FHC - Ch.1: Foodborne Illness

What are the top 7 causes of food borne illness?

1. Cross contamination 2. Contaminated raw food 3. Inadequate cooking: ex. Advanced prep: Cooking up food too far in advance 4. Improper cooling, reheating or hot holding 5. Infected workers passing on pathogens 6. Purchased from an unsafe source 7. Improper use of leftovers

Biological contaminants

Are organisms, or substances produced by organisms, that pose a threat to human health. They are a major concern in food service because they cause most food borne illness outbreaks.

5 Types of Pathogens

Bacteria Viruses Parasites Protozoa Fungi

What is a food borne illness caused by?

Eating food or drinking a beverage containing pathogens. It can be very serious and may lead to hospitalization and even death.

E. Coli

Found in contaminated raw or under cooked meat, especially hamburger.

Listeria

Found naturally in the environment, in soil, water, and in both human and animal feces. Food that are high risk for containing this bacteria are unpasteurized milk, soft cheese, hot dogs, and deli meats.

Food Intoxication

Illnesses caused by bacterial waste product called toxins that were in the consumed food item. In general, symptoms caused by toxins occur very soon after eating a contaminated food and may result in sudden and uncontrollable vomiting and/or diarrhea. Eg. Staphylococcus aureus

Food Infection

Infection from food-borne pathogens may be caused by bacteria, parasites or viruses growing in the human intestinal tract after a food has been consumed. Food-related illnesses from infectious pathogens typically take much longer to produce symptoms than toxins do. Common food-borne pathogens are Escherichia coli (E. coli), Salmonella, Norovirus. (involve a human eating the bacteria and then the bacteria produce a toxin within the person causing illness)

What are 3 categories of contaminants?

Physical, Chemical and Biological

Salmonella

These bacteria are most often associated with poultry, for example chicken, turkey, and eggs. It is also associated with untreated water and domestic animals.

Cross Contamination

accidentally transferring pathogens from food to another by direct and indirect contamination.

Bacteria

also known as toxins or pathogens, are tiny organisms that can be seen under a microscope.

Fungi

are also parasites as they require a host for nutrients... They grow on animals, plants, humans, or decaying organic matter. They particularly like warm and damp environments. Many of them are beneficial and delicious, such as mushrooms. But some of them spoil food, such as different types of mold. Molds can grow on foods such as bread and can be very dangerous. Scrapping mold off food will not make the food safe.

Chemical contaminants

are from chemicals such as those found in cleaning agents, pesticides, and dissolved metals.

Norovirus

are highly contagious and can be transmitted through food by food handlers that are infected by it.

Physical contaminants

are objects that enter or are left behind in food, such as broken glass, dishes that are chipped, hair, bandages, stones, bones, whole sharp spices, etc

Micro-organisms

better known as microbes are living organisms that are so small they cannot be seen with the naked eye

Virus

do not grow or multiply in food, but can still be present in food and are smaller than bacteria.... They can be transferred to our food in many ways, such as from the food handler due to improper hand washing or improper hygiene, sneezing, coughing, cuts on hands. They can only multiply in another living organism, such as a human.

When can the transfer of contaminants occur?

during any stage of food processing, including purchasing, shipping, storing, preparation, packaging, serving, and reheating.

6 Conditions that Favour Pathogen Growth

food, acidity, temperature, time, oxygen, moisture

Trichinella

is a roundworm found in raw or undercooked meats, most commonly in pork. It's an example of a parasite.

Hepatitis A

is commonly found in contaminated water, raw or undercooked shellfish, and raw fruits and vegetables. It can be spread from person to person through direct or indirect contact with infected feces. This is one of many reasons to wash hands properly after using the bathroom and again before handling food.

Giardia

is found in surfaces that have been contaminated by animal feces like soil and in bodies of water such as rivers, lakes, streams, and shallow wells.

Campylobacter

is usually found in unpasteurized milk, untreated water, raw meats and poultry or domestic animals

Pathogens

microorganisms that induces or causes sickness or causes disease. (We will be the term we use for the remainder of this course to help differentiate between harmful and harmless microbes)

Direct Transmission

occurs when pathogens are transferred directly from the source of contamination to the food. Eg. Raw meat juices dripping onto fresh produce.

Indirect Transmission

occurs when there is an intermediate step between the source of contamination and the food. Eg. Using a cutting board to cut raw chicken then using the same cutting board to cut vegetables for salad without cleaning and sanitizing the cutting board in between.

Protozoa

one-celled microorganisms that inhabit the cells of a host and are able to multiply in humans. Eg. Giardia

Spores

some bacteria can develop a hard coating to protect themselves from hostile environments such as heat, dryness, cold, and chemicals.

Parasite

they live on or inside another living being (such as an animal, a plant, or a human)... This being is referred to as a host. They depend on the host for nutrients in order to live, such as food, water, warmth, and habitat. Eg. Trichinella

Staphylococcus aureus

this bacteria can be found at the site of infected cuts, boils and in nasal secretions.

Clostridium botulism

this bacteria produce a poison or toxin that causes botulism. These bacteria are found in improperly canned foods. Home canned products and dented or damaged cans are a greater risk.

Food Poisoning

usually results when someone has eaten a food item or meal that is contaminated with harmful bacteria. These bacteria or toxins infect our digestive tract, which can result in illness.