Chapter 2The Microworld

Pathogens

Microorganism Small, living organism

Pathogen Harmful microorganism

Toxin Poison

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Types of Pathogens

Pathogens That Can Contaminate Food and Cause Foodborne Illness

Viruses Bacteria Parasites Fungi

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What Pathogens Need to Grow

FFood

AAcidity

T

T O MTime Oxygen Moisture

Temperature

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Food Pathogens require an energy

source to grow, such as carbohydrates or proteins

FFood

What Pathogens Need to Grow

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Acidity Pathogens grow best in food

that contains little or no acid

AAcidity

What Pathogens Need to Grow

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Temperature Pathogens grow well at

temperaturesbetween 41˚F and 135˚F (5˚C and 57˚C)

This range is known as thetemperature danger zone (TDZ) T

Temperature

What Pathogens Need to Grow

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Time Pathogens need time to grow

4 hours or more in TDZ = growth high enough to make someone sick

TTime

What Pathogens Need to Grow

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Oxygen Some pathogens need oxygen

to grow, while others grow when oxygen isn’t there

OOxygen

What Pathogens Need to Grow

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Moisture Pathogens need moisture

in food to grow

MMoisture

What Pathogens Need to Grow

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Food Most Likely to Become Unsafe

Food That Favors the Growth of Pathogens

Milk and dairyproducts

Meat: beef, pork,and lamb

Fish

Eggs (except thosetreated to eliminateSalmonella spp.)

Poultry Shellfish andcrustaceans

Baked potatoes

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Food Most Likely to Become Unsafe

Food That Favors the Growth of Pathogens continued

Tofu or othersoy-protein food

Untreated garlic-and-oilmixtures

Sprouts andsprout seeds

Sliced melons and cut tomatoes

Heat-treated plant food, such as cooked

rice, beans, and vegetables

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Controlling the Growth of Pathogens

The Conditions You Can Control Temperature

Keep TCS food out of the temperature danger zone

Time

Limit how long TCS food spends in the temperature danger zone

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Other Food Requiring Care

Examples of Ready-to-Eat Food Washed fruit and vegetables

(whole and cut)

Deli meat

Bakery items

Sugar, spices, and seasonings

Cooked food

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General Information about Viruses

Viruses can: Survive cooler and freezer

temperatures

Contaminate food and water

Grow in the intestines, but not in food

Be transmitted from:

• Person to person

• People to food

• People to food-contact surfaces

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Major Foodborne Illnesses Caused by Viruses

Viral Foodborne Illnesses Hepatitis A

Norovirus gastroenteritis

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Hepatitis A

Illness: Hepatitis A

Virus: Hepatitis A

Commonly Linked Food Most Common Symptoms

Ready-to-eat food Fever (mild)

Shellfish from contaminated water General weakness

Nausea

Abdominal pain

Jaundice (appears later)

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Preventing Hepatitis A

Most Important Prevention Measure Practice personal hygiene

Other Prevention Measures Keep employees with jaundice out of the operation

Keep employees diagnosed with hepatitis A out of the operation

Wash hands

Minimize bare-hand contact with ready-to-eat food

Purchase shellfish from approved, reputable suppliers

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Norovirus Gastroenteritis

Commonly Linked Food Most Common Symptoms

Ready-to-eat food Vomiting

Shellfish from contaminated water Diarrhea

Nausea

Abdominal cramps

Illness: Norovirus gastroenteritis

Bacteria: Norovirus

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Preventing Norovirus Gastroenteritis

Most Important Prevention Measure Practice personal hygiene

Other Prevention Measures Keep employees with diarrhea and vomiting out of the

operation

Keep employees diagnosed with Norovirus out of the operation

Wash hands

Minimize bare-hand contact with ready-to-eat food

Purchase shellfish from approved, reputable suppliers

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Characteristics of Bacteria That Cause Foodborne Illness

Basic Characteristics Most are controlled by

keeping food out of the temperature danger zone

Will grow rapidly if FAT TOM conditions are right

Some can change into spores to keep from dying when they don’t have enough food

Some make toxins in food as they grow and die

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Illnesses Bacillus cereus gastroenteritis

