cam$*"o)ater. BeCuni

U$$er GIT ign

Nausea, 5omiting, abdominal pain, diarrheaD

S. aureus and its to)ins

B. cereus and its to)in

Lo+er GIT ign

4o!er abdominal cramps D diarrhea 1

?lostridium perfringens,

&acillus cereus

Salmonella, Shigella,

Ne&ro"ogia" ign

Visual disturbances, 5ertigo

D paralysis

C"otri%i&m )ot&"in&m

FOOD POISONING

The main cause for food poisoning is eating food contaminated by Bacteria

@he bacteria need suitable condition to multiply as temperature, moisture , oxygen and

have some protein,

F- food, A- acidity, T- time, T- temperature, O- oxygen, M- moisture

In &ita)"e on%ition

>ne bacteria multiply to more than four million bacteria in eight hours, and make food unsafe to

eat !ithin fe! hours.

Contro""ing )ateria


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?ontrolling bacteria, make food safe and Pre5ent food poisoning begin from kitchen by1

?ooking at proper temperature destroys harmful bacteria that may be present in food

?hilling &y follo!ing ?ooling , *ree%ing rules control bacterial gro!th can be

controled

?leaning surface , products , !ash hands and good hygiene.

Separation to pre5ent cross#contamination 5ia hands, utensils, surfaces

ost types of pathogenic bacteria can gro! in temperature from ./0F to /.10F (20C to

310C# !hich called tem$erat&re %anger 4one (TD5#,

@o pre5ent bacteria from gro!ing, !e must set the refrigerator temperature not higher

than 670F (.0C#.

Refrigerator must not be too full, as ?old air must circulate to keep food safe.

OO!"#$

2eating the food for enough time and at high temperature, kill harmful microorganisms

Al!ays stir !hile heating and rotate food to distribute heat.

A%oid :

Interrupted cooking. Ne5er refrigerate partially cooked products to be latercooking in the o5en.

@raditional recipes for limited cooking1 as eating Ra! oysters, ra! ground beef,

and soft boiled eggs.

MICRO8A-E COO9ING

Microwaved food may ha5e cold spots !hich are ideal for bacterial gro!th.

7hen use it for reheating food it must be lefto5ers to minimum of /0F* -$"F?3 and

ser5e immediately.

FREE5ER TEMPERATURES


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it Slo! bacterial gro!th but do not necessarily kill bacteria.

If food has been temperature#abused before free%ing it !ill be unsafe upon tha!ing

*ood must be stored properly to be safe.

THE THA8ING LA8

Ne5er defrost food at room temperature.

@ha!ing food in the refrigerator.

*or a (uick tha!ing, tha!ing in the micro!a5e if cooking immediately.

LEFTO-ERS

Remember

Refrigerate food !ithin ; hours.

Geep lefto5ers in small containers for (uick cooling.

'se a cooler or ice pack to keep perishable food cold, especially on hot summer days.

7hen in doubt, thro! it outH

!eep lean

ash hands, utensils, and surfaces, in hot, soapy water before and after food preparation

!or protection against bacteria use disinfectants cleaners or a mixture of bleach and water on surfaces.

A&& 'TT"#$ BOA()S

"utting boards #including plastic, acrylic, and wooden boards$

Should be run through the dishwasher or washed in hot, soapy water after eachuse

*roduce:


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ash raw produce under running water.

%se vegetable brush to remove surface dirt.

"ut away any damaged or bruised areas.

ipe up spills in the refrigerator, microwave immediately.

To+el

&f using cloth towels, wash them in the boiling water

%sing paper towels to clean up 'itchen surfaces. Then , throw it away

SEPARATION

Separation to pre5ent cross contamination1

Safely Separate

Separate ra! meat and seafood from other food in refrigerator to a5oid cross#contamination

?lean up

7ash hands, cutting boards, dishes after contact !ith ra! meat, or un!ashed

products.

TA9E T8O SEPARATE

'SE one cutting board , Gnife etc ,for ra! meat, and another one for salads and ready#

to#eat foods.

Ne5er place cooked food on the same plate or cutting board !hich pre5iously held ra!food.

2andling dairy products , ra! meat, then prepare salads, sand!iches can create?ross#contaminationJ.

RESTAURANTS STAFF PERSONAL HYGIENE


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@hey must ha5e &asic food safety education and correct personal hygiene1

?lean hands and clothing.

inimi%e Ce!ellery on hands.

@ie#back or co5er hair.

7earing glo5es.

?lean and short fingernails.

Sick personal not prepare food

A-OID :

touching face and hair.

cough or snee%e o5er food.

taste food !ith your fingers


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PEST CONTROL

*ood must Stored in tightly closed containers to keep out pests.

FLIES:

7indo!s and doors must properly closed.

'se fly proof mesh if possible.

After applying pesticide spray, al!ays maintain a time gap before reusing kitchen to

prepare food , also !ash utensils before reuse

ANTS:

Al!ays keep kitchen countertops clean

RODENTS:

'se food traps.

If using rat poisons, don8t keep it for e)tended period.

HA5ARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP#

It is the system that is re(uired for any food business or organisation in most countries.

@he Coint *A> K 72> ?ode) Alimentarius ?ommission recommends the 2A??P

approach to enhance *ood Safety in all process of food production.

A)VA#TA$,S:

i5es insight in the critical control points of the product process

i5es trust for the consumer that products are produced safely and hygienically


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Reduces the costs of food borne illness.

)"SA)VA#TA$,S:

Need to train super5isors, managerial and production staff

Reduced Staff time a5ailable for other tasks

Increased production , implementation and super5isory costs

Reduced fle)ibility in production process and introduction of ne! products.

REMEMBER TO MA9E FOOD SAFE

*ood pathogens enter food chain at multiple points.

*ight bacteria by cook , clean , chill and separate.

aintain a clean and sanitary en5ironment for all areas of food production.

Apply good personal hygiene.

Pre5ent cross contamination in the kitchen.

All organi%ation dealing !ith food production must enforced by go5ernments to

applying 2A??P system

pathogenic microorganisms.docx

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