microbes and more - creative lp

8/3/2019 Microbes and More - Creative LP

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C O M M O N P A T H O G E N S A N D P R E V E N T I N G

F O O D - B O R N E I L L N E S S

Microbes and More


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H T T P : / / W W W . Y O U T U B E . C O M / W A T C H ? V = A T 2 W

O Q 7 - 1 - K

H T T P : / / W W W . Y O U T U B E . C O M / W A T C H ? V = 1 E K E HF K H W F 4

H T T P : / / W W W . Y O U T U B E . C O M / W A T C H ? V = J N _ _ Y

F Y I M U 4

H T T P : / / W W W . Y O U T U B E . C O M / W A T C H ? V = Z B H _M S K 2 D N K

Microbes Medleys
http://www.youtube.com/watch?v=AT2wOQ7-1-khttp://www.youtube.com/watch?v=AT2wOQ7-1-khttp://www.youtube.com/watch?v=1EkehFkhWf4http://www.youtube.com/watch?v=1EkehFkhWf4http://www.youtube.com/watch?v=Jn__yfyIMU4http://www.youtube.com/watch?v=Jn__yfyIMU4http://www.youtube.com/watch?v=ZbH_mSk2dNkhttp://www.youtube.com/watch?v=ZbH_mSk2dNkhttp://www.youtube.com/watch?v=ZbH_mSk2dNkhttp://www.youtube.com/watch?v=ZbH_mSk2dNkhttp://www.youtube.com/watch?v=Jn__yfyIMU4http://www.youtube.com/watch?v=Jn__yfyIMU4http://www.youtube.com/watch?v=1EkehFkhWf4http://www.youtube.com/watch?v=1EkehFkhWf4http://www.youtube.com/watch?v=AT2wOQ7-1-khttp://www.youtube.com/watch?v=AT2wOQ7-1-khttp://www.youtube.com/watch?v=AT2wOQ7-1-khttp://www.youtube.com/watch?v=AT2wOQ7-1-khttp://www.youtube.com/watch?v=AT2wOQ7-1-khttp://www.youtube.com/watch?v=AT2wOQ7-1-k


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What is Food Borne Illness?

Food Borne Illness includes any illness that is theresult from the consumption of food.

The symptoms of food borne illness can range from nausea,diarrhea, vomiting and fever, to breaking difficulties and

even death.

It is estimated that 2% of food borne illness results in longterm health effects such as food intolerances, arthritis,

cardiac problems or chronic diarrhea.


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Food Intoxication Food Infection

Illness caused by eatingfood containing toxins

which are produced bysome pathogenicmicro-organisms

Illness caused by eatingfood containing livepathogenic micro-

organisms

Two types of Food Borne Illness


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B A C T E R I A A S M A L L , O N E - C E L L E D O R G A N I S M T H A T C A N L I V E A N DG R O W I N F O O D .

V I R U S T H E S M A L L E S T O R G A N I S M S . V I R U S E S T H A T A R EP A T H O G E N I C T O H U M A N B E I N G S R E Q U I R E T H E H O S T S C E L L S T OR E P L I C A T E . T H E Y M A Y B E T R A N S M I T T E D T O H U M A N B E I N G ST H R O U G H F O O D .

P A T H O G E N S A N Y D I S E A S E - C A U S I N G A G E N T , U S U A L L Y M I C R O O R G A N I S M S O R T H E I R T O X I N S .

F U N G I I N C L U D E S Y E A S T S , M O U L D S , A N D M U S H R O O M S . S O M EY E A S T S , M O U L D S A N D M U S H R O O M S A R E P A T H O G E N I C T O H U M A NB E I N G S .

Y E A S T A F U N G U S T H A T R E P R O D U C ES B Y B U D D I N G . Y E A S T S M A Y C A U S E F O O D S P O I L A G E B U T B E N E F I C I A L Y E A S T S A R E U S E D I N T H EP R O D U C T I O N O F B R E A D A N D B E E R O R W I N E .