Listeriosis

Hemorrhagic colitis

Clostridium perfringens gastroenteritis

Botulism

Salmonellosis

Shigellosis

Staphylococcal gastroenteritis

Vibrio vulnificus primary septicemia/gastroenteritis

Major Foodborne Illnesses Caused by Bacteria

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Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Controlling Time and Temperature Bacillus cereus gastroenteritis

Listeriosis

Hemorrhagic colitis

Clostridium perfringens gastroenteritis

Botulism

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Bacillus cereus Gastroenteritis

Commonly Linked Food Most Common Symptoms

Cooked vegetables Watery diarrhea

Meat products No vomiting

Milk

Illness: Bacillus cereus gastroenteritis

Bacteria: Bacillus cereus

(Diarrheal Illness)

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Bacillus cereus Gastroenteritis

Commonly Linked Food Most Common Symptoms

Cooked rice dishes including:

Fried rice

Rice pudding

Nausea

Vomiting

Illness: Bacillus cereus gastroenteritis

Bacteria: Bacillus cereus

(Vomiting Illness)

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Preventing Bacillus cereus Gastroenteritis

Most Important Prevention Measure Control time and temperature

Other Prevention Measures Cook food to minimum internal temperatures

Hold food at the right temperatures

Cool food correctly

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Listeriosis

Commonly Linked Food Most Common Symptoms

Raw meatPregnant women:

Miscarriage

Ready-to-eat food such as:

Deli meat

Hot dogs

Soft cheese

Newborns:

Sepsis

Pneumonia

Meningitis

Unpasteurized dairy products

Illness: Listeriosis

Bacteria: Listeria monocytogenes

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Preventing Listeriosis

Most Important Prevention Measure Control time and temperature

Other Prevention Measures Throw out any product that has passed its use-by or

expiration date

Cook raw meat to minimum internal temperatures

Prevent cross-contamination between raw or undercooked food and ready-to-eat food

Avoid using unpasteurized dairy products

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Hemorrhagic Colitis

Commonly Linked Food Most Common Symptoms

Ground beef (raw and undercooked) Diarrhea (becomes bloody)

Contaminated produce Abdominal cramps

Kidney failure (in severe cases)

Illness: Hemorrhagic colitis

Bacteria: Shiga toxin-producing Escherichia coli, including O157:H7, O26:H11, O111:H8, and O158:NM

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Preventing Hemorrhagic Colitis

Most Important Prevention Measure Control time and temperature

Other Prevention Measures Cook food, especially ground beef, to minimum internal

temperatures Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw meat and

ready-to-eat food Keep employees with diarrhea out of the operation Keep employees diagnosed with hemorrhagic colitis out

of the operation

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Clostridium perfringens Gastroenteritis

Commonly Linked Food Most Common Symptoms

Meat Diarrhea

Poultry Severe abdominal pain

Meat and poultry dishes: Stews and gravies

Illness: Clostridium perfringens gastroenteritis

Bacteria: Clostridium perfringens

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Most Important Prevention Measure Control time and temperature

Other Prevention Measures Cool and reheat food correctly

Hold food at the right temperatures

Preventing Clostridium perfringens Gastroenteritis

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Botulism

Commonly Linked Food Most Common Symptoms

Incorrectly canned foodInitially:

Nausea and vomitingReduced oxygen packaged (ROP) food

Temperature-abused food (baked potatoes)

Untreated garlic-and-oil mixtures

Later:

Weakness

Double vision

Difficulty speaking and swallowing

Illness: Botulism

Bacteria: Clostridium botulinum

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Most Important Prevention Measure Control time and temperature

Other Prevention Measures Hold, cool, and reheat food correctly

Inspect canned food for damage

Preventing Botulism

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Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Preventing Cross-Contamination Salmonellosis

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Salmonellosis

Commonly Linked Food Most Common Symptoms

Poultry and eggs Diarrhea

Dairy products Abdominal cramps

Produce Vomiting

Fever

Illness: Salmonellosis

Bacteria: Salmonella spp.

