f , Topic 4: Food Borne Tliness Introduction: Food borne illness is an illness that is caused by the consumption of food and drinks that are contaminated by the dangerous microorganism also known as germs or microbes. Microorganisms that contaminate food are molds, yeast and bacteria. When an individual experienced this kind of illness, they might have manifested these symptoms; fever; nausea; vomiting; dehydration; stomach aches and musdle cramps. Some might experience food borne illness but it did not last long enough to be diagnosed, it is better to be treated by a doctor than getting alternatives at home. It is better to be safe than sorry. Dangers of food borne lines: a. Individual ~ Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives. Loss of family income Increased insurance Medical expenses Cost of special dietary needs Loss of productivity, leisure and travel opportunities Death or funeral expense. b. Establishment ~ Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed, ‘© Loss of customers and sales Loss of prestige and reputation Lawsuits Increase insurance premiums Lowered employee morale Employee absenteeism Increase employee turn over Embarrassment ‘Types of Food Contaminants: 1. Biological Contaminant ~ A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins) Examples: Sea food toxins Mushroom toxins Clostridium Botulinum Salmonella bacteria. ** COOKING DOES NOT DETROY TOXINS Preventing Biological contaminant: ‘+ Purchase foods only on reputable supplier Do not use wild mushrooms Maintain good personal hygiene Observe proper hand washing Clean and sanitize equipment Maintain clean and sanitize facilities Control pests 27| Page2. Physical Contaminant - any foreign object that accidentally find its way into food Example: jair Staple wire Dust Preventing Physical Contaminants: Wear hair restraint Avoid wearing jewelry when preparing, cooking and holding foods (ring, earrings) Do not carry pencil or pen’ Do not wear nail polish or artificial nails when working with foods Clean can openers regularly Remove staple wire in the receiving area Place shields on lights 3. Chemical Contaminant-~ a chemical substance that can cause food borne illness. Substances normally found in restaurant Examples: Toxic metals Pesticides Cleaning prod luct Sanitizers Preservatives Preventing Chemical Contaminants: ‘Teach employees how to use chemicals Store chemicals in original containers to prevent accidental misuse, as well as, leakage into food Make sure labels are clearly identify chemical contents of chemical containers Always chemical according to chemical recommendation Always test sanitizing solution Wash hands thoroughly after working with chemicals Wash foods in cold running water Monitor pest control operator and make sure chemicals do not contaminate foods **Utensils and equipment containing potentially toxic metals: Hl 1. Lead 2, Copper 3. Brass 4. Zinc 5, Antimony 6. Cadium ighly acidic foods such as tomatoes or lemons can react with metals Main Causes of Food Borne Illness: 1. Cross-contamination- occurs when microorganisms are transferred from one surface or food to another. The bacteria can transfer from the following: Hand to food contamination occurs when contaminated hands handle cooked or ready to eat foods and this can be prevented by washing hands properly, cover cuts, sores and wounds; keep fingernails short unpolished and clean; non-wearing of Jewelries, except for plain ring. Washing of Hands: before Before food preparation Before putting disposable gloves Before serving customers after After arriving at work and after break Using the restroom, washing sinks Eating, drinking, smoking, chewing tobacco and gums Using the telephone Using handkerchief or tissue Handling inventory Handling raw foods acs KAR 8886 28| PageTouching or scratching a part of the body Coughing, sneezing Handling garbage Touching dirty surfaces 688 How to Wash Hands? ¥ Use the hand washing sink with running at approximately 100°F and liquid soap. Lather hands and exposed arms Rub hands for at least 20 seconds Wash hands thoroughly, paying attention to fingernails Rinse in clean running water. Turn off the faucet with paper towel in your hands Dry hands using paper towel or air dryer. Not cloth or apron Ks + Food to Food Contamination - When harmful organisms from one food contaminate other foods. (raw meats, thawing meat on top of the shelf where it can drip on the other foods) How to