Biological Food Safety Hazards

norovirus

#1 cause of foodborne illness

examples of foodborne intoxication

S. aureus, C. botulinum, B. cereus

biological hazards

bacteria, viruses, protozoa, yeasts, molds, prions

factors that influence bacterial growth

food, temp, time, pH, water, atmosphere, microbial competition, preservatives

contributing factors of salmonella spp.

found in intestinal tract of people and animals. cross contamination, undercooked food, poor agricultural practices

methods for killing bacteria

heat, acid, antimicrobial chemicals, irradiation, ultrasound, pulsed light, high pressure

foodborne intoxication

pathogen growth in the food produces a toxin that causes illness when consumed. no growth in food = no illness.

foodborne infection

pathogen invade the body after consumption of contaminated food. growth in the food may not be necessary to cause illness.

examples of foodborne infection

pathogenic E. coli, salmonella, listeria, all viruses and parasites

hepatitis A

primary viral foodborne hazard besides norovirus

time, temp, food composition

three conditions that influence rate of killing bacteria

bacteria

which biological hazard accounts for the most illnesses, hospitalizations and deaths

spores

which is harder to kill, spores or vegetative cells?