RISKMA REVIEWER:

Chapter 8: Hazards to Food Safety

1. Classification of Foodborne Illness

• Infection - caused by eating food that contains living disease-causing microorganisms

A common type of foodborne infection is Salmonellosis.

• Intoxication - caused by eating food that contains a harmful chemical or toxin produced by bacteria or
other source.

Clostridium botulinum and Staphylococcus Aureus.

• Toxin Mediated infection - caused by eating a food that contains harmful microorganisms that will
produce a toxin once inside the body.

Clostridium Perfingrens

Microorganisms That Cause Infection

* Bacteria: These are single-celled microorganisms that require food, moisture and warmth to multiply

* Virus: This is much smaller than bacteria and requires a living host (human, animals) in which to grow
and reproduce. It does not multiply in food

* Parasite: This is small or microscopic creatures that need to live on or inside a living host to survive.
Parasitic infection is less common than bacterial or viral food borne illness

* Fungi: A group of microorganisms that includes molds and yeast.

Molds - any of the various fungi that spoils food and has a fuzzy appearance.

Yeast - Type of fungus that is not known to cause damage to food products and will change the taste;
useful in making products such as bread and beer

Onset Time

- This is the number of hours between the time a person eats contaminated food and when they first show
signs of the diseases. This is usually expressed in range of hours.

- Foodborne illnesses have different onset times, however other factors can affect such as age, health
status, body weight and the amount of the contaminant ingested with the food.

At Risk

Under the right circumstances, any person can become ill from eating contaminated foods. However,
the risks and dangers associated with foodborne illness are much greater for highly susceptible
individuals, such as the: Children, Elderly, Sick people with impaired immune system

At risk, the term used to describe susceptible populations for which foodborne illness can be very severe,
even life threatening.
1. Biological Hazards

Molds - any of the various fungi that spoils food and has a fuzzy appearance.

Yeast - Type of fungus that is not known to cause damage to food products and will change the taste;
useful in making products such as bread and beer

2. Chemical Hazards (Foodborne Illness caused by Chemicals)

• Naturally Occurring

–Includes toxins that are produced by a biological organism

• Allergens, Ciguatoxin, Mycotoxin, Scombrotoxin and shellfish toxins

• Man-made chemicals

–Include substances that are added intentionally or accidentally to a food during the process

• Cleaning solutions, food additives, pesticides, heavy metals

• Intentionally added chemicals

– Food Additive – Food Preservatives – Pesticides

• Non intentionally added chemicals

– Cleaning chemicals

– Chemicals form containers of food contact surfaces of inferior metal that are misused that may lead
to heavy metal or inferior metal poisoning

• Cadmium, copper, lead, galvanized metals

Heavy Metal Poisoning

- Lead accumulates in your bones where it displaces calcium.

- Cadmium exposure can cause kidney disease, lung damage, cancer, and fragile bones

Lead and cadmium from dinnerware can leach into your body by:

– Eating foods with an acid base off that dinnerware

– Microwaving food in that dinnerware

– Washing that dinnerware in a dishwasher (the heat and powerful water action can damage the glazed
surface) (who wants to hear this information)!

In the USA, government standards supposedly limit lead in dishware, yet imported dinnerware still
poses a threat. Mexican pottery remains a major source of exposure, and consumers are advised to
avoid cooking or storing food in imported bean pots, decorative pieces and other ceramics from Latin
America, Asia and other areas.

High Risk Type Include:

Terra cotta pottery from Latin America, especially more rustic items with a transparent glaze.

Dishware with food contact surfaces containing bright colored decorations.

Glazed pieces with rough, raised or worn decorations, indicating that the decoration is on top of the
glaze.

Highly decorated Asian dishware

Antique dishware or dishware made before 1970.

Leaded crystal glassware should not be used by children or pregnant women, and food or liquids,
including wine, should never be stored in lead crystal.

Prevention: The safest thing to do is avoid all porcelain, ceramic and stoneware and use glass as much
as possible. Copper and galvanized made utensils may lead to heavy metal poisoning also.