prevent Food-Food Contamination Store cooked foods that will not be cooked in the refrigerator on a higher shelf than raw foods. Best to practice mix left over foods with fresh foods. Wash fruits & veg, in a cold running water Do not let raw meat and raw vegetables be prepared on the same surface at the same time ass ‘+ Equipment to Food Contamination How to prevent Use separate cutting boards for different foods (meat- veg) Prepare raw foods in separate area from fresh and ready to eat foods Y Clean & sanitize equipment, work surfaces & utensils after preparing each food ¥- Use specific containers for various food products. v Make sure cloth and paper towel use for wiping spills are not used for any other purposes v y 2. Time Temperature Abuse- ~ happens when the food is exposed to Temperature Danger Zone (41°F - 140°F) for more than 4 hrs. Time Temperature Abuse occur when: ‘+ Food is not stored, prepared or held at a required temperature + Food is not cooked or reheated to temperature high enough to kill harmful microorganisms ‘+ Food is not cooled low enough fast + Food is prepared in advance and not set to a safe required internal temperature while the food is on hold Preventing Time Temp. Abuse: v v v v Never expose the food to Temperature danger zone: 41°F - 140°F Not to exceed 4 hours, except cool-down Document temperatures & time Includes receiving, storage, preparation, holding, serving, cooling, and reheating Pass food through danger zone quickly ** Keep hot foods hot. Keep cold foods cold Don’t keep the food at all Internal temperature should be 140°F to prevent harmful microbes from growing 29| Page3. Poor Personal Hygiene- Food handlers are carriers of disease-causing bacteria. Food service pers Bas KKK KK KS sonnel can contaminate food. sics of Good Personal Hygiene: Stay home if someone is suffering from these illnesses: + Hepatitis A + Shigella + E-Coli Infection + Salmonella Medicines should be kept inside the locker and away from foods Clean and cover cuts and wounds Never use bare hands when handling ready to eat foods Disposable gloves should be used once Take a bath everyday Wear appropriate attire Refrain from wearing jewelry, make ups, and nail polish Observe proper hand washing procedures at all times Potentially Hazardous Foods- Food most likely to become unsafe typically has the following characteristics: Water activity level of .85 — Ph level 4.6 to 7.5 — High protein content, eg i. wevansun 10, AL 12. 13, Fish Meat (beef, pork, lamb) Milk & milk products Cooked rice, beans Textured Soy Protein ‘And meat alternatives Poultry Sea foods Sprouts & raw seeds . Sliced melons - Eggs - Baked/boiled potatoes - Garlic in Oil Mixture Microorganisms: Terms: Pathogens - are disease causing microorganisms (bacteria, viruses, parasite and fungi) Bacteria - single celled living microorganisms responsible for the decay of many plant and animal diseases. Virus - The smallest of the microbial food contaminants, viruses rely on a living host to reproduce. Parasite - An organism that needs a living host to survive. Fungi - can be single celled or multi cellular microorganisms can that can cause food spoilage and lives by absorbing nutrients from organic matter 6. DH - ~ potential of Hydrogen. A measure of the acidity or alkalinity of a solution, numerically equal to 7 for neutral solutions, with increasing alkalinity and decreasing with increasing acidity. The pH Scale commonly in use ranges from 0 to 14, Spore The spore is formed by some bacteria, thickens wall to protect from adverse condition such as extreme acidity and temperature. Vegetative Stage - is a condition favorable for bacteria to grow and multiply rapidly. Budding Reproduction - a form of asexual reproduction where in new bud or bump is formed from the mother cell, Water Activity - The amount of moisture available in food for microorganisms to grow. 30|Page1 Bacteria- -Bacteria consist of only a single cell (unicellular) -Bacteria reproduce through “binary fission” when one cell divides to form two new cells -All bacteria exist in a vegetative stage -Some bacteria has the ability to form a spore where they can survive in an adverse or extreme conditions “spore forming bacteria” -Bacteria are “photosynthetic”, they have the ability to make their own food through the use of the sunlight, thus bacteria also gives off oxygen. - An average bacterium measures 1 micrometer. Inesses caused by bacteria: A. Botulism- Bacteria: