Biological

Hazards
Adlawan, EDRIAN
Alaro, LESLIE
Antenor, VRIAM LYN
Cabra, JIMUEL
Calusor, MATEO
De Andres, K.C.
Dimaampao, AHMAD
WHAT IS BIOLOGICAL
HAZARDS?
• Are organic substance that pose a threat to
the health of humans and other living
organisms.

• This can include samples of Microorganism,

Virus or Toxin that can affect on human
health.
SIX MAJOR TYPES OF
MICROORGANISM
CLASSIFICATION OF FOODBORNE
ILLNESS:
INFECTION

• Ingestion of a harmful microorganism in

food.

INTOXICATION

• Ingestion of a harmful toxin produced in food

TOXIN- MEDIATED INFECTION

• Ingestion of a harmful microorganism in food

that produces a toxin in the human body.
TYPES OF MICROORGANISM:
• Beneficial Microorganism
- are found in food production.

• Harmful Microorganism
- spoil food and cause diseases.
BENEFICIAL MICROORGANISM
HARMFUL MICROORGANISM
MICROBIAL FORMS
• Of all
microorganism,
bacteria
provide the
most common
threat to food.
BACTERIAL GROWTH CHART
# OF CELLS TIME

1000000
1000000

100000

10000

1000
1000

100

10 16

4
1 2
1
0 15 minutes 30 minutes 1 hour 3 hours 5 hours
CLASSIFICATION OF BACTERIA:
SPOILAGE BACTERIA

• They reduce the quality of food to

unacceptable levels.

PATHOGENIC BACTERIA

• Are disease causing microorganism

that can make people ill if they or their
toxins are consumed through food.
BACTERIA GROWTH:

• Bacteria reproduce when bacterial cell

divides to form two (2) new cells. This
process called BINARY FISSION.
PHASES OF BACTERIAL
GROWTH:

1. Lag Phase - growth is slow a first, while

the microorganism acclimate to the food
and nutrients in their new habitat.

2. Log Phases - 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 Phases - toxic waste products build

up, food is depleted and the
microorganism begin to die.
BACTERIA GROWTH
REQUIREMENT:
• The conditions that favor the growth of
bacteria, yeast, and molds can be easily
remembered by the acronym FATTOM
which stands for Food, Acidity, Time,
Temperature, Oxygen and Moisture.
FOOD
• Micro-organisms like all living things, need
food to grow. Bacteria generally prefer food
that are high in protein like meat and dairy
items.
ACIDITY
• Disease-causing bacteria grow best at
acidity levels equivalent to pH 4.6 to 7.5.
Very acidic foods below pH 4.6 like lemons,
limes and tomatoes cannot support the
growth of disease-causing bacteria. Most
bacterial growth is inhibited at an acidic
environment or at a pH of below 4.6.
TIME

• Bacteria grow rapidly, it does not take long

before many cells are produced. It is very
important not to give bacteria an
opportunity to multiply. Proper storage and
handling of foods help prevent bacteria
from multiplying. (Less than 5 degree
Celsius).
TEMPERATURE
• Temperature is probably the most important
factor that affects the growth of bacteria in
food. Most disease-causing bacteria grow
within a temperature range of 5 to 60
degree Celsius.
 CLASSIFICATION OF
MICROORGANISMS ACCORDING TO
TEMPERATURE REQUIREMENTS:
1. Psychrophiles -
these cold temperature
loving micro-organisms
thrive in a temperature
range of 0 to 21
degree Celsius. Most
psychophysics bacteria
are spoilage
organisms.
2. Mesophiles -
These middle range
bacteria grow at
temperatures
between 21 and 43
degree Celsius, with
the most rapid
growth at human
body temperature.
3. Thermophiles - Heat-loving
microorganisms, they grow best at
temperatures above 43 degree Celsius. All
thermophilic bacteria are spoilage organisms.
OXYGEN

• Bacteria require different amounts of

oxygen to grow. Some require a lot of
oxygen (aerobic), while others cannot
tolerate oxygen (anaerobic) at all. Some
bacteria only grow within a narrow oxygen
range (microaerophilic), usually 3 to 6
percent oxygen levels, while others can
grow with or without oxygen (facultative
anaerobes). Most foodborne-causing
micro-organisms are facultative anaerobes.
MOISTURE

• Moisture is an important factor affecting

bacterial growth, which is why humans
have been preserving food for thousand of
years by drying them. Scientists have
determined that bacterial growth is greatly
influenced by the amount of available water
which is designated with the symbol “a”.
Disease-causing bacteria can only grow in
foods with an “a” greater than .85
Bacterial, Viral and Parasitic
Foodborne Hazards
• Biological Hazards are one of the greatest
concern to food service and food retail
operators. They have been classified as
spore-forming bacteria, nonspore-forming
bacteria, viruses and parasites.
SPORE- FORMING
FOODBORNE BACTERIA
• Spore-forming bacteria generally found in
ingredients grown near the soil like
vegetables and spices. They can be
particularly troublesome in food retail-type
environments because they can survive on
foods. When conditions are improved, for
instance, adding dried spices to a beef stew
mixture, spores can become vegetative
cells.
SPORES ARE FORMING 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
• The amount of time the food is in the
danger zone in 4 hours or more
 Important spore-forming pathogens in
the food retail industry include:

• Bacillus cereus
• Clostridium perfringens
• Clostridium botulinum.
 Spore-forming Bacteria Description Type of Illness Symptoms and Common Food Transmission in Prevention
Onset Time Food

1.) Bacillus Cereus Is facultative Bacterial Vomiting type is Rice, Potatoes, Improper storage Food must be
anaerobic, spore- Intoxication or 30mins to 6hrs. and Pasta permits the cooked.
forming bacterium Toxin-mediated conversion of
infection Diarrhea Illness Meat, spores to
is 8 to 16hrs. Vegetables, Milk, vegetative cells.
and Fish.

