Objectives To differentiate between food infection and food intoxication. To identify causes of the growth and spread of harmful bacteria. To summarize

Objectives To differentiate between food infection and food intoxication. To identify causes of the growth and spread of harmful bacteria. To summarize consumer steps to prevent foodborne illness. To outline various types of illness and infection causing agents. 2

Main Menu 3 Introduction Types of Foodborne Illnesses Preventing Foodborne Illnesses

Food Safety Is the scientific discipline describing the handling, preparation and storage of food in ways which prevent foodborne illness Is the responsibility of producers, processors and the consumer 5

Food Safety Is highly regulated and effectively executed by both producers and processors Can become a concern when the consumer forgets to perform proper food handling procedures 6

Microorganisms Are tiny organisms which can only be seen individually using a microscope Require moisture, a food source, time and appropriate temperatures to grow Can be found everywhere and are classified into three categories: o beneficial microorganisms o spoilage microorganisms o pathogenic microorganisms 7

Beneficial Microorganisms Serve needed functions in the body and environment Can be used to make certain foods, such as: o cheese o yogurt o summer sausage 8

Spoilage Microorganisms Cause food to spoil, giving the food an off flavor, odor or appearance Do not typically cause illness in humans 9

Pathogenic Microorganisms Are harmful microorganisms Cause diseases such as foodborne illnesses, influenza, strep throat and other illnesses 10 Pathogenic microorganisms are commonly called pathogens.

Foodborne Illness Is also referred to as food poisoning Is the result of ingesting pathogenic microorganisms or their toxins Causes one to feel sick and exhibit various symptoms Is a collective term for the two types of illness: o food infection o toxin-mediated infections 11

Food Infections Occur when one ingests food containing live, pathogenic microorganisms which grow in the intestinal tract and result in illness Can be caused by microorganisms such as: o Salmonella spp. o Listeria monocytogenes o Campylobacter jejuni 12

Food Intoxications Occur when one eats food containing toxins which cause the illness toxins are produced by harmful microorganisms, the result of a chemical contamination or are naturally a part of the plant or seafood 13

Food Intoxications Can be caused by microorganisms such as: o Staphylococcus aureus o Clostridium botulinum o Bacillus cereus o Clostridium perfringens 14

Toxin-Mediated Infections Occur when one eats food containing harmful bacteria and while in the intestinal tract, the bacteria produce toxins which cause the illness Can be caused by the following: Shigella spp. Shiga toxin-producing Escherichia coli 15

Bacterial Counts Which cause illness differ for each bacteria some bacteria require higher numbers to be consumed to make an individual ill the more bacteria consumed, the more likely a person is to get sick 16

Vulnerable Populations Include: o senior citizens o pregnant women o young children o individuals with compromised immune systems such as those suffering from the following: cancer diabetes liver disease HIV AIDS 17

Foodborne Illnesses Are most commonly caused by mishandling food in one or more of the following ways: o time-temperature abuse o cross-contamination o improper cooking or handling procedures o contamination after cooking 18

Temperature Is an important component in the prevention of bacteria growth Should be regulated during both food storage and food preparation 19

Food Storage Temperatures Reduce the rate of bacterial growth Include: o below 40F (4C) for cold products o above 140F (60C) for hot products 20

Temperature Danger Zone (TDZ) Is between 40F (4C) and 140F (60C) Is the range in which most foodborne pathogenic microorganisms reproduce at an exponential rate 21 Food held for more than four hours in the temperature danger zone should be discarded.

Temperature Danger Zone (TDZ) Can be avoided by: o properly cooking all foods o heating foods to the proper temperature before serving o keeping foods above 140F (60C) while serving o quickly cooling all food products 22

Cross-Contamination Is the transfer of pathogenic bacteria between foods due to unwashed hands, kitchen equipment or utensils Can occur when purchasing, storing, preparing or serving foods 23

24 Assessment

Assessment 1. Which of the following is a disease causing organism? A. Pathogen B. Antibiotic C. Antigen D. Pandemic 2. Which of the following occurs when one eats food containing harmful bacteria and while in the intestinal tract, the bacteria produce toxins which cause an illness? A. Food infection B. Food intoxication C. Foodborne intoxication D. Toxin-mediated infection 25

Assessment 3. What is the illness called when one ingests food which contains live pathogenic microorganisms which grow in the human intestine? A. Food infection B. Food intoxication C. Foodborne illness D. Clostridium botulin 4. How can the Temperature Danger Zone be avoided? A. Keeping foods above 140F (60 C) while serving B. Keeping foods above 160F (71 C) while serving C. Cooling foods to the proper temperature before serving D. Quickly heating all food products 26

