TRAINER: Alexander P.

Lea
USPH – Training Certificate
TRAINER: Alexander P. Lea
USPH – Training Certificate
Good vs. Bad Germs
Bacteria have gotten a bad reputation, and for good reason. Bacteria are behind several
serious diseases — including pneumonia (Streptococcus pneumoniae), meningitis
(Haemophiles influenzae), strep throat (Group A Streptococcus), food poisoning
(Escherichia coli and Salmonella),and a variety of other infections.
These “bad” bacteria are the reason why we diligently disinfect our hands and wipe
down our kitchen and bathroom sinks, as well as any other places where germs tend to
congregate. We also have developed a wide range of antibiotics, which are drugs
designed to kill the bacteria that cause disease.
Yet not all bacteria are bad guys. In fact, our bodies are home to an estimated 100 trillion
“good” bacteria, many of which reside in our gut. Not only do we live in harmony with
these beneficial bacteria, but they are essential to our survival.
Does the body contain good bacteria?
Probiotics are made of good live bacteria and/or
yeasts that naturally live in your body. You
constantly have both good and bad bacteria in your
body. When you get an infection, there's more bad
bacteria, knocking your system out of balance. Good
bacteria helps eliminate extra bad bacteria, returning
the balance
Probiotics and Health
The idea that certain types of bacteria can
improve our health has been around since the
early 20th century, when Nobel prize-winning
Russian biologist Elie Metchnikoff first
proposed that eating bacteria similar to those
living in the body could have health benefits.
More recently, companies started marketing
products called probiotics (which means “for
life”) containing these bacteria.
Probiotics are available in many forms,
including supplement pills, suppositories, and
creams. Many foods contain friendly bacteria,
such as:
•yogurt
•buttermilk
•cheeses with live active cultures
Other foods that contain friendly bacteria include
fermented foods such as:
•miso
•Tempeh – fermented soybeans
•sauerkraut
•beer
•sourdough bread
•chocolate
•kimchi
Probiotics are proposed to prevent and treat a
variety of health conditions, such as:
•diarrhea (including diarrhea caused by
antibiotics)
•irritable bowel syndrome
•ulcerative colitis and Crohn’s disease
•tooth decay, gingivitis, and periodontitis
•Eczema
•A few studies have hinted that probiotic pills might
improve health, but many medical researchers such
as those at the Cleveland Clinic report that there is
not enough proof to say for sure.
6 Factors that contribute to food spoilage, that
will ends up to Food Borne Illness;
FAT-TOM

F
OOD, refers to the fact that bacteria need to eat something, namely,
whatever food we're trying to keep from spoiling. And while fruits,
vegetables, and starches are susceptible to bacterial spoilage, it's high-
protein foods like meat, poultry, milk, eggs and seafood that can harbor
pathogens. These are the foods we consider "perishable," which means
they need to be kept in the fridge or freezer or preserved using any of
the other techniques discussed above — pickling, smoking, canning,
and so on.
A
CIDITY, Or more accurately, pH level, which is a measurement
of how acidic or alkaline something is. pH values are
computed on a scale of 0 to 14, with lower numbers being
more acidic. Water is considered neutral, with a pH value of 7
Foodborne bacteria prefer a pH level in the neutral to the
mildly acidic range. pH levels of 4.5 or lower are considered acidic
and will inhibit the growth of bacteria.
For example, lemon juice is around pH 2 to 2.5; most vinegars are in the
range of 2 to 3; jams and jellies range from 3 to 4.5, and ketchup is 3.5
to 3.9. Generally speaking, anything with a pH value of lower than 4.5
does not need to be refrigerated.
Pickling is a preservation technique that involves immersing food in an
acidic liquid such as vinegar.
 Does higher pH mean higher
acidity?
The lower the number (0-7),
the more acidic it's considered.
And the higher the number (7
to 14), the more basic it is. The
pH scale may seem small, but
each whole number represents
a ten-fold leap in concentration
of either H ions or OH ions. For
example, rain is slightly acidic
with a pH that measures about
six.

