✗ BASIC FOOD MICROBIOLOGY

✗ Food-borne illness - a disease

that is carried and transmitted
to people by food.
✗ BASIC FOOD MICROBIOLOGY

✗ Food-borne infection - a
disease that results from
eating food containing
harmful micro-organism.
✗ BASIC FOOD MICROBIOLOGY

✗ Food-borne intoxication - a
disease that results from eating
food containing toxins from
bacteria, molds or certain
plants or animals.
 Common causes of outbreaks of
food borne illness are:
1. Failure to properly refrigerate
food
2. Failure to thoroughly heat or
cook food
 Common causes of outbreaks of
food borne illness are:
3. Infected employees/workers because
of poor personal hygiene practices.
4. Foods prepared a day or more before
they are served
 Common causes of outbreaks of
food borne illness are:
5. Raw, contaminated ingredients incorporated
into foods that receive no further cooking
6. Cross-contamination of cooked food through
improperly cleaned equipment
 Common causes of outbreaks of
food borne illness are:
7. Failure to reheat food to temperature that kills
bacteria
8. Prolonged exposure to temperatures favorable
to bacterial growth.
✗ SOME TIPS ON HOW TO HANDLE EGGS

✗ Purchasing: Do not buy dirty, cracked, or outdated eggs.

✗ Storage:
1. Store at 45 o F or below.
2. Store in closed container.
3. Store away from strong odors.
4. Refrigerate leftover egg dishes in shallow containers.
✗ SOME TIPS ON HOW TO HANDLE EGGS

5. Do not allow drippings to contaminate eggs.

Preparation/Cooking:
1. Keep refrigerated before and after cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
✗ SOME TIPS ON HOW TO HANDLE EGGS

5. Wash container used for egg thoroughly.

6. Use egg separator.
Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Avoid eating raw eggs or food that contain raw eggs.
✗ Questions??

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