2 Flashcards
Ready-to-Eat Foods can
become contaminated if not handled properly.
Ready-to-Eat Foods
edible without washing, cooking by customer/by retail food establishment.
FDA Food Code
identifies the types of foods as ready-to-eat:
• Raw animal foods that cooked
(i.e., rotisserie chicken), frozen (i.e., sushi)
• Raw fruits and vegetables that are washed
• Fruits and vegetables that cooked for hot-holding
• All potentially hazardous foods that cooked and then cooled
• Bakery items, such as bread, cakes, pies, fillings, or icing, for which further cooking is not required
for food safety
• Substances derived from plants, such as spices, seasonings, and sugar
• Plant foods for which further washing, cooking, or other processing is not required for safety and from which rinds, peels, husks, or shells, if naturally present, are removed
• Dry, fermented sausages (i.e., dry salami or pepperoni), salt-cured meat, and poultry products
(i.e., prosciutto ham, country cured ham, and Parma ham), and dried meat and poultry products
(i.e., jerky or beef sticks) produced in accordance with USDA guidelines and treated to destroy
pathogens
• Thermally processed low-acid foods (i.e., smoked fish or meat packaged in hermetically sealed
containers
most common agents that lead to
foodborne illness.
Biological hazards
Biological hazards are important?
to control
they lead
to majority of foodborne illness.
Spore Structure
enables cell to survive environmental stress, such as cooking
Spore forming bacteria
found in foods
grows in soil, like vegetables and spices.
found in animal products.
can be troublesome, when foods are not cooled properly.
vegetative cells 💔
destroyed by proper cooking.
Non-Spore forming Bacteria
Bacillus cereus can?
associated with?
can survive with or without oxygen.
- associated with 2 types of illnesses: vomiting, diarrhea.
Illness due to Bacillus cereus
foods improperly stored (cooled, hot-held),
permitting conversion of spores to vegetative cells,
Vegetative cells then produce toxin in food that leads to illness.
Clostridium perfringens
nearly anaerobic (must have very little oxygen),
Clostridium perfringens causes? 🫱🫲
ingested cells colonize
Illness due to Clostridium perfringens
temperature abused, improperly cooled and reheated.
Foods must be cooked 🔥
to 145℉ (63℃) or above.
Cooked foods must be cooled
from 135℉ (57℃)𝑡𝑜 70℉ (21℃) within 2 hours
and from 135℉ (57℃) 𝑡𝑜 41℉ (5℃) in 6 hours.
Foods must be reheated
165℉ (74℃) within 2 hours
held at 135 ℉ (57℃) until served
For quality and safety reasons…
foods should be reheated only once.
Clostridium botulinum is 🏠
home-canning.
food boiled for 20 minutes.
botulism occurs
don’t want to boil food that has been cooked.
ingestion of foods.
Campylobacter jejuni torelates
3% - 6%
Campylobacter jejuni?
transferred from raw
meats to other foods
Campylobacter jejuni commonly found in
raw chicken.
Shiga toxin-producing E. coli can cause
an infection or a toxin-mediated infection.
Shiga toxin-producing E. coli is transferred to 🐄🐮
foods, such as beef, through intestines of animals.
