Food Service Food Borne Illnesses

How do foods become unsafe?

Time-temperature abuse, cross-contamination, poor personal hygiene

Foodborne Toxin-Mediated Infections

Result when a person eats food containing pathogens, when then produce illness-causing toxins in the intestines

What are foodborne intoxications?

Result when a person eats food containing toxins that cause illness

What is a foodborne infection?

Results when a person eats food containing pathogens, when then grow in the intestines and cause illness

Fish Toxin Illnesses (foodborne illnesses)

Scombroid poisoning, Ciguatera fish poisoning

Basic Characteristics of Mold

-spoils food and sometimes causes illness, grows well in acidic food with low water activity, it is not destroyed by freezing, can produce toxin such as aflatoxins

Major Food borne Illnesses Caused by Parasites

Anisakiasis, Cyclosporiasis, Cryptosporidiosis, Giardiasis

What is a foodborne illness?

Illness carried or transmitted to people by food

What is a toxin?

poison

Intoxication Types

Bacillus cereus Gastroenteritis, Staphylococcal Gastroenteritis, Botulism

Info about Hemorrhagic Colitis

Bacterial Infection: bacteria= Shiga toxin-producing Escherichia coli. Commonly associated food: ground beef (raw and undercooked beef), contaminated produce. Most common symptoms: diarrhea (eventually becomes bloody), abdominal cramps, severe cases can result in hemolytic uremic syndrome (HUS)

Information about Shigellosis

Bacterial Infection: bacteria= Shigella spp.; commonly associated foods: food easily contaminated by hands, food in contact with contaminated water (ex: produce); most common symptoms: bloody diarrhea, abdominal pain and cramps, fever (occasionally)

Information about Listeriosis

Bacterial Infection: bacteria=Listeria monocytogenes; commonly associated foods= raw meat, unpasteurized milk and milk products, ready-to-eat food including: deli meat, hot dogs, soft cheese; most common symptoms: Pregnant women: spontaneous abortion of the fetus; Newborns: sepsis, pneumonia, meningitis

Information about Staphylococcal Gastroenteritis

Bacterial Intoxication, bacteria=Staphylococcus aureus. commonly associated foods: salads containing potentially hazardous food (egg, tuna, chicken, macaroni), and deli meats. Most common symptoms: nausea, vomiting+retching, and abdominal cramps

What are the three types of potential hazards to food safety?

Biological( bacteria, viruses, parasites, fungi, Toxins), Chemical (pesticides, food additives, cleaning supplies, toxic metals) ,and Physical (hair, dirt, metal staples, etc)

What are the major foodborne infections caused by bacteria?

Campylobacteriosis, Salmonellosis, Shigellosis, Listeriosis, Vibrio parahaemolyticus Gastroenteritis, Vibrio vulnificus Primary Septicemia/ Gastroenteritis

Basic Characteristics of Yeast

Can spoil food rapidly, grows well in acidic food with low water activity, may produce a smell/taste of alcohol as it spoils food, may appear as a pink discoloration of slime and may bubble

What are the major foodborne toxin-mediated infections caused by bacteria?

Clostridium perfringens Gastroenteritis and Hemorrhagic Colitis

Info about Ciguatera fish poisoning

Fish toxin illness: toxin= ciguatoxin. Associateed food: Predatory reef fish= Barracuda, Grouper, Jacks, Snapper. Common symptoms: reversal of hot and cold sensations, nausea, vomiting, tingling in fingers, lips, or toes, joint and muscle pain. Prevention: purchase reed fish from approved, reputable suppliers.

Viral Foodborne Illness Types

Hepatitis A, Norovirus Gastroenteritis

What type of people are the highest risk for foodborne illnesses?

Infants+ preschool-age children, pregnant women, elderly people, people taking certain medications, people who are seriously ill

Info about Cryptosporidius

Infection, Parasite= Cryptosproridium parvum. Commonly associated food: untreated or improperly treated water, and contaminated produce. Most common symptoms: watery diarrhea, stomach cramps, nausea, and weight loss.

Info about Norovirus Gastroenteritis

Infection, Virus: Norovirus. Commonly associated food: ready-to-eat food, shellfish contaminated by sewage. Most common symptoms: vomiting, diarrhea, nausea, abdominal cramps

Information about Salmonellosis

Infection: bacteria= Salmonella spp. ; commonly associated foods: poultry and eggs, dairy products, beef, and spinach; most common symptoms: diarrhea, abdominal cramps, vomiting, fever

Info about Cyclosporiasis

Infection: bacteria=Cyclospora caytanensis. Commonly associated food= produced irrigated or washed with water containing the parasite. Most common symptoms: nausea (mild to severe), abdominal cramping, mild fever, diarrhea alternating with constipation

How to prevent Listeriosis

It is critical to: discard product that has passed its use-by or expiration date and avoid using unpasteurized dairy products. To reduce the bacteria in food: cook raw meat to required minimum internal temperatures. To prevent the transfer of the bacteria: Prevent cross-contamination between raw or undercooked and ready-to-eat food.