Clostridium Botulinum- Anaerobic bacteria =~ Organism produce a neurotoxin, deadly biological toxin to man Type of illness : Bacterial intoxication symptoms Dizziness, double vision, difficulty in breathing and swallowing Onset time: 12-36 hrs. Food Sources: Improperly canned foods, vacuum packed, Refrigerated foods Prevention Discard bulging cans, do nat use home canned foods Do not mix and store oll and garlic, sauté’ onion as needed Don't store left over potatoes in a foil B, Campylobacteriosis ~ Bacteria: Campylobacter Jejuni = It requires a very strict amount of air for growth (microaerophilic) Type of Illness : bacterial infection Symptoms —_: watery, bloody diarrhea, fever, nausea, vomiting, abdominal pain, Headache, muscle pain Onset time: 7-10 days Food Sources: Unpasteurized milk, raw poultry, beef, fecal contaminated water Prevention Personal hygiene + Follow hand washing guidelines ‘= Avoid cross contamination * Cook all meat + Maintain good pest control * Use pasteurized dairy products * Use safe water C. E Coli Infection Bacteria: Escherichia coli Produce Shiga Toxin, a poisonous substance - Facultative anaerobic bacteria Type of Illness : Bacterial Infection Onset time: 3-8 days symptoms Bloody diarrhea followed by kidney failure Food Sources _: undercooked ground beef, unpasteurized apple juice, undercooked fruits and vegetables, raw milk, dairy products Prevention * Good personal hygiene + Avoid cross contamination + Cook all poultry, meat carefully + Use pasteurized milk and dairy products ‘+ Wash all fresh fruits & vegetables in a clean running water D. Listeriosis- Bacteria: Listeria Monocytogenes Facultative anaerobic bacteria, ability to survive in high salt foods, and can grow at refrigerated temperature Type of Illness : Bacterial Infection Onset time: 3- 70 days ‘Symptoms headache, stiff neck, confusion, loss of balance, convulsion, B1| Pagedangerous for pregnant women (result to premature delivery, fetal death) Food Sources: + raw milk, meat + refrigerated ready to eat foods ++ processed foods (hotdogs, deli meats, luncheon meats) ‘soft cheeses Prevention * Good personal hygiene * Avoid cross contamination + cook all meat, poultry carefully Use pasteurized milk, milk products ‘+ Wash all fruits & vegetables in a clean running water + Clean & sanitized utensils & equipment Perfringens foodborne illness: Bacteria: Clostridium perfringens- Microaerophilic bacteria Type of Illness : Bacterial toxin mediated infection, Onset time —: (8+ 22 hrs.) Symptoms: Severe abdominal cramps severe diarrhea Food Sources: « cafeteria germs + spices, gravy + improperly cooled foods ++ foods not cooked to the right temperature Prevention + Good personal hygiene = Avoid cross contamination + Cook all meat carefully Salmonellosis: Bacteria: Salmonella bacteria = Facultative anaerobic bacteria = Fecal contamination Type of Illness : Bacterial infection Symptoms: stomach cramps, diarrhea, head ache, nausea, fever, vomiting Type of Iliness : Bacterial infection Symptoms —_: stomach cramps, diarrhea, head ache, nausea, fever, vomiting Food Sources: contaminated by soil, insects, intestinal waste of animals + raw meat, fish, eggs, ‘+ raw salad dressing, cake mixes, sliced fruits & vegetables + dried gelatin, peanut butter Prevention + Good personal hygiene * Avoid cross contamination = Cook all meat carefully - Shigellosis Bacteria: Shigella bacteria ~ Facultative anaerobic bacteria = Comes from human intestines, polluted water, spread by flies and food handlers Type of Illness : Bacterial infection Symptoms Diarrhea, fever, abdominal cramps, dehydration Food Sources: foods that are prepared by human contacts, salads, ready to eat meats pasta salads, lettuce, moist foods Prevention + Good personal hygiene + Avoid cross contamination = Use clean water + control flies, ‘= cook foods properly Staphylococcal illness Bacteria: Staphylococcus aureus ~ Facultative anaerobic bacteria, 32| Page= Can grow in cooked or safe foods that are recontaminated = Commonly found in human skin, hands, hair, nose and throat, = Carrier are healthy and unhealthy people — Can grow in high salt or high sugar, and lower water activity Type of Illness ; Bacterial intoxication ‘symptoms nausea, vomiting, abdominal cramps, headaches Food Sources: Foods that are prepared by human contacts, Left over, meat, eggs, egg products, potato salad, salad dressings Prevention * Good hygiene + Avoid cross contamination = Cover a burn or cut wounds ‘swear a disposable glove when preparing foods ‘+ cook foods thoroughly 6 Conditions Bacteria Needs to Grow and Multiply: A. Food - Bacteria feed on Protein and Carbohydrates. Foods that contain these items can support the growth of microorganisms -. + Potentially Hazardous Foods have the potential for contamination, they have the characteristics to allow microorganisms to grow and multiply. How to Control the Growth of Bacteria in Food 1. Purchase from reputable suppliers 2. Avoid cross-contamination of food 3. Cook food to safe internal temperature and test with food thermometer B. Acidity- ~ Bacteria grows best at a slightly acidic and slightly neutral environment (pH 4.6 to 7.5) = Some bacteria can develop a “spore” such as acidophilic bacteria, where it could grow and multiply in an acidic environment - Bacteria such as E-Coli can grow in unpasteurized apple that has a pH value of 4.0 How to Control Acidity to Control the Growth of Bacteria: 1. Highly acidic foods such as vinegar and lemon inhibit the growth of microorganism. 2. Salad dressing made with vinegar, oil and garlic can make as a marinade for meat 046 0 pu Ln | hei Naud alkaline If de pis Below 4 Thesis win pow Baveen 6070 Tacieta wilthive Between 7016 90 acted may survive 33 Page. Temperature- = Temperature Danger Zone - temp. range 41F-140F (SC-60C). Food borne bacteria grow and reproduce. + Temperature Abuse ~foods that have not been to a safe temperature or kept at the proper temperature + Psychrophilic bacteria ~ grow within the temperature range of 32°F(0°C) — 70°F (21°C) (spoilage organisms) * Mesophilic bacteria - grow at temp. 70°F(21°C) - 110F(43°C) + Thermophilic bacteria - grows best above 110°F (43° C) How to Control Temperature To Control the Growth of Bacteria 1, Cold foods, must be stored 41°F or below 2. Hot foods, must be held at 140°F (60°C) and above 3. Control the temperature of food during storing, preparing, cooking, holding, re-heating, serving. 4, Check internal temperature regularly 5. Cook foods at a required internal temperature with a food thermometer 6. Keep foods out of Temperature Danger Zone D. Time- "Under ideal conditions, bacterial cells can double in number every 25 minutes to 30 minutes. + Pathogens starts to multiply in four hours at the Temp. Danger Zone How to Control Time to Control the Growth of Bacteria 1, Store received foods as quickly as possible to limit the time in Temp. Danger Zone 2. If the foods will not be cooked or served right away, store it inside the refrigerator or freezer 3. Check temperature on holding cabinets, make sure that it maintains the internal of 135°F and above 4, Document food inside the storage room, practice First In First Out 5. Reheat foods at the internal temperature of 165F for 15 seconds E. Oxygen- Bacteria differ in their oxygen requirement. = Anaerobic bacteria ~ cannot survive when oxygen is present bec. it is toxic to them. * Anaerobic bacteria grow well in vacuum packaged foods or canned foods where oxygen is not available. Aerobic bacteria - need oxygen to grow = Facultative anaerobic bacteria - can grow with or without free oxygen but have a preference = Microaerophilic organisms ~ can survive in a very little amount oxygen How to Control Oxygen to Control the Growth of Microorganism 1.Bacteria grow in different oxygen requirement; It is difficult to control this condition. 2. Bacteria such as Clostridium Botulinum and Clostridium Perfringens tive without. ‘The presence of oxygen, it is important to cool foods in a shallow pan Moisture- Moisture is important factor in bacterial growth. The amount of water available for bacterial activity. * Water Activity level - is the measure of the amount of water that is not available for bacterial to grow. ( 0- 10) * Potentially hazardous foods (PHF) ~ foods that have a water activity level of .85 or higher 34| PageHow to Control Moisture to Control the Growth of Microorganism 1. Lower the amount of moisture in food through freezing, dehydrating, adding sugar or salt. **Bacteria remain alive and become potentially hazardous when moisture is added** 2. Viruses- Microbes are single-celled organisms that can perform the basic functions of life — metabolism, reproduction, and adaptation except viruses. Characteristics of Virus: Viruses can't metabolize nutrients, produce and excrete wastes, move around on their own, or even reproduce unless they are inside another organisms