Assessment 5. The Temperature Danger Zone can be avoided in all of the following ways EXCEPT? A. Heating foods to the proper temperature before serving B. Keeping foods above 140F (60C) while serving C. Quickly cooling all food products D. Allowing foods to reach room temperature prior to storage 27

Common Foodborne Infections IllnessPerfringens Food Poisoning Causative AgentClostridium perfringens, bacteria SymptomsNausea; occasional vomiting; abdominal pain; diarrhea Time of Onset8 to 24 hours after consumption Food Usually Involved Cooked meat, poultry and fish held at non refrigerated temperatures for long periods of time Preventative Measures Prompt refrigeration of unconsumed cooked meat, gravy and fish; maintenance of refrigeration equipment; sanitation 29

Common Foodborne Infections IllnessSalmonellosis Causative Agent Salmonella spp., over 1,200 species of Salmonella cause illness when ingested, bacteria SymptomsNausea; vomiting; abdominal pain; diarrhea; fever; possible chills and headache Time of Onset12 to 24 hours after consumption Food Usually Involved Insufficiently cooked or re-heated meat, poultry and eggs; products kept unrefrigerated for long periods of time Preventative Measures Properly cooking food products; proper refrigeration and packaging; cleanliness of food handlers; sanitation of equipment 30

Common Foodborne Infections IllnessListeriosis Causative Agent Listeria monocytogenes, bacteria SymptomsFever; headache; nausea; vomiting; monocytosis, meningitis; septicemia; miscarriage; localized external and internal lesions; pharyngitis Time of Onset Unknown, approximately four days to three weeks after consumption Food Usually Involved Ready-to-eat deli meats and hot dogs; refrigerated meat spreads; unpasteurized milk and dairy products; soft cheese made with unpasteurized milk; refrigerated smoked seafood Preventative Measures Proper hygiene practices; sanitation of equipment and workspace; rinse, scrub and dry skins of fresh produce 31

Common Foodborne Infections IllnessTrichinosis Causative AgentTrichinella spiralis, a nematode worm SymptomsNausea; vomiting; diarrhea; profuse sweating; fever; muscle soreness Time of Onset2 to 28 days Food Usually Involved Improperly cooked pork and products containing pork Preventative Measures Cook pork to at least 137F (58C); freezing and storage of uncooked pork at 9F (-12C) or lower for a minimum of 20 days 32

Common Foodborne Infections IllnessHemolytic Uremic Syndrome Causative AgentE. coli O157:H7, bacteria SymptomsSevere abdominal cramps; bloody diarrhea; nausea; vomiting; diarrhea; possible complications from hemolytic uremic syndrome, occurs when toxic substances produced by E.coli destroy red blood cells and injure the kidneys Time of Onset3 to 4 days after consumption Food Usually Involved Contaminated food and water; undercooked ground meat; unpasteurized milk and juice; soft cheeses made from unpasteurized milk; raw fruits and vegetables Preventative Measures Cook ground meat to 160F (71C); avoid unpasteurized milk, juice and dairy products; wash hands properly before preparing foods, after using the restroom and after diapering infants 33

Common Foodborne Infections IllnessCampylobacteriosis Causative Agent Campylobacter jejuni, bacteria SymptomsDiarrhea, possibly bloody, abdominal cramps; fever; vomiting Time of Onset2 to 5 days after consumption Food Usually Involved Raw and undercooked poultry; unpasteurized milk; contaminated water Preventative Measures Cook poultry to an internal temperature of 165F (74C); keep raw meats separate from other foods; do not consume raw or unpasteurized milk, juice or dairy products 34

Common Foodborne Infections IllnessToxoplasmosis Causative AgentToxoplasma gondii, parasite SymptomsEnlarged lymph nodes; headache; muscle aches; sore throat; fever; blurred vision Time of Onset1 to 3 weeks after consumption Food Usually Involved Raw or undercooked contaminated meats; exposure to feces from an infected cat; contaminated water Preventative Measures Avoid eating undercooked and raw meats; wash hands properly after contact with cat feces or soil exposed to cat feces; wash raw fruits and vegetables before eating 35

Common Foodborne Infections IllnessAnisakiasis Causative AgentAnisakis simplex, nematode parasite SymptomsTingling of the throat; extraction of the worm from the body through coughing; in severe cases nausea and vomiting are present Time of Onset1 hours to 2 weeks after consumption Food Usually InvolvedRaw or undercooked fish Preventative Measures Avoid consuming raw or under processed fish 36

Common Foodborne Infections IllnessYersinosis Causative Agent Yersina; Yersina enterocolitica, bacteria SymptomsFever; abdominal pain; bloody diarrhea Time of Onset4 to 7 days after consumption Food Usually Involved Consuming contaminated food such as raw pork products and unpasteurized milk; contaminated water Preventative Measures Do not consume raw or undercooked pork; avoid unpasteurized milk and milk products; wash hands properly before handling foods 37

