Chapter 2
Parasite
Best way to avoid is to purchase food from approved, reputable suppliers. They require a host to live on, commonly associated with seafood, wild game, and food processed in contaminated water such as produce.
Shigellosis
Feces of humans with illness. Mostly caused by people who eat or drink contaminated food or water. Ex: Food that is easily contaminated by hands, such as salads containing TCS food. Food that has made contact with contaminated water, such as produce.
Most controlled by washing hands and flies inside and outside operation
shigella
Microorganisms
small, living organisms that can be seen only through a microscope
Virus
smallest, microbial food contaminants. Not destroyed by normal cooking temperatures.
Water Activity
Amount of moisture available in food for this growth is called water activity. The Aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in food.
Prevented through Time Temperature
Bacillus cereus, Listeria, E. Coli, Campylobacter jejuni, Clostridium perfringenens, Clostridium botulinum
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to 14.0. 0 is highly acidic, while 14 is highly alkaline. Bacteria grows best in food that is neutral to slightly acidic. Ideal foods: Bread (5.0-6.0), Raw Chicken pH 5.5-6.0, Milk has pH of 6.4-6.8, Cooked corn has pH 7.3-7.6
Temperature
Bacteria grow rapidly between 41 and 135. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70 to 125.
FAT TOM
Bacteria needs these 6 conditions to grow. Food, Acidity, Temperature, Time, Oxygen, Moisture
Campylobacter Jejuni
Commonly associated with poultry, known to contaminate water. Ex. poultry, water contaminated with the bacteria, meats, stews/ gravies
Shiga-toxin is linked to what food?
Dairy
Most common symptom of foodborne illness
Diarrhea, vomiting, fever, nausea, cramps, jaundice
Botulism
Ex. incorrectly canned foods, reduced-oxygen packaged food, untreated garlic and oil mixtures, temperature abused vegetables---baked potatoes
Clostridium Perfringens
Found in dirt, also carried in intestines of both animals and humans. Grows rapidly in temperature danger zone. Ex. meat, poultry, dishes made with meat and poultry like stew or gravies.
Listeria
Found in dirt, water, and plants. Grows in cool, moist environments. Uncommon in healthy people. Ex: Raw meat, unpasteurized dairy products, hot dogs, soft cheeses
Staphyloccocus
Found in humans, particularly in the hair, nose and throat and infected cuts. Ex: Salads containing TCS food. deli meat
E. Coli
Found in the intestines of cattle. Found in infected people, bacteria can contaminate meat during slaughtering. Once eaten, causes toxin in the intestine. Ex: ground beef and contaminated produce
Vibrio
Found in waters where shellfish are harvested. Rapid growth at temperatures in the middl of the temp. danger zone. EX: oysters from contaminated water
Important way to prevent illness from viruses ?
Good personal hygiene
Salmonella
Many animals carry nontyphoidal salmonella naturally. Eating a small amount can make a person sick. Ex: poultry and egghs, meat, milk and dairy products, produce, such as tomatoes, peppers and cantaloupes
Toxins
Microorganisms that produce poisons, making you sick.
Prevented through Cross-Contamination
Nontyphoidal Salmonella, Salmonella Typhi
Cook had diarrea
Norovirus
Sick after raw oysters
Norovirus
Top 5 Pathogens
Norovirus, Nontyphoidal Salmonella, Clostridium perfringens, Campylobacter spp, Staphylococcus aureus
Bacillus Cereus
Spore forming bacteria found in dirt. It can produce 2 different toxins. Ex: Cooked vegetables, meat products, milk, cooked rice dishes
Typhoid fever
Only in humans, people with typhoid ever carry the bacteria in their bloodstream and intestinal tract. Eating only a small amount of these bacteria can make a person sick. Ex: Ready-to-eat food, beverages
Fungi
Pathogens that only committees make people sick, mostly they spoil food. Ex: mold and yeast
Parasites linked to?
Seafood
Cooked rice
Shigella
The Big Six
Shigella, Salmonella Typhi, Nontyphoidal Salmonella, E. Coli, Hepatitis A, Norovirus
Personal Hygiene
Shigella, Staphylococcus aureus
Bacteria
Single-celled, living organisms that can spoil food and cause food borne illness.
Reversal of hot and cold sensations after eating
Toxin
Easiest way to prevent foodborne illness
Time and temp
Spore
To keep from dying when they lack nutrients, certain bacteria can change into a form called a spore, often found in dirt. Resist heat and survive cooking temperatures. You can prevent this by storing food in correct temp.
Purchasing from Approved, reputable suppliers
Vibrio vulnificus,
Yeast
Yeast can spoil food quickly, includes smell or taste of alcohol.
Pathogen found in high numbers, feces, highly infectious, severe illness?
big 6. Hepatitis a, Norovirus, salmonella, nontyphoidal, shigella, E. Coli
Pathogens
microorganisms that are harmless, making you sick when you eat them
Mold
spoils food and sometimes causes illness, grow particularly well in acidic food with low water activity, jams, jellies, and cured, salty meat.
