Chapter 2 The Microworld

1. Chapter 2The Microworld

2. Major Foodborne Illnesses Caused by Viruses • Viral Foodborne Illnesses • Hepatitis A • Norovirus gastroenteritis

3. Hepatitis A Illness:Hepatitis A Virus: Hepatitis A

4. Preventing Hepatitis A • Most Important Prevention Measure • Practice personal hygiene • Other Prevention Measures • Keep employees with jaundice out of the operation • Keep employees diagnosed with hepatitis A out of the operation • Wash hands • Minimize bare-hand contact with ready-to-eat food • Purchase shellfish from approved, reputable suppliers

5. Norovirus Gastroenteritis Illness:Norovirus gastroenteritis Bacteria: Norovirus

6. Preventing Norovirus Gastroenteritis • Most Important Prevention Measure • Practice personal hygiene • Other Prevention Measures • Keep employees with diarrhea and vomiting out of the operation • Keep employees diagnosed with Norovirus out of the operation • Wash hands • Minimize bare-hand contact with ready-to-eat food • Purchase shellfish from approved, reputable suppliers

7. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Controlling Time and Temperature • Bacillus cereus gastroenteritis • Listeriosis • Hemorrhagic colitis • Clostridium perfringens gastroenteritis • Botulism

8. Listeriosis Illness:Listeriosis Bacteria: Listeria monocytogenes

9. Preventing Listeriosis • Most Important Prevention Measure • Control time and temperature • Other Prevention Measures • Throw out any product that has passed its use-by or expiration date • Cook raw meat to minimum internal temperatures • Prevent cross-contamination between raw or undercooked food and ready-to-eat food • Avoid using unpasteurized dairy products

10. Hemorrhagic Colitis Illness:Hemorrhagic colitis Bacteria: Shiga toxin-producing Escherichia coli including: O157:H7, O26:H11, O111:H8, and O158:NM

11. Preventing Hemorrhagic Colitis • Most Important Prevention Measure • Control time and temperature • Other Prevention Measures • Cook food, especially ground beef, to minimum internal temperatures • Purchase produce from approved, reputable suppliers • Prevent cross-contamination between raw meat and ready-to-eat food • Keep employees with diarrhea out of the operation • Keep employees diagnosed with hemorrhagic colitis out of the operation

12. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Preventing Cross-Contamination • Salmonellosis

13. Salmonellosis Illness:Salmonellosis Bacteria:Salmonella spp.

14. Preventing Salmonellosis • Most Important Prevention Measure • Prevent cross-contamination • Other Prevention Measures • Cook poultry and eggs to minimum internal temperatures • Prevent cross-contamination between poultry and ready-to-eat food • Keep foodhandlers who have been diagnosed with salmonellosis out of the operation

15. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Practicing Personal Hygiene • Shigellosis • Staphylococcal gastroenteritis

16. Shigellosis Illness: Shigellosis Bacteria: Shigella spp.

17. Preventing Shigellosis • Most Important Prevention Measure • Practice personal hygiene • Other Prevention Measures • Keep foodhandlers with diarrhea out of the operation • Keep foodhandlers diagnosed with shigellosis out of the operation • Wash hands • Control flies inside and outside the operation

18. Staphylococcal Gastroenteritis Illness:Staphylococcal gastroenteritis Bacteria: Staphylococcus aureus

19. Preventing Staphylococcal Gastroenteritis • Most Important Prevention Measure • Practice personal hygiene • Other Prevention Measures • Wash hands, particularly after touching the hair, face, or body • Cover wounds on hands or arms • Hold, cool, and reheat food correctly

20. Major Foodborne Illnesses Caused by Bacteria • Illnesses Prevented by Purchasing from Approved, Reputable Suppliers • Vibrio gastroenteritis • Vibrio vulnificus primary septicemia

21. Vibrio vulnificus primary septicemia/gastroenteritis Illness:Vibrio vulnificus primary septicimiaVibrio gastroenteritis Bacteria: Vibrio vulnificus

22. Major Foodborne Illnesses Caused by Parasites • Foodborne Illnesses from Parasites • Anisakiasis • Cryptosporidiosis • Giardiasis

23. Anisakiasis Illness:Anisakiasis Parasite: Anisakis simplex

24. Preventing Anisakiasis • Most Important Prevention Measure • Purchase from approved, reputable suppliers • Other Prevention Measures • Cook fish to minimum internal temperatures • If serving raw or undercooked fish, purchase sushi-grade fish that has been frozen to the right time-temperature requirements

25. Cryptosporidiosis Illness:Cryptosporidiosis Parasite: Cryptosporidiumparvum

26. Preventing Cryptosporidiosis • Most Important Prevention Measure • Purchase from approved, reputable suppliers • Other Prevention Measures • Use properly treated water • Keep foodhandlers with diarrhea out of the operation • Wash hands

27. Giardiasis • Illness:Giardiasis • Parasite: Giardia duodenalis (G.lamblia or G. Intestinalsis)

28. Preventing Giardiasis Most Important Prevention Measure • Purchase from approved, reputable suppliers • Other Prevention Measures • Use properly treated water • Keep foodhandlers with diarrhea out of the operation • Wash hands

29. Major Foodborne Illnesses from Fish Toxins • Fish Toxin Illnesses • Scombroid poisoning • Ciguatera fish poisoning

30. Scombroid Poisoning Illness:Scombroid poisoningToxin: Histamine

31. Preventing Scombroid Poisoning • Most Important Prevention Measure • Purchase from approved, reputable suppliers • Other Prevention Measures • Prevent time-temperature abuse during storage and preparation

32. Ciguatera Fish Poisoning Illness:Ciguatera fish poisoningToxin: Ciguatoxin

33. Preventing Ciguatera Fish Poisoning • Most Important Prevention Measure • Purchase predatory tropical reef fish from approved, reputable suppliers

34. Major Foodborne Illnesses from Shellfish Toxins • Shellfish Toxin Illnesses • Paralytic shellfish poisoning (PSP) • Neurotoxic shellfish poisoning (NSP) • Amnesic shellfish poisoning (ASP)

35. Paralytic Shellfish Poisoning (PSP) Illness:Paralytic shellfish poisoning (PSP) Toxin: Saxitoxin

36. Preventing Paralytic Shellfish Poisoning (PSP) • Most Important Prevention Measure • Purchase shellfish from approved, reputable suppliers

37. Neurotoxic Shellfish Poisoning (NSP) Illness:Neurotoxic shellfish poisoning (NSP) Toxin: Brevetoxin

38. Preventing Neurotoxic Shellfish Poisoning (NSP) • Most Important Prevention Measure • Purchase shellfish from approved, reputable suppliers

39. Amnesic Shellfish Poisoning (ASP) Illness:Amnesic shellfish poisoning (ASP) Toxin: Domoic acid

40. Preventing Amnesic Shellfish Poisoning (ASP) • Most Important Prevention Measure • Purchase shellfish from approved, reputable suppliers

41. Review • Time for Review