How do bacteria get into our food chain

1.Animals
Large animals
skins or hides
Intestines
•Salmonella, E. coli or Clostridium perfringens
transfer of bacteria :
slaughtering process - during evisceration
Poultry
Evisceration by the same machine or knife this can
result in the transfer of bacteria from infected bird to
several others.
Proper disinfection of equipment is therefore vital
Campylobacter and Salmonella
 Salmonella can also be present in animals such as
ducks, cattle, pigs and sheep.

 The feeding of infected foodstuffs to poultry can

result in large numbers of chickens and their eggs
carrying food poisoning bacteria.

 It is therefore essential to ensure eggs are

thoroughly cooked.
2. Vegetables
 Raw vegetables carry bacteria from the soil.
 Clostridium perfringens.
• Naturally occurring in the soil
• slurry or farmyard manure
 fruit and vegetables by pests, such as rodents
urinating onto fruit and vegetables (Weils disease).
 Fruit and vegetables may also be subjected to
chemical contamination – pesticides, herbicides,
fungicides etc.
3. Shellfish
 mussels, oysters, clams, scallops
 filter feeders = they operate a bi-valve system
• bacteria and viruses accumulating in the flesh of the
shellfish rather than being discharged back into the
water.

4. Milk
 Raw milk (cow’s)
 E. coli or even TB or Brucellosis.
 Pasteurised milk must be used in food preparation.
5. Water
 Raw water contains bacteria.
 water source =rivers and lakes which can be
contaminated by run-off from land, sewage and
slurry.

Water treatment involves:

1. Sedimentation
 allows solids to settle
2. Filtration
 removes smaller remaining particles
3. Chlorination or UV treatment
 kill pathogenic bacteria
 Water can act as a vehicle to transmit diseases
such as E. coli, Weil’s disease and hepatitis.

 Water used in food preparation, including the

manufacture of ice, must be potable.
High risk foods
These are ready-to-eat foods which can support the
growth of pathogenic bacteria.
intended for consumption without further processing
or cooking.
These foods are usually high in protein and moisture
and require refrigerated storage.
Low risk foods
Bacteria do not like low risk foods.
The bacteria cannot grow on low risk foods because the
optimum conditions (food, moisture, temperature and
time) are generally not right for growth.
For example, they may contain too much sugar, vinegar,
salt or acid.
For this reason these foods are considered relatively
safe foods.
Contamination of food
three main ways in which food can be contaminated are:

1. Microbial contamination (includes bacteria, molds

and viruses)

2. Physical contamination

3. Chemical contamination
Microbial contamination
Mold often occurs if food is stored at the wrong
temperature, at high humidity or beyond its
recommended shelf-life.

Viruses may be brought into food premises on raw

foods such as shellfish which have been bought from
an unapproved source.

Bacterial contamination is the most significant in

terms of microbial food poisoning and foodborne
illnesses.
Bacterial contamination of food
1.Bacterial cross-contamination
the transfer of harmful / pathogenic
bacteria from one item / food / surface / person
to food.

2. Direct cross-contamination
This occurs in food when there is direct contact
between the source of the bacteria and food.
•Raw meat stored above or in contact with cooked meat
•Raw chicken stored above or in contact with coleslaw
•Food handler sneezing/coughing onto food
3. Indirect cross-contamination
This occurs when harmful bacteria are transferred
from the source to the food via a vehicle.

