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The Mircoworld

The Mircoworld. ServSafe Chapter 2. Objective . Identify & Understand the types of pathogens that cause illness Know what pathogens need to grow Identify the foods that are most likely to become unsafe Compare & Contrast the major foodborne illnesses and their characteristics.

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The Mircoworld

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  1. The Mircoworld ServSafe Chapter 2

  2. Objective • Identify & Understand the types of pathogens that cause illness • Know what pathogens need to grow • Identify the foods that are most likely to become unsafe • Compare & Contrast the major foodborne illnesses and their characteristics

  3. Concepts from Earlier Chapters • Pathogens: Certain viruses, bacteria, parasites, and fungi that can cause illness • Time-temperature abuse: Food that has been time-temperature abused when it stays too long at temperatures that are good for pathogen growth • Foodborne illness: disease transmitted to people by food • Foodborne illness outbreak: when two or more people get the same illness after eating the same food

  4. Pathogens • Microorganisms: small, living organisms that can be seen only through a microscope (many are harmless, but some cause illness) • Types of Pathogens • Viruses • Bacteria • Parasites • Fungi

  5. F A T T O M • Understanding how pathogens grow can help you prevent foodborne illness outbreak. If you understand what causes outbreaks, you can help prevent them. • FOOD: energy source (carbs & proteins) • ACIDITY: little or no acid provides the best environment for the pathogens to grow • TEMPERATURE: grow well in the temperature danger zone (41-135 degrees F) • TIME: After 4 hours in the temperature danger zone they can grow enough to make a person sick • OXYGEN: Some need oxygen while others do not • MOISTURE: Need moisture to grow

  6. Food Most Likely to Become Unsafe • Milk & Dairy Products • Meat (beef, pork, lamb) • Fish • Baked Potatoes • Tofu/soy protein • Synthetic ingredients • Sliced melons • Cut tomatoes • Cut leafy greens • Eggs • Poultry • Shellfish/crustaceans • Heat-treated plant food (cooked rice, beans, & vegetables) • Sprouts & sprout seeds • Untreated garlic & oil mixtures

  7. How do you prove you had a foodborne illness? http://www.youtube.com/watch?v=LS2FAMmSPJM

  8. Ready to Eat Foods • Exactly what it sounds like: food that can be eaten without further preparation, washing, or cooking • Washed fruit & vegetables (whole & cut) • Deli Meat • Bakery Items • Sugar, spices, seasonings • Cooked food

  9. VIRUSES • The leading cause of Foodborne Illness • Viruses share some basic characteristics: • TEMPERATURE: can survive cooler & freezer temperatures • GROWTH: CAN’T grow in food! But once they are eaten, they can grow inside a person’s intestines • CONTAMINATION: can contaminate both food & water • TRANSFER: can be transferred from • Person to person • Person to food • People to food –contract services/manufacturer • Anyone who has the virus and then handles food

  10. VIRUSES • Fecal-Oral: people carry viruses in their feces and can transfer them to their hands after using the restroom • Ready to eat food can be contaminated if hands are not washed right away

  11. PREVENT THE SPREAD OF VIRUSES • Keep foodhandlers who are vomiting or have diarrhea or jaundice from working • Make sure foodhandlers wash their hands • Minimize bare-hand contact with ready to eat food

  12. Types of Viruses/Illnesses • Illness: Hepatitis A • Virus: Hepatitis A • Illness: Norovirus gastroenteritis • Virus: Norovirus • Hepatitis A Health Byte • http://www.youtube.com/watch?v=bbfo6wT_Tk4 • Understand the following for each Illness: • Common Source (Where does it come from?) • Food commonly linked with it • Most common symptoms • Most important prevention measures

  13. Illness: Hepatitis A Virus: Hepatitis A • Mainly found in the feces of people infected with it • Can contaminate water & many types of food • Linked with ready to eat food • Linked with shellfish contaminated by sewage • Transferred to food when infected foodhandlers touch food or equipment (when feces in on their fingers-they didn’t wash their hands) • Infected person may not show symptoms for weeks but can be VERY infectious. • Cooking does not destroy Hepatitis A

  14. Illness: Hepatitis A Virus: Hepatitis A • Foods commonly linked with Hepatitis A • Ready to eat food • Shellfish from contaminated water • Most common symptoms • Mild fever • General weakness • Nausea • Abdominal pain • Jaundice (appears later)

