MICROORGANISMS The STRANGE world of all the things you DON’T see in the kitchen

MICROORGANISMS

The STRANGE world of all the things you DON’T see in the

kitchen.

Some definitions:

MICROORGANISMS are small living beings that can only be seen with a microscope.

PATHOGENS are microorganisms that cause disease – they cannot be seen smelled or tasted.

TOXINS are the poison in pathogens that cause disease. They are the leading cause of food borne illnesses.

Types of Microorganisms

BACTERIA

A living, single celled organism Can reproduce rapidly Need “FAT TOM” to grow Examples: Salmonella, Listeriosis,

Staphylococcus, Botulism, E. Coli

FAT TOM Describes the environmental factors that help

BACTERIA grow FOOD: Proteins and carbohydrates are food

for microorganisms. They feast on meat, poultry, dairy, and eggs.

ACIDITY: Slightly acidic or neutral foods is best to grow pathogens.

TEMPERATURE: Microorganisms thrive from 41F to 135F.

TIME: With time, bacteria can grow exponentially. Over the course of 4 hours in the “Temperature Danger Zone,” 1 bacteria cell can multiply to 1 million cells.

OXYGEN: Pathogens need oxygen to grow. MOISTURE: Microorganisms need a moist

environment to grow.

Salmonella

Sources- raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy products.

Staphylococcus

Sources- Unrefrigerated or improperly refrigerated meats, potato or egg salad, and cream pastries.

E. Coli

Sources- Undercooked beef especially hamburger, unpasteurized milk and juice, and raw fruits and vegetables.

VIRUSES Can be transmitted from person to

person (like the flu) or people to food (Norovirus)

Usually passed through bad personal hygiene

Are not complete cells – they require a living cell to reproduce

PARASITES Living organisms

that need a host to survive.

Grows naturally in animals and can be passed to humans through meat we eat.

Example: Trichinellosis

FUNGI

Found naturally in air, soil, plants, water, and some foods.

Causes spoilage in food Can be good! It is safe in some foods

like cheeses and mushrooms and breads.

Examples: yeast, mold

Your 2 biggest enemies in the fight against food borne illness:

Cross Contamination Time Temperature Abuse

CROSS CONTAMINATION

Definition – Passing a microorganism from one food or surface to another.

Causes:– Surfaces – sanitize knives, counters,

boards– Drips – Raw food drips onto ready to eat

foods– YOU! – A chef touches raw food and then

touches other food or surfaces.

Preventing Cross Contamination

• Prevention – Create barriers between food.

• How? Here are some suggestions:

• Color code knives and boards

• Sanitize after each task

• Prepare foods at different times

• Buy foods that need less preparation

CLEAN VS. SANITARY To fight Cross Contamination – cleaning cloths,

sponges, and food contact surfaces must be clean and sanitary.

CLEAN:–Free of any

visible soil.

SANITARY:–The number of

microorganisms has been reduced to safe levels.

Time Temperature Abuse

Definition – Allowing food to stay too long in the Temperature Danger Zone (41ºF to 135ºF)

Causes:– Storing foods incorrectly– Cooking foods incorrectly– Cooling foods incorrectly

Preventing Time Temperature Abuse

Prevention – Minimize time in the Danger Zone

How? Here are some suggestions:– Foods should not be in the Danger Zone

for more than 4 hours (FDA says 2 hours or less at 90ºF or below).

– Cook foods to proper temperatures– Cool foods out of the refrigerator (so

that you don’t raise the temperature of the refrigerator)

“Waiter, there’s a fly in my soup!”

Food Contamination Biological Contamination

– Bacteria– Viruses– Parasites– Fungi

Chemical Contamination– Pesticides– Cleaning Solutions– Additives– Preservatives

Physical Contaminaiton– Hair– Dirt– Glass– Metal– Bones (occurring naturally in fish, etc.)

GROSS! You can cause food borne

illnesses if you:– Don’t wash your hands

after using the restroom– Cough or sneeze on food– Touch or scratch open

sores or cuts and then touch food

– Come to work while sick

Wash your hands before you start work and after:

– Using the restroom– Handling raw food (before and after)– Touching hair, face, or body– Sneezing, coughing or using a tissue– Smoking, eating, drinking or chewing gum– Handling chemicals– Taking out trash– Clearing tables– Touching clothing or aprons– Touching anything that could contaminate your

hands

6 steps to Hand Washing:

1. WET your hands with running water as hot as you can comfortably stand (100F)

2. Apply enough soap for a good LATHER3. Vigorously SCRUB hands and arms for 20

SECONDS – long enough to sing “HAPPY BIRTHDAY”

4. Clean under FINGERNAILS and between fingers

5. RINSE thoroughly under running water6. DRY hands and arms using single use

towels or dryer – not your apron!