ACIDITY AND ALKALINE (PH VALUE)

POTENTIAL HYDROGEN
T
IME
Any food will go bad eventually, even if it's frozen or canned or made into jerky. But
with preserved foods, we're talking about months or years. With perishable foods at
room temperature, we're talking hours. 
Perishable foods (like fresh ground beef you just bought) can be kept at room
temperature for only a very short time — no more than two hours in the aggregate.
Meaning if you leave it out for an hour and then put it back in the fridge, that food can
still only be out of the fridge for another hour altogether. It doesn't start over with a
fresh two hours. 
This is because bacteria reproduce very rapidly under normal circumstances. They do
so by splitting themselves into two identical selves, which they can do several times
an hour, as can each new one. Thus a single bacterium can become millions in just a
few hours. Ensuring perishable items aren't left out for more than two hours limits the
bacteria's ability to reproduce. 
This is important because it's not just the bacteria themselves that can make you sick.
In some cases, it's also the toxins they produce. You might kill the bacteria by cooking
them, but those dangerous toxins will still be present.be p
T
EMPERATURE
is one of the key factors in bacterial growth. Bacteria prefer a nice
moderate temperature. Too cold and they slow down, entering a sort of
suspended animation in which they don't reproduce. They're not dead,
they're just not making more of themselves. Or at least they're doing so
much more slowly.
Too hot and they get cooked, which kills them. Needless to say, killing
bacteria is a very effective technique for preventing them from
reproducing. As a rule, heating food to 165 F for at least 30 seconds is
enough to wipe out any dangerous bacteria it might contain.
The so-called temperature danger zone, the range of temperatures in
which most bacteria thrive, extends from 41 F to 140 F. Your
refrigerator or freezer will get you to 40 F and colder. For hot food,

like on a buffet, you want it to stay at 140 F or hotter, which is too hot
for bacteria. If it's first heated to 165 F, it's safe to hold hot food at 140
F. But if it dips below, you have to reheat it.
How Temperatures Affect Food
"Last night I left cooked roast beef on the counter to cool before refrigerating but
fell asleep and discovered it this morning. I immediately put it in the refrigerator.
Since the meat is cooked, shouldn't it be safe to eat?“

The U.S. Department of Agriculture's Meat and Poultry Hotline receives similar
calls every day from consumers who are confused about how to keep their food
safe.
The answer to this caller's question is that the roast beef should be thrown out.
Why? Because leaving food out too long at room temperature can cause bacteria
(such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7,
and Campylobacter) to grow to dangerous levels that can cause illness.
Bacteria exist everywhere in nature.
They are in the soil, air, water and the foods we eat. When bacteria have nutrients
(food), moisture, time and favorable temperatures, they grow rapidly, increasing
in numbers to the point where some can cause illness. Understanding the
important role temperature plays in keeping food safe is critical. If we know the
temperature at which food has been handled, we can then answer the question,
"Is it safe?“

•The "Danger Zone" (40 °F-140 °F)

•Cooking
•Storing Leftovers
•Reheating
•Cold Storage Temperatures
The "Danger Zone" (40 °F-140 °F)
Bacteria grow most rapidly in the range of temperatures between 40 ° and
140 °F, doubling in number in as little as 20 minutes. This range of
temperatures is often called the "Danger Zone." That's why the Meat and
Poultry Hotline advises consumers to never leave food out of refrigeration
over 2 hours. If the temperature is above 90 °F, food should not be left out
more than 1 hour.
If you are traveling with cold food, bring a cooler packed with plenty of
ice, frozen gel packs or another cold source. If you are cooking, use a hot
campfire or portable stove. It is difficult to keep foods hot without a heat
source when traveling, so it's best to cook foods before leaving home, cool
them, and transport them cold.
 
Storing Leftovers
One of the most common causes of foodborne illness is improper cooling of cooked foods.
Because bacteria are everywhere, even after food is cooked to a safe internal temperature, they
can be reintroduced to the food and then reproduce. For this reason, leftovers must be put in
shallow containers for quick cooling and refrigerated within 2 hours.
 