  15. Illness: Hepatitis A Virus: Hepatitis A • PREVENTION MEASURES • Keep employees who have jaundice out of the operation • Keep employees who have been with Hepatitis A out of the operation • WASH HANDS • Minimize bare hand contact with ready to eat food • Purchase shellfish from approved, reputable suppliers MOST IMPORTANT PREVENTION MEASURE IS TO PRACTICE PERSONAL HYGIENE http://www.youtube.com/watch?v=mpDf7idIbQY

  16. Illness: Norovirus gastroenteritisVirus: Norovirus • Commonly linked with ready to eat food • Linked with contaminated water • Fecal – Oral transfer • Eating ONLY A SMALL amount can make someone sick • VERY contagious within a few hours of eating • Virus stays in a person’s feces for days after symptoms have ended

  17. Illness: Norovirus gastroenteritisVirus: Norovirus • Foods Commonly Linked with the Virus • Ready to eat food • Shellfish from contaminated water • Most Common Symptoms • Vomiting • Diarrhea • Nausea • Abdominal Cramps What is Norovirus? http://www.youtube.com/watch?v=aQE4tL9fhYY Story of 2 Young Families http://www.youtube.com/watch?v=v9epbMbWJOQ Princess Cruise Outbreak http://www.youtube.com/watch?v=VDbKfny--as

  18. Illness: Norovirus gastroenteritisVirus: Norovirus • Prevention Measures • Keep employees with vomiting & diarrhea out of the operation • Keep employees who have been diagnosed with Norovirus out of the operation • WASH HANDS • Minimize bare hand contact with ready to eat food • Purchase shellfish from approved, reputable suppliers

  19. BACTERIA • Bacteria can also make people sick • Knowing what bacteria are and how they grow can help you control them

  20. CHARACTERISTICS OF BACTERIA THAT CAUSE FOODBORNE ILLNESS • TEMPERATURE: Most bacteria are controlled by keeping food out of the temperature danger zone • GROWTH: If FAT TOM conditions are right, bacteria will grow rapidly as shown in book (pg2.11) • FORM: Some bacteria change forms and become SPORES to keep from dying, they can change back and grow again when the time/temp is abused

  21. Illness: Bacillus Cereus GastroenteritisBacteria: Bacillus cereus • A Spore forming bacteria found in soil • Can produce two (2) different toxins when allowed to grow to high levels • Toxins cause different illnesses • http://www.youtube.com/watch?v=m3OXl7ZYjEk

  22. Illness: Bacillus Cereus GastroenteritisBacteria: Bacillus cereus • Food commonly linked with the bacteria • DIARRHEA ILLNESS • Cooked vegetables • Meat products • Milk • VOMITING ILLNESS • Cooked rice dishes, including fried rice and rice pudding

  23. Illness: Bacillus Cereus GastroenteritisBacteria: Bacillus cereus • Most Common Symptoms • DIARRHEA ILLNESS • Watery diarrhea • No vomiting • VOMITING ILLNESS • Nausea • Vomiting

  24. Illness: Bacillus Cereus GastroenteritisBacteria: Bacillus cereus • Other Prevention Measures • Cook food to minimum internal temperatures • Hold food at the right temperatures • Cool food correctly CONTROL TIME AND TEMPERATURE IS THE MOST IMPORTANT PREVENTION MEASURE

  25. ILLNESS: LISTERIOSISBACTERIA: LISTERIA MONOCYTOGENES • Found in soil, water, & plants • Unlike other bacteria, it grows in cool, moist environments • Uncommon in healthy people, but high risk populations are VERY vulnerable • Especially Pregnant Women • http://www.youtube.com/watch?v=HHfYTp9w3J8 • http://www.youtube.com/watch?v=jNSYt4NWYy8

  26. ILLNESS: LISTERIOSISBACTERIA: LISTERIA MONOCYTOGENES • Food Commonly linked with the bacteria: • Raw meat • Unpasteurized dairy products • Ready to eat food, such as deli meat, hot dogs, and soft cheeses • Most Common Symptoms • Pregnant Women • Miscarriage • Newborns • Sepsis • Pneumonia • Meningitis

  27. ILLNESS: LISTERIOSISBACTERIA: LISTERIA MONOCYTOGENES • 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 CONTROLLING TIME AND TEMPERATURE IS THE MOST IMPORTANT PREVENTION MEASURE

