UNIT 2

The Microworld

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Microbial Contaminants
Microorganism
 Small, living organism

Pathogen
 Illness-causing microorganism

Toxin
 Poison

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Microbial Contaminants
Microorganisms That Can Contaminate
Food and Cause Foodborne Illness

Bacteria Viruses Parasites Fungi

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What Microorganisms Need to Grow:

FFood
A
Acidity
T
Temperature

TTime
O
Oxygen
M
Moisture

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What Microorganisms Need to Grow:

Food
 Foodborne microorganisms require
nutrients to grow. Specifically
carbohydrates and proteins
 These are found in potentially
hazardous food including:
 Meat
 Poultry
 Dairy products
 Eggs

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What Microorganisms Need to Grow:

Acidity
 Foodborne microorganisms grow best in
food that has a neutral or slightly acidic
pH (7.5 to 4.6)
 Most food falls into this range
pH Scale

Acidic

7.5–4.6
ideal for
Neutral bacterial
growth
Alkaline

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What Microorganisms Need to Grow:

Temperature
 Foodborne microorganisms grow well at
temperatures between 41˚F and 135˚F
(5˚C and 57˚C)

The Temperature Danger Zone

135°F
(57°C)

41°F
(5°C)

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What Microorganisms Need to Grow:
Time
 Foodborne microorganisms need
sufficient time to grow
 4 hours or more in TDZ=growth high
enough to cause illness

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What Microorganisms Need to Grow:

Oxygen
 Some foodborne microorganisms
require oxygen to grow, while
others grow when oxygen is absent

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What Microorganisms Need to Grow:

Moisture
 Most foodborne microorganisms require
moisture to grow
 The amount of moisture available in
food for this growth is called water
activity (aw)
 Potentially hazardous food typically has
an aw of .85 or higher

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Controlling the Growth of Microorganisms

The two conditions you can control:

 Temperature
 Refrigerate or freeze food properly
 Cook food properly
 Time
 Minimize time food spends in the
temperature danger zone (TDZ)

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Classifying Foodborne Illness
Foodborne Infections
 Result when a person eats food containing
pathogens, which then grow in the
intestines and cause illness
Foodborne Intoxications
 Result when a person eats food containing
toxins that cause illness
Foodborne Toxin-Mediated Infections
 Result when a person eats food containing
pathogens, which then produce illness-
causing toxins in the intestines
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Bacteria That Can Cause
Foodborne Illness
Basic Characteristics
 Living, single-celled organism
 Can be carried by food, water, soil,
animals, humans, or insects
 Can reproduce very rapidly under
favorable conditions

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Bacteria That Can Cause
Foodborne Illness
Basic Characteristics: continued

 Some survive freezing

 Some change into a different form called
spores to protect themselves
 Some spoil food; others cause illness
 Some produce toxins that cause illness

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Spores
Certain bacteria can change into a
different form, called spores, to
protect themselves

Spores
 Form when nutrients are not available
 Are commonly found in soil and
contaminate food grown there
 Can contaminate meat, poultry, fish, and
other food exposed to soil or dust

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SPORES

Under adverse conditions such

as heat, the spore forms a
protective coat

When conditions return to

normal the coat comes
off…………

…..So the bacteria can

once again multiply

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Spores
Spores
 Can resist heat, allowing them to survive
cooking temperatures
 Can revert back to a form capable of
growth when:
o Food is not stored at the proper
temperature
o Food is not held or cooled properly

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Foodborne Illnesses
Caused by Bacteria
Infections
 Campylobacteriosis
 Salmonellosis
 Shigellosis
 Listeriosis
 Vibrio parahaemolyticus Gastroenteritis
 Vibrio vulnificus Primary
Septicemia/Gastroenteritis

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Infection: Campylobacteriosis
Illness: Campylobacteriosis
Bacteria: Campylobacter jejuni

Commonly Associated Food MostCommon

Most Common Symptoms
Symptoms

 Poultry  Diarrhea
Diarrhea (may be bloody)
 Abdominal Cramps
Abdominal cramps
 Water
contaminated with Fever
 Fever
the bacteria Headache
 Headache

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PROVIDING SAFE FOOD 2-20 2
Preventing Campylobacteriosis
To reduce the bacteria in food:
 Cook food, particularly poultry, to
required minimum internal temperatures

To prevent the transfer of bacteria:

 Prevent cross-contamination between
raw poultry and ready-to-eat food.

