CH2 Hazards to Food Safety (part 1)

A) Vegetative Cell B) Spore C) Germinate D) Grow, Reproduce, Toxin E) Foodborne Illness

Fill in the blanks:

Bacteria occur ..................... in ........................ where ..................... are grown

Naturally Environment Foods

Onset time depends on:

O Age O Health status O Body weight O Amount of contaminant ingested

Examples of Chemical Hazards:

O Agricultural chemicals (pesticides, fertilizer, antibiotics) O Cleaning compounds O Heavy metals (lead and mercury) O Food additives O Foods allergens.

Vegetative Cells:

O Cells that are in a vegetative state O They can grow, reproduce, and produce wastes just like other living organisms.

Bacteria: Spoilage

O Degrade food O Affect food appearance, taste and smell. O Food quality becomes unacceptable O Food will be discarded.

Bacteria: Disease - Causing

O Disease causing m.o O Consumption of m.o. or its toxin can cause illness

Examples of physical Hazards:

O Glass O Metal O Jewelry O Human hair

General Symptoms of Foodborne Ilness:

O Headache O Nausea O Vomiting O Dehydration O Abdominal pain O Diarrhea O Fatigue O Fever

Spores germinate to vegetative cells when:

O Heated O Sufficient nutrients O Temp. danger zone for> 4 hours

Examples of At risk individuals:

O Infants O Young children O Elderly O Pregnant women O Individuals with suppressed immune systems.

Examples of biological hazards:

O Viruses O Parasites O Fungi O Bacteria - MOST IMPORTANT biological foodborne hazard in any food establishment

Spores:

O help bacteria survive extreme environmental conditions. O Cannot grow or reproduce O Harder to destroy than vegetative cell O Can survive many months in extreme environment.

What are the types of Extreme environmental conditions?

O not enough food O Temperature extremes O dry O Acidity

Example of m.o. (infection)

Salmonella

Onset time

Time (number of hours) between the time a person eats contaminated food and when they first show symptoms of disease. (Could be a number of days)

Definition of 'At risk' individuals:

'At risk' individuals are individuals who will have much more severe symptoms and a longer duration of foodborne illness as compared to healthy individuals; may even be life threatening.

When and where is toxin produced? (Intoxication)

** toxin is produced in the food, BEFORE entering the body. TOXIN is consumed with the food.

When is toxin produced? (Intoxification)

** toxin is produced inside the digestive tract, AFTER entering of body.

Frequent food medium (intoxication)

-Canned foods -Foods that have been contaminated with man-made pesticide or cleaning agent

Example of m.o. (intoxication)

-Clostridium botulinum -Staphylococcus aureus

How can you prevent spore germination?

-keep hot foods hot -keep cold foods cold -always cook and cool as rapidly as possible.

Types of Foodborne Hazards :

1. Chemical 2. Physical 3. Biological (MOST IMPORTANT foodborne hazard in any food establishment)

Classification of Foodborne Illness: INFECTION

1. Eat LIVING microorganism (m.o) within food 2. After ingestion > m.o. burrows into lining of digestive tract > multiplies 3. Common symptoms of foodborne illness 4. Spread to other parts of body via blood stream

Classification of Foodborne lness: Toxin-Mediated Infection (intoxification)

1. Eat live microorganism (m.o) with food 2. After ingestion > m.o. produces toxin INSIDE human body 3. Toxin causes illness.

Classification of Foodborne Illness:

1. Infection 2. Intoxication 3. Toxin-Mediated Infection (intoxification)

Classification of Foodborne Illness: INTOXICATION

1. M.o. contaminates foods. 2. M.o. multiplies within food and produces chemical waste or toxin. 3. Toxin-containing food is consumed. 4. Toxin causes illness.

..................... is reported in more cases of foodborne illness than any other hazard.

Bacteria

How can we keep a number of bacteria to a minimum?

By proper cooling during distribution and storage

Example of m.o. (intoxification)

Clostridium perfringens

Foodborne Hazards:

Hazards that can cause illness or injury when consumed along with the food.

............... adults will have .........-............ symptoms and recover in a few ............

Healthy flu-like days

Is it harmful if you ingest spores?

Ingested spores are NOT harmful

What could chemical hazards result in?

May cause severe poisoning and allergic reactions.

How can we get rid of bacteria?

Most are destroyed by adequate cooking

Frequent food medium (infection)

Poultry and eggs

Can Spores (under stress conditions)... -Reproduce? -Grow? -Produce Toxin? -Resist stress? -Be harmful if eaten?

Reproduce: No! Grow: No! Produce Toxin: No! Resist stress: Yes! Harmful if eaten: No!

Vegetative cells (in optimal conditions) ... -Reproduce ? -Grow ? -Produce Toxin ? -Resist stress ? -Harmful if eaten ?

Reproduce: Yes Grow: Yes Produce Toxin: Yes Resist stress: No Harmful if eaten: Yes

When are Spores are troublesome in foods?

Spores are troublesome in foods in the case of mishandling, such as inadequate cooling of foods.

What do bacteria need to be able to multiply?

They require food, moisture and warmth to multiply

What could be the cause of physical hazards?

accidental contamination OR poor food handling practices.

Definition of Physical hazards:

hard or soft foreign objects in food that can cause illness and injury.

Definition of Biological hazards:

microorganisms (m.o.) that are very small and can only be seen with the aid of a microscope.

What is bacteria?

single-celled m.o.

Definition of Chemical hazards:

toxic substances that occur naturally in food OR may be added during food processing.