  28. ILLNESS: HEMORRHAGIC COLITISBACTERIA: SHIGA TOXIN PRODUCING ESHERICHIA COLI INCLUDING 0157:H7, 026:H11, AND 0158:NM • Shiga toxin producing E. coli can be found in the intestines of cattle • Meat can be contaminated during slaughter • Eating ONLY a SMALL amount can make a person sick • Once eaten, it produces toxins in the intestines, which cause the illness • Bacteria are often in a person’s feces for weeks after the symptoms have ended • http://www.youtube.com/watch?v=HfB7R1PUaJ0 • http://www.youtube.com/watch?v=VC8ICnZ79aw&feature=fvst • http://www.youtube.com/watch?v=O6pMCPvHgU0

  29. ILLNESS: HEMORRHAGIC COLITISBACTERIA: SHIGA TOXIN PRODUCING ESHERICHIA COLI INCLUDING 0157:H7, 026:H11, AND 0158:NM • Food Commonly Linked with Bacteria: • Ground beef (raw & undercooked) • Contaminated produce • Most Common Symptoms • Diarrhea (eventually becomes bloody) • Abdominal Cramps • Kidney Failure (in severe cases)

  30. ILLNESS: HEMORRHAGIC COLITISBACTERIA: SHIGA TOXIN PRODUCING ESHERICHIA COLI INCLUDING 0157:H7, 026:H11, AND 0158:NM • Other prevention measures: • Cook food 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 who have been diagnosed with hemorrhagic colitis out of the operation CONTROLLING TIME AND TEMPERATURE IS THE MOST IMPORTANT PREVENTION MEASURE

  31. Illness: CLOSTRIDIUM PERFRINGENS GASTROENTERITISBACTERIA: CLOSTRIDIUM PERFINGENS • Found in soil, where it forms spores that allow it to survive. • Carried in the intestines of humans and animals • Does not grow at refrigeration temperatures, but grows very rapidly in food in the temperature danger zone • People who get sick do not usually have nausea, fever, or vomiting

  32. Illness: CLOSTRIDIUM PERFRINGENS GASTROENTERITISBACTERIA: CLOSTRIDIUM PERFINGENS • Food Commonly Linked with the Bacteria • Meat • Poultry • Dishes made with meat and poultry such as stews and gravies • Most common Symptoms: • Diarrhea • Severe abdominal pain

  33. Illness: CLOSTRIDIUM PERFRINGENS GASTROENTERITISBACTERIA: CLOSTRIDIUM PERFINGENS • Other Prevention Measures: • Cool and reheat food correctly • Hold food at the right temperatures CONTROL TIME AND TEMPERATURE IS THE MOST IMPORTANT PREVENTION MEASURE

  34. ILLNESS: BOTULISMBACTERIA: CLOSTRIDIUM BOTULINUM • Forms spores that are commonly found in water and soil • Can contaminate almost any food • Do not grow well in refrigerated or highly acidic food or in food with low moisture • Grows without oxygen and can produce deadly toxins • WITHOUT MEDICAL TREATMENT DEATH IS LIKELY

  35. ILLNESS: BOTULISMBACTERIA: CLOSTRIDIUM BOTULINUM • Food Commonly linked with Bacteria: • Incorrectly canned food • Reduced oxygen packed food • Temperature abused vegetables (baked potatoes) • Untreated garlic & oil mixtures • Most Common Symptoms • Nausea and vomiting (initially) • LATER • Weakness • Double Vision • Difficulty in speaking and swallowing

  36. ILLNESS: BOTULISMBACTERIA: CLOSTRIDIUM BOTULINUM • Other Prevention Measures • Hold, cool, and reheat food correctly • Inspect canned food for damage (dented cans) MOST IMPORTATNT PREVENTION MEASURE IS TO CONTROL TIME AND TEMPERATURE

  37. ILLNESS: SALMONELLOSISBACTERIA: SALMONELLA SPP. • Many farm animals carry Salmonella spp. Naturally • Eating ONLY a SMALL amount can make a person sick • How severe symptoms are depends on the health of the person and the amount of the bacteria eaten • Bacteria often in a person’s feces for weeks after symptoms have ended