Preventing Cyclosporiasis

It is critical to: purchase produce from approved, reputable suppliers. To prevent the transfer of the parasite to food: exclude foodhandlers with diarrhea, and wash hands properly to minimize the risk of cross-contamination

Shellfish toxin illnesses

Paralytic Shellfish Poisoning (PSP), Neurotoxic Shellfish Poisoning (NSP), Amnesic Shellfish Poisoning (ASP).

How to prevent Hemorrhagic Colitis

To prevent the bacteria in food: cook food, particularly ground beef, to required minimum internal temperatures. To prevent the transfer of the bacteria to food: -prevent cross-contamination between raw meat and ready-to-eat food. -exclude employees from the establishment if: they have diarrhea, they have been diagnosed with hemorrhagic colitis

How to prevent Staphylococcal Gastreoenteritis

To prevent the transfer of the bacteria to food: wash hands after touching the body, cover cuts on hands and arms, restrict foodhandlers with infected cuts on hands and arms. To prevent the growth of the bacteria of the bacteria in food: Minimize the time food spends in the Temperature Danger Zone- cook, hold, and cool food properly

How to prevent Shigellosis

To prevent the transfer of the bacteria: exclude foodhandlers if they: have diarrhea, have been diagnosed with shigellosis; wash hands when necessary, control flies inside and outside the establishment

Prevention of Hepatitis A

To prevent the transfer of the virus to food: - wash hands properly, exclude employees who have jaundice or hepatitis A, minimize bare-hand contact with ready-to-eat food. Other prevention measures: purchase shellfish from approved, reputable suppliers + inform high-risk populations to consult a physician before regularly consuming raw or partially cooked shellfish

Preventing Norovirus Gastroenteritis

To prevent the transfer of the virus to food: exclude foodhandlers with diarrhea and vomiting+ exclude employees who have been diagnosed with Norovirus Gastroenteritis+ wash hands properly. Other prevention measures: purchase shellfish from approved, reputable suppliers

How to prevent Salmonellosis

To reduce the bacteria in food: cook raw beef, poultry, and eggs to required minimum internal temperatures; To prevent the transfer of the bacteria: minimize cross-contamination between raw meat and poultry and ready-to-eat food and exclude foodhandlers diagnosed with salmonellosis

Info about Hepatitis A

Viral Infection: virus= Hepatitis A. Commonly associated food: ready-to-eat food including: deli meats, produce, and salads; raw and partially cooked shellfish. Most common symptoms: fever (mild), general weakness, nausea, abdominal pain; later: jaundice (yellowing of skin and eyes).

What type of microorganisms contaminate food and cause foodborne illness?

bacteria, viruses, parasites, fungi

What are spores

certain bacteria can change into spores to protect themselves (when nutrients are not available); can resist heat, allowing them to survive cooking temperatures, and can revert back to a form capable of growth when food is not stored at the proper temperature/food is not properly held or cooled properly

Info about Scombroid poisoning

fish toxin illness: toxin= histamine. Associated food: tuna, bonito, mackerel, mahi mahi. Common symptoms: reddening of face/neck, sweating, headache, burning or tingling in mouth or throat. Prevention: purchase food from approved, reputable suppliers+ prevent time-temperature abuse during storage and preparation

what does FAT TOM stand for?

food, acid, time, temperature, oxygen, moisture

What is the temperature danger zone?

foodborne micro-organisms grow well between 41F and 135F

what is a parasite?

illness-causing micro-organism

What is a foodborne-illness outbreak?

incident in which two or more people experience the same illness after eating the same food

prevention of cryptosporidius

it is critical to: Purchase produce from reputable, approved suppliers + use properly treated water. To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea and wash hands properly to minimize the risk of cross-contamination

Symptoms of an allergic reaction

itching in/around the mouth/face/scalp, tightening in the throat, wheezing or shortness of breath, hives, swelling of the face, eyes, hands, or feet, Gastrointestinal symptoms, loss of consciousness and death

Neurotoxic Shellfish Poisoning (NSP)

shellfish Toxin. Toxin: Brevetoxin. Associated food: clams, mussels, oysters. Common symptoms: tingling and numbness of the lips/tongue/throat, dizziness, reversal of hot/cold symptoms, vomiting, diarrhea. Prevention: purchase shellfish from approved, reputable suppliers

Amnesic Shellfish Poisoning (ASP)

shellfish toxin. Toxin: Domoic acid. Associated food: clams, mussels, oysters, scallops. Common symptoms- intially= vomiting, diarrhea, abdominal pain; Later (possibly)= confusion, memory loss, disorientation, seizure, coma. Prevention: purchase shellfish from approved, reputable suppliers.

Paralytic Shellfish Poisoning Info (PSP)

shellfish toxin. Toxin= Saxitoxin. Associated Food: Clams, Mussels, Oysters, and Scallops. Common Symptoms: Numbness, Tingling of mouth/face/arms/legs, nausea, vomiting, and diarrhea. Prevention: purchase shellfish from approved, reputable suppliers.

What is a micro-organism?

small, living organism

What are the two controllable conditions to limit micro-organism growth?

time and temperature