food borne illnesses Flashcards
What is a food borne illness
A disease transmitted to people through food.
When does an illness turn into an outbreak?
- Two or more people have the same symptoms after eating the same food.
- An investigation is conducted by state and local regulatory authorities.
- The outbreak is confirmed by laboratory analysis.
What are some challenges in Food Safety?
- Time
- Language and culture
- Literacy and education
- Pathogens
- Unapproved suppliers
- High-risk customers
- Staff turnover
What are the 3 types of contamination?
- Biological
- Chemical
- Physical
What are some biological contaminants?
- Bacteria
- Viruses
- Parasites
- Fungi
What are 3 chemical contaminants?
- Cleaners
- Sanitizers
- Polishes
What are some types of physical contaminants?
- Metal shavings
- Staples
- Bandages
- Glass
- Dirt
- Natural objects (e.g., fish bones in a fillet)
Five risk factors for food borne illness:
- Purchasing food from unsafe sources
- Failing to cook food correctly
- Holding food at incorrect temperatures
- Using contaminated equipment
- Practicing poor personal hygiene
What happens when food is temperature abused?
When food has stayed too long at temperatures good for pathogen growth.
When does food become temp. abused?
- It has not been held or stored at correct temperatures.
- It is not cooked or reheated enough to kill pathogens.
- It is not cooled correctly.
What is cross contamination?
When pathogens are transferred from one surface or food to another.
Cross-contamination can cause a food borne illness when:
-Contaminated ingredients are added to food that receives no further cooking.
-Ready-to-eat food touches contaminated surfaces.
-Contaminated food touches or drips fluids onto cooked or ready-to-eat food.
-A food handler touches contaminated food and then touches ready-to-eat food.
-Contaminated wiping cloths touch
food-contact surfaces.
Poor personal hygiene can cause a food borne illness when food handlers:
- Fail to wash their hands correctly after using the restroom
- Cough or sneeze on food
- Touch or scratch wounds and then touch food
- Work while sick
Poor cleaning and sanitizing:
- Equipment and utensils are not washed, rinsed, and sanitized between uses.
- Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized.
- Wiping cloths are not stored in a sanitizer solution between uses.
- Sanitizing solutions are not at the required levels.
The two types of food that are most likely to become unsafe:
- TCS food
- Ready-to-eat food
Ready-to-eat food is food that can be eaten without further:
- Preparation
- Washing
- Cooking
Ready-to-eat food includes:
- Cooked food
- Washed fruit and vegetables (whole and cut)
- Deli meat
- Bakery items
- Sugar, spices, and seasonings
These people have a higher risk of getting a food borne illness:
- Preschool-age children
- Elderly people
- People with compromised immune systems
FDA-recommended responsibilities:
- Ensure food is not prepared in a private home or where people are living or sleeping.
- Restrict people other than food handlers from prep, storage, and dishwashing areas.
- Ensure maintenance and delivery workers follow food safety practices.
- Monitor staff handwashing.
Microorganism:
Small, living organism that can be seen only with a microscope
Pathogen:
- Harmful microorganism
- Makes people sick when eaten or produces toxins that cause illness
Toxin:
Poison
Food handlers can contaminate food when:
-They don’t wash their hands after using
the restroom.
-They are in contact with a person who is sick.
-They sneeze or vomit onto food or food-contact surfaces.
-They touch dirty food-contact surfaces and equipment and then touch food.
Simple mistakes can cause contamination:
- Allowing ready-to-eat food to touch a surface that contacted raw meat, seafood, or poultry
- Storing food or cleaning products incorrectly
- Failing to spot signs of pests
Common symptoms of foodborne illness:
- Diarrhea
- Vomiting
- Fever
- Nausea
- Abdominal cramps
- Jaundice—a yellowing of the skin and eyes
These pathogens are highly infectious and can cause severe illness:
- Salmonella Typhi
- Shigella spp.
- Nontyphoidal Salmonella (NTS)
- Shiga toxin-producing Escherichia coli (STEC), also knows as E.coli
- Hepatitis A
- Norovirus
What bacterias needs to grow:
- Food
- Acidity
- Temperature
- Time
- Oxygen
- Moisture
What are spores?
