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Microorganism Small, living organism

Pathogen Disease-causing microorganism

Toxin Poison

Spoilage Microorganism Microorganism that causes spoilage, but not illness spoilage, but not illness

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Microorganisms That Can ContaminateFood and Cause Foodborne Illness

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Living, single-celled

Can be carried by food, water, soil, humans, or insects

Can reproduce rapidly under favorable conditions

Basic Characteristics

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Basic Characteristics continuedSome survive freezing

Some form spores

Some spoil food; others cause illness

Some produce toxins that cause illness

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Food Microorganisms require nutrients found in potentially hazardous food to grow

Proteins

Carbohydrates

Acidity

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Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)

Temperature

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

Time

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Foodborne microorganisms need sufficient time to grow

4 hours or more in TDZ = growth high enough to cause illness

Oxygen

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Some pathogens require oxygen to grow, while others grow when oxygen is absent

Moisture

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Most microorganisms grow well in moist food

Moisture is calculated using a measurement called water activity (aw)

Potentially hazardous food typically has an aw

of .85 or higher

Which conditions typically support the growth of microorganisms?___1. Food high in fat content

___2. Protein food source

___3. pH of 9.0

___4. Temperature of 155F (68C) or higher

___5. Dry environment

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Caused by BacteriaSalmonellosis

Shigellosis

Listeriosis

Staphylococcal Gastroenteritis

Clostridium perfringens Gastroenteritis

Bacillus cereus Gastroenteritis

Botulism

Campylobacteriosis

Hemorrhagic colitis

Vibrio Gastroenteritis/Septicemia

Yersiniosis

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Illness: Salmonellosis Bacteria: Salmonella spp.

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Illness: Salmonellosis continued Bacteria: Salmonella spp.

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Illness: Listeriosis Bacteria: Listeria monocytogenes

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Illness: Listeriosis continued Bacteria: Listeria monocytogenes

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Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus

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Illness: Staphylococcal Gastroenteritis continued

Bacteria: Staphylococcus aureus

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Illness: Clostridium perfringens Gastroenteritis

Bacteria: Clostridium perfringens

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Illness: Clostridium perfringens Gastroenteritis continued

Bacteria: Clostridium perfringens

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Illness: Botulism Bacteria: Clostridium botulinum

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Illness: Botulism continued Bacteria: Clostridium botulinum

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Illness: Hemorrhagic colitisBacteria: Shiga toxin-producing Escherichia coli,

including O157:H7 and O157:NM

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Illness: Hemorrhagic colitis continued Bacteria: Shiga toxin-producing Escherichia coli,

including O157:H7 and O157:NM

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Basic CharacteristicsUnlike bacteria, they rely on a living cell to reproduce

Unlike bacteria, they do not reproduce in food

Some may survive freezing and cooking

Can be transmitted from person to person, from people to food, and from people to food-contact surfaces

Can contaminate both food and water supplies

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Caused by Viruses Hepatitis A

Norovirus Gastroenteritis

Rotavirus Gastroenteritis

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Illness: Hepatitis A Virus: Hepatovirus or hepatitis A virus

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Illness: Hepatitis A continuedVirus: Hepatovirus or hepatitis A virus

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Illness: Norovirus Gastroenteritis Virus: Norovirus

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Illness: Norovirus Gastroenteritis continuedVirus: Norovirus

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Illness: Rotavirus Gastroenteritis Virus: Rotavirus

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Illness: Rotavirus Gastroenteritis continued

Virus: Rotavirus

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Basic CharacteristicsLiving organisms that need a host to survive

Small, often microscopic

Grow naturally in many animals andcan be transmitted to humans

Pose a hazard to food and water

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Caused by Parasites Trichinosis

Anisakiasis

Giardiasis

Toxoplasmosis

Intestinal Cryptosporidiosis

Cyclosporiasis

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Illness: TrichinosisParasite: Trichinella spiralis

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Illness: Trichinosis continuedParasite: Trichinella spiralis

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Illness: Giardiasis Parasite: Giardia duodenalis

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Illness: Giardiasis continued Parasite: Giardia duodenalis

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Illness: Intestinal Cryptosporidiosis Parasite: Cryptosporidium parvum

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Illness: Intestinal Cryptosporidiosis continued Parasite: Cryptosporidium parvum

Identify the Pathogen 1. _____________________________________________

I can be found in water contaminated by feces.

I am sometimes found in shellfish.

I can produce fatigue and jaundice.

Obtaining shellfish from an approved source can be a safeguard against me.

2. _____________________________________________

I can be carried in the intestinal tract of humans.

I am sometimes found in shell eggs.

I can produce fever and diarrhea.

My growth can be slowed by refrigeration.

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Fungi

FungiCommonly cause food spoilage and sometimes illness

Molds Yeasts

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Basic CharacteristicsSpoil food and sometimes cause illness

Grow well in acidic food with a low water activity

Freezing prevents or reduces their growth, but does not destroy them

Some produce toxins such as aflatoxins

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Basic Characteristics

Grow well in acidic food with low water activity

May produce a smell or taste of alcohol as they spoil food

May appear as a pink discoloration or slime and may bubble

Some spoil food rapidly

Foodborne InfectionsResult when a person eats food containing pathogens, which then grow in the intestines and cause illness

Foodborne IntoxicationsResult when a person eats food containing toxins that cause illness

Foodborne Toxin-Mediated InfectionsResult when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines

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