3. Physical Hazards

• Physical - fragment of glass, metal, toothpick, jewelry, bandages, human hair that are found in food.

Examples:

•Broken glasses •Metal shaving •Unfilled toothpicks •Human hair •Wood particles

•Jewelries •Bandages •Stones •Rocks

2. FATTOM

Bacteria

One of the most important biological foodborne hazards for any food establishments. All bacteria exist
in vegetative state, i.e. vegetative cells can: – Grow – Reproduce – Produce toxic waste

Some bacteria has the ability to form spores. Spores are inactive or dormant state of some rod-
shaped bacteria. Spores help some bacteria to survive when their environment is too hot, cold, dry,
acidic or when there is not enough food.

“Bacterial spores can return to the vegetative state when conditions become suitable for growth”.
Bacteria are classified as spore forming and non spore forming organisms. A spore structure enables a
cell to survive environmental stress such as:

* Cooking *Freezing *High salt conditions *Drying *High-acid conditions

Spores are likely to turn to vegetative state when heat shocked, optimum conditions exist for growth
(TCS), exposed to TDZ for four (4) hours or more.

Spore forming Bacteria are: Bacillus Cereus, Clostridium Perfringens, Clostridium Botulinum

Non-sporming bacteria are: Campylobacter Jejuni, Shiga toxin producing Escherichia Coli, Listeria
Monocytogenes, Salmonella, Shigella, Staphylococcus Aureus, Vibrio spp

Some foodborne Illnesses are caused by parasites such as:

* Anisakis spp * Cyclospora Cayetenensis * Cryptosporidium Parvum * Giardia Lambia

* Toxoplasma Gondi * Trichinella Spiralis

Virus include: * Hepa A *Norwalk Virus *Rotavirus

Bacterial Growth

Binary Fission- a process when one bacterial cell divides to form two new cells. The reproduction of
bacteria and an increase in the number of organisms is referred to as bacterial growth.

Growth Pattern

Lagphase - no bacterial growth; they adjust to surroundings and lasts only a few hours.

Log Phase - very rapid bacterial growth. Keeping bacteria from reaching the log phase is important

Stationary Phase - production of bacteria = dying bacteria; no more nutrients and moisture in the food

Final Phase

Decline Phase -bacteria rapidly die off due to lack of nutrients and are poisoned by own toxic

What bacteria need to multiply:

F - Food

A - Acidity

T - Temperature

T - Time

O - Oxygen

M – Moisture

Food
Most bacteria prefer foods that are high in proteins and carbohydrates like:

– Meats – Poultry – Seafood – Dairy Products – Cooked Rice – Beans – Potatoes

Acidity

The pH symbol is used to designate the acidity or alkalinity of food. pH scale is from 0-14. pH less than
7.0 is acidic (below 4.6)

Lemons & Lime, Tomatoes

Pickling fruits and vegetables preserves the food by adding acids such as vinegar since it lowers the pH
thereby slowing down the rate of bacterial growth.

A pH above 7.0 indicates the food is alkaline, like: Olives, Egg whites, Soda Crackers

Most bacteria prefer the pH 4.6-7.5, and most foods have a pH in this range. Disease-causing bacteria
grow best in foods with pH range 4.6-7

Milk, Meat, Fish

Temperature

Temperature requirements of bacteria:

– Psychrophilic - bacteria that grow within a temperature range of 0oC to 21oC (refrigerated and room
temperature); mostly spoilage bacteria

– Mesophilic - bacteria that grow at temp between 21oC and 43oC, with most rapid growth at human
body temperature.

– Thermophilic - bacteria that grow best at temperatures above 43oC

Time and temperature are the most critical factors affecting the growth of bacteria in foods. Most
disease causing bacteria can grow between the temperature 5oC to 57oC, referred to as the
Temperature Danger Zone (TDZ). Careful monitoring of time and temperature is the most effective way
to control the growth of disease causing microbes and spoilage bacteria.

