FOOD SAFETY Vocabulary Pathogen: Bacteria: Virus: Parasite: Infections: Intoxications: Toxin-Mediated Infections: FOODBORNE ILLNESS • According to the CDC, an estimated 76 million people experience foodborne illness each year in the US • For some 5000 people, the symptoms can be so severe as to cause death • Most vulnerable are pregnant women, the very young, very old, malnourished people, and those with weakened immune systems • Not all microorganisms cause disease, those that do are called pathogens • There are four types of microorganisms that can contaminate food and cause food-borne illness: bacteria, viruses, parasites, and fungi • These can be organized into two groups: spoilage microorganisms and pathogens BACTERIA • Living, single-celled organisms. They are more commonly involved in foodborne illness than any other microorganism or contaminant • To grow and reproduce, bacteria need the following: Adequate time, Proper temperature, Ample moisture, Food, Appropriate pH, The necessary level of oxygen FAT-TOM • Bacteria may be carried by a variety of means: food, water, humans, and insects • Some can survive freezing • Some form into spores, a change that protects the bacteria from unfavorable conditions • • • • • VIRUSES Consist of genetic material wrapped in an outer layer of protein While a virus cannot reproduce outside of a living cell, once inside, it will reproduce more viruses Viruses do not require a potentially hazardous food as a medium for transmission They usually contaminate food through a food handler’s improper personal hygiene They can also contaminate water supplies • • • • PARASITES Organisms that need to live in or an a host organism to survive They are typically passed to humans through an animal host They grow naturally in many animals, such as swine They may be killed by proper freezing and cooking 1 Types of Foodborne Illness (page 665) • Infections – result when pathogens grow in the intestines of someone who has eaten food contaminated by those pathogens. Typically, the symptoms do not appear immediately. • Intoxications – are caused by eating food containing poisonous toxins. A person does not need to eat live microorganisms to become ill, just the toxins produced by them. Typically, the symptoms appear quickly, within a few hours. Many toxins are not destroyed by cooking. • Toxin-Mediated Infection – result from eating food that contains pathogens. These pathogens grow in the intestines and produce toxins that can cause disease. How Food Becomes Unsafe • Time-temperature abuse • Cross-contamination • Poor personal hygiene • • • • • • • • Potentially Hazardous Foods Often moist, high in protein, and have a neutral or slightly acidic pH: Milk and milk products Sliced melons Garlic and oil mixtures Poultry, fish, beef, pork, lamb, eggs, shellfish Sprouts and raw seeds Baked or broiled potatoes Tofu Cooked rice, beans, or other heat-treated plant foods • • • • The Consumer’s Role in Food Safety Clean – wash hands and surfaces often Separate – don’t cross-contaminate Cook – cook to proper temperatures Chill – refrigerate promptly • • • • • • • • • Key Practices For Ensuring Food Safety The Danger Zone – bacteria grows more rapidly at temperatures between 40 degrees and 140 degrees To slow bacterial growth, refrigerate foods at 40 degrees or lower, or keep foods warm at 140 degree or higher. Minimize time spent in the danger zone Store food at their recommended temperatures, and follow handling instructions Store food quickly Cook food to its minimum safe internal temperature (while cooking can kill microorganisms, it cannot destroy the toxins they may create) Cool cooked food properly Reheat food properly Practicing good personal hygiene Prevent cross-contamination 2