Keeping Food safe If in doubt throw it

Keeping Food safe

If in doubt throw it out • In the USA- 200, 000 / day/food borne illness • Food poisoning- flu like symptoms

Microorganisms • 1. mold • 2. Yeast • 3. bacteria- food intoxication - food infection Others: • 4. viruses • 5. Animal parasites • 6. chemicals • 7. natural toxins

Molds

Give foods the fuzzy look

Requirements for Mold Growth • 1. moisture • 2. moderate temperature 20 - 35 degrees • 3. aerobic • • As temperature drops mold growth slows Visible on food throw it out Some foods it is used for flavor Eg. blue cheese

Yeasts

• One celled plant • Fungi • Yeasts form spores- [ microorganisms in a dormant or inactive state- will survive high temperatures]

Requirements for Yeast Growth • • 1. moisture 2. high ph level [ acid] 3. warmth 20 - 38 degrees 4. air

Bacteria • 20 different types- 8 major • Found in air, soil, water, food

Requirements for Bacteria Growth • 1. grow with or without air • 2. moisture • 3. warmth • Most killed by heat

Food intoxication • Bacteria that form toxins that make us ill • In large amounts form spores that release these toxins

Clostridium perfringens • Found in small amounts in the intestinal tract all the time • Found in food left at room temperature too long - meats and poultry • High and low temperature halt growth • Takes 4 – 24 hours sick • Keep hot food hot • Keep cold food cold

Staphylococcus • Found in nasal passages and skin • Passed through moisture- sneeze, breath • 1 - 7 hours sick • toxin • Eg. Chef with a cut on his hand

Botulism • Toxin • Contaminated fish, honey and improperly canned goods • Boil food for 10 -15 minutes • Serious- can cause death--. Respiratory failure

Food infections • Pathogen enters body on food causing illness

Salmonella • Grow very fast • 5 hours – 3 days sick • Cross contamination • Raw poultry- eggs • Fish • milk

E coli [ Escherichia coli] • Lives in animal intestines helps digest food and metabolize vitamins • Can be fatal- kidney failure • Source- under cooked meats

Animal parasites • Found in contaminated water And food

TAPEWORM

Viruses • Norwalk – flu like symptoms

Chemical food poisoning • Chemicals that get in or on the food that cause illness • Additives • Lead • Arsenic • Poisonous plantsmushrooms • pesticides

Pesticides • Some occur naturally • Help insure the survival of food crops against predators • Increase yield • Strict regulations