Reheating
Foods should be reheated thoroughly to an internal temperature of 165 °F or until hot and
steaming. In the microwave oven, cover food and rotate so it heats evenly. Follow
manufacturer's instructions for stand time for more thorough heating. In the absence of
manufacturer's instructions, at least a two-minute stand time should be allowed.
Cold Storage Temperatures
Properly handled food stored in a freezer at 0 °F will be safe. Freezing keeps food safe by slowing the
movement of molecules, causing bacteria to enter a dormant stage. Once thawed, these bacteria can
again become active and multiply to levels that may lead to foodborne illness. Because bacteria on
these foods will grow at about the same rate as they would on fresh food, thawed foods should be
handled as any other perishable food.
A temperature of 40 °F should be maintained in the refrigerator. In contrast to freezer storage,
perishable foods will gradually spoil in the refrigerator. Spoilage bacteria will make themselves
known in a variety of ways. The food may develop an uncharacteristic odor, color and/or become
sticky or slimy. Molds may also grow and become visible. Bacteria capable of causing foodborne
illness either don't grow or grow very slowly at refrigerator temperatures. An appliance thermometer
should always be used to verify that the temperature of the unit is correct.
Safe food-handling practices are a good defense against foodborne illness. Because we know how
different temperatures affect the growth of bacteria in our food, we can protect ourselves and our
families from foodborne illnesses by properly handling, cooking and storing foods at safe
temperatures.
What does bacteria need to survive?
Bacteria can live in hotter and colder
temperatures than humans, but they do best in
a warm, moist, protein-rich environment that is
pH neutral or slightly acidic. There are
exceptions, however. Some bacteria thrive in
extreme heat or cold, while others can survive
under highly acidic or extremely salty conditions.
O
XYGEN
Another thing bacteria need is oxygen. Confit is a
classical technique for preserving food from the era
before refrigerators. Traditional duck confit involves cooking duck
legs in duck fat, then storing them in a crock topped with a layer of
fat. The solidified fat produces an airtight seal, depriving bacteria of
oxygen.
One of the most reliable ways of preserving food is by canning it, a
process wherein air is sucked out of the container by steam pressure,
which also seals the container shut. Home canning, whether it's
done in a hot water bath or using a pressure canner, uses steam to
create a pressure differential inside the jar relative to the
atmosphere outside it, which vacuums out the air and seals it tight.
In commercial canning, food is mechanically sealed in an airtight
can and then heated. In both cases, the container is airtight — no
oxygen gets in or out. And as we'll see next, the heating process
involved with canning also helps kill dangerous microorganisms.
 courtesy of the Berkeley Free Clinic
Bacteria grow in a wide variety of habitats and conditions.
When most people think of bacteria, they think of disease-causing organisms,
like the Streptococcus bacteria growing in culture in this picture, which were
isolated from a man with strep throat. While pathogenic bacteria are notorious
for such diseases as cholera, tuberculosis, and gonorrhea, such disease-causing
species are a comparatively tiny fraction of the bacteria as a whole.