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Infection: Salmonellosis
Illness: Salmonellosis
Bacteria: Salmonella spp.

Commonly Associated Food Most Common Symptoms

 Poultry and eggs  Diarrhea

 Dairy products  Abdominal
cramps
 Beef
 Vomiting
 Fever

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Preventing Salmonellosis
To reduce the bacteria in food:
 Cook raw beef, poultry, and eggs to
required minimum internal temperatures.

To prevent the transfer of the

bacteria:
 Minimize cross-contamination between raw
meat and poultry and ready-to-eat food.
 Exclude foodhandlers diagnosed with
salmonellosis.

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Infection: Shigellosis
Illness: Shigellosis
Bacteria: Shigella spp.

Commonly Associated Food MostCommon

Most Common Symptoms
Symptoms

 Food easily  Bloody diarrhea

contaminated by
hands
 Abdominal pain
and cramps
 Food in contact with
contaminated water
 Fever
(occasionally)
(i.e., produce)
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THETHE
MICROWORLD
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Preventing Shigellosis
To prevent the transfer of bacteria:
 Exclude foodhandlers if they:
 Have diarrhea
 Have been diagnosed with shigellosis
 Wash hands when necessary
 Control flies inside and outside the
establishment

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Infection: Listeriosis
Illness: Listeriosis
Bacteria: Listeria monocytogenes

Commonly Associated Food MostCommon

Most Common Symptoms
Symptoms

 Raw meat  Pregnant women

 Unpasteurized milk and  Spontaneous
milk products abortion of the fetus
 Ready-to-eat food  Newborns
including:
 Sepsis
 Deli meats  Pneumonia
 Hot dogs
 Meningitis
 Soft cheese

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Preventing Listeriosis
It is critical to:
 Discard product that has passed its
use-by or expiration date
 Avoid using unpasteurized dairy products

To reduce the bacteria in food:

 Cook raw meat to required minimum
internal temperatures
To prevent the transfer of bacteria:
 Prevent cross-contamination between raw
or undercooked and ready-to-eat food

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Infection: Vibrio parahaemolyticus
Gastroenteritis
Illness: Vibrio parahaemolyticus
Gastroenteritis
Bacteria: Vibrio parahaemolyticus

Commonly Associated Food Most Common Symptoms

 Raw or partially  Diarrhea and

cooked oysters abdominal
cramps
 Nausea and
vomiting
 Low grade fever
and chills
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Preventing Vibrio parahaemolyticus
Gastroenteritis
Most Important Prevention
Measures
 Purchase oysters from approved,
reputable suppliers
 Cook oysters to the required minimum
internal temperature

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Infection: Vibrio vulnificus Primary
Septicemia
Illness: Vibrio vulnificus Primary
Septicemia
Bacteria: Vibro vulnificus

Commonly Associated Food Most Common Symptoms

 Raw or partially (People with liver disease

cooked oysters and diabetes)

 Fever and chills

 Nausea
 Skin lesions
 Diarrhea and vomiting
possible

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Infection: Vibrio vulnificus
Gastroenteritis
Illness: Vibrio vulnificus
Gastroenteritis
Bacteria: Vibrio vulnificus

Commonly Associated Food Most Common Symptoms

 Raw or partially (Otherwise healthy people)

cooked oysters  Diarrhea
 Abdominal cramps

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Preventing Vibrio vulnificus
Septicemia/Gastroenteritis
Most Important Prevention
Measures
 Purchase oysters from approved,
reputable suppliers.
 Cook oysters to the required minimum
internal temperature.
 Inform people at risk to consult a
physician before regularly consuming raw
or partially cooked oysters

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Major Foodborne Illnesses
Caused by Bacteria
Intoxications
 Bacillus cereus Gastroenteritis
 Staphylococcal Gastroenteritis
 Botulism

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Intoxication: Bacillus cereus
Gastroenteritis
Illness: Bacillus cereus
Gastroenteritis
Bacteria: Bacillus cereus
(Diarrheal Toxin)
Most Common Symptoms
Commonly Associated Food Most Common Symptoms

 Cooked corn  Watery diarrhea

 Cooked potatoes  Abdominal cramps
and pain
 Cooked vegetables
 Vomiting is absent
 Meat products

