Swine Fever. — is a highly contagious disease of pigs caused by a virus.

It
can be difficult to recognize because it may look like other diseases. People
can become infected with swine influenza viruses when they are in close
contact with infected pigs or a contaminated environment.
— vomiting, diarrhea, reddening or darkening of the skin.

"Encephalopathy" means damage or disease that affects the brain. It is a

disturbance of brain function. It causes confusion, memory loss and coma
in severe cases.

Humans who consumpted madcow may result to fatal brain disorder, it

may destroy the spinal cord and brain
Symptoms include : Tingling, burning, or prickling in the face, hands, feet,
and legs. Problems moving parts of the body. As the disease gets worse, a
person is no longer able to walk.

False morels have lumpy caps with a brain-like, folded or wrinkled

texture. False morel caps can be black, grey, white, brown or
reddish. Their cap surface differs from a true morel because they
do not have pits and ridges. They bulge outward instead of being
pitted inward
Meanwhile true morel have a honeycomb like appearance.
Differing from false morels who have wrinkled texture and brain
like appearance.

BIOLOGICAL HAZARDS
 Are acquired from disease causing microorganism and the poisonous toxins they
may produce. Biological hazards are by far the most dangerous foodborne hazard
in the food service and food retail business. These include harmful microorganism
seen only under the microsope ( bacteria, viruses, parasites, molds, yeast). Other
living organism, such insect, parasites, farm animals, domestic pet, birds, fish, and
plants, also transmit disease to human beings.

FOODBORNE ILLNESS
 Generally classified as a foodborne infection, intoxication, or toxin-mediated
infection. Awareness of how different microbes causes a foodborne illness will
help in understanding how microbes contaminate food
CLASSIFICATION OF FOODBORNE ILLNESS

 INFECTION - ingestion of a harmful microorganisms in food.

 INTOXICATION - ingestion of a harmful toxin produced in food.
 TOXIN-MEDIATED - ingestion of a harmful microorganism in food that produces a
toxin in the human body.

TYPE OF MICROORGANISM

BENEFICIAL MICROORGANISM
- Beneficial Microorganism are found in food production. Example of these microbes
are those used in making bread, beer, yoghurt, and cheese.

HARMFUL MICROORGANISM
- Harmful microorganisms spoil food and cause diseases.

MICROBIAL FORMS
 BACTERIA
- Bacteria provide the most frequent danger to food safety of all microbes. Single-
celled creatures called bacteria have two ways of making people sick. PHF creates
favorable conditions that encourage the rapid growth of pathogenic (infectious;
disease-causing) bacteria, while toxigenic (poisonous; producing harmful toxins)
bacteria. Most bacteria exist in a vegetative state. In this state, the cells grow,
reproduce, and produce waste just like any other living organism. However, some
bacteria are able to produce protective, thick-walled structures called spores.
Spores do not reproduce, but they enable the bacteria to survive some cooking and
freezing temperatures and the destructive effects of cleaning and sanitizing
solutions. They even survive when there is not enough food.

Bacteria are classified as either SPOILAGE or PATHOGENIC microorganism.

a. SPOILAGE BACTERIA break down foods making them look, taste, and
smell bad. They reduce the quality of food to unacceptable levels. When this
happens, the food will have to be thrown away.
b. PATHOGENIC BATERIA bacteria are disease-causing microorganisms that
can make people ill if they or their toxins are consumed through food.

BACTERIAL GROWTH
 Bacteria reproduce when bacterial cell divides to form two new cells. This
process is called BINARY FISSION. The reproduction of bacteria and an increase
 in the number of organisms are referred (Figure 4.2) to as bacterial growth. This
means that during each growth generation, each cell gives rise to another cell.
The GENERATION TIME, or the time for cell numbers to double is typically 20-
30 minutes but can also be as quick as 15 minutes. Under optimal conditions, this
means that a single cell can generate over 1 million cells in just five hours (Table
4.2). Proper storage and food handling help prevent bacterial growth. Generation
times vary with the organism and environment and can range from 20 minutes for
a fast growing bacterium under ideal conditions, to hours and days for less than
ideal conditions or slow-growing bacteria.

