Exam 3 Bad Bugs Flashcards
how many people get sick from food borne illness each year?
48 million people (1 in 6 Americans)
how many people die from food borne illness each year?
3,000 people
what do recalls of contaminated foods often result in?
businesses shutting down
who is at greatest risk for getting food borne illnesses?
- elderly
- children
- pregnant women
- immunocompromised (people with weak immune systems)
what portion of meat is usually free of microorganisms
interior portions of muscles
4 microorganisms
- bacteria
- fungi: yeasts and molds
- parasites
- viruses
what is susceptible to contamination and spoilage
- surfaces
- cutting and grinding bc spreads bacteria from outside surface to the inside
intoxication
- consumption of toxins produced by bacteria in the food
- bacteria might not still be in the food
- ex. staphylococcus aureus
infection
- consumption of live bacteria and then they grow inside your body
- visual/ will be able to see them
- problem causing factors (ex. diarrhea)
- ex. salmonela, e. coli, parasite
pathogens
- can cause food poisoning or infection
- no visual signs necessary
food spoilage
- color, odor and texture deterioration of meat
- caused by microorganisms on the meat
- if you can see spoilage, sign that pathogenic bacteria is probably present too
round or cocci
- staphylococcus
- 7 round spread out balls
rod or bacilli
- lactobacillus
- small rods like seeds
spiral or spirilli
- leptospirosis
- long spirals
comma or vibrios
- vibrio cholerae
- bean or comma like
filamento
- actinobacteria
- tree branch like
diplococci
- strep enterococcus
- 2 small balls connected
streptococci
- strep thermophilus
- caterpillar/ chain of balls
staphylococci
- staph aureus
- rubix cube of balls
10^3 bacteria per gram of meat
raw fresh meat
10^9 bacteria per gram of meat
spoiled meat
one cubic inch can hold _______ bacteria
9 trillion
how do bacteria reproduce
- binary fission
- cell replicates then splits into 2 daughter cells
where are pathogens found
intestinal tract
what stage has the highest risk for contamination
- kill floor
- opening hide
- during skinning
6 factors that affect microbial growth
F: food
A: acidity (avoid pH 4.6 - 7.5)
T: time (keep under 4 hrs)
T: temperature (avoid 40-140 degrees)
O: oxygen (most pathogens are aerobic/ survive with air)
M: moisture (keep water activity below .85)
what is meat pH
5.6- 5.9
mold and yeast pH tolerance
-broad: btwn 2.0 - 8.0
rate at which bacteria cells multiply
1 hr: 1 - 4 2 hr: 4 - 16 3 hr: 16 - 64 3 1/2 hr: 64 - 128 (7 generations)
aerobic vs anaerobic vs facultative
- aerobic need oxygen to survive (yeasts and molds)
- anaerobic cant have oxygen
- facultative anaerobes can survive with or without oxygen
yeast
- unicellular fungi (mushroom)
- reproduce by budding
- psychrophilic/ can grow in cold temp
- tolerant to high salt & sugar levels
- some pathogenic
- mostly cause spoilage
- need oxygen to survive/ aerobic
mold
- multicellular fungi
- hyphage/ grow in multicellular filaments
- reproduce through spores
- psychrophilic/ can grow in cold temp
- can produce mycotoxins
- causes spoilage
- need oxygen to survive/ aerobic
spores
- hard to get rid of
- unit of asexual reproduction
- adaptive for survival
- heat can activate (grow whenever conditions are not favorable/ extreme)
top pathogens causing illness
- norovirus
2. salmonella
top pathogens causing death
- salmonella
2. toxoplasma gondii
norovirus
- most common cause for gastroenteritis
- linked illness to cruise ships
- easily transferred
salmonella
- commonly carried in intestines
- symptoms 12 hours later
- 80% poultry carry it (skin of chicken is preferred conditions for growth)
- prevent by cooking meat and eggs
- start with 2 microorganisms, double every 20 min (100 make person sick)
bacterial growth chart
- lag phase
- log phase
- stationary phase (top)
- death phase
clostridium perfingens
- forms toxic spore
- need to heat to 250 F under 15 PSI for 15 min
- anaerobic/ no oxygen
clostridium botulinum
- causes botulism (most toxic substance leading to paralysis or death, injected during botox)
- need oxygen
- don’t buy dented cans
HACCP
hazard analysis critical control point
prerequisites of HACCP
- good manufacturing practice (GMP)
- sanitation standard operation procedure (SSOP)
7 HACCP principals
- conduct hazard analysis
- determine critical control points
- establish the critical limits for the CCPs
- establish monitoring procedures
- establish corrective actions
- establish verification procedures
- establish record-keeping systems