Definitions to Remember:


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P A R A S I T E A N O R G A N I S M T H A T L I V E S O N O R I N S I D E A H O S T A N D D E P E N D SO N T H E H O S T F O R N O U R I S H M E N T .

M I C R O - O R G A N I S M L I F E F O R M S T H A T M A Y B E S E E N O N L Y W I T H A M I C R O S C O P E .

S A N I T I Z E R A P P R O V E D C H E M I C A L C O M P O U N D S O R H O T W A T E R U S E D T OK I L L P A T H O G E N I C M I C R O - O R G A N I S M S O N C L E A N O R R I N S E D F O O DC O N T A C T S U R F A C E S . C O M M O N S A N I T I Z E R S U S E D I N T H E F O O D I N D U S T R Y A R E : C H L O R I N E , I O D I N E , A N D Q U A T E R N A R Y A M M O N I U M .

P R O T O Z O A O N E - C E L L E D O R G A N I S M S T H A T A R E M O R E C O M P L E X T H A N

B A C T E R I A .

H O S T A P E R S O N , A N I M A L , O R P L A N T I N W H I C H O T H E R O R G A N I S M S L I V E .

P A S T E U R I Z A T I O N A P R O C E S S I N W H I C H F O O D I S H E A T E D T O A S P E C I F I E DT E M P E R A T U R E F O R A S P E C I F I C L E N G T H O F T I M E W H I C H I S S U F F I C I E N T T OD E S T R O Y P A T H O G E N S . T H E N U M B E R O F S P O I L A G E O R G A N I S M S I S A L S OR E D U C E D .

Definitions to Remember:


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The Danger

Zone

The Danger Zone is thetemperature rangefrom40 degreesFahrenheit (4 degreesCelsius) to 140 degreesFahrenheit (60 degreesCelsius). Pathogens andspoilage organismsgrow rapidly in this

zone.


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Cycle ofTransmission

The most importantlink in the cycle is the

Food Handler.


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W H E N F O O D E N T E R S T H E D A N G E R Z O N E

M A N Y D I S E A S E C A U S I N G A G E N T S( P A T H O G E N S ) C A N G R O W . I F I N G E S T E D , T H E

B A C T E R I A A N D M I C R O - O R G A N I S M S C A NI N F E C T P E O P L E , R E S U L T I N G I N I L L N E S S .

Common Pathogens


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Infection/Intoxication

Food Involved: cereal products,rice, custards and sauces,

meatloaf Symptoms: nausea, abdominal

pain, diarrhea, and somevomiting.

Cause: Inadequaterefrigeration, holding food atwarm temperatures, preparingfood several hours beforeserving, inadequate reheatingof leftovers.

Bacillus Cereus Gastroenteritis


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Intoxication

Food Involved: home canned low-acid food, garlic and oil mixtures,vacuum-packed fish: fermented

fish eggs, fish and marinemammals

Symptoms: vertigo, double vision,difficulty swallowing, speaking,and breathing: descendingmuscular weakness, respiratoryparalysis. Gastrointestinal

symptoms may precedeneurological symptoms. Frequentlyfatal.

Cause: inadequate heat processingof canned food and smoked fish,uncontrolled fermentation.

Botulism


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Infection

Food Involved: raw milk,poultry, beef liver, raw

clams, water. Symptoms: diarrhea

(sometimes bloody), severeabdominal pain, fever,anorexia, headache,

vomiting. Cause: drinking raw milk,

eating raw meat, inadequatecooking or pasteurization.

Campylobacter Jejuni Enterocolitis


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Food Involved: cookedmeat, poultry, gravy

sauces and soups. Symptoms: abdominal

pain, diarrhea. Cause: inadequate

refrigeration, holding food

at warm temperatures,preparing food severalhours before serving,inadequate cooling orreheating of leftovers.

Clostridium Perfringens Gastroenteritis


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Protozoa

Food Involved: any foodproduct that was touched by

a contaminated person orcontaminated water. Symptoms: severe watery

diarrhea, low-grade feverand severe intestinaldistress.