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Preventing Salmonellosis

Most Important Prevention Measure Prevent cross-contamination

Other Prevention Measures Cook poultry and eggs to minimum internal

temperatures

Prevent cross-contamination between poultry and ready-to-eat food

Keep foodhandlers who have been diagnosed with salmonellosis out of the operation

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Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Practicing Personal Hygiene Shigellosis

Staphylococcal gastroenteritis

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Shigellosis

Commonly Linked Food Most Common Symptoms

Food easily contaminated by hands, including:

Salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)

Bloody diarrhea

Food in contact with contaminated water, such as produce Abdominal pain and cramps

Fever (occasionally)

Illness: Shigellosis

Bacteria: Shigella spp.

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Preventing Shigellosis

Most Important Prevention Measure Practice personal hygiene

Other Prevention Measures Keep foodhandlers with diarrhea

out of the operation

Keep foodhandlers diagnosed with shigellosis out of the operation

Wash hands

Control flies inside and outside the operation

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Staphylococcal Gastroenteritis

Commonly Linked Food Most Common Symptoms

Food requiring handling during preparation, including:

Salads containing TCS food (egg, tuna, chicken, macaroni)

Nausea

Deli meat Vomiting and retching

Abdominal cramps

Illness: Staphylococcal gastroenteritis

Bacteria: Staphylococcus aureus

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Preventing Staphylococcal Gastroenteritis

Most Important Prevention Measure Practice personal hygiene

Other Prevention Measures Wash hands, particularly after

touching the hair, face, or body

Cover wounds on hands and arms

Hold, cool, and reheat food correctly

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Major Foodborne Illnesses Caused by Bacteria

Illnesses Prevented by Purchasing from Approved, Reputable Suppliers Vibrio gastroenteritis

Vibrio vulnificus primary septicemia

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Vibrio vulnificus Primary Septicemia

Commonly Linked Food Most Common Symptoms

Oysters from contaminated water Low-grade fever and chills

Nausea

Diarrhea

Vomiting

Illness: Vibrio vulnificus primary septicimia

Bacteria: Vibrio vulnificus

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Vibrio parahaemolyticus Gastroenteritis

Commonly Linked Food Most Common Symptoms

Oysters from contaminated water Diarrhea

Abdominal cramps and nausea

Vomiting

Low-grade fever and chills

Illness: Vibrio parahaemolyticus gastroenteritis

Bacteria: Vibrio parahaemolyticus

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Most Important Prevention Measure Purchase from approved, reputable

suppliers

Other Prevention Measures Cook oysters to minimum internal

temperatures

Preventing Illnesses from Vibrio vunificus/parahaemolyticus

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Characteristics of Parasites

Parasites Cannot survive in food

Need to be in the meat of another animal to survive (cows, chickens, pigs, fish)

Can be found in the feces of animals and people

Can contaminate food and water, particularly water used to irrigate produce

Will cause illness if eaten

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Major Foodborne Illnesses Caused by Parasites

Foodborne Illnesses from Parasites Anisakiasis

Cryptosporidiosis

Giardiasis

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Anisakiasis

Commonly Linked Food Most Common Symptoms

Raw and undercooked fish, including:

Tingling in throat Herring Cod

Halibut Mackerel

Pacific salmonCoughing up worms

Illness: Anisakiasis

Parasite: Anisakis simplex

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Preventing Anisakiasis

Most Important Prevention Measure Purchase from approved, reputable suppliers

Other Prevention Measures Cook fish to minimum internal temperatures

If serving raw or undercooked fish, purchase sushi-grade fish that has been frozen to the right time-temperature requirements

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Cryptosporidiosis

Commonly Linked Food Most Common Symptoms

Contaminated water Watery diarrhea

Produce Abdominal cramps

Nausea

Weight loss

Illness: Cryptosporidiosis

Parasite: Cryptosporidium parvum

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Preventing Cryptosporidiosis

Most Important Prevention Measure Purchase from approved, reputable suppliers

Other Prevention Measures Use properly treated water

Keep foodhandlers with diarrhea out of the operation

Wash hands

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Giardiasis

Commonly Linked Food Most Common Symptoms

Improperly treated water Initially

Produce Fever

Later

Diarrhea Abdominal cramps

Nausea

Illness: Giardiasis

Parasite: Giardia duodenalis (G. lamblia or G. Intestinalis)