cells. They aren't even cells. Viruses are the simplest and tiniest of microbes; they can be as much as 10,000 times smaller than bacteria, Viruses comes in many sizes and shapes Viruses consist of a small collection of genetic material (DNA or RNA) encased in a protective protein coat callled a capsid. Some may survive in freezing and cooking They can only multiply inside the living host Viruses do not multiply in foods. Viruses are usually transferred from one food to another. From a food handler to food and water A potentially hazardous food is not needed to support survival of virus Iinesses caused by Virus: ‘A. Hepatitis A + Found in human intestinal and urinary tract and contaminated water Symptoms __: fever, fatigue, headache, nausea, loss of appetite, stomach pain, vomiting, “jaundice” Onset time: Incubation time: 2-10 months after contaminated food and water is. consumed Food sources : 1. Raw and lightly cooked oyster and clams harvested from polluted water 2) Raw vegetables irrigated and washed in polluted water 3) Potentially hazardous food handled by a person infected with hepa A that needed no further cooking Prevention Handle foods properly 1 2. Cook the at recommended temperature 3. Avoid eating raw seafoods 4. Food handlers must practice good personal hygiene 5. Wash hands and fingernails properly B. Norwalk Virus Virus: Norwalk virus ‘Symptoms — : nausea, vomiting, diarrhea, abdominal pain, headache, low grade fever Food Sources : contaminated water, shellfish from contaminated water, contaminated fruits and vegetables Prevention: Cook foods to a proper temperature, practice good personal hygiene, wash hands and fingernails C. Rota Virus + It is the leading cause of severe diarrhea among infants and children Symptoms: vomiting, low grade fever, watery diarrhea Transmission : person to person spread through contaminated hands Prevention: Cook foods properly, practice good personal hygiene 35| Page3. Parasite- A parasite is an organism that lives by feeding upon another organism. Parasites living in the human body feed on our cells, our energy, our blood, the food we eat and even the supplements we take. There are several types of parasites: protozoa are single celled organisms that are only visible under a microscope, while worms come in all sizes from threadworms, that measure less than ane centimeter, to tapeworms that grow up to 12 meters in length. They grow naturally in many animals such as pigs, cats and rodents. They can be killed by proper cooking or freezing. Parasite is a biological hazard. They need a living host to survive. Parasites can enter a food system and can cause food borne illnesses How can we get a Parasite? + Contaminated or unfiltered water + Contaminated soil ‘+ Contaminated fruits and vegetables = Raw or rare meat ‘= Pets Mosquitoes Contact with feces + Contact with someone with parasites Illnesses caused by parasites A. Anisakis Parasite : Anisakis spp. Are nematodes (roundworm) * Associated with food borne infection from fish: * Anisakis is about 1- 1 ¥% inches long and a diameter of human hair. * They are beige, ivory, white, gray, brown or pink, Symptoms: + Vomiting, abdominal pain if the worm is attached to the stomach '* Coughing if the worm is attached to the throat + Sharp pain, fever if the worm is attached to the large intestines Food Sources: 1. Raw undercooked seafoods 2. Bottom feeding fish (cod, salmon, herring, flounder) 3. Human are accidental host upon eating fish infested with parasite B. Cyclosporiasis Parasite : Cyclospora cayetanisis Symptoms: infections that infect the small intestines 1. Watery diarrhea 2. Loss of appetite - Bloating |. Stomach cramps . Nausea Vomiting . Low grade fever Food Sources : Berries, lettuce, fresh herbs C. Giardiasis Parasite: Giardia doudenalis ‘+ Assingle cell microorganism called “protozoa” Symptoms: diarrhea, stomach cramps, nausea Food Sources: undercooked pork D. Trichinosis Parasite: Trichinella spiralis ‘+ This parasite looks like @ small, hairy round worm Symptoms. nausea, vomiting, abdominal pain, later stage are fever, swelling of tissues around the eyes, muscle stiffness, death Food Sources : + Undercooked pork and sausages + Ground meats contaminated through meat grinders 36| Pagei Fungi are a group of organisms and micro-organisms that are classified within their ‘own kingdom, the fungal kingdom, as they are neither plant nor animal, Fungi draw their nutrition from decaying