Microorganism
Small, living organism
Pathogen
Disease-causing microorganism
Toxin
Poison
Spoilage Microorganism
Microorganism that causes spoilage,
but not illness spoilage,
but not illness
2-2
Microorganisms That Can Contaminate
Food and Cause Foodborne Illness
2-3
Basic Characteristics
Living, single-celled
Can be carried by
food, water, soil, humans, or insects
Can reproduce rapidly
under favorable conditions
2-4
Basic Characteristics continued
Some survive freezing
Some form spores
Some spoil food; others cause illness
Some produce toxins that cause illness
2-5
2-6
Food
Microorganisms require nutrients found
in potentially hazardous food to grow
Proteins
Carbohydrates
2-7
Acidity
Pathogenic bacteria grow well in food that
is slightly acidic or neutral (pH of 4.6 to 7.5)
2-8
Temperature
Most microorganisms grow well at temperatures
between 41˚F and 135˚F (5˚C and 57˚C)
2-9
Time
Foodborne microorganisms need
sufficient time to grow
4 hours or more in TDZ = growth high
enough to cause illness
2-10
Oxygen
Some pathogens require oxygen to grow,
while others grow when oxygen is absent
2-11
Moisture
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
2-12
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 155F (68C) or higher
___5. Dry environment
2-13
Caused by Bacteria
Salmonellosis
Bacillus cereus Gastroenteritis
Shigellosis
Botulism
Listeriosis
Campylobacteriosis
Staphylococcal
Gastroenteritis
Hemorrhagic colitis
Clostridium perfringens
Gastroenteritis
2-14
Vibrio Gastroenteritis/Septicemia
Yersiniosis
Illness: Salmonellosis
Bacteria: Salmonella spp.
2-15
Illness: Salmonellosis
Bacteria: Salmonella spp.
2-16
continued
Illness: Listeriosis
Bacteria: Listeria monocytogenes
2-17
Illness: Listeriosis
continued
Bacteria: Listeria monocytogenes
2-18
Illness: Staphylococcal Gastroenteritis
Bacteria: Staphylococcus aureus
2-19
Illness: Staphylococcal
Gastroenteritis continued
Bacteria: Staphylococcus aureus
2-20
Illness: Clostridium perfringens
Gastroenteritis
Bacteria: Clostridium perfringens
2-21
Illness: Clostridium perfringens
Gastroenteritis continued
Bacteria: Clostridium perfringens
2-22
Illness: Botulism
Bacteria: Clostridium botulinum
2-23
Illness: Botulism
continued
Bacteria: Clostridium botulinum
2-24
Illness: Hemorrhagic colitis
Bacteria: Shiga toxin-producing Escherichia coli,
including O157:H7 and O157:NM
2-25
Illness: Hemorrhagic colitis
continued
Bacteria: Shiga toxin-producing Escherichia coli,
including O157:H7 and O157:NM
2-26
Basic Characteristics
Unlike 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
2-27
Caused by Viruses
Hepatitis A
Norovirus Gastroenteritis
Rotavirus Gastroenteritis
2-28
Illness: Hepatitis A
Virus: Hepatovirus or hepatitis A virus
2-29
Illness: Hepatitis A continued
Virus: Hepatovirus or hepatitis A virus
2-30
Illness: Norovirus Gastroenteritis
Virus: Norovirus
2-31
Illness: Norovirus Gastroenteritis
Virus: Norovirus
2-32
continued
Illness: Rotavirus Gastroenteritis
Virus: Rotavirus
2-33
Illness: Rotavirus Gastroenteritis continued
Virus: Rotavirus
2-34
Basic Characteristics
Living organisms that need a host to survive
Small, often microscopic
Grow naturally in many animals and
can be transmitted to humans
Pose a hazard to food and water
2-35
Caused by Parasites
Trichinosis
Anisakiasis
Giardiasis
Toxoplasmosis
Intestinal Cryptosporidiosis
Cyclosporiasis
2-36
Illness: Trichinosis
Parasite: Trichinella spiralis
2-37
Illness: Trichinosis
continued
Parasite: Trichinella spiralis
2-38
Illness: Giardiasis
Parasite: Giardia duodenalis
2-39
Illness: Giardiasis
continued
Parasite: Giardia duodenalis
2-40
Illness: Intestinal Cryptosporidiosis
Parasite: Cryptosporidium parvum
2-41
Illness: Intestinal Cryptosporidiosis
Parasite: Cryptosporidium parvum
2-42
continued
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.
2-43
Fungi
Commonly cause food spoilage and
sometimes illness
Fungi
Molds
2-44
Yeasts
Basic Characteristics
Spoil 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
2-45
Basic Characteristics
Some spoil food rapidly
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
2-46
Foodborne Infections
Result when a person eats food containing pathogens, which then
grow in the intestines and cause illness
Foodborne Intoxications
Result when a person eats food containing toxins that cause illness
Foodborne Toxin-Mediated Infections
Result when a person eats food containing pathogens, which then
produce illness-causing toxins in the intestines
2-47