- Are often found in dirt
- Can survive cooking temperatures
- Can change back to a form that grows
Bacteria: Bacillus cereus (Diarrhea Illness)
Illness: Bacillus cereus gastroenteritis
Commonly Linked Food •Cooked vegetables •Meat products Most Common Symptoms •Milk •Watery diarrhea •No vomiting
Bacteria: Bacillus cereus (Vomiting Illness)
Illness: Bacillus cereus gastroenteritis
Commonly Linked Food Cooked rice dishes including: • Fried rice • Rice pudding Most Common Symptoms •Nausea •Vomiting
Bacteria: Listeria monocytogenes
Illness: Listeriosis
Commonly Linked Food •Raw meat •Ready-to-eat food such as: o Deli-meat o Hot dogs o Soft cheese •Unpasteurized dairy products Most Common Symptoms Pregnant women: •Miscarriage
Newborns:
•Sepsis
•Pneumonia
•Meningitis
Bacteria: Shiga toxin-producing Escherichia coli, also known as E. coli, including: O157:H7, O26:H11, O111:H8, and O158:NM
Illness: Hemorrhagic colitis
Commonly Linked Food •Ground beef (raw and undercooked) •Contaminated produce Most Common Symptoms •Diarrhea (becomes bloody) •Abdominal cramps •Kidney failure (in severe cases)
Bacteria: Campylobacter jejuni
Illness: Campylobacteriosis
Commonly Linked Food •Poultry •Water contaminated with the bacteria •Meat •Stews/gravies Most Common Symptoms •Diarrhea (may be watery or bloody) •Abdominal cramps •Fever •Vomiting •Headaches
Bacteria: Clostridium perfringens
Illness: Clostridium perfringens gastroenteritis
Commonly Linked Food •Meat •Poultry •Dishes made with meat and poultry, such as stews and gravies Most Common Symptoms •Diarrhea •Severe abdominal pain
Bacteria: Nontyphoidal Salmonella
Illness: Salmonellosis
Commonly Linked Food •Poultry and eggs •Dairy products •Produce, such as tomatoes, peppers, and cantaloupes Most Common Symptoms •Diarrhea •Abdominal cramps •Vomiting •Fever
Bacteria: Salmonella Typhi
Illness: Typhoid Fever
Commonly Linked Food •Ready-to-eat food •Beverages Most Common Symptoms •High fever •Weakness •Abdominal pain •Headache •Loss of appetite •Rash
Bacteria: Shigella spp.
Illness: Shigellosis
Commonly Linked Food
Food easily contaminated by hands, including:
•Salads containing TCS food (potato, tuna, shrimp, macaroni, chicken)
•Food in contact with contaminated water, such as produce
Most Common Symptoms
•Bloody diarrhea
•Abdominal pain and cramps
•Fever (occasionally)
Bacteria: Staphylococcus aureus
Illness: Staphylococcal gastroenteritis
Commonly Linked Food
Food requiring handling during prepping, including:
•Food that requires handling during prepping
•Salads containing TCS food (egg, tuna, chicken, macaroni)
•Deli meat
Most Common Symptoms
•Nausea
•Vomiting and retching
•Abdominal cramps
Bacteria: Vibrio vulnificus and Vibrio parahaemolyticus
Illness: Vibrio gastroenteritis Vibrio vulnificus primary septicemia
Commonly Linked Food •Oysters from contaminated water Most Common Symptoms •Diarrhea •Abdominal cramps and nausea •Vomiting •Low-grade fever and chills
Virus: Hepatitis A
Illness: Hepatitis A
Commonly Linked Food •Ready-to-eat food •Shellfish from contaminated water Most Common Symptoms •Fever (mild) •General Weakness •Nausea •Abdominal pain •Jaundice (appears later)
Virus: Norovirus
Illness: Norovirus gastroenteritis
Commonly Linked Food •Ready-to-eat food •Shellfish from contaminated water Most Common Symptoms •Vomiting •Diarrhea •Nausea •Abdominal cramps
Parasite: Anisakis simplex
Illness: Anisakiasis
Commonly Linked Food Raw and undercooked fish, including: •Herring •Code •Halibut •Mackerel •Pacific Salmon Most Common Symptoms •Tingling in throat •Coughing up worms
Parasite: Cryptosporidium parvum