2.) Clostridium Perfringens Is anaerobic, spore- Bacterial Toxin- Diarrhea Illness Especially Foods that are Do not use raw
forming bacterium mediated is 8 to 22hrs. spices. Its often improperly cooled milk products.
infection implicated in and then not
meat dishes as reheated properly
well as those
containing gravy

3.) Clostridium Botulinum Is anaerobic, spore- Bacterial Fatigue, Food with a pH Ingestion of food Do not can or
forming bacterium Intoxication Headache, greater than 4.6 that were not heat vacuum
Dizziness, Visual that are not processed package foods
Disturbance, properly heat correctly and in retail
Respiratory processed package establishment
Paralysis anaerobically

12 to 36hrs
NONSPORE FORMING
BACTERIA:
1. Campylobacter Jejuni
2. Escherichia Coli
3. Listeria Monocytogenes
4. Salmonella Spp.
5. Shigella Spp.
6. Vibrio Spp.
7. Staphylococcus Aureus
Nonspore-forming Bacteria Description Type of Illness Symptoms and Common Food Transmission in Prevention
Onset Time Food

1.) Campylobacter Jejuni Is considered by Bacterial Abdominal pain, Raw milk and Often transferred Cook raw
many foods scientist Infection Bloody Diarrhea Raw chicken from raw meat to meats properly
as the number one other food by
agent that causes 2 to 5 days cross-
foodborne Illness contamination

2.) Escherichia Coli These bacteria Bacterial Abdominal pain, Raw milk and Usually transferred Cook meats
include four strains Infection or Nausea, Raw ground beef to foods like beef until well done.
of foodborne Toxin-mediated Vomiting, Bloody through contact Do not use raw
pathogens Infection Diarrhea with the intestines milk products
enterotoxigenic of animals
12 to 72hrs.

3.) Listeria Monocytogenes Is facultative Bacterial Nausea, Raw meat, Raw Foods can occur Cook foods
anaerobic, spore- Infection Vomiting, poultry, Dairy by cross- thoroughly.
forming bacterium Headache, Products, Raw contamination. Practice good
that causes Fever, Backache vegetables and Also, foods are not personal
foodborne infection Seafood cooked properly hygiene.
1 day to 3 weeks
Nonspore-forming Bacteria Description Type of Illness Symptoms and Common Food Transmission in Prevention
Onset Time Food

4.) Salmonella Spp. Is facultative Bacterial Abdominal pain, Raw meat, Foods occur Cook foods
anaerobic bacterium Infection Fever, Diarrhea, Poultry and Dairy through cross- thoroughly.
that frequently Nausea, Products, Pork, contamination. Practice good
causes a foodborne Vomiting, Milk chocolate personal
infection Headache and cream-filled hygiene.
desserts
6 to 48hrs.

5.) Shigella Spp. Is facultative Bacterial Diarrhea, Fever, Ready to eat Water Practice good
anaerobic bacterium Infection Fatigue, salads, Dairy contaminated by personal
that causes about Abdominal Products, Poultry fecal material and hygiene and
10% of foodborne Cramps and and Raw handled wash foods with
Illness in the U.S. Dehydration vegetables unsanitarily by potable water
food workers supply
1 to 7 days
Nonspore-forming Bacteria Description Type of Illness Symptoms and Common Food Transmission in Prevention
Onset Time Food

6.) Vibrio Spp. Group of bacteria Bacterial Diarrhea, Unprocessed, Transmission to Cooked
that have been Infection Nausea, Improperly other foods by seafood
implicated in Vomiting, handled, cross- properly.
foodborne infection Headache, Contaminated contamination Practice good
Fever, Abdominal fish and shellfish personal
Cramps hygiene.

2 to 48hrs.

7.) Staphylococcus Aureus Is facultative Bacterial Nausea, Ready to eat Foods that require Practice good
anaerobic bacterium Intoxication Vomiting, foods, Salads, preparation and personal
that produces a very Diarrhea, Meats, Poultry handling are hygiene
heat-stable toxin as Abdominal pain Products, specially
it grows on food Custard, High suspectible
1 to 6hrs. salt foods
 Foodborne Illness Caused by
Viruses
• Foodborne viruses differ
from foodborne bacteria.
Viruses require a living
host to grow and
reproduce. Unlike bacteria,
they do not reproduce or
grow in foods. Viruses are
usually transferred from
one food to another. A PHF
is not needed by a virus to
survive.
 Virus Description Type of Illness Symptoms and Common Food Transmission in Prevention
Onset Time Food

1.) Hepatitis A Is a foodborne virus Viral Infection Fever, Vomiting, Lightly cooked Primarily Handle and cook
associated with many Abdominal pain, oysters and clams. transmitted from properly. Avoid
foodborne infections Fatigue Raw fruits and person to person consumption of
vegetables. contact, by cross- raw seafood.
15 to 50 days contamination and Practice good
by fecal personal
contamination hygiene.

2.) Norwalk Virus Group Is a common Viral Infection Nausea, Vomiting, Raw seafoods, transmitted from Handle and cook
foodborne virus Diarrhea, fruits, and person to person foods properly.
associated with many Abdominal cramps vegetables. contact, by cross- Practice good
foodborne infections Unheated foods contamination and personal hygiene
24 to 48hrs. that are handled by fecal
by people contamination
Remember…
Safety First!
so you last
Adlawan, EDRIAN
Alaro, LESLIE
Antenor, VRIAM LYN
Cabra, JIMUEL
Calusor, MATEO
De Andres, K.C.
Dimaampao, AHMAD