organic matter, living plants and even animals, Many play an important role in the natural cycle as decomposers and return nutrients to the soil, they are not all destructive. Fungi usually reproduce without sex. Single-celled yeasts reproduce asexually by budding. Examples of Fungi are 1)Mold- molds cause spoilage in food and could cause illnesses. They grow under almost any conditions, but grow well in sweet, acidic food with low water activity. Freezing temperatures prevent or reduce the growth of molds, but not destroyed. Some molds produce called “aflatoxins”. + Molds grow in any conditions (moist, dry, acidic, salty, sweet, cold, warm) * Mold produce toxins, some of which relate to cancer and cause allergies * Aflatoxin can cause liver disease + Molds can be used to make cheese such as Brie, Camembert, Gorgonzola, Bleu cheese * Although the cells and spores can be killed by heating to 140°F for 10 minutes, the toxins are heat stable and are not destroyed 2)Yeasts- Yeast also cause food spoilage. Yeast spoilage produce a smell or taste of alcohol. ‘They appear in pink color discoloration. They also grown well in sweet, acidic foods with low water activity level Such as jellies, honey and fruit juices Like molds, yeast can cause food spoilage * Foods such as jellies, honey, syrup, fruit juices are most likely loved by yeast * Evidence of bubbles, and alcoholic smell or taste are the sign where foods have the presence of yeast * Discard any foods that has the evidence of yeast Foodborne Illnesses Caused by Naturally Occurring Chemicals ‘* Naturally occurring chemicals include toxins that are produced by a biological organism. 1. Food Allergens- Cause the immune system to overreact Symptoms: Hives, swelling of the lips, tongue and mouth, difficulty in breathing, Vomiting, diarrhea and cramps. Food Allergens: Milk, Soy, Egg, Fish, Wheat proteins, Shell fish, Peanuts, Chicken 2. Ciguatoxins ~ intoxication caused by eating contaminated tropical reef fish. The toxin is found in algae and then eaten by reef fish, which is eaten by big fish such as barracuda, mahi, bonito, jack fish, snapper, In which the toxin is accumulated in the flesh of these fishes, ‘Symptoms nausea, vomiting, diarrhea, dizziness, shortness of breath Common Foods : Barracuda, mackerel, snapper, triggerfish Prevention Toxin is not destroyed by cooking. Purchase sea foods from Reputable Supplier 3. Scombrotoxin ~ called ‘histamine” poisoning, caused by eating food high in a chemical compound called “histamine” which produced by certain bacteria, Leaving fish at room temperature usually result in histamine production. Symptoms dizziness, burning sensation, facial rash, shortness of Breath, peppery taste in the mouth. Common Foods _: tuna, anchovies, blue fish, mackerel, amberjack, Dark meat fishes. Prevention Purchase food from reputable supplier, Store “fresh” sea food at ‘Temperature between 32°F (0°C)-399F (49C). Do not accept seafood that is suspected being thawed and Refrozen or temperature abused 4. Shellfish Toxin - toxins are produced by certain algae called “dinoflagellates” when eaten by certain shellfish such as mussels, clams, oysters Scallop accumulate in their internal organs and become Toxic to humans. Common Foods: Mussel, clams, oysters, scallop Prevention Purchase shellfish from reputable supplier a7 [Page5. Mycotoxins ~ Fungi are molds, yeast and mushrooms, some of which are Causing food borne illnesses. Molds and yeast can withstand more extreme condition than bacteria ‘Many mycotoxins have been shown to cause cancer. ~ “aflatoxin” is produced by certain mold Common Foods — : More dry and acidic food such as corn, corn products, peanuts, Pecans, walnuts and milk Prevention Purchase food from reputable supplier. Store grains and nuts in a Dry and protected from humidity area ** Toxin is not destroyed by cooking** Self-check Activi Short quiz: 1. These are foreign objects mixed in the food either intentionally or not. a. Biological b. chemical c. fire hazard, physical hazard 2. These are used to enhance the flavor and appearance of food, a. Food preservative b. insecticide c. pesticide d. food additive 3. Which one is an allergic reaction? a. Hiccups b. yawning c. hives d. LBM 4, Which one is not a man-made chemical in food? a. Pesticide b, mycotoxin c. food additive d. food preservative 5. Which one is not a physical hazard in food? a. Pebbles b. staple wires c. broken glass d. pesticide 38| Page