Illness: Cryptosporidiosis
Commonly Linked Food •Contaminated water •Produce Most Common Symptoms •Watery diarrhea •Abdominal cramps •Nausea •Weight loss
Parasite: Giardia duodenalis (G. lamblia or G. Intestinalis)
Illness: Giardiasis
Commonly Linked Food •Incorrectly treated water •Produce Most Common Symptoms Initially •Fever • Later •Diarrhea •Abdominal cramps •Nausea
Parasite: Cyclospora cayetanensis
Illness: Cyclosporiasis
Commonly Linked Food •Incorrectly treated water •Produce such as berries, lettuce, or basil Most Common Symptoms •Nausea •Abdominal cramps •Mild fever •Diarrhea alternating with constipation •Loss of weight •Loss of appetite
Toxin: Histamine
Illness: Scombroid poisoning
Commonly Linked Food •Tuna •Bonito •Mackerel •Mahimahi Most Common Symptoms Initially •Reddening of the face and neck •Sweating •Headache •Burning or tingling sensation in the mouth or throat
Possibly later
•Diarrhea
•Vomiting
Toxin: Ciguatoxin
Illness: Ciguatera fish poisoning
Commonly Linked Food
Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, and Caribbean Sea:
•Barracuda •Grouper •Jacks •Snapper Most Common Symptoms •Reversal of hot and cold sensations •Nausea •Vomiting •Tingling in fingers, lips, or toes •Joint and muscle pain
Toxin: Saxitoxin
Illness: Paralytic shellfish poisoning (PSP)
Commonly Linked Food Shellfish found in colder waters such as those of the Pacific and New England coasts: •Clams •Oysters •Mussels •Scallops Most Common Symptoms •Numbness •Tingling in mouth, face, arms, and legs •Dizziness •Nausea •Vomiting •Diarrhea
Toxin: Brevetoxin
Illness: Neurotoxic shellfish poisoning (NSP)
Commonly Linked Food Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, and Caribbean Sea: • Clams • Mussels • Oysters Most Common Symptoms •Tingling and numbness of the lips, tongue, and throat •Dizziness •Reversal of hot and cold sensations •Vomiting •Diarrhea
Toxin: Domoic acid
Illness: Amnesic shellfish poisoning (ASP)
Commonly Linked Food Shellfish found in coastal waters of Pacific Northwest and east coast of Canada: • Clams • Mussels • Oysters • Scallops Most Common Symptoms Initially: •Vomiting •Diarrhea •Abdominal pain • Possibly later: •Confusion •Memory loss •Disorientation •Seizure •Coma
Physical Contaminants
- Metal shavings from cans
- Wood
- Fingernails
- Staples
- Bandages
- Glass
- Jewelry
- Dirt
- Naturally
Symptoms:
- Bleeding and pain
- Mild to fatal injuries are possible
- Cuts, dental damage, and choking
symptoms of physical contaminants:
- Vary depending on chemical consumed
- Most illnesses occur within minutes
- Vomiting and diarrhea are typical
prevention of physical contaminants:
-Use chemicals approved for use in foodservice operations. -Purchase chemicals from approved, reputable suppliers. -Store chemicals away from prep areas, food-storage areas, and service areas. -Separate chemicals from food and food-contact surfaces by spacing and partitioning. -NEVER store chemicals above food or food-contact surfaces.
ALERT
Assure Make sure products received are from safe
sources.
Look Monitor the security of products in the facility.
Employees Know who is in your facility.
Reports Keep information related to food defense
accessible.
Threat Develop a plan for responding to suspicious
activity or a threat to the operation.
Allergy symptoms:
- Nausea
- Wheezing or shortness of breath
- Hives or itchy rashes
- Swelling in various parts of the body, including the face, eyes, hands, or feet
- Vomiting and/or diarrhea
- Abdominal pain
- Itchy throat
How to avoid cross-contact:
- Check recipes and ingredient labels.
- Wash, rinse, and sanitize