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Intoxication: Bacillus cereus
Gastroenteritis
Illness: Bacillus cereus
Gastroenteritis
Bacteria: Bacillus cereus
(Emetic Toxin)
Commonly Associated Food Most Common Symptoms

 Cooked rice dishes  Nausea

including:  Vomiting
 Fried rice
 Rice pudding

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Preventing Bacillus cereus
Gastroenteritis
To reduce the bacteria in food:
 Cook food to required minimum internal
temperatures

To prevent the growth of bacteria:

 Hold food at the proper temperature
 Cool food properly

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Intoxication: Staphylococcal
Gastroenteritis
Illness: Staphylococcal
Gastroenteritis
Bacteria: Staphylococcus aureus

Commonly Associated Food Most Common Symptoms

Commonly Associated FoodMost Common Symptoms

 Salads containing  Nausea

potentially  Vomiting and
hazardous food: retching
 Egg, tuna,  Abdominal cramps
chicken,
macaroni
 Deli meats
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Preventing Staphylococcal
Gastroenteritis
To prevent the transfer
of the bacteria to food:
 Wash hands after touching the body
 Cover cuts on hands and arms
 Restrict foodhandlers with infected cuts
on hands and arms
To prevent the growth of the
bacteria in food:
 Minimize the time food spends in the TDZ
 Cook, hold, and cool food properly

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Intoxication: Botulism

Illness: Botulism
Bacteria: Clostridium botulinum

Commonly Associated Food Most Common Symptoms

 Improperly canned food Initially:

 ROP food  Nausea and Vomiting
 Temperature abused Later:
vegetables like:  Weakness
 Baked potatoes  Double vision
 Untreated garlic-  Difficulty speaking and
and-oil mixtures swallowing

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Preventing Botulism
Most Important Prevention
Measures:
 Hold, cool, and reheat food properly
 Inspect canned food for damage

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Major Foodborne Illnesses
Caused by Bacteria
Toxin-Mediated Infections:
 Clostridium perfringens Gastroenteritis
 Hemorrhagic Colitis

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Toxin-Mediated Infection: Clostridium
perfringens Gastroenteritis
Illness: Clostridium perfringens
Gastroenteritis
Bacteria: Clostridium perfringens

Commonly Associated Food Most Common Symptoms

 Meat  Diarrhea
 Poultry  Severe abdominal
pain
 Meat and poultry
dishes:  Fever and vomiting
are absent
 Stews
 Gravies

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Preventing Clostridium perfringens
Gastroenteritis
To prevent growth of the bacteria
(especially in meat dishes):
 Cool and reheat food properly
 Hold food at the proper temperature

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Toxin-Mediated Infection:
Hemorrhagic Colitis
Illness: Hemorrhagic Colitis
Bacteria: Shiga toxin-producing
Escherichia coli

Commonly Associated Food MostCommon

Most Common Symptoms
Symptoms

 Ground beef (raw  Diarrhea (eventually

and undercooked) becomes bloody)
 Contaminated  Abdominal cramps
produce
 Severe cases can
result in hemolytic
uremic syndrome
(HUS)

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Preventing Hemorrhagic Colitis
To reduce the bacteria in food:
 Cook food, particularly ground beef, to
required minimum internal temperatures
To prevent the transfer of bacteria to
food:
 Prevent cross-contamination between raw
meat and ready-to-eat food
 Exclude employees from establishment if:
 They have diarrhea
 They have been diagnosed with
hemorrhagic colitis
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Basic Characteristics of Viruses
Viruses
 Some may survive freezing
 Can be transmitted from:
 Person to person
 People to food
 People to food-contact surfaces
 Usually contaminate food through a
foodhandler’s improper hygiene
 Can contaminate both food and water
supplies
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Major Foodborne Illnesses
Caused by Viruses
Viral Foodborne Illnesses
 Hepatitis A
 Norovirus Gastroenteritis

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Infection: Hepatitis A

Illness: Hepatitis A
Virus: Hepatitis A

Commonly Associated Food MostCommon

Most Common Symptoms
Symptoms

 Ready-to-eat food Initially:

including:  Fever (mild)
 General weakness
 Deli meats
 Nausea
 Produce  Abdominal pain
 Salads Later:
 Raw and partially  Jaundice
cooked shellfish

