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MICROORGANISMS

MICROORGANISMS. The STRANGE world of all the things you DON’T see in the kitchen. Some definitions:. MICROORGANISMS are small living beings that can only be seen with a microscope. PATHOGENS are microorganisms that cause disease – they cannot be seen smelled or tasted.

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MICROORGANISMS

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  1. MICROORGANISMS The STRANGE world of all the things you DON’T see in the kitchen.

  2. Some definitions: • MICROORGANISMS are small living beings that can only be seen with a microscope. • PATHOGENS are microorganisms that cause disease – they cannot be seen smelled or tasted. • TOXINS are the poison in pathogens that cause disease. They are the leading cause of food borne illnesses.

  3. Types of Microorganisms

  4. BACTERIA • A living, single celled organism • Can reproduce rapidly • Need “FAT TOM” to grow • Examples: Salmonella, Listeriosis, Staphylococcus, Botulism, E. Coli

  5. FAT TOM • Describes the environmental factors that help BACTERIA grow • FOOD: Proteins and carbohydrates are food for microorganisms. They feast on meat, poultry, dairy, and eggs. • ACIDITY: Slightly acidic or neutral foods is best to grow pathogens. • TEMPERATURE: Microorganisms thrive from 41F to 135F. • TIME: With time, bacteria can grow exponentially. Over the course of 4 hours in the “Temperature Danger Zone,” 1 bacteria cell can multiply to 1 million cells. • OXYGEN: Pathogens need oxygen to grow. • MOISTURE: Microorganisms need a moist environment to grow.

  6. Salmonella Sources- raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy products.

  7. Staphylococcus Sources- Unrefrigerated or improperly refrigerated meats, potato or egg salad, and cream pastries.

  8. E. Coli Sources- Undercooked beef especially hamburger, unpasteurized milk and juice, and raw fruits and vegetables.

  9. VIRUSES • Can be transmitted from person to person (like the flu) or people to food (Norovirus) • Usually passed through bad personal hygiene • Are not complete cells – they require a living cell to reproduce

  10. PARASITES • Living organisms that need a host to survive. • Grows naturally in animals and can be passed to humans through meat we eat. • Example: Trichinellosis

  11. FUNGI • Found naturally in air, soil, plants, water, and some foods. • Causes spoilage in food • Can be good! It is safe in some foods like cheeses and mushrooms and breads. • Examples: yeast, mold

  12. Your 2 biggest enemies in the fight against food borne illness: Cross Contamination Time Temperature Abuse

  13. CROSS CONTAMINATION • Definition – Passing a microorganism from one food or surface to another. • Causes: • Surfaces – sanitize knives, counters, boards • Drips – Raw food drips onto ready to eat foods • YOU! – A chef touches raw food and then touches other food or surfaces.

  14. Preventing Cross Contamination • Prevention – Create barriers between food. • How? Here are some suggestions: • Color code knives and boards • Sanitize after each task • Prepare foods at different times • Buy foods that need less preparation

  15. CLEAN: Free of any visible soil. SANITARY: The number of microorganisms has been reduced to safe levels. CLEAN VS. SANITARY To fight Cross Contamination – cleaning cloths, sponges, and food contact surfaces must be clean and sanitary.

  16. Time Temperature Abuse • Definition – Allowing food to stay too long in the Temperature Danger Zone (41ºF to 135ºF) • Causes: • Storing foods incorrectly • Cooking foods incorrectly • Cooling foods incorrectly

  17. Preventing Time Temperature Abuse • Prevention – Minimize time in the Danger Zone • How? Here are some suggestions: • Foods should not be in the Danger Zone for more than 4 hours (FDA says 2 hours or less at 90ºF or below). • Cook foods to proper temperatures • Cool foods out of the refrigerator (so that you don’t raise the temperature of the refrigerator)

  18. “Waiter, there’s a fly in my soup!”

  19. Food Contamination • Biological Contamination • Bacteria • Viruses • Parasites • Fungi • Chemical Contamination • Pesticides • Cleaning Solutions • Additives • Preservatives • Physical Contaminaiton • Hair • Dirt • Glass • Metal • Bones (occurring naturally in fish, etc.)

  20. GROSS! • You can cause food borne illnesses if you: • Don’t wash your hands after using the restroom • Cough or sneeze on food • Touch or scratch open sores or cuts and then touch food • Come to work while sick

  21. Wash your hands before you start work and after: • Using the restroom • Handling raw food (before and after) • Touching hair, face, or body • Sneezing, coughing or using a tissue • Smoking, eating, drinking or chewing gum • Handling chemicals • Taking out trash • Clearing tables • Touching clothing or aprons • Touching anything that could contaminate your hands

  22. 6 steps to Hand Washing: • WET your hands with running water as hot as you can comfortably stand (100F) • Apply enough soap for a good LATHER • Vigorously SCRUB hands and arms for 20 SECONDS – long enough to sing “HAPPY BIRTHDAY” • Clean under FINGERNAILS and between fingers • RINSE thoroughly under running water • DRY hands and arms using single use towels or dryer – not your apron!

  23. CAN PREVENT FOODBORNE ILLNESSES!

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