• Using the same knife/chopping board to slice raw

meat and then cooked meat without washing it and
disinfecting it between tasks.
• Using the same cloth to wash down the raw food
preparation area and then the cooked food preparation
area.
• Touching food after blowing your nose, without first
washing your hands.
Physical contamination
Food can be contaminated physically by foreign objects.
Foreign objects can be brought into the premises with raw
materials or introduced during storage, preparation,
service or display.
Foreign objects which are commonly associated with
food complaints include:
• Nuts, bolts, wire, metal
• Cardboard, plastic, string
• Rodent droppings, hairs
• Cigarette butts, glass, flaking paint
• Plasters, earrings, fingernails
Chemical contamination of food
Undesirable chemicals can enter foodstuffs during:
• Growth –veterinary drugs, fertilizers, pesticides and
environmental contaminants = lead
• Processing – oils and lubricants, cleaning chemicals
• Transport – as a result of spillage or leaks
• Sale – cleaning chemicals
What Bacteria Need to Grow

F
Food
A
Acidity
T
Temperature

T
Time
O
Oxygen
M
Moisture
 Temperature Controls for Safety
(TCS)
• Some foods have a greater risk for microbe
(PATHOGEN) growth.
• The best way to control this growth is to control the
factors of time and temperature.
• Foods Most At Risk:
– Milk/Dairy  Shellfish  Beans
– Meat  Baked Potatoes  Vegetables
– Fish  Tofu  Sliced Melons
– Eggs  Sprouts  Tomatoes
 Cooked Rice  Lettuce
– Poultry
 Temperature Danger Zone (TDZ)
• Any temperature between 41°F(5°C) and 135°F
(57°C)
– Cold foods should be kept lower than 41°F and hot
foods should be kept higher than 135°F.
• Foods should not be in the TDZ for more than 2
hours.
• Foods in the TDZ for more than 4 hours should
be thrown out.
• Temperature Control Safety (TCS) abuse is
allowing food to stay in the danger zone.
 Important Temperatures

• Always check the INTERNAL temperature of

foods with a food thermometer. Always check
the THICKEST part of the food.
 Important Temperatures

• Seafood, beef, veal, lamb and pork

145°F (63C)
 Important Temperatures

• Ground Meats
155°F (68C)
 Important Temperatures

• Poultry
165°F (74C)
 Important Temperatures

• Reheating Foods (Leftovers)

165°F (74C)
 Food Storage
• Refrigerators should be 40°F
(5C)or below.
• Freezers should be 0°F below.
• Separate food into smaller
containers to cool more rapidly.
• Mark and date food properly.
 Thawing Foods Safely
• In the refrigerator for 2-3 days.
This is the safest method.
• Under cold, running water.
• In the microwave if used
immediately.
• As part of the cooking process
• NEVER defrost frozen food at
room temperature.
 Major Bacteria That Cause
Foodborne Illness

The FDA has identified three types of bacteria

that cause severe illness and are highly
contagious:
 Salmonella Typhi
 Shigella spp.
 Enterohemorrhagic and shiga toxin-producing
Escherichia coli
 Viruses: Basic Characteristics
Location:
 Carried by human beings and animals
o Require a living host to grow
o Do not grow in food
o Can be transferred through food and remain infectious in
food
Sources:
 Food, water, or any contaminated surface
 Typically occur through fecal-oral routes
Destruction:
 Not destroyed by normal cooking temperatures
 Good personal hygiene must be practiced when
handling food and food-contact surfaces
 Quick removal and cleanup of vomit is important
 Major Viruses That Cause
Foodborne Illness

Virus: Hepatitis A (HEP-a-TI-tiss)

Source: Human feces

Food Linked with the Virus Prevention Measures

• Ready-to-eat food • Exclude staff who have been diagnosed with hepatitis
• Shellfish from contaminated water A from the operation
• Exclude staff who have jaundice from the operation
• Wash hands
• Avoid bare-hand contact with ready-to-eat food
• Purchase shellfish from approved, reputable
suppliers
 Major Viruses That Cause
Foodborne Illness
Virus: Norovirus (NOR-o-VI-rus)
Source: Human feces

