FOODBORNE ILLNESS MRS WARREN What is a foodborne
FOODBORNE ILLNESS MRS. WARREN
What is a foodborne Illness Foodborne Illness › A diesease 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!!
SCARY FACTS 48 million reported cases of foodborne illness in the United States each year. › The Centers for Disease Control and Prevention (CDC) 2011 estimates › These estimates are severe drops from previous years 128, 000 require hospitalization and 3, 000 end in death
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 Physical Chemical Biological
PHYSICAL CONTAMINATION Occurs when objects such as dirt, hair, nails, staples, metal shavings, glass, fruit pits or other objects enter food.
Nails Hair 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 microorganisms, certain plants and fish which carry poisons.
MICRO-ORGANISMS-Small, living organisms Bacteria Spores Viruses Parasites Fungi Molds
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) › Samonella spp. 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. E. coli and Clostridium botulinum
HOW BACTERIA REPRODUCES
SPORES Thick walled protective shell around a bacteria.
VIRUSES Leading cause of foodborne illness Viruses are the smallest and simplest life form known. Unlike bacteria, viruses are not complete cells and do not reproduce in food, but in human intestines. Like bacteria, some viruses may survive cooking or freezing. Hepatitus A and Norovirus
PEOPLE TO FOOD PEOPLE TO SURFACES VIRUSES PERSON TO PERSON
VURUSES People carry viruses in their feces and can transfer them to their hands after using the restroom. Food can become contaminated if hands are not washed the right way!
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. › Air, soil, plants, water, and some foods Mold and yeast
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
FATTOM-foods that encourage the growth of pathogens Food Acidity Time Temperature Oxygen Moisture
FOOD High-protein foods are likely to be already contaminated or may be easily contaminated later. › Carbohydrates, such as baked potatoes, and proteins, such as beef
ACIDITY Acidity is measured from 0 (very acid) 14 (very alkaline) PHF 4. 6 – 7. 0 Acid retards bacterial growth › Lemons=a lot of acid › Chicken and Cooked corn-little acid
TIME Potentially hazardous foods should not be in the Danger Zone for more than 4 hours total.
TEMPERATURE o o DANGER ZONE 40 – 140 F DANGER ZONE Bacteria grows most rapid
OXYGEN Aerobic Needs Oxygen To Survive Anaerobic Does Not Need Oxygen To Survive Faculative Can 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 level Freezing Dehydrating Adding 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
Raw Roast Beef Raw Chicken Salad Pies
Raw Roast Beef Raw Chicken Salad Pies
Raw Roast Beef Raw Chicken Pies Salad
Raw Chicken Pies Salad Raw Roast Beef
Pies Salad Raw Roast Beef Raw Chicken
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 › Sing “Happy Birthday” twice Rinse thoroughly under running water Dry hands and arms using a single use paper towel or hot air dryer
HAND WASH STATION Soap Single Use Towels Hot Cold Water Trash Receptacle
THAWING Refrigerator Cooking Microwave o Cold Running Water - > 70
HOMEWORK IN RECENT YEARS THERE HAVE BEEN NUMEROUS INCIDENTS OF FOODBORNE ILLNESS MAKING NATIONAL AND INTERNATIONAL HEADLINES. SELECT ONE EPISODE, AND WRITE TWO PARAGRAPHS ON IT, DESCRIBING THE SOURCE OF THE PROBLEM, THE IDENTITY OF THE PATHOGEN, THE NUMBER OF PEOPLE AFFECTED, AND THE STEPS TAKEN TO RECTIFY THE SITUATION.
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