Cause: not washing handsafter going to the toilet ortouching animals and pets.Contaminated watersupplies.

Cryptosporidiosis


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Food Involved: softunpasteurized cheese, water andany undercooked animal sourcefoods (rare hamburger).

Symptoms: severe abdominalpain, diarrhea (sometimes

bloody), nausea, vomiting, fever,chills, headache, muscular pain(bloody urine-hemorrhagic

strains). Cause: infected workers touching

food, inadequate refrigeration,inadequate cleaning anddisinfection of equipment, eatingraw or rare meats.

Escherichia (E) Coli 0157:H7


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Protzoal Infection

Food Involved: water, rawvegetables and fruits.

Symptoms: abdominal pain,diarrhea, fever, cramps.

Cause: poor personalhygiene, infected person

touching food, inadequatecooking, improper sewagedisposal, watercontaminated by animals.

Giardiasis


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Viral Infection

Food Involved: shellfish, any foodcontaminated by hepatitis viruses,

hepatitis virus A from feces, urine,blood or infected humans andother primates, water.

Symptoms: fever, anorexia,nausea, abdominal pain, jaundice.

Cause: infected workers touchingfood, poor personal hygiene,inadequate cooking, harvestingshellfish from sewagecontaminated waters, inadequatesewage disposal.

Hepatitis A


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Infection

Food Involved: poultry and meat andtheir products, egg products, other foodcontaminated by various serotypes ofsalmonellae from feces of infectedhumans and other animals.

Symptoms: abdominal pain, diarrhea,chills, fever, nausea, vomiting.

Cause: inadequate refrigeration, holdingfood at warm temperatures, inadequate

cooking and reheating and serving,preparing food several hours before,cross-contamination, inadequatecleaning of equipment, infected workerstouching cooked food, obtaining foodfrom contaminated sources.

Salmonellosis


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Intoxication

Food Involved: ham, meat, andpoultry products, cream-filledpastry, food mixtures, leftover

foods. Symptoms: nausea, vomiting,

retching, abdominal pain,diarrhea.

Cause: inadequate refrigeration,workers touching cooked food,preparing food several hoursbefore serving, workers withinfections containing pus, holdingfood at warm temperatures,fermentation of abnormally low-acid food.

Staphylococcal


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Parasitic Infection

Food Involved: pork, bearmeat, and walrus flesh.

Symptoms: gastroenteritis,fever, edema about eyes,muscular pain, chills,labored breathing.

Cause: eating raw orinadequately cooked pork orbear meat, inadequatecooking or heat processing,feeding uncooked orinadequately heat-processedgarbage to swine.

Trichinosis


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Also known as Red TidePoisoning

Food Involved: mussels andclams and other bivalve

mollusks Symptoms: tingling,

burning, numbness aroundlips and finger tips,giddiness, incoherentspeech, difficulty in

standing, respiratoryparalysis. Cause: harvesting shellfish

from waters with highconcentration of red algae.

Paralytic/Neurologic Shellfish Poisoning


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Prevention


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F.I.F.O.

Rule:

The principle of food and storagerotation:

First In, First Out!


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References:

"Bacillus cereus -." Wikipedia, the free encyclopedia. 22 Mar. 2009.

Be Food Safe. 22 Mar. 2009 . "Campylobacter -." Wikipedia, the free encyclopedia. 22 Mar. 2009

. Encyclopedia of Earth. 22 Mar. 2009

. Food Poisoning Lawyer & Attorney : Bill Marler : Marler Clark. 22 Mar. 2009

. Global Healing Center Health Products & Information. 22 Mar. 2009


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References:

"Google Image Result forhttp://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Hepatitis_A_virus_01.jpg/781px-Hepatitis_A_virus_01.jpg." Google Image Search. 22 Mar. 2009.

"Google Image Result forhttp://www.washingtoninjuryattorneyblog.com/stockxpertcom_id8578642_size0.jpg." GoogleImage Search. 22 Mar. 2009.

Home. 22 Mar. 2009 .


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