1 / 12

SERVSAFE/Chapter 2

SERVSAFE/Chapter 2. THE MICROWORLD. Microorganisms…. Small, living organisms Harmful microorganisms are called pathogens Cause foodborne illness. TYPES OF PATHOGENS. Viruses Bacteria Parasites Fungi. VIRUSES. Leading cause of foodborne illness

ganya
Download Presentation

SERVSAFE/Chapter 2

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. SERVSAFE/Chapter 2 THE MICROWORLD

  2. Microorganisms… • Small, living organisms • Harmful microorganisms are called pathogens • Cause foodborne illness

  3. TYPES OF PATHOGENS • Viruses • Bacteria • Parasites • Fungi

  4. VIRUSES • Leading cause of foodborne illness • Cannot grow in food, but can survive cooler and freezer temperatures • Key to prevention is good personal hygiene

  5. BACTERIA • Usually controlled by keeping food out of the temperature danger zone • Some bacteria can change into spores to keep from dying when they don’t have enough food • Multiplies quickly under the right conditions

  6. PARASITES • Must be in the meat of another animal in order to survive • Can contaminate both food and water…particularly water used to irrigate produce • Method of prevention would be to purchase food from a reputable supplier

  7. FUNGI • Sometimes makes people sick • Mostly spoils food • Examples are mold and yeast • Any food spoiled by mold or yeast should be thrown out, unless the mold is a natural part of the product

  8. WHAT PATHOGENS NEED TO GROW • FOOD • ACIDITY • TEMPERATURE • TIME • OXYGEN • MOISTURE

  9. Pathogens grow well in food held between the temperatures of 41 degrees F. and 135 degrees F. • You can help keep food safe by controlling FAT TOM • Viruses are the leading cause of foodborne illness.

  10. Fish toxins… • Can be a natural part of the fish or made by pathogens on it. • Some occur when fish eat smaller fish that have the toxin. • Shellfish toxins are caused by marine algae that have a toxin, which the shellfish then eats

  11. SEAFOOD TOXINS • Scombroid Poisoning • Ciguatera Fish Poisoning • Paralytic Shellfish Poisoning • Neurotoxic Shellfish Poisoning • Amnesic Shellfish Poisoning

  12. Mushroom toxins… • Foodborne illness linked with mushrooms are almost always caused by eating toxic, wild mushrooms collected by amateur hunters.

More Related