PHASES OF BACTERIAL GROWTH

1. Lag Phase. Growth is slow at first, while the microorganisms acclimate to the
food and nutrients in their new habitat.
2. Log Phase. Once the metabolic machinery is running, microbes start multiplying
exponentially, doubling in number every few minutes.
3. Stationary Phase. As more and more microbes are competing for dwindling food
and nutrients, the booming growth stops and the number of bacteria stabilizes.
4. Death Phase. Toxic waste products build up, food is depleted and the
microorganisms begin to die.

BACTERIAL, VIRAL, AND PARASTIC FOODBORNE HAZARD

Spores — thick walled structures

Spore-Forming Foodborne Bacteria
- The following group of bacteria can produce a spore structure that allows a cell
to withstand environmental stress, such as cooking, freezing, salting, drying, and
pickling. Generally, bacterial spores are not harmful if ingested. However, if
conditions of the food are changed, permitting the spore to turn into a vegetative
cell, the vegetative cell can grow in the food and cause illness if eaten.

Spores are most likely to turn vegetative when:

 heat-shocked (heating causes spores to change);
 optimum conditions exist for growth (high protein and high moisture);
 temperatures are in the food temperature danger zone or between 5°C to 60°C;
 and the amount of time the food is in the danger zone is four hours or more

1. Bacillus cereus
Description: Bacillus cereus is a facultative anaerobic, spore-forming bacterium. The
diarrheal illness is due to a toxico-infection while the vomiting type is due to
intoxication.

— Food must be cooled rapidly to below 5°C prior to storage.

 2. Clostridium perfringens
Description: one of the most commonly reported causes of foodborne illnesses,
especially for food that have been temperature abused. Clostridium perfringens causes
illness because, the ingested cells produce a toxin in the human intestinal tract.
—It causes intense abdominal pains and severe diarrhea. The onset time is 8 to 22 hours
and the illness usually lasts for a day or less.

3. Clostridium botulinum
Description: causes foodborne intoxication due to improperly heat processed foods,
especially home canning ones. The microorganism produces a neurotoxin which is one of
the most toxic biological substances known to humans.
— symptoms commonly associated with botulism are fatigue, headache, dizziness,
visual disturbance, inability to swallow, difficulty in speaking, and respiratory paralysis.

Nonspore forming Foodborne Bacteria

- The following groups of bacteria are not capable of producing a spore structure;
they are always in the vegetative state.

1. Campylobacter jejuni
Description: Campylobacter jejuni is considered by many food scientists as the number
one agent that causes foodborne illnesses. it can only tolerate 3 to 6% oxygen for growth.

— Symptoms include abdominal pain, and slight to severe watery, bloody diarrhea.

2. Escherichia coli
— bacteria include four strains of foodborne pathogens enterotoxigenic:
1. E. coli
2. enteropathogenic E. coli,
3. enterohemorrhagic E. coli, and
4. enteroinvasive E. coli.

A particular type of enterohemorrhagic E. coli called E. coli is a facultative anaerobic

bacterium that can be found in the intestines of warm-blooded animals.

3. Listeria monocytogenes
Description: Listeria monocytogenes is a facultative anaerobic bacterium that causes
foodborne infection. It can survive under many conditions, even in high-salt food.

—Symptoms include nausea, vomiting, headache, fever, chills, and backache.

Complications from listeriosis can be life threatening for pregnant women, or the at-risk
population, such as the young, elderly, and those with weakened immune systems.

4.Salmonella app
 Description: Like E. coli, Salmonella can be found in the intestinal tracts of warm-
blooded animals.

— Salmonella infection produces abdominal pain,

headache, nausea, vomiting, fever, and diarrhea.

