Case #1

Jerome, the morning prep cook at a local restaurant, was preparing shredded cheese to be used on
pizzas. His procedure included cutting the cheddar cheese into small blocks and then shredding it by
hand. He prepared several 4-gallon containers and left the containers out at room temperature [70°F
(21°C)] until use. Three (3) of the four (4) containers were used on pizzas later that day. The next day,
the fourth container of cheddar cheese was used. On both days, the pizzas were cooked in an oven set
to 500°F (260°C).

Four (4) days later, several people came back to the restaurant and said that they had become ill a few
hours after eating their pizza. Only people who ate pizza on the second day appeared to have become ill.

Questions:

1.Whatafoodborne hazard may have been associated with this foodborne illness?-The food borne
hazard salmonella and staphylococcus because of not practicing personal hygiene and he left the
container on a more higher temperature were the organism had opportunity to grow in the cheese and
maybe the main reason is the cross contamination . Salmonella can be found in any raw or undercooked
animal food, according to Web Med. Meat, unpasteurized dairy products including milk and cheese,
eggs, and seafood are all examples. Salmonella can be found in a variety of foods, including fruits,
vegetables, and nuts. The CDC has identified outbreaks linked to certain brands of alfalfa sprouts,
pistachios, nut butters, and cucumbers in recent years.

2.How could this have been prevented?-Maintaining good personal hygiene helps to keep the entire
food contact surface clean. Keep all ready-to-eat food away of the danger zone, where microorganisms
can quickly grow. Also, don’t handle food with only your bear hands.

Case #2

In Albuquerque, New Mexico, a well-known food establishment, identified as Restaurant JRD, had been
packing customers in for years. The owners took pride in keeping the establishment spotlessly clean and
serving daily thousands of thick juicy steaks and gigantic potatoes. When some baked potatoes were left
at closing time, they were stored on a kitchen counter or shelf overnight. The next morning, the salad
chefs would arrive to peel, dice, and mix the leftover potatoes with other ingredients to make the side
order special of the day: potato salad. This had been a standard practice for years. The finished product
was put into containers and chilled before serving at noon. One (1) day, the potato salad was made and
served as usual. Customers came in for lunch and some ate potato salad. The next day, 34 customers
were hospitalized for botulism; two (2) died. Before this incident, the Food and Drug Administration
(FDA) defined Potentially Hazardous Food (PHF) as any moist, high protein food capable of supporting
rapid bacterial growth. After this deadly incident, the FDA included cooked potatoes in the list of PHF.

Questions:

1.How did those customers get botulism from potato salad?-Because potatoes are produced in the
ground, the botulinum spores may be able to thrive on them. The spores can grow potatoes that have
been wrapped in foil, roasted, and then left wrapped in foil for extended periods of time. The foil
reduces the amount of oxygen in the air. This, along with warm indoor temperatures and wetness,
creates ideal conditions for bacteria to thrive. Potatoes that have been baked in foil and are not going to
be eaten right away should be taken from the foil and placed in the refrigerator.

2.What should be Restaurant JRD’s game plan to prevent such incident from happening again?- The
management of food-borne botulism is almost exclusively focused on thermal destruction (heating) of
the spores or limiting spore germination into bacteria, allowing cells to proliferate and create toxins in
foods, according to the United States Department of Agriculture Food Safety and Inspection Service. To
avoid botulism from food, take the following precautions:

For commercially and home-canned goods, use permitted heat procedures (i.e., pressure-can lowacid
foods such as corn or green beans, meat, or poultry). Throw away any canned foods that are bloated,
gassy, or rotten. Using plastic bags that are tightly closed, double bag the cans or jars. Then, outside the
house, place the bags in a non-recyclable garbage receptacle. It should be kept out of reach of humans
and pets. Foods in containers that are leaking, have bulges or are swollen, are broken or cracked, or
appear strange in appearance should not be tasted or eaten. When the container is opened, avoid using
products that spout liquid or foam. Before serving, bring home-processed, low-acid canned goods to a
boil for 10 minutes. Add one minute for every 1,000 feet of elevation gain for higher altitudes. All
leftovers and prepared items should be refrigerated within 2 hours of cooking (1 hour if the
temperature is above 90 °F). One of the most common causes of food-borne botulism is inadequately
canned food, particularly low-acid foods like vegetables and meats. Only a pressure cooker/canner can
heat water to 240 to 250 °F, which kills the spores.