Microorganism Small living organism Pathogen Diseasecausing microorganism Toxin

Microorganism Small, living organism Pathogen Disease-causing microorganism Toxin Poison Spoilage Microorganism that causes spoilage, but not illness 2 -2

Microorganisms That Can Contaminate Food and Cause Foodborne Illness 2 -3

Basic Characteristics Living, single-celled Can be carried by food, water, soil, humans, or insects Can reproduce rapidly under favorable conditions 2 -4

Basic Characteristics continued Some survive freezing Some form spores Some spoil food; others cause illness Some produce toxins that cause illness 2 -5

2 -6

Food Microorganisms require nutrients found in potentially hazardous food to grow Proteins Carbohydrates 2 -7

Acidity Pathogenic bacteria grow well in food that is slightly acidic or neutral (p. H of 4. 6 to 7. 5) 2 -8

Temperature Most microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C) 2 -9

Time Foodborne microorganisms need sufficient time to grow 4 hours or more in TDZ = growth high enough to cause illness 2 -10

Oxygen Some pathogens require oxygen to grow, while others grow when oxygen is absent 2 -11

Moisture Most microorganisms grow well in moist food Moisture is calculated using a measurement called water activity (aw) Potentially hazardous food typically has an aw of. 85 or higher 2 -12

Which conditions typically support the growth of microorganisms? ___1. Food high in fat content ___2. Protein food source ___3. p. H of 9. 0 ___4. Temperature of 155 F (68 C) or higher ___5. Dry environment 2 -13

Caused by Bacteria Salmonellosis Bacillus cereus Gastroenteritis Shigellosis Botulism Listeriosis Campylobacteriosis Staphylococcal Gastroenteritis Hemorrhagic colitis Clostridium perfringens Gastroenteritis 2 -14 Vibrio Gastroenteritis/Septicemia Yersiniosis

Illness: Salmonellosis Bacteria: Salmonella spp. 2 -15

Illness: Salmonellosis Bacteria: Salmonella spp. 2 -16 continued

Illness: Listeriosis Bacteria: Listeria monocytogenes 2 -17

Illness: Listeriosis continued Bacteria: Listeria monocytogenes 2 -18

Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus 2 -19

Illness: Staphylococcal Gastroenteritis continued Bacteria: Staphylococcus aureus 2 -20

Illness: Clostridium perfringens Gastroenteritis Bacteria: Clostridium perfringens 2 -21

Illness: Clostridium perfringens Gastroenteritis continued Bacteria: Clostridium perfringens 2 -22

Illness: Botulism Bacteria: Clostridium botulinum 2 -23

Illness: Botulism continued Bacteria: Clostridium botulinum 2 -24

Illness: Hemorrhagic colitis Bacteria: Shiga toxin-producing Escherichia coli, including O 157: H 7 and O 157: NM 2 -25

Illness: Hemorrhagic colitis continued Bacteria: Shiga toxin-producing Escherichia coli, including O 157: H 7 and O 157: NM 2 -26

Basic Characteristics Unlike bacteria, they rely on a living cell to reproduce Unlike bacteria, they do not reproduce in food Some may survive freezing and cooking Can be transmitted from person to person, from people to food, and from people to food-contact surfaces Can contaminate both food and water supplies 2 -27

Caused by Viruses Hepatitis A Norovirus Gastroenteritis Rotavirus Gastroenteritis 2 -28

Illness: Hepatitis A Virus: Hepatovirus or hepatitis A virus 2 -29

Illness: Hepatitis A continued Virus: Hepatovirus or hepatitis A virus 2 -30

Illness: Norovirus Gastroenteritis Norovirus 2 -31 Virus:

Illness: Norovirus Gastroenteritis Virus: Norovirus 2 -32 continued

Illness: Rotavirus Gastroenteritis Virus: Rotavirus 2 -33

Illness: Rotavirus Gastroenteritis continued Virus: Rotavirus 2 -34

Basic Characteristics Living organisms that need a host to survive Small, often microscopic Grow naturally in many animals and can be transmitted to humans Pose a hazard to food and water 2 -35

Caused by Parasites Trichinosis Anisakiasis Giardiasis Toxoplasmosis Intestinal Cryptosporidiosis Cyclosporiasis 2 -36

Illness: Trichinosis Parasite: Trichinella spiralis 2 -37

Illness: Trichinosis continued Parasite: Trichinella spiralis 2 -38

Illness: Giardiasis Parasite: Giardia duodenalis 2 -39

Illness: Giardiasis continued Parasite: Giardia duodenalis 2 -40

Illness: Intestinal Cryptosporidiosis Parasite: Cryptosporidium parvum 2 -41

Illness: Intestinal Cryptosporidiosis Parasite: Cryptosporidium parvum 2 -42 continued

Identify the Pathogen 1. _______________________ I can be found in water contaminated by feces. I am sometimes found in shellfish. I can produce fatigue and jaundice. Obtaining shellfish from an approved source can be a safeguard against me. 2. _______________________ I can be carried in the intestinal tract of humans. I am sometimes found in shell eggs. I can produce fever and diarrhea. My growth can be slowed by refrigeration. 2 -43

Fungi Commonly cause food spoilage and sometimes illness Fungi Molds 2 -44 Yeasts

Basic Characteristics Spoil food and sometimes cause illness Grow well in acidic food with a low water activity Freezing prevents or reduces their growth, but does not destroy them Some produce toxins such as aflatoxins 2 -45

Basic Characteristics Some spoil food rapidly Grow well in acidic food with low water activity May produce a smell or taste of alcohol as they spoil food May appear as a pink discoloration or slime and may bubble 2 -46

Foodborne Infections Result when a person eats food containing pathogens, which then grow in the intestines and cause illness Foodborne Intoxications Result when a person eats food containing toxins that cause illness Foodborne Toxin-Mediated Infections Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2 -47