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Chapter 2

The Causes of Foodborne Illness

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Foodborne Illness: Causes

Hazards: harmful substances that when found in food can cause foodborne illness

BiologicalChemical Physical

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Chemical Hazards

Chemical

Detergents

Sanitizers

Pesticides

Naturally occurring fish or plants toxins

Medications

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Physical Hazards

Physical

Pests

Glass

Plastic

Toothpick

Metal

False fingernailsJewelry

Hair

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Biological Hazards

Biological

Bacteria

Viruses

Parasites

Fungi

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Biological Hazards

Pathogens

Spoilage Organisms

Fungi

Parasites

Viruses

Bacteria

FoodborneIllness

Unpleasant smell and taste

Microorganisms

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Foodborne Pathogens

See Smell Taste

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Foodborne Pathogens

Addedduring

handling

andFound

on

raw

foods

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Bacteria

Type of Microorganism

Does It Grow in Food?

Destroyed by Proper Cooking? Example

Examples of Food Associations

PreventativeStrategies

Bacteria Yes Yes SalmonellaSalmonella and eggs

Cool foods properly Cook foods to proper temperatures Clean and sanitize equipment & utensils Wash hands properly Ensure proper storage and holding temperatures Separate raw and cooked food

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Viruses

Type ofMicroorganism

Does ItGrow inFood?

Destroyedby ProperCooking?

ExampleExamples of FoodAssociations

Preventative Strategies

Viruses No Yes Hepatitis AHepatitis A inshellfish

Cook foods to proper temperatures Clean and sanitize equipment and utensils Wash hands properly Separate raw and cooked foods Wash fruits and vegetables thoroughly Purchase shellfish from approved vendors

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Parasites

Type of Microorganism

Does It Grow in Food?

Destroyed by Proper Cooking?

ExampleExamples of Food Associations

PreventativeStrategies

Parasite No Yes (and properfreezing)

Trichinellaspiralis

Trichinella in pork

Cook foods to proper temperatures Clean and sanitize equipment & utensils Wash hands properly Separate raw and cooked food Wash fruits and vegetables thoroughly Purchase shellfish from approved vendors

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Fungi

Type of Microorganism

Does It Grow in Food?

Destroyed by Proper Cooking?

ExampleExamples of Food Associations

PreventativeStrategies

Fungi Yes Yes Rhizopusstolonifer

Bread spoilage

Cook foods to proper temperatures Clean and sanitize equipment & utensils Ensure proper storage & holding temperatures Prevent bruising of fruits

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Microorganisms & Illness

Generally, as the number of microorganisms increase, the likelihood of illness increases

No m/o’s Thousands of m/o’s

Millions of m/o’s

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Microorganisms & Illness

If the temperature is right, 1 bacteria may become 68 billion bacteria within 12 hours

1 bacterium

20 minutes

=2 bacteria

40 minutes

=4 bacteria

4 hours

=

4096 bacteria

8 hours

=

17 million bacteria

12 hours

=

68 billion bacteria

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Microorganisms & Illness

Depending on the type of foodborne illness, symptoms may occur within

½ hour to 50 days after ingesting the food

Infection

Intoxication

Toxin-mediated infection

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How Do Microorganisms Get Into Food?

Prior to Entering the Kitchen Inside the Kitchen

During slaughter

Cross-contamination:• in the field• during distribution • during processing

Natural part of the animal

Cross-contamination:• from one food to another• from dirty equipment• from dirty hands• from dirty clothes

Improper personal hygiene

©2006 Department of Food Science - College of Agricultural Sciences at Penn State UniversityPenn State is committed to affirmative action, equal opportunity, and the diversity of its workforce.

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