5. Shigella spp.
Description: Shigella causes about 10% of
foodborne illnesses in the U.S. It is frequently found in the intestines of humans and
warm-blooded animals.

— diarrhea, fever,
abdominal cramps, fatigue, and dehydration.
— This microorganism is common in ready-to-eat salads (e.g., potato,the
patient.chicken), dairy products, poultry, and raw vegetables.

6. Staphylococcus aureus
Description: Staphylococcus aureus is a facultative anaerobic bacterium that produces a
very heat-stable toxin as it grows on food. This bacterium can grow on cooked foods

—produces severe nausea, acute abdominal pain, vomiting, and diarrhea. The onset time
is one to six hours, usually two to four hours. The illness lasts one to two days.

7. Vibrio spp.
three species within the Vibrio group:
1. Vibrio cholera,
2. Vibrio parahaemolyticus, and
3. Vibrio vulnificus, all of which are resistant to salt and are common in seafood.

— diarrhea, abdominal cramps, nausea, vomiting, headache, fever, and chills. The onset
time is 2 to 48 hours; its duration is for two to three days, but can last
longer.

Foodborne Illnesses Caused by Viruses

- Viruses require a living host (animal, plant, or human) to grow and reproduce.
- They do not reproduce or grow in foods. However, consumption of even a few
particles is enough for a person to experience an infection. Viruses are usually
transferred from one food to another, e.g., from a food handler to a food, or from
a water supply to a food.

1. Hepatitis A
Description: Hepatitis A is a foodborne virus associated with many foodborne
infections. It causes the liver disease infectious hepatitis. It has an incubation period of 10
to 45 days.
— fever, vomiting. abdominal pain, and fatigue.
—Advanced stages of the disease cause swelling of the liver and possibly jaundice or the
yellowing of the skin.

2. Norwalk virus group

Description: The Norwalk is a common foodborne virus associated with many
foodborne infections, even some outbreaks involving up to 3000 people.

— nausea, vomiting, diarrhea, and abdominal cramps. Headache and low fever may
likewise occur. Severe illness is very rare.

3. Rotavirus
Description: Group A rotaviruses cause several diseases known as rotavirus
gastroenteritis. These viruses are the leading causes of severe diarrhea among infants and
children. Over three million cases of rotavirus gastroenteritis occur

— Individuals infected with rotavirus may experience mild to severe symptoms.

— vomiting, watery diarrhea, and low-grade fever.

Foodborne Illnesses Caused by Parasites

- Parasites are microscopic creatures that need to live on or inside a host to
survive. Parasites can be found in irrigation water, animal feces, muscle tissues
of improperly fed cattle and swine, and fish muscles. Humans can become
infected when undercooked meat and fish are consumed.

Foodborne Illnesses Caused by Fungi

- A fungus is a eukaryotic organism that is a member of the kingdom Fungi.
- Fungi are heterotrophic organisms that possess a chitinous cell wall.
- The majority of its species grow as multicellular filaments called hyphae forming
a mycelium; some fungal species also grow as single cells.
- Yeasts, molds, and mushrooms are all examples of fungi.

Types of Pungi Hazardous for Consumption

1. Molds
Molds are microscopic fungi that live on plant or animal matter. can be seen with the
naked eye.

Common Foodborne Molds

Molds most often found on meat and poultry are :
— Alternaria,
— Aspergillus,
— botrytis,
— Cladosporium,
— Fusarium,
— Geotrichum

How to Minimize Mold Growth

Cleanliness is vital in controlling mold. Mold spores from affected food can build up in
refrigerators, dishcloths, and other cleaning utensils.
 Clean the inside of the refrigerator every few months with one tablespoon of
baking soda dissolved in a quart of water.
 Keep dishcloths, towels, sponges, and mops clean and fresh.
 Keep the humidity level in the house below 40%.
 Keep the food away from exposure to air

2. Yeast
Yeasts are single-celled fungi, in contrast to molds which are multicellular. Yeast can be
oval, elongated, elliptical, or spherical. Average cell size of yeast is from five to eight
micrometers in diameter. They grow in numbers by dividing (budding or fission).

