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Y1.U2.2

Y1.U2.2. The Microworld. Objectives. Identify factors that affect the growth of foodborne pathogens (FAT TOM) Differentiate between foodborne intoxication, infections, and toxin-mediated infections. Objectives. Identify major foodborne illness and their symptoms.

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Y1.U2.2

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  1. Y1.U2.2 The Microworld

  2. Objectives • Identify factors that affect the growth of foodborne pathogens (FAT TOM) • Differentiate between foodborne intoxication, infections, and toxin-mediated infections.

  3. Objectives • Identify major foodborne illness and their symptoms. • Identify major characteristics of major foodborne pathogens including sources, foods involved in outbreaks, and methods of prevention.

  4. Key Terms

  5. Microbial Contaminants • Microorganisms: small living beings that can be seen only with a microscope, some cause disease, they are called pathogens, some pathogens produce toxins

  6. How Contamination Occurs • Person to person • Sneezing or vomiting on food or food contact surfaces • Touching dirty food contact surfaces or equipment and then touching food

  7. Symptoms of a Foodborne Illness • Diarrhea • Vomiting • Nausea • Abdominal cramps • Jaundice

  8. Microbial Contaminants • The big 5 • Shigella spp. • Salmonella Typhi • Enterohemorrhagic and shiga producing E.Coli • Hepatitis A • Norovirus

  9. Microbial Contaminants4 Types

  10. Bacteria characteristics • Living single celled organisms • Carried by food, water, humans, insects • Can reproduce rapidly • Can survive freezing • Some spore

  11. Bacteria characteristics • Cause food spoilage and/or illness • Can produce toxins that cause illness

  12. Bacterial Growth4 stages • Lag: numbers are stable preparing for growth

  13. Bacterial Growth4 stages • Log: grows very fast

  14. Bacterial Growth4 stages • Growth of Salmonella at different temperatures 50°F. 44°F.

  15. Bacterial Growth4 stages • Stationary: as many grow as die • Death: more dying than growing • Vegetative stages and spore formation: some bacteria form thick walled spores that protect

  16. Bacterial GrowthConditions-Fat Tom

  17. Bacterial GrowthConditions-Fat Tom • Food: need nutrients, specifically proteins and carbohydrates (potentially hazardous foods) • Acidity: grow best in neutral to slightly acidic pH

  18. Bacterial GrowthConditions-Fat Tom • Temperature: between 41 and 135 degrees F. • Temperature danger zone • Keeping foods out of danger zone slows growth • Cooking to proper temperature kills (except spores)

  19. Bacterial GrowthConditions-Fat Tom • Time: cumulative, food in danger zone 4 hours or more bacteria growth is high enough to make someone ill • 70°F.-125°F is bacteria Mardi Gras

  20. Bacterial GrowthConditions-Fat Tom • Oxygen • Aerobic: require oxygen to grow • Anaerobic: can grow in absence of oxygen • Facultative: either, most organisms that cause foodborne illness (vacuum packaging)

  21. Bacterial GrowthConditions-Fat Tom • Moisture: need water • Water activity: 0-1.0, grows best .85-.97, available water.

  22. water activity

  23. Control with Fat Tom • Make food more acidic • Raise or lower temperature • Lower water activity • Limit time in danger zone

  24. Salmonella Shingella E.Coli157

  25. Bacteria: Bacillus CereusIllness: Bacillus Cereus Gastroenteritis

  26. Bacteria: Listeria monocytogenesIllness: Listeriosis

  27. Bacteria:Enteohemorrhagic and shinga producing Escherichia coliIllness: Hemorrhagic colitis

  28. Bacteria:Campylobacter jejuniIllness:Campylobacteriosis

  29. Bacteria:Clostridium perfringensIllness:Clostridium perfringens gastroenteritis

  30. Bacteria:Clostridium botulinumIllness:Botulism

  31. Bacteria:Samonella spp.Illness:Salmonellosis

  32. Bacteria:SamonellaTyphiIllness:Typhoid fever

  33. Bacteria:Shigella spp.Illness:Shigellosis

  34. Bacteria:Staphylococcus aureusIllness:Staphylococcal gastroenteritis

  35. Bacteria:Vibrio vulnificus / parahaemolyticusIllness:Vibro gastroenteritis / vulnificus primary septicemia

  36. Cutting Board

  37. Viruses - characteristics • Leading cause of foodborne illness • Transmit person to person, person to food/food contact surface • Do not reproduce in food, but inside human cell can produce more viruses • May survive freezing • Classified as infection

  38. Rotavirus

  39. Virus:Hepatitis AIllness:Hepatitis A

  40. Virus:NorovirusIllness:Norovirus gastroenteritis

  41. Parasites - characteristics • Living organism that need host to survive • Grow naturally in many animals • May be killed by proper cooking and freezing • Associated with seafood, wild game, contaminated water • Classified as infection

  42. Trichinella

  43. Parasite:Anisakis simplexIllness:Anisakiasis

  44. Parasite:Cryptosporidium parvumIllness:Cryptosporidiosis

  45. Parasite:Giardia duodenalisIllness:Giardiasis

  46. Parasite:CyclosporacayetanensisIllness:Cyclosporiasis

  47. Fungi Molds • Spoil foods and sometimes cause illness • Grow under almost any condition but favor sweet, acidic foods with low water activity • Freezing does not destroy

  48. Fungi Molds • Some produce toxins called aflatoxins (peanuts, some tree nuts) • Can be cut away, 1 inch Yeasts: pink discoloration, slime, bubble, likes same conditions as mold, throw out.

  49. Yeast vs Mold

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