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Preventing Giardiasis

Most Important Prevention Measure Purchase from approved, reputable suppliers

Other Prevention Measures Use properly treated water

Keep foodhandlers with diarrhea out of the operation

Wash hands

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Fungi

Fungi Commonly cause food spoilage

and sometimes illness

Molds Yeasts

Fungi

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Basic Characteristics of Mold

Molds Spoil food and sometimes cause

illness

Grow well in acidic food with little moisture

Are not destroyed by cooler or freezer temperatures

Can produce toxins such as aflatoxins

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Basic Characteristics of Yeast

Yeast Can spoil food quickly

May produce a smell or taste of alcohol as it spoils food

May look like a white or pink discoloration or slime and may bubble

Grow well in acidic food with little moisture

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Biological Toxins

These toxins may: Be produced by pathogens

Come from a plant or animal

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Major Foodborne Illnesses Caused by Seafood Toxins

Seafood Toxin Illnesses Scombroid poisoning

Ciguatera fish poisoning

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Scombroid Poisoning

Illness: Scombroid poisoning Toxin: Histamine

Commonly Linked Food Most Common Symptoms

Tuna Initially

BonitoBurning/tingling in mouth or throat

Mackerel Reddening of the face and neck

Mahi mahi Sweating Headache

Possibly later

Diarrhea Vomiting

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Preventing Scombroid Poisoning

Most Important Prevention Measure Purchase from approved, reputable suppliers

Other Prevention Measures Prevent time-temperature abuse during storage and

preparation

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Ciguatera Fish Poisoning

Illness: Ciguatera fish poisoning Toxin: Ciguatoxin

Commonly Linked Food Most Common Symptoms

Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, and Caribbean Sea:

Reversal of hot and cold sensations

Barracuda Grouper Tingling in fingers, lips, or toes

Jacks Snapper Joint and muscle pain

Nausea

Vomiting

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Preventing Ciguatera Fish Poisoning

Most Important Prevention Measure Purchase predatory tropical reef

fish from approved, reputable suppliers

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Major Foodborne Illnesses Caused by Shellfish Toxins

Shellfish Toxin Illnesses Paralytic shellfish poisoning

(PSP)

Neurotoxic shellfish poisoning (NSP)

Amnesic shellfish poisoning (ASP)

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Paralytic Shellfish Poisoning (PSP)

Illness: Paralytic shellfish poisoning (PSP) Toxin: Saxitoxin

Commonly Linked Food Most Common Symptoms

Shellfish found in colder waters such as those of the Pacific and New England coasts:

Numbness

Clams Mussels Tingling in mouth, face, arms, and legs

Oysters Scallops Dizziness

Nausea

Vomiting

Diarrhea

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Preventing Paralytic Shellfish Poisoning (PSP)

Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers

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Neurotoxic Shellfish Poisoning (NSP)

Illness: Neurotoxic shellfish poisoning (NSP) Toxin: Brevetoxin

Commonly Linked Food Most Common Symptoms

Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, and Caribbean Sea:

Tingling and numbness of the lips, tongue, and throat

Clams Dizziness

Mussels Reversal of hot and cold sensations

Oysters Vomiting

Diarrhea

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Preventing Neurotoxic Shellfish Poisoning (NSP)

Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers

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Amnesic Shellfish Poisoning (ASP)

Illness: Amnesic shellfish poisoning (ASP) Toxin: Domoic acid

Commonly Linked Food Most Common Symptoms

Shellfish found in coastal waters of Pacific Northwest and east coast of Canada:

Initially Vomiting Diarrhea Abdominal pain

Clams

Mussels

Oysters

Scallops

Possibly later Confusion Memory loss Disorientation Seizure Coma

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Preventing Amnesic Shellfish Poisoning (ASP)

Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers

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Mushroom Toxins

Foodborne illnesses linked with mushrooms:

Are caused by eating toxic wild mushrooms

Occur when toxic mushrooms are mistaken for edible ones

Can be prevented by purchasing from approved, reputable suppliers

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Plant Toxins

Foodborne illnesses linked with plant toxins Usually happen when plants are purchased

from unapproved suppliers

Can happen when certain plants aren’t cooked correctly (i.e., undercooked kidney beans)

Can be prevented by purchasing plants from approved, reputable suppliers

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