Temperature abuse is the term applied to foods that have not been heated to a safe temperature or
kept at the proper temperature, or this could result to food borne illness.

Time

For the most bacteria, a single cell can become 1 million cells in just 5 hours. Do not give bacteria an
opportunity to multiply. Bacteria need about 4 hours to grow to high enough numbers to cause illness.
This included the total time that a food is between 5-57oC.

Oxygen

Bacterial oxygen requirements:

* Aerobic - bacteria that need oxygen to grow

*Anaerobic - bacteria that cannot survive in the presence of oxygen, too toxic
*Facultative - bacteria that can grow with or without oxygen

Moisture - supports microbial growth that is why man had dried foods for thousand of years as a way to
preserve them. The available water in food is expressed as water activity, Aw.

Aw is a measure of the amount of water that is bound to the food and is therefore available for bacterial
growth. Water activity is measured on a scale of 0-1.0. Disease-causing bacteria can grow in foods that
have Aw higher than 0.85

3. Temperature Control for Safety Food or TCS

Some foods have the ability to support rapid growth of microorganisms, referred to as Temperature
Control for Safety Food (TCS). TCS are usually high in protein and carbohydrates and with Aw 0.85 and
ph 4.6.

Common Examples of TCS:

- Red meats - Poultry - Raw Shell Eggs - Fish - Shellfish - Dairy Products - Fruits

- Cooked Rice or Potatoes - Refried Beans

The FDA Code classifies the following as TCS:

* Foods of animal origin that are raw or heat treated

* Foods of plant origin that are heat treated or consists of raw seed sprouts

* Garlic and oil mixtures that are not modified in a way to inhibit growth.

If TCS foods are held at temperature within the TDZ for 4 hours or more, harmful microorganisms
can grow at dangerous levels. TCS foods have been associated with mot foodborne disease
outbreaks.

Ready to eat foods - These are food items that are edible without washing, cooking or additional
preparation by the consumer or by the food establishment. This food can become contaminated if not
handled properly.
Ex. Delicatessen items such as cheeses, fruits and vegetables, salad items, Hotdogs, hardboiled eggs

Chapter 9: Factors that Affect Foodborne Illness

1. Center for Disease Control and Prevention

The Centers for Disease Control and Prevention (CDC) is an agency of the federal government. One of
CDC's primary responsibilities is to collect statistics about diseases that affect people in America. The list
includes foodborne illness. CDC statistics show that most outbreaks of foodborne disease occur because
food is mishandled.

1. Causes of Foodborne Illnesses

Almost all foodborne illnesses are linked to:

* Time and Temperature abuse

* Poor Personal hygiene and improper handwashing

* Cross Contamination

* Contaminated ready to eat foods such as salad items and processed meats

It is extremely important that you recognize these major contributors to food contamination. An
important rule to remember for avoiding temperature abuse is Keep Hot Foods Hot, Keep Cold Foods
Cold, or Don't Keep the Food at All.

2. Food Thermometers

Maintaining safe food temperatures is an essential and effective part of food safety management. Your
must know how to measure food temperatures correctly to prevent temperature abuse. Thermometers,
thermocouples, or other devices are used to measure the temperature of stored, cooked, hot held, cold
held and reheated foods. A temperature measuring device with a small diameter probe must be available
to measure the temperature of thin foods such as meat patties and fish fillets.

Different Types of Food Thermometers:

Dial Faced, metal stem type (bi metallic) is used to measure internal food temperatures at every stage of
food preparation. This is the most common type of thermometer used. Measures temperature ranging
from -18oC- 104oC with 2degrees increments.

Digital Thermometer displays the temperature numerically. It measures a wider range of temperatures
than dial faced.

Thermocouple provides a digital readout of the temperature and has a variety of interchangeable probes
for different applications.

Infrared Thermometer measures the surface temperature of food without actually touching the food. It
can measure many different products without cross contamination.
T-stick (melt device) are single use disposable thermometer that measures only one temperature. The
wax coating melts when the temperature reaches or exceeds a set point. This is used to monitor product
temperatures and sanitizing temperature in dishwashing machines.