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Preventing Hepatitis A
To prevent the transfer of the virus to
food:
 Wash hands properly
 Exclude employees who have jaundice or
hepatitis A
 Minimize bare-hand contact with ready-to-
eat food
Other prevention measures:
 Purchase shellfish from approved,
reputable suppliers
 Inform high-risk populations to consult a
physician before regularly consuming raw
or partially cooked shellfish
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Infection: Norovirus Gastroenteritis

Illness: Norovirus Gastroenteritis

Virus: Norovirus

Commonly Associated Food MostCommon

Most Common Symptoms
Symptoms

 Ready-to-eat food  Vomiting

 Shellfish  Diarrhea
contaminated by
sewage  Nausea
 Abdominal
cramps

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Preventing Norovirus Gastroenteritis

To prevent the transfer of the

virus to food:
 Exclude foodhandlers with diarrhea
and vomiting
 Exclude employees who have been
diagnosed with Norovirus Gastroenteritis
 Wash hands properly
Other prevention measures:
 Purchase shellfish from approved,
reputable suppliers
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Basic Characteristics of Parasites

Parasites
 Are living organisms that need a host
to survive
 Are small, often microscopic
 Infect many animals and can be
transmitted to humans
 Are a hazard to food and water

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Major Foodborne Illnesses Caused
by Parasites
Parasitic Foodborne Illnesses
 Anisakiasis
 Cyclosporiasis
 Cryptosporidiosis
 Giardiasis

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Infection: Anisakiasis

Illness: Anisakiasis
Parasite: Anisakis simplex

Most Common Symptoms

Commonly Associated Food Most Common Symptoms

Raw and undercooked: Non-invasive

 Tingling in throat
 Herring
 Coughing up worms
 Cod
Invasive
 Halibut  Stomach pain
 Mackerel  Nausea
 Vomiting
 Pacific salmon
 Diarrhea

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Preventing Anisakiasis
Most Important Prevention Measures
 Cook fish to required minimum internal
temperatures
 Purchase fish from approved, reputable
suppliers

If fish will be served raw or

undercooked:
 Purchase sushi-grade fish
 Ensure sushi-grade fish has been frozen
properly by the supplier
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Infection: Cyclosporiasis
Illness: Cyclosporiasis
Parasite: Cyclospora cayetanensis

Commonly Associated Food Most Common Symptoms

 Produce irrigated or  Nausea (mild to

washed with water severe)
containing the
parasite  Abdominal
cramping
 Mild fever
 Diarrhea alternating
with constipation
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Preventing Cyclosporiasis
It is critical to:
 Purchase produce from approved,
reputable suppliers

To prevent the transfer

of the parasite to food:
 Exclude foodhandlers with diarrhea
 Wash hands properly to minimize the
risk of cross-contamination

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Infection: Cryptosporidiosis

Illness: Cryptosporidiosis
Parasite: Cryptosporidium parvum

Commonly Associated Food Most Common Symptoms

 Untreated or  Watery diarrhea

improperly treated
water  Stomach cramps
 Contaminated  Nausea
produce  Weight loss

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Preventing Cryptosporidiosis
It is critical to:
 Purchase produce from approved, reputable
suppliers
 Use properly treated water

To prevent the transfer of the parasite

to food:
 Exclude foodhandlers with diarrhea
 Wash hands properly to minimize the risk of
cross-contamination

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Infection: Giardiasis

Illness: Giardiasis
Parasite: Giardia duodenalis

Commonly Associated Food Most Common Symptoms

Initially:
 Improperly treated
water  Fever
Later:
 Loose stools
 Abdominal
cramps
 Nausea

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Preventing Giardiasis
Most Important Prevention Measure
 Use properly treated water

To prevent the transfer of the

parasite to food:
 Exclude foodhandlers with diarrhea
 Wash hands properly to minimize the risk
of cross-contamination

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Fungi
Fungi
 Commonly cause food spoilage and
sometimes illness

Fungi

Molds Yeasts

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Basic Characteristics of Mold
Mold
 Spoils food and sometimes causes illness
 Grows well in acidic food with low water
activity
 Is not destroyed by freezing
 Can produce toxins such as aflatoxins

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Basic Characteristics of Yeast
Yeast
 Can spoil food rapidly
 May produce a smell or taste of
alcohol as it spoils food
 May appear as a pink discoloration
or slime and may bubble

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