Bacteria are so widespread that it is possible only to make the most general
statements about their life history and ecology. They may be found on the tops
of mountains, the bottom of the deepest oceans, in the guts of animals, and even
in the frozen rocks and ice of Antarctica. One feature that has enabled them to
spread so far, and last so long is their ability to go dormant for an extended
period.
 courtesy of the Berkeley Free Clinic
Bacteria have a wide range of environmental and nutritive requirements.
Most bacteria may be placed into one of three groups based on their response to gaseous
oxygen. Aerobic bacteria thrive in the presence of oxygen and require it for their continued growth
and existence. Other bacteria are anaerobic, and cannot tolerate gaseous oxygen, such as those
bacteria which live in deep underwater sediments, or those which cause bacterial food poisoning. The
third group are the facultative anaerobes, which prefer growing in the presence of oxygen, but can
continue to grow without it.
Bacteria may also be classified both by the mode by which they obtain their energy. Classified by the
source of their energy, bacteria fall into two categories: heterotrophs and
autotrophs. Heterotrophs derive energy from breaking down complex organic compounds that they
must take in from the environment -- this includes saprobic bacteria found in decaying material, as
well as those that rely on fermentation or respiration.
The other group, the autotrophs, fix carbon dioxide to make their own food source; this may be
fueled by light energy (photoautotrophic), or by oxidation of nitrogen, sulfur, or other elements
(chemoautotrophic). While chemoautotrophs are uncommon, photoautotrophs are common and quite
diverse. They include the cyanobacteria, green sulfur bacteria, purple sulfur bacteria, and purple no
sulfur bacteria. The sulfur bacteria are particularly interesting, since they use hydrogen sulfide as
hydrogen donor, instead of water like most other photosynthetic organisms, including cyanobacteria.
M
OISTURE
Just like us, bacteria require water to survive, so moisture is one
of the main factors related to bacterial growth. Foods like dried
beans and uncooked rice will last for a long time at room
temperature. Indeed, drying foods is one of the earliest known
methods of food preservation.
One common example of this is jerky. People have been
preserving thin strips of meat and fish by drying for thousands
of years. Sun-drying, air-drying, and smoking are common
techniques for removing the water from food, rendering it
inhospitable to bacteria.
Curing foods in salt and sugar can also deprive bacteria of the
water they need. They do this via a process known as osmosis.
When applied to a food's exterior, salt and sugar pull moisture
from the inside of the food to the surface, where it evaporates.
Salt and sugar also bring on osmosis with the bacteria
themselves — by sucking the water out of them through their
own cell walls, killing them by dehydration.
Do bacteria need moisture to survive?
Is moisture necessary for bacterial growth?
Moisture is the final component necessary for
bacterial growth. The higher the water content of
foods, the greater their chance of bacterial
contamination. Due to their high-water content and
often low-acidity, fresh fruits and vegetables are at a
high risk for bacterial contamination.
The END
Thanks for listening
And watching …
Food allergies and other types of food hypersensitivities affect millions
of Americans, other nationalities and their families. Food allergies occur
when the body's immune system reacts to certain proteins in food. Food
allergic reactions vary in severity from mild symptoms involving hives and
lip swelling to severe, life-threatening symptoms, often called anaphylaxis,
that may involve fatal respiratory problems and shock. While promising
prevention and therapeutic strategies are being developed, food allergies
currently cannot be cured. Early recognition and learning how to manage
food allergies, including which foods to avoid, are important measures to
prevent serious health consequences.
To protect those with food allergies and other food hypersensitivities, the
FDA enforces regulations requiring companies to list ingredients on
packaged foods and beverages. For certain foods or substances that cause
allergies or other hypersensitivity reactions, there are more specific
labeling requirements.
The FDA provides guidance to the food industry, consumers,
and other stakeholders on best ways to assess and manage
allergen hazards in food. The FDA also conducts inspections and
sampling to check that major food allergens are properly labeled
on products and to determine whether food facilities implement
controls to prevent allergen cross-contact (the inadvertent
introduction of a major food allergen into a product) and
labeling controls to prevent undeclared allergens during
manufacturing and packaging. When problems are found, the
FDA works with firms to recall products and provide public
notification to immediately alert consumers. In addition, the
FDA has the authority to seize and remove violative products
from the marketplace or refuse entry of imported products.
Consumers with allergies should be aware of how the major allergens
are defined for the purpose of allergen labeling.  For example, FDA
interprets “milk” as milk from the domesticated cow; however, the
proteins in cow’s milk are very similar to those found in milk from
goats, sheep, deer and buffalo. Consumers with egg allergies should
know that for the purpose of allergen labeling, FDA interprets “eggs”
as eggs from chickens; however, the proteins in chicken eggs are very
similar to those found in eggs from ducks, geese, quail and other
birds.  People with milk or egg allergies should consult their health
care provider before consuming milk or eggs from other animals.
At this time, the FDA has not established a threshold level for any
allergens.  A threshold is a value below which it is unlikely that a food
allergic individual would experience an adverse effect.
People with food allergies should read labels and avoid
the foods they are allergic to. The law requires that food
labels identify the food source of all major food allergens
used to make the food. This requirement is met if the
common or usual name of an ingredient already identifies
that allergen's food source name (for example,
buttermilk). The law also requires that the type of tree nut
(for example, almonds, pecans, walnuts), and the species
of fish (for example, bass, flounder, cod) and Crustacean
shellfish (for example, crab, lobster, shrimp) to be
declared.  The allergen's food source must be declared at
least once on the food label in one of two ways.
A responsible Food
establishments specially
RESTAURANTS should indicate in
their MENUS the types of
Ingredients that causes ALLERGY,
this will help the customer in
choosing the right food for them
or alarm them with the danger.