Most Common Yeast in Foods

 Candida (beel, grain, beer, and fruit juices)
 Rhodotorula (fresh poultry, shrimps, fish, beef, and surface of butter)
 Saccharomycetes (baker's and brewer's yeast, and wine and champagne yeasts)
 Zygosaccharomyces (useful in shoyu and miso fermentation, but spoils
 mayonnaise and salad dressings)
 Genus Torala causes black discoloration of butter

3. Mushrooms
Mushrooms are actually the fruits of fungus. The fungus itself is simply a net of
threadlike fibers called mycelium. They grow in soil, wood or decaying matter The
function of a mushroom is to produce spores which are the seeds of the fungus.

Common Edible Mushrooms

Puffballs
- These round or pear-shaped mushrooms are almost always whitish, tan or gray

Shaggy Mane (Coprinus comatus)

The shaggy mane or lawyer's wig is large and distinctive.

Coral Fungi
- These fungi appear as clumps of branching stems
- They are also called club fungi, antler mushrooms or doghal mushrooms
Morels
Sponge, pinecone and honeycomb mushroom are nicknames of the morel. Morels are
easy to recognize and delicious to eat, making them the most popular wild mushroom in
Missouri.

- Oyster mushroom

- shiitake mushroom
- milky mushroom
- yellowish oyster mushroom
- lion's mane mushroom

Three Common Species of Morels

Common Morel (Morchella esculenta): has white

ridges nd is known as the white morel.

Black Morel or Smoky Morel (Morchella elata): The ridges are gray or tan

Half-Free Morel (Morchella semiliberay: These morels have small caps and long
bulbous stems.

---

Mushroom poisoning, also known as mycetism, refers to the deleterious effects caused
by the ingestion of toxic substances present in a mushroom. These symptoms can vary
from slight gastrointestinal discomfort to death.

There are three categories of mushroom poisoning:

1. Protoplasmic - This results in the generalized destruction of cells followed by organ

failure.
2. Neurologic - This causes hallucinations, depression, coma and convulsion.
3. Gastrointestinal - This includes spastic colon, rapid nausea and vomiting.
abdominal cramps, and diarrhea.

Common Poisonous Mushrooms

1. Amanita

2. False Morels (Helvella and Gyromitra spp.)

3. Little Brown Mushrooms (LBMs)

4. Jack O'Lantern (Omphalotus olearius)

5. Green-Spored Lepiota (Chlorophyllum molybdites)

Foodborne Illnesses Caused by Prions

Prions refer to proteinaceous infectious particles (PrP). Prion disease, also called
transmissible spongiform encephalopathies (TSES), create spongiform pathological
changes in the brain, resulting in brain damage. Prion diseases are fatal neuro-
degenerative disorders in humans and other animals.

Mad Cow Disease is the best known bovine spongiform encephalopathy (BSE). An
infected cow is observed to be disoriented, irritable, and unable to stand or walk properly.

Creutzfeldt-Jacob Disease (CJD) is a rare and fatal neurodegenerative disease

in humans.

Methods on How to Control Microbial Growth

1. Application of Heat
Adequate heat (proper temperature and period of exposure) kills microorganisms by
changing the physical and chemical properties of their proteins. As structural proteins and
enzymes are altered, the organisms will die.
Blanching and canning:
are examples of applying heat. Modern commercial canning processes are complex and
include a sterilization process designed to eliminate the most resistant bacterial spores,
especially those of the genera Clostridium and Bacillus. Home canning should be done
with a high pressure canner (pressure cooker). For foods that are low in acid, pH higher
than 4.6, lower the pH of the food by adding vinegar, lemon juice, and the like.
Boiling destroys nonspore-forming microorganisms rapidly. To ensure safe drinking
water, bring the water to a boil and continue boiling it for a few minutes.
In cooking meat, fish, poultry, eggs and other foods, follow their suggested
time and temperature for cooking and use a reliable thermometer to measure
recommended internal temperatures.