  38. ILLNESS: SALMONELLOSISBACTERIA: SALMONELLA SPP. • Food Commonly Linked with the Bacteria • Poultry & eggs • Dairy products • Produce • Most Common Symptoms • Diarrhea • Abdominal Cramps • Vomiting • Fever

  39. ILLNESS: SALMONELLOSISBACTERIA: SALMONELLA SPP. • 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

  40. ILLNESS: SHIGELLOSISBACTERIA: SHIGELL SPP. • Found in the feces of humans with shigellosis • Most illnesses occur when people eat contaminated food or water • Flies can also transfer the bacteria from feces to food • Eating ONLY a SMALL amount of these bacteria can make a person sick • Associated with FLIES

  41. ILLNESS: SHIGELLOSISBACTERIA: SHIGELL SPP. • Food Commonly Linked with the Bacteria • Food the is easily contaminated by hands such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken) • Food that has made contact with contaminated water, such as produce • Most Common Symptoms: • Bloody diarrhea • Abdominal pain and cramps • Fever (occasionally)

  42. ILLNESS: SHIGELLOSISBACTERIA: SHIGELL SPP. • Other Prevention Measures: • Keep foodhandlers who have diarrhea out of the operation • Keep foodhandlers who have been diagnosed with shigellosis out of the operation • WASH HANDS • Control flies inside and outside the operation PRACTICING PERSONAL HYGIENE IS TH EMOST IMPORTANT PREVENTION MEASURE

  43. ILLNESS: STAPHYLOCOCCAL GASTROENTERITISBACTERIA: STAPHYLOCOCCUS AUREUS • Food Commonly Linked with the Bacteria: • Can be found in humans (particularly in the hair, nose, & throat, and infectious cuts) • Bacteria can produce toxins • Cooking CANNOT destroy the toxins • Preventing bacterial growth is critical

  44. ILLNESS: STAPHYLOCOCCAL GASTROENTERITISBACTERIA: STAPHYLOCOCCUS AUREUS • Food Commonly linked with the Bacteria • SALADS: containing TCS food (egg, tuna, chicken, macaroni) • DELI MEAT • Most Common Symptoms • Nausea • Vomiting & Retching (VIOLENT vomiting) • Prevention Measures • Wash hands after touching hair, face, or body • Cover wounds • Hold, cool, & reheat food correctly PRACTICING PERSONAL HYGIENE IS THE MOST IMPORTANT PREVENTION MEASURE

  45. Illness: Vibrio GastroenteritisBacteria: Vibriovulnificus and Vibrioparahaemolyticus • Found in waters where shellfish are harvested • Grow very rapidly at temps in the middle of the temperature danger zone • People with chronic illnesses (diabetes or cirrhosis) may get primary septicemia and possible death

  46. Illness: Vibrio GastroenteritisBacteria: Vibriovulnificus and Vibrioparahaemolyticus • Foods Commonly linked with the Bacteria • Oysters from contaminated water • Common Symptoms • Diarrhea • Abdominal cramps and nausea • Vomiting and low grade fever & chills • Prevention Measures • Cook oysters to minimal internal temperatures PURCHASE FROM APPROVED, REPUTABLE SUPPLIERS

  47. PARASITES • Parasites cannot grow in food. • Need to be in meat to survive • Eating food with contaminated parasite will cause illness • Can contaminate both food and water (particularly water used to irrigate produce)

  48. Illness: AnisakiasisParasite: Anisakis simplex • Get sick with RAW & UNDERCOOKED fish • Foods Commonly liked with the parasite • Herring • Cod • Halibut • Mackerel • Pacific Salmon • Most Common Symptoms • Tingling in throat • Coughing up worms • Prevention Measures • Cook fish to minimum internal temperatures • If serving raw or undercooked, purchase sushi-grade fish

  49. Illness: CryptosporidiosisParasite: Cryptosporidium parvum • Can be found in the feces of people infected with it • Frequently found in daycare centers and medical communities • Symptoms severe in people with weakened immune systems • Foods Commonly Linked • Contaminated Water • Produce

  50. Illness: CryptosporidiosisParasite: Cryptosporidium parvum • Common Symptoms • Watery Diarrhea* • Abdominal Cramps • Nausea • Weight Loss* • Prevention Measures • Use properly treated water • Keep people with diarrhea out of the operation • Wash hands PURCHASE FROM APPROVED, REPUTABLE SUPPLIERS

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