foodborne illness › a diesease transmitted to people by food. foodborne illness outbreak › two...
TRANSCRIPT
Foodborne Illness› A diesease transmitted to people by food.
Foodborne Illness Outbreak› Two or more people get the same illness
after eating the same food.
Costs the United States BILLIONS of dollars each year!!
48 million reported cases of foodborne illness in the United States each year. › The Centers for Disease Control and
Prevention (CDC) 2011 estimates› These estimates are severe drops from
previous years
128,000 require hospitalization and 3,000 end in death
Food that has been exposed to any thing physical, chemical or biological (pathogens).› Pathogens are not detectable by
sight, smell or taste.› Pathogens – Harmful, disease
causing bacteria
Damage to the edible quality of food
Often detected by sight, smell or taste
Physical Chemical Biological
Occurs when objects such as dirt, hair, nails, staples, metal shavings, glass, fruit pits or other objects enter food.
Hair
Nails
Glass
Do not use glass to scoop ice. Use only commercial food-grade plastic or metal scoops.
Do not chill any glasses or any food items in ice that will be used for foods.
Place and maintain protective shields on lights over food storage and preparation areas.
Clean can openers before and after each use.
Remove staples, clips and similar items from food containers.
Occurs when hazards such as pesticides, food additives, cleaning products and toxic metals enter the food.
Keep food covered. Wash all fruits and vegetables. Use only food-grade containers.
Avoid lead, copper, and zinc
Follow label directions when storing and using chemicals.
Store chemicals in their original containers.
Store chemicals away from food and food surface contact areas.
Caused by disease-causing micro-organisms, certain plants and fish which carry poisons.
Bacteria Spores Viruses Parasites Fungi Molds
Aerobic Needs Oxygen To Survive
Anaerobic Does Not Need Oxygen To
Survive
Faculative Can Survive With or Without
Oxygen
Pathogenic: (infectious, disease causing)› Samonella spp.
They feed on Potentially Hazardous Food and multiply quickly (every 20 minutes).
Toxigenic: (poisonous) Bacteria that produce toxins as they
multiply, die and break down. E. coli and Clostridium botulinum
Thick walled protective shell around a bacteria.
Leading cause of foodborne illness Viruses are the smallest and
simplest life form known. Unlike bacteria, viruses are not
complete cells and do not reproduce in food, but in human intestines.
Like bacteria, some viruses may survive cooking or freezing. Hepatitus A and Norovirus
People carry viruses in their feces and can transfer them to their hands after using the restroom. Food can become contaminated if hands are not washed the right way!
Good Personal Hygiene
Micro-organisms that need a host to survive.› Trichinella Spirales
Trichinosis – disease that causes painful abdominal and muscular cramps
Micro-organisms that range from single-celled plants to mushrooms.› Air, soil, plants, water, and
some foods Mold and yeast
Cells that are usually microscopic.
Mold colonies may be seen as fuzzy growth.
Mainly caused by food spoilage May produce toxins Illness, infections, allergic
reactions
Food Acidity Time Temperature Oxygen Moisture
High-protein foods are likely to be already contaminated or may be easily contaminated later.› Carbohydrates, such as baked potatoes, and proteins, such as beef
Acidity is measured from 0 (very acid)14 (very alkaline)
PHF 4.6 – 7.0 Acid retards bacterial
growth› Lemons=a lot of acid› Chicken and Cooked corn-little acid
Potentially hazardous foods should not be in the Danger Zone for more than 4 hours total.
DANGER ZONE 40o – 140o
F DANGER ZONE
Bacteria grows most rapid
Aerobic Needs Oxygen To Survive
Anaerobic Does Not Need Oxygen To
Survive
Faculative Can Survive With or Without
Oxygen
PHF have a water activity of 0.97 – 0.99
Water activity level of 0.85 is not considered potentially hazardous
Reduce water activity levelFreezingDehydratingAdding sugar or salt
Transfer of harmful substances or disease-causing micro-organisms to food, food-contact surfaces.
SAFETY CONTROLS Avoid working with raw and
cooked foods Thoroughly clean surfaces after
each use Proper hand-washing Do not touch dirty and clean
dishes at same time
Pies
Raw Roast Beef
Raw Chicken
Salad
Pies
Raw Roast Beef
Raw Chicken
Salad
Pies
Raw Roast Beef
Raw Chicken
Salad
Pies
Raw Roast Beef
Raw Chicken
Salad
Pies
Raw Roast Beef
Raw Chicken
Salad
Use warm water to moisten hands Apply soap Rub hands and forearms briskly
for at least 20 seconds. Scrub between fingers and clean nails› Sing “Happy Birthday” twice
Rinse thoroughly under running water
Dry hands and arms using a single use paper towel or hot air dryer
HotCold Water
SoapSingle
UseTowels
TrashReceptacle
Refrigerator Cooking Microwave Cold Running Water - >
70o
IN RECENT YEARS THERE HAVE BEEN NUMEROUS INCIDENTS OF FOODBORNE ILLNESS MAKING NATIONAL AND INTERNATIONAL HEADLINES. SELECT ONE EPISODE, AND WRITE TWOTWO PARAGRAPHS ON IT, DESCRIBING THE SOURCE OF THE PROBLEM, THE IDENTITY OF THE PATHOGEN, THE NUMBER OF PEOPLE AFFECTED, AND THE STEPS TAKEN TO RECTIFY THE SITUATION.