2.Application of Low Temperatures

This category includes refrigerating and freezing. Modern refrigeration at 40°F
will stop or slow down the growth of most microorganisms, although they can still
survive at refrigeration temperatures. Storage periods in refrigerated conditions for
specific kinds of foods have to be monitored to prevent food spoilage. It is best to use
refrigerated foods as soon as possible and not to wait for the maximum storage time,
Keep foods covered to avoid cross-contamination and drying. Label and date foods,
especially leftovers. Defrost regularly and do not crowd the food containers to allow air
to circulate. Check the temperature with a refrigerator thermometer.
Freezing halts the growth of all microorganisms. Frozen foods should be kept solidly
frozen. Check your freezer with an accurate thermometer. One way to detect if your
home freezer is working well is to check the ice cubes and a brick of ice cream. These
should be completely frozen, attaining a temperature of -18°C or 0°F throughout the
product. Avoid temperatures higher that 5°F or -15°C. Be sure to date food packages and
use moisture and vapor-proof packaging materials.

3. Controlling of pH Conditions
Lowering the pH of a food to a level where most microorganisms cannot survive (<4.6)
can be accomplished by fermentation or acidification with ingredients like vinegar, lemon
juice, or citric acid. Fermentation refers to the anaerobic and aerobic metabolism of
carbohydrates by microorganisms.

4. Reduction of Free Oxygen

Some pathogenic microorganisms require free oxygen for growth. Particle or complete
removal of available oxygen will therefore retard their growth and their metabolic
activities which are harmful to humans. Examples of processes that reduce free oxygen
include vacuum-packaging, modern canning with hermetic seals, and modified
atmospheric packaging (MAP).Another method to reduce the amount of available oxygen
for bacterial growth is to coat the foods with wax or other edible coatings, as done with
fresh fruits and vegetables in the US. Consumers should be aware that some of these
coatings are regarded as food additives.

5. Reduction of Available Water

Drying is one of the oldest methods of food preservation. Modern techniques of
dehydration still apply the same principle of depriving the microorganisms of free or
available water for growth. The amount of free water or water activity needed by molds,
yeast, and bacteria varies. Molds require the least water, which is why they can still grow
on dried fruits, jam, and jelly whereas bacteria cannot. Most dry foods are relatively
stable. However, they should still contain over 20%
water so kitchen shelves should not be close to a stove or any source of heat.

6.Role of Other Chemicals

Besides the chemical additives mentioned in lowering the pH of food, other agents that
may retard microbial growth are nitrates, nitrites, salt, and sugar, Antioxidants and
antibiotics also affect microorganisms or reduce microbial growth.

7. Safe and Sanitary Food Handling Bacteria and other microorganisms cannot move by
themselves. They need carriers to be transmitted to other places, which could be living
and nonliving habitats. The most common carriers of foodborne illnesses are food
handlers. Kitchen personnel are given an orientation that includes personal hygiene,
grooming, physical safety, etc. The food handler must likewise undergo an extensive
training on food safety and sanitation which includes food preparation, storage,
service, and other job-related sanitary practices. Animals and insect-borne diseases are
transmitted to humans by exposure to the infected animal or insect. These include farm
animals, domestic pets, marine organisms, and household pests. How each group
transmits pathogenic organisms and how their transfer and conditions for growth should
be controlled will be discussed in the succeeding chapter
PREVENTION OF FOODBORNE ILLNESSES
Most cases of foodborne illnesses can be prevented through proper cooking or processing
of the food.

A. Food Preparation Stage

- Refrigerate food promptly.

B Food Processing Stage (Cooking)

Cook food with the appropriate internal temperature:

C. Food Storage Stage

- Keep cold food cold and hot food hot.