Common Foodborne Intoxications IllnessBotulism Causative Agent Toxins produced by the bacteria Clostridium botulinum SymptomsNausea; vomiting; fatigue; dizziness; headache; dryness of skin; constipation; impaired swallowing, speaking, respiration and coordination; dizziness; double vision Ten percent of cases are fatal Time of Onset12 to 72 hours after consumption Food Usually Involved Home-canned foods with a low acid content, improperly canned commercial foods, home-canned or fermented fish, herb-infused oils, baked potatoes cooled in aluminum foil, cheese sauce; Children under one year of age can get botulism from eating honey. Some honeys may contain undeveloped Clostridium botulinum bacteria. Preventative Measures Properly complete home canning; do not let infants consume honey; do not purchase dented cans 38

Common Foodborne Intoxications IllnessStaphylococcal food infection Causative Agent Enterotoxin produced by the bacteria Staphylococcal aureus SymptomsNausea; vomiting; abdominal pain due to inflammation of the lining of the stomach and intestines Time of Onset12 to 48 hours after consumption Food Usually Involved Foods prepared by hand which require no additional cooking, such as salads and sandwiches; milk and dairy products; meat, poultry and eggs Preventative Measures Wash hands properly before handling and preparing foods; do not prepare foods when ill; do not prepare foods with an exposed sore on the hands or wrists; keep the kitchen sanitary 39

40 Assessment

Assessment 1. Which common foodborne infection illness occurs 8-24 hours after consumption? A. Yersinosis B. Toxoplasmosis C. Perfringens D. Hemolytic uremic syndrome 2. Which food is usually involved in the common foodborne infection illness Anisakiasis? A. Raw or undercooked fish B. Contaminated water C. Raw pork D. Unpasteurized milk 41

Assessment 3. Trichinella spiralis is also known as which of the following? A. Bacteria B. Nematode worm C. Parasite D. Nematode parasite 4. What are the symptoms of the illness Yersinosis? A. Enlarged lymph nodes; headache; muscle aches B. Nausea; vomiting; profuse sweating C. Nausea; occasional vomiting D. Fever; abdominal pain; bloody diarrhea 42

Assessment 5. Which of the following is NOT a preventative measure one can take to avoid toxoplasmosis? A. Wash raw fruits and vegetables before eating B. Avoid eating undercooked and raw meats C. Wash hands properly after contact with cat feces D. Storing leftovers at the correct temperature 43

HACCP Stands for Hazard Analysis Critical Control Points Is a program adopted by most commercial food processors to control hazards in food processing 45

HACCP Identifies critical points where contamination occurs in a product and presents solutions example: Problem: shipping dock can allow for entry of rodents Solution: install closed container rodent traps and seal door properly 46

HACCP Is composed of seven principles: conduct a hazard analysis identify critical control points (CCPs) establish critical limits for each critical control point establish critical control point monitoring requirements establish corrective actions establish record keeping procedures establish procedures for verifying the HACCP system is working as intended 47

Ways to Minimize Foodborne Bacteria Include: cooking pasteurization canning freezing irradiation 48 proper storage temperatures high pressure treatment acidification

Irradiation Destroys pathogenic and spoilage bacteria in food Does not alter the freshness, nutritional content, physical or chemical composition, aroma or taste of a food Can be performed on a wide variety of foods such as fresh meats, processed meats and spices 49

Irradiation Involves exposing food to a source of ionizing energy gamma rays machine generated electrons x-rays Does NOT result in radioactive food product never comes into contact with radioactive material and no residue results from process 50

Proper Storage Temperatures Are usually not followed, resulting in exponential growth of bacteria Include: below 40F (4C) for cold products above 140F (60C) for hot products 51 140F (60C) 40F (4C)

To Prevent Foodborne Illnesses When Purchasing Food Separate raw meat and poultry from other food by wrapping them in plastic bags Check product dates and do not purchase items past the sell-by or use-by date 52

To Prevent Foodborne Illnesses When Storing Food Use an appliance thermometer to regulate the temperature of the refrigerator and freezer Refrigerate or freeze foods as soon as possible after purchasing Clean the inside of the refrigerator weekly, discarding old foods 53

Refrigerator Storage Times Are affected by temperature lower temperatures increase storage time Are designed to provide the consumer with a safe product which has retained its quality 54 Bacteria will still grow at refrigeration temperatures (40F- 33F, 4C-0C), but much slower than at room temperature (72F, 22C).

