Foodservice Illness and Injury
Unit 2 ─ Key Learning Points
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Microbiology
Cycle of transmission
Methods of transmission
Causes of foodborne illness
Control sources of food contamination
Two basic types of biological foodborne
illnesses
• Breaking the links
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Cycle of Transmission
FOOD
HANDLER
 Skin
 Nose
 Hair
 Hands
 Clothing
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© 2002 and 2006 Province of British Columbia
ENVIRONMENT
 Work Surfaces
 Utensils
 Insects
 Air
FOODSAFE Level 1
Direct Transmission
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Direct Transmission
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Indirect Transmission = Cross-Contamination
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Cross-Contamination
REAL CASE ─ RAW CHICKEN
Fourteen people became ill with
Campylobacter jejuni from lettuce crosscontaminated with raw chicken after
eating in a restaurant. The cook reported
preparing salads on the same countertop
previously used for cutting up raw
chicken without sanitizing between uses.
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Causes of Foodborne Illness
Biological
 Bacteria
 Viruses
 Parasites
 Protozoa
 Fungi (yeasts
and moulds)
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© 2002 and 2006 Province of British Columbia
Chemical
 Cleaning agents
 Pesticides
 Dissolved metals
Physical
 Glass
 Wood splinters
 Toothpicks
 Hair
 Bandages
 Insect parts
 Metal particles
FOODSAFE Level 1
Biological Causes
Biological
Viruses
Parasites
Bacteria
Protozoa
Fungi
Foodborne Intoxication
Foodborne Infection
EXAMPLES
EXAMPLES
 Staphylococcus aureus
 Bacillus cereus
 Clostridium botulinum
 E. coli O157:H7 *
 Salmonella species
 Campylobacter jejuni
 Clostridium perfringens
 E. coli O157:H7 *
* E. coli O157:H7 is a bacterial food poisoning which shares some
characteristics of both food infections and food intoxications. These
types of bacterial food poisonings are called “toxicoinfections” and are
explained further in the FOODSAFE Level 2 course.
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Multiplying Bacteria
Bacteria grow by multiplying. When conditions are
right, they can double every 20 minutes.
Potentially hazardous food left in the DANGER ZONE
can grow enough bacteria to cause foodborne illness.
People who are elderly, very young, pregnant or
immuno-compromised can become ill from even fewer
bacteria. Be safe: throw it out!
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
DANGER ZONE
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Vacuum-Packaged
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Spores
REAL CASE ─ BOTULISM
Baked potatoes wrapped in foil were stored at room
temperature for 18 hours before they were used in a dip. Thirty
people who ate dips at the restaurant developed Botulism.
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Spores
REAL CASE ─ BOTTLED OIL
Several people became ill from eating
eggplant bottled in oil. Inadequate
heating to destroy the Botulinum spores
along with other conditions such as
absence of oxygen, neutral pH, and high
moisture content probably contributed to
the outbreaks.
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
pH Scale
Acid
0
4.5
Neutral
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Alkaline
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Potentially Hazardous Foods
EXAMPLES
raspberries
vinegar
apples
lemons
EXAMPLES
whole eggs cooked rice
poultry
cooked pasta
milk
cooked cereal
fresh meat
cooked vegetables
fish/seafood salads
melon
sandwiches
tofu
casseroles
EXAMPLE
tonic water
Disease-causing bacteria do not grow well at a pH below 4.5
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Sources of Contamination
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Sources
Examples
Water
•Potable
•Backflow preventers
Microbes
•Wash
•Avoid cross-contamination
•Prevent growth (cool/freeze/cook)
Utensils and
Equipment
•Proper handling
•Wash hands
Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Backflow Preventer
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Potentially Hazardous Food
REAL CASE ─ EGG SAFETY
Twenty-eight people who attended a catered
wedding reception reported a gastrointestinal
illness identified as Salmonellosis. The
Caesar salad dressing was prepared with raw
eggs. It was held unrefrigerated at the
caterers for two hours and then placed in an
unrefrigerated van until served at the
reception several hours later.
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Food Intoxication Example – Staphylococcus
• Bacteria grows in
food
• Toxin (poison) is
produced
• Symptoms
– nausea and vomiting
• Sources
– people: cuts, boils,
scrapes, burns,
pimples, nose, throat
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© 2002 and 2006 Province of British Columbia
Note: The bacteria and toxins have been enlarged to
demonstrate the intoxication process. They are actually
microscopic.
FOODSAFE Level 1
Food Infection Example – Salmonella
• Bacteria grows in
food and continues to
grow in the
gastrointestinal tract
• Symptoms
– cramps and diarrhea
• Sources
– poultry (e.g., chicken,
turkey, ducks and
eggs) and other
animal source foods
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© 2002 and 2006 Province of British Columbia
Note: The bacteria have been enlarged to demonstrate the
infection process. They are actually microscopic.
FOODSAFE Level 1
Chemical Causes
Chemical
 Cleaning agents
 Pesticides
 Dissolved metals
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Chemical Causes
REAL CASE ─ PESTICIDE POISONING
Shortly after eating homemade foods at a
company lunch, several people developed
neurologic and gastrointestinal symptoms.
The person who had prepared the
cabbage thought he was adding pepper
from a can labelled “black pepper.” The
can came from his relative who had used it
to hold a pesticide.
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Improper Storage
REAL CASE ─ METAL CORROSION
Students attending home economics classes
reported illness including headache, chills,
dizziness, nausea, and vomiting after drinking
fruit punch. The mixture had been stored
overnight in metal-lined containers with large
areas of corrosion. Analyses showed elevated
levels of zinc and iron.
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Physical Causes
Physical
 Glass
 Wood splinters
 Toothpicks
 Hair
 Bandages
 Insect parts
 Metal particles
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Physical Contamination
REAL CASE ─ TOOTHPICK HAZARD
A man developed abdominal pain after eating
a restaurant meal. Surgery 19 days later
determined that a toothpick had perforated his
bowel. A forensic examination concluded that
the toothpick had been heated in food and the
court determined that the food was consumed
at the restaurant. The man received damages
of over $50,000 from the restaurant.
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Breaking the Links
FOOD
HANDLER
ENVIRONMENT
FOOD
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© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1
Avoid Contamination
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Unit 2
© 2002 and 2006 Province of British Columbia
FOODSAFE Level 1