Food Linked with the Virus Prevention Measures

• Ready-to-eat food • Exclude staff who have been diagnosed with
• Shellfish from contaminated water Norovirus from the operation
• Exclude staff who have diarrhea and vomiting from
the operation
• Wash hands
• Avoid bare-hand contact with ready-to-eat food
• Purchase shellfish from approved, reputable
suppliers
 Parasites: Basic characteristics
Location:
 Require a host to live and reproduce
Source:
 Seafood, wild game, and food processed with
contaminated water, such as produce
Prevention
 Purchase food from approved, reputable suppliers
 Cook food to required minimum internal temperatures
 Fish that will be served raw or undercooked must be
frozen correctly by the manufacturer.
 Fungi: Basic Characteristics
Yeasts, molds, and mushrooms:
 Some molds and mushrooms produce toxins
 Throw out moldy food unless mold is a natural part of
the food
 Purchase mushrooms from approved, reputable
suppliers
Food Allergies
Some people are allergic or have an intolerance to
certain types of foods and become ill after eating them.
These foods include :
• Peanuts
• Tree nuts
• Eggs
• Shellfish
• Cow’s milk
• Wheat (gluten)
• Soy
Allergic reactions:

tingling around the mouth

swelling around nose, mouth and throat
difficulty breathing
Rashes
Vomiting
Diarrhea
Cramps

Severe anaphylactic reactions can also occur that cause

the blood pressure to drop dangerously low.
Without treatment the individual can die within minutes.
 As a food handler, you must be careful not to
inadvertently contaminate food that is supposed to
be free from allergens.

 You must also be careful to give the right information

about ingredients to customers who ask.
 Populations at High Risk for
Foodborne Illnesses

•These people have a higher risk

of getting a foodborne illness:
– Elderly people
– Preschool-age children
– People with compromised
immune systems
– Pregnant
 Keeping Food Safe

Focus on these measures:

Controlling time and temperature
Preventing cross-contamination
Practicing personal hygiene
Purchasing from approved, reputable suppliers
Cleaning and sanitizing
 Keeping Food Safe
Training and monitoring:
–Train staff to follow food safety procedures
–Provide initial and ongoing training
–Provide all staff with general food
safety knowledge
–Provide job specific food safety training
–Retrain staff regularly
–Monitor staff to make sure they are following
procedures
–Document training
 Keeping Food Safe
Government agencies:
–Department of Agriculture (DA)
–Department of health
–State and local regulatory authorities
–Centers for Disease Control and Prevention (CDC)
–The Food and Drug Administration (FDA)
Minimizing Product Recontamination
Recommendations from ICMSF (International
Commission on Microbiological Specifications for foods.)

•Raw agricultural commodities need physical separation

through plant design and layout in order to minimize entry
of pathogens into processed product areas.
•Food handlers and maintenance personnel can be a
source of food contamination and must be trained in
proper hygiene principles
•Personal clothing, in particular shoes, can transfer
pathogens from one area to another and must be
controlled
• Air and water must be controlled. Compressed air
filters can be a source of contamination if not properly
maintained and water aerosols can disperse
microorganisms throughout the facility if not
controlled.
• Insects and other pests can act as vectors of pathogen
transmission in the food manufacturing plant if not
properly controlled
• Transport equipment such as racks, trolleys, carts,
forklifts and similar equipment can be important
vectors for transferring microorganisms throughout a
facility and should be limited to use in specific areas.
 Principles of a Pathogen Environmental
Monitoring Program
Microbiological monitoring of the food processing
environment can be performed to meet a
number of objectives:
•Verifying the effectiveness of cleaning and
sanitation practices
• Determining the frequency required for cleaning
and sanitation
• Determining the presence of foodborne
pathogens or their indicators in the environment
and on equipment.
• Determining environmental sources of
spoilage organisms.
• Determining the frequency required for
special maintenance procedures (changing air
filters).
• Evaluating the hygienic design and fabrication
of food processing equipment and facilities.
• It is more practical and reliable to monitor the
processing environment than to rely solely on
finished product testing.
 How Can We Control These Risks?

Hazard Analysis Critical Control Points (HACCP)

a proactive food safety management system for the
analysis and control of biological, chemical, and
physical hazards from raw material production,
procurement and handling, to manufacturing,
distribution, and consumption of the finished product.