Chapter 6: Food Safety & Sanitation
Sources of Food Bourne Illness
Sources of Food Bourne Illness
• Contaminant• Contaminated food• Physical Contaminant• Chemical contaminant• Biological contaminant• Pathogen• Microorganism
• Incubation period• Bacteria• Potentially hazardous
foods• Virus• Transmit• Parasite• Host
Key Terms:
Sources of Food Bourne Illness
• A contaminant is a substance in food that does not belong to food
• Contaminants in food can cause:– Illness– Death
Sources of Food Bourne Illness
• Contaminated food is food that contains contaminants.
• The three types of contaminants are:– Physical– Chemical – Biological
Physical Contaminants
• A physical contaminant is an item that accidentally gets into food
• Examples include:– Hair– Insects– Fingernails– Metal– Glass
• Physical contaminants can cause serious injury
Chemical Contaminants
• A chemical contaminant is a chemical that is toxic or not usually found in food.
• There are several types of chemical contaminants such as:– Pesticides (bug killers)– Cleaning Agents (bleach, ammonia, silver polish)– Metals in solution (ex. copper, lead, and cadmium)
Chemical Contaminants
• Any cleaning chemical accidently used in a food would cause immediate and severe illness
• Chemical contaminants can cause cancer and nervous disorders
Biological Contaminants
• Biological contaminants are responsible for most cases of foodborne illness.
• A biological contaminant is a microscopic living substance that accidently gets into food.
• Types of biological contaminants include:– Bacteria– Parasites– Viruses– Molds– Fungi
Biological Contaminants
• A biological contaminant that causes disease is called a pathogen.
• Pathogens are sometimes called disease-causing microorganisms.
• A microorganism is a living substance so small that you must use a microscope to see it.
Biological Contaminants
• Not all microorganisms cause disease or are biological contaminants.
• Many microorganisms are used to create tasty and healthful foods. – Example: Yeast
• There are three groups of pathogens that are responsible for foodborne illnesses:– Bacteria– Viruses– Parasites
Biological Contaminants
• The five main symptoms of foodborne illnesses caused by pathogens are:– Nausea– Vomiting– Diarrhea– Cramps– Fever
Biological ContaminantsType Organism Name Incubation Period
Bacteria Clostridium botulinum 12 to 36 hours
Escherichia coli (E. coli) 2 to 5 days
Salmonella 6 to 48 hours
Staphylococcus aureus 2 to 4 hours
Virus Hepatitis virus A 10 to 50 days
Norwalk virus 1 to 2 days
Parasite Cryptosporidium parvum 2 to 10 days
Cyclospora cayetanesis 7 days
Trichinella spiralis 4 to 28 days
*The incubation period is the length of time between ingesting the pathogen and the appearance of symptoms.
Bacteria
• Bacteria are the most common cause of foodborne illnesses that managers are concerned with.
• Bacteria are single-celled, microscopic organisms that grow rapidly under ideal conditions.
• Not all bacteria cause disease or harmful to humans.
Bacteria
• Foods in which bacteria grow well are called potentially hazardous foods.
• The foods can be raw or cooked, and include:– Meat– Poultry– Fish– Shellfish– Eggs– Dairy Products
Bacteria
• Temperatures between 40°F to 140°F are called the temperature danger zone
• Room temperature is a temperature around 70°F.– Room temperature is in
the danger zone.
Viruses
• A virus is a microorganism that reproduces in the cells of other living things.
• Viruses are much, much smaller than bacteria.• Foods can transmit viruses to people.• Transmit means to carry from one place to
another • People can transmit viruses to each other.
Parasites
• A parasite is an organism that must live in another living thing in order to survive.
• The living thing that a parasite lives in is called a host. • A host can be a person, animal, or plant.• Parasites can live inside some of the animals that
humans eat, such as:– Poultry– Cattle– Pigs– Fish
THE END