CHAPTER 4 Flashcards
MOST COMMON CARRIER OF PATHOGEN
FOOD HANDLERS WHO DO NOT WASH THEIR HANDS FREQUENTLY AND PROPERLY
THE MOST DANGEROUS FOOD BORNE HAZARD IN FOOD SERVICE
BIOLOGICAL HAZARD- INCLUDE HARMFUL MICROORGANISM LIKE BACTERIA, VIRUSES, PARASITES,MOLDS, YEAST, PRIONS
CLASSIFICATION OF FOODBORNE ILLNESS
● Infection- ingestion of a harmful
microorganism in food
● Intoxication- ingestion of a harmful
toxin produced in food
● Toxin- Mediated Infection- ingestion of a harmful microorganism in food that produces a toxin in the human body
when a living microorganism is ingested as a part of food.
After ingestion, the microorganisms attach themselves to the gastrointestinal tract and
begin to grow.
INFECTION
arises when a living
microorganism that grows in food produces a toxin. The food is then ingested and the toxin itself causes the illness.
INTOXICATION
takes place when a living microorganism is consumed and the ingested microorganism produces a
toxin in the body that leads to illness.
Toxin- Mediated Infection
TYPES OF MICROORGANISMS
1.Beneficial Microorganisms- Beneficial microorganisms are found in food production. Examples of these microbes
are those used in making bread, beer, yoghurt, and cheese.
2. Harmful Microorganisms- Harmful
microorganisms spoil food and cause
diseases.
THIS microorganisms are found in food production. Examples of these microbes are those used in making bread, beer, yoghurt, and cheese.
Beneficial Microorganisms
THIS Microorganisms-spoil food and cause diseases.
Harmful Microorganisms
Bacteria reproduce when bacterial cell divides to form two new cells. This PROCESS IS CALLED
BINARY FISSION
MOST COMMON THREAT TO FOOD SAFETY
BACTERIA
Bacteria are classified as
a. Spoilage bacteria break
down foods making them look,
taste, and smell bad. They reduce
the quality of food to unacceptable
levels. When this happens, the food
will have to be thrown away.
b. Pathogenic bacteria are diseasecausing microorganisms that can make
people ill if they or their toxins are
consumed through food.
THIS bacteria break
down foods making them look,
taste, and smell bad. They reduce
the quality of food to unacceptable
levels. When this happens, the food
will have to be thrown away
Spoilage bacteria
THIS bacteria are diseasecausing microorganisms that can make
people ill if they or their toxins are
consumed through food.
Pathogenic bacteria
Phases of Bacterial Growth
- Lag Phase.-Growth is slow at first, while the microorganisms acclimate to the food and nutrients in their new habitat.
- Log Phase.-Once the metabolic
machinery is running, microbes start
multiplying exponentially, doubling in
number every few minutes. - Stationary Phase-As more and more microbes are competing for dwindling food and nutrients, the booming growth stops and the number of bacteria stabilizes.
- Death Phase-Toxic waste products
build up, food is depleted and the
microorganisms begin to die.
Bacterial Growth Requirement can be easily remembered by the acronym
FATTOM
FATTOM STANDS FOR
F- FOOD
A-ACIDITY
T-TIME
T-TEMPERATURE
O-OXYGEN
M-MOISTURE
BACTERIA CAN EXIST IN
Vegetative: Active state where
bacteria grow and reproduce.
Spore: Dormant state that can
survive harsh conditions, such
as cooking or freezing
Types of Fungi Hazardous for
Consumption
Molds
Yeast
Mushrooms
just read:
HOW TO CONTROL MICROBIAL
GROWTH
Any method to slow down the
pathogenic organism, or totally kill them, based on the application of the principles of FATTOM will prevent/ reduce the incidence of foodborne illnesses. Food preservation techniques, whatever traditional or newer ones, are effective means of prolonging the shelf life of foods, and improving palatability qualities in some cases because of their effects on microbial life and growth.
Methods on How to Control Microbial Growth
- Application of Heat
- Application of Low Temperatures
- Controlling of pH Conditions
4.Reduction of Free Oxygen
5.Reduction of Available Water - Role of Other Chemicals
7.Safe and Sanitary Food Handling
PREVENTION OF FOODBORNE
ILLNESSES
-Food Preparation Stage
-Food Processing Stage (Cooking)
-Food Storage Stage
it can be
prevented through proper cooking or processing of the food.
FOODBORNE
ILLNESSES
are microscopic fungi that live on
plant or animal matter.
molds
Most molds bodies consist of:
● root threads that invade the food
it lives on;
● a stalk rising above the food; and
● spores at the ends of the stalks
molds spores reproduce via
airborne, waterborne, or insect-transported spores.
trivia:
Some molds produce dangerous toxins, like aflatoxins, which can cause health issues.
thrive in warm, humid conditions but can also grow in refrigerated environments, especially on salty or sugary foods.
molds
molds thrive in
in warm, humid conditions but can also grow in refrigerated environments, especially on salty or sugary foods.
Common Foodborne Molds
Molds most often found on meat and poultry are Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium. These molds can also be found on many other foods.
HOW TO MINIMIZE MOLD GROWTH
-Regularly clean refrigerators and utensils, scrubbing moldy surfaces with a baking soda or bleach solution.
-Keep dishcloths, towels, sponges, and mops clean, A musty smell means they are spreading mold around. Discard items you can’t clean or launder anymore.
-Maintain indoor humidity below 40%.
To protect food from mold
-Keep food covered when serving to prevent exposure to mold spores. Use plastic wrap for moisture-sensitive items like fruits, vegetables, and salads.
-Don’t leave perishable out of the refrigirator for more than 2 hours
-Transfer opened canned perishables to clean containers and refrigerate immediately.
-Consume leftovers within three to four days to prevent mold growth.
How to Handle Food with Mold
Buying small amounts and consuming food quickly can help prevent mold growth, but sniffing moldy items can cause respiratory problems. and if food is covered with mold, you must disposed it. And Put it into a small paper bag or wrap it in plastic and dispose of it in a covered trash that children and animals can’t get into, and check nearby items the moldy food might have touched.
are single-celled fungi, in contrast to
molds which are multicellular. They differ
from bacteria by their larger cell size and shape, which may be oval, elongated,
elliptical, or spherical.
yeast
it is used as an ingredient in bread making
and is responsible for alcoholic fermentation
needed in alcoholic beverages.
yeast
The average cell size
of yeast is from
five to eight micrometers in
diameter. They grow in numbers by dividing
(budding or fission).
Most Common Yeast in Foods
● Candida (beef, grain, beer and fruit
juices)
● Rhodotorula (fresh poultry, shrimps,
fish, beef, and surface of butter)
● Saccharomycetes (baker’s and
brewer’s yeast, and wine and
champagne yeast)
● Zygosaccharomyces (useful in shoyu
and miss fermentation, but spoils
mayonnaise and salad dressings)
● Genus Torula causes black
discoloration of butter.
actually the fruit fungus.
The fungus itself is simply a net of threadlike fibers called mycelium. They
grow in soil, wood or decaying matter.
mushroom