Maximum Registering (Holding) measures the temperature of hot water used to sanitize dishware and
utensils in mechanical ware washing machines. This device is becoming less popular because it contains
mercury which can be contaminant of food and the general environment.

Calibration of Thermometers

Calibrate dial faced metal step type thermometers:

* Before their first use

* At regular interval

* If dropped

* If used to measure extreme temperatures

* Whenever accuracy is in question

Preventing Temperature Abuse

Controlling temperatures in potentially hazardous foods is important in almost all stages of food handling.
Thus, measuring temperatures of potentially hazardous foods is an important duty for nearly all food
workers.

When receiving and storing frozen foods, they should be frozen solidly and maintained frozen at all times.
When receiving and storing refrigerated foods, it should be at or below 5oC. Raw shell eggs may be
received at 7oC or below.

Different foods and the methods by which they are cooked, require different end point temperatures to
be safe. During cooling, food must be cooled from 57oC to 21oC within 2 hours and from 57oC to 5oC
within 6 hours.

All reheated foods must be reheated to at least 74oC within 2 hours. Cooked food must be held at 57oC.
Cold foods must be held at or below 5oC. Thawing may be done in a refrigerator at 4oC or less, in a
microwave oven and then immediately cooked, or under cool running water at 21oC.

During food preparation, food should only be in the temperature danger zone for a maximum total time
of 4 hours.

3. Good Personal Hygiene

The cleanliness and personal hygiene of food workers are extremely important. If a food worker is not
clean, the food can become contaminated. Therefore, good personal hygiene is essential for those who
handle foods. Desirable behaviors include:

* Knowing when and how to properly wash hands

* Wearing clean clothing

 * Maintaining good personal habits

* Maintaining good health and reporting when sick to avoid spreading possible infections.

Always wash hands:

* Before food preparation

* After touching human body parts

* After using the toilet

* After coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking

* During food preparation when switching between raw foods and ready to eat foods

* After engaging in any activities that may contaminate hands like taking out garbage, wiping counters
or tables, handling cleaning chemicals, picking up dropped items etc.

* After caring for or touching animals.

Food establishments sometimes allow their food workers to use disposable gloves to help prevent
contamination of foods. Gloves protect food from direct contact by human hands. Whenever hands are
washed, a new pair of disposable gloves should be worn. Never reuse or wash disposable gloves. Always
throw them away after use.

Outer Clothing and Apparel - Work clothes and other apparel should always be clean. The appearance of
a clean uniform is more appealing to your guests. During food preparation and service, it is easy for a
food worker's clothing to become contaminated. If you feel that you have contaminated your outer
clothing, change into a new set of clothes.

Personal Habits - Personal hygiene means good health habits including batching, washing hair, wearing
clean clothing and frequent handwashing. Poor personal habits are serious hazards in food
establishments. A food worker's fingers may be contaminated with saliva during eating ang smoking,
Saliva, sweat and other body fluid can be harmful sources of contamination if they get into food.

Personal Health

In an attempt to reduce the risk caused by sick food workers, the FDA Food Code requires employees to
report to the person in charge when they have been diagnosed with:

* Salmonella Typhi

* Shigella spp

* Shiga toxin-producing Escherichia Coli

* Hepatitis A

4. Cross Contamination

Contaminated food contains germs or harmful substances that can cause foodborne illness. The transfer
of germs from 1 food item to another is called cross contamination. This commonly happens when germs
from raw food are transferred to a cooked or ready to et food via contaminated hands, equipment or
utensils.

In a food establishment, germs can be transferred by a food worker, equipment and utensils, or another
food. Remember to keep things clean and sanitary in order to reduce the disease-causing micro organisms
to a safe level. Therefor, it is extremely important to:

* Always store cooked and ready to eat foods over raw products

* Keep raw and ready to eat foods separate during storage

* Use good personal hygiene and handwashing

* Keep all food-contact surfaces clean and sanitary

* Avoid barehand contact with ready to eat foods