Chapter 2 The Causes of Foodborne Illness Cooking for Crowds Foodborne Illness: Causes Hazards: harmful substances that when found in food can cause foodborne illness Chemical Physical Biological Cooking for Crowds Chemical Hazards Detergents Sanitizers Chemical Pesticides Naturally occurring fish or plants toxins Medications Cooking for Crowds Physical Hazards Pests Glass Plastic Physical Toothpick Metal False fingernails Jewelry Hair Cooking for Crowds Biological Hazards Bacteria Viruses Biological Parasites Fungi Cooking for Crowds Biological Hazards Bacteria Pathogens Viruses Parasites Microorganisms Spoilage Organisms Foodborne Illness Fungi Unpleasant smell and taste Cooking for Crowds Foodborne Pathogens See Smell Taste Cooking for Crowds Foodborne Pathogens Found on raw foods and Added during handling Cooking for Crowds Bacteria Type of Microorganism Bacteria Does It Grow in Food? Yes Destroyed by Proper Cooking? Yes Example Salmonella Examples of Food Associations Salmonella and eggs Preventative Strategies Cool foods properly Cook foods to proper temperatures Clean and sanitize equipment & utensils Wash hands properly Ensure proper storage and holding temperatures Separate raw and cooked food Cooking for Crowds Viruses Type of Microorganism Viruses Does It Grow in Food? No Destroyed by Proper Cooking? Yes Example Hepatitis A Examples of Food Associations Preventative Strategies Hepatitis A in shellfish Cook foods to proper temperatures Clean and sanitize equipment and utensils Wash hands properly Separate raw and cooked foods Wash fruits and vegetables thoroughly Purchase shellfish from approved vendors Cooking for Crowds Parasites Type of Microorganism Parasite Does It Destroyed Grow in by Proper Food? Cooking? No Yes (and proper freezing) Example Trichinella spiralis Examples of Food Associations Trichinella in pork Preventative Strategies Cook foods to proper temperatures Clean and sanitize equipment & utensils Wash hands properly Separate raw and cooked food Wash fruits and vegetables thoroughly Purchase shellfish from approved vendors Cooking for Crowds Fungi Type of Microorganism Fungi Does It Grow in Food? Yes Destroyed by Proper Cooking? Yes Example Rhizopus stolonifer Examples of Food Associations Bread spoilage Preventative Strategies Cook foods to proper temperatures Clean and sanitize equipment & utensils Ensure proper storage & holding temperatures Prevent bruising of fruits Cooking for Crowds Microorganisms & Illness No m/o’s Thousands of m/o’s Millions of m/o’s Generally, as the number of microorganisms increase, the likelihood of illness increases Cooking for Crowds Microorganisms & Illness 1 bacterium 20 minutes = 2 bacteria 40 minutes = 4 bacteria 4 hours = 4096 bacteria 8 hours = 17 million bacteria 12 hours = 68 billion bacteria If the temperature is right, 1 bacteria may become 68 billion bacteria within 12 hours Cooking for Crowds Microorganisms & Illness Depending on the type of foodborne illness, symptoms may occur within ½ hour to 50 days after ingesting the food Infection Intoxication Toxin-mediated infection Cooking for Crowds How Do Microorganisms Get Into Food? Prior to Entering the Kitchen During slaughter Cross-contamination: • in the field • during distribution • during processing Natural part of the animal Inside the Kitchen Cross-contamination: • from one food to another • from dirty equipment • from dirty hands • from dirty clothes Improper personal hygiene ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request. Cooking for Crowds