All The RESTAURANT STAFFS

should have a constant trainings
and knowledge about ALLERGENS
aside from the Food Menu
knowledge they learned.
Allergies to peanuts, tree nuts and seeds
The term ‘nut allergy’ can be confusing, because we tend to use it to describe an
allergic reaction to the fruit of unrelated plants such as peanuts, seeds and nuts
 that grow on trees. Peanuts are related to chickpeas and peas, whereas tree nuts
include almonds, cashews, macadamia nuts and walnuts. Seeds include sesame
seeds, sunflower seeds and coconuts.
Peanut allergy is one of the most common allergies in children and although the
allergy may improve with time for some, for others it will become worse.
People who are allergic to peanuts will not necessarily be allergic to tree nuts or
seeds.
Symptoms of peanut, tree nut or seed allergies vary and range from milder
reactions to anaphylaxis, a severe allergic reaction. Symptoms of nut allergy
include raised red bumps on the skin (hives), runny nose, cramps, nausea or
vomiting. The best way to manage peanut, tree nut and seed allergies is to avoid
all products containing these foods.
Food allergies can be life threatening
and peanuts, tree nuts and seeds are
some of the most common food
triggers for life-threatening severe
allergic reactions.
If you, or someone in your care, have
a severe allergic reaction
(anaphylaxis), call triple zero (000) for
an ambulance. Do not stand or walk.
Administer an adrenaline injector
(such as EpiPen® or Anapen®), into
the outer mid-thigh. Further adrenaline
may be given if there is no response
after 5 minutes.
Overview
Shellfish allergy is an atypical response by
the body's immune system to proteins in
certain marine animals. Marine animals in
the shellfish category include crustaceans
and mollusks. Examples are shrimp, crabs,
lobster, squid, oysters, scallops and snails.
Shellfish is a common food allergy. Some
people with shellfish allergy react to all
shellfish, while others react to only certain
kinds. Reactions range from mild symptoms
— such as hives or a stuffy nose — to
severe and even life-threatening.
If you think you have shellfish allergy, talk to
your health care provider. Tests can help
confirm the allergy so you can take steps to
avoid future reactions.
Fish Allergy | Causes, Symptoms & Treatme
nt | ACAAI Public ...

They include:
•Hives or a skin rash.
•Nausea, stomach cramps,
indigestion, vomiting and/or diarrhea.
•Stuffy or runny nose and/or
sneezing.
•Headaches.
•Asthma.
•Anaphylaxis (less common), a
potentially life-threatening reaction
that impairs breathing and can cause
the body to go into shock.
Egg allergy - Symptoms and causes - Mayo Clinic

Symptoms
•Skin inflammation or hives — the most
common egg allergy reaction.
•Nasal congestion, runny nose and
sneezing (allergic rhinitis)
•Digestive symptoms, such as cramps,
nausea and vomiting.
•Asthma signs and symptoms such as
coughing, wheezing, chest tightness or
shortness of breath.
Milk allergy - Symptoms and causes - Mayo Clinic

An allergic reaction usually

occurs soon after you or your
child consumes milk. Signs
and symptoms of milk allergy
range from mild to severe
and can include wheezing,
vomiting, hives and
digestive problems. Milk
allergy can also cause
anaphylaxis — a severe, life- LACTOSE INTOLERANCE
threatening reaction.
They can have Lactose
free Milk or Soya Milk
Food intolerance
Gluten Intolerance
or Celiac Disease

You can have RICE

instead of WHEAT