Freezer Storage Should be at or below 0F (-18C) Long term should be in a deep-freeze type freezer or in a unit which separates the freezer from the refrigerator Short term single door freezer/refrigerators should only be used for short-term storage of previously frozen foods 55

To Prevent Foodborne Illnesses Before Food Preparation Remove clutter from the workspace Clean and disinfect the work area 56

To Prevent Foodborne Illnesses During Food Preparation Wash hands properly before and during food preparation, especially after handling meat or poultry Thaw food in the refrigerator, microwave or in cold water, not on the countertop Avoid cross contamination by using separate cutting boards and cutlery for raw meat, poultry, fish and non-meat products 57

To Prevent Foodborne Illnesses During Cooking Use a thermometer to determine safe internal temperatures Avoid interrupted cooking, or cooking a product halfway, refrigerating it, then cooking it completely at a later date 58

To Prevent Foodborne Illnesses During Serving Wash hands properly before serving or eating food Keep food at the appropriate temperatures Do not leave food at room temperature for longer than two hours 59

Handling Leftovers Should be done as quickly as possible after cooking to cool food rapidly Should have the ultimate goal of fast cooling to slow bacterial growth 60

Handling Leftovers Includes: divide food into small, shallow containers maintain free air circulation around containers in refrigerators avoid placing large containers of food in refrigerators large containers will cool slowly and unevenly as compared to a smaller container 61 Use cooked leftovers within four days.

To Prevent Foodborne Illnesses After Food Prep Is Complete Clean the work area Wash all kitchen equipment and utensils in hot, soapy water Disinfect cutting boards and other surfaces which touched raw meat, poultry, fish or shellfish Disinfect countertops 62

63 Assessment

Assessment 1. Which of the following ways can help prevent foodborne illnesses when storing food? A. Cleaning the inside of the refrigerator monthly B. Refrigerating or freezing foods as soon as possible after purchasing C. Keeping the temperature of the refrigerator cold D. Cleaning the inside of the freezer weekly 2. Which of the following ways can one prevent foodborne illnesses when preparing food? A. Thawing food on the countertop B. Washing hands once before food preparation C. Using the same cutting board for everything D. Avoiding cross contamination 64

Assessment 3. Which of the following should be done before serving or eating food? A. Set the table B. Clean the countertops C. Wash the dishes D. Wash hands properly 4. What should one use to determine safe internal temperatures? A. Food scale B. Thermometer C. Candy thermometer D. Flavor injector 65

Assessment 5. You should disinfect cutting boards and other surfaces when which of the following has touched them? A. Fish or shellfish B. Poultry C. Raw meat D. All of the above 66

Final Assessment

Assessment 1. Which of the following is NOT a classification of microorganism? A. Spoilage B. Pathogenic C. Beneficial D. Antigenic 2. In which common foodborne intoxication illness are ten percent of the cases fatal? A. Staphylococcal B. Botulism C. Anisakiasis D. Salmonella 68

Assessment 3. Which of the following is the appropriate range of food storage temperatures? A. Above 60F (15C) for cold products B. Below 40F (4C) for hot products C. Above 160F (71C) for hot products D. Above 140F (60C) for hot products 4. Cross-contamination can occur during which of the following? A. Purchasing food B. Storing food C. Preparing food D. All of the above 69

Assessment 5. Which of the following microorganisms are harmful? A. Pathogenic microorganisms B. Spoilage microorganisms C. Beneficial microorganisms D. Microorganisms 6. Which of the following individuals are NOT classified as a vulnerable population for foodborne illness? A. A three year old boy B. A twenty three year old pregnant woman C. A thirty year old man with diabetes D. A twenty three year old man 70

Assessment 7. Which of the following common foodborne intoxication occurs 12-48 hours after consumption? A. Staphylococcal B. Clostridium botulinum C. Botulism D. Enterotoxin 8. When should leftovers be used? A. Within one day B. Within two days C. Within three days D. Within four days 71

Assessment 9. Which of the following bacteria produces substances which destroy red blood cells and injures the kidneys? A. Escherichia coli O157: H7 B. Yersina enterocolitica C. Toxoplasma gondii D. Campylobacter jejuni 10. Which of the following is NOT a way to minimize foodborne bacteria? A. Storing all foods at room temperature B. Cooking foods C. Freezing foods D. Canning foods 72

Resources 73

Acknowledgements 74 Executive Producer Gordon W. Davis, Ph.D. Production Coordinators Kelly Adams Olivia Mitchell Brand Manager Megan OQuinn Graphic Designer Melody Rowell Technical Writer Jessica Odom V.P. of Brand Management Clayton Franklin MMXIV CEV Multimedia, Ltd.

Documents

Objectives To differentiate between food infection and food intoxication. To identify causes of the growth and spread of harmful bacteria. To summarize