Objectives To differentiate between food infection and food intoxication. To identify causes of the...
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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
Slide 3
Main Menu 3 Introduction Types of Foodborne Illnesses
Preventing Foodborne Illnesses
Slide 4
4
Slide 5
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
Slide 6
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
Slide 7
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
Slide 8
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
Slide 9
Spoilage Microorganisms Cause food to spoil, giving the food an
off flavor, odor or appearance Do not typically cause illness in
humans 9
Slide 10
Pathogenic Microorganisms Are harmful microorganisms Cause
diseases such as foodborne illnesses, influenza, strep throat and
other illnesses 10 Pathogenic microorganisms are commonly called
pathogens.
Slide 11
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
Slide 12
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
Slide 13
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
Slide 14
Food Intoxications Can be caused by microorganisms such as: o
Staphylococcus aureus o Clostridium botulinum o Bacillus cereus o
Clostridium perfringens 14
Slide 15
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
Slide 16
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
Slide 17
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
Slide 18
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
Slide 19
Temperature Is an important component in the prevention of
bacteria growth Should be regulated during both food storage and
food preparation 19
Slide 20
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
Slide 21
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.
Slide 22
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
Slide 23
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
Slide 24
24 Assessment
Slide 25
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
Slide 26
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
Slide 27
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
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28
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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
Slide 30
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
Slide 31
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
Slide 32
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
Slide 33
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
Slide 34
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
Slide 35
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
Slide 36
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
Slide 37
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
Slide 38
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
Slide 39
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
Slide 40
40 Assessment
Slide 41
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
Slide 42
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
Slide 43
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
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44
Slide 45
HACCP Stands for Hazard Analysis Critical Control Points Is a
program adopted by most commercial food processors to control
hazards in food processing 45
Slide 46
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
Slide 47
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
Slide 48
Ways to Minimize Foodborne Bacteria Include: cooking
pasteurization canning freezing irradiation 48 proper storage
temperatures high pressure treatment acidification
Slide 49
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
Slide 50
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
Slide 51
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)
Slide 52
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
Slide 53
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
Slide 54
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).
Slide 55
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
Slide 56
To Prevent Foodborne Illnesses Before Food Preparation Remove
clutter from the workspace Clean and disinfect the work area
56
Slide 57
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
Slide 58
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
Slide 59
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
Slide 60
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
Slide 61
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.
Slide 62
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
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63 Assessment
Slide 64
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
Slide 65
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
Slide 66
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
Slide 67
Final Assessment
Slide 68
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
Slide 69
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
Slide 70
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
Slide 71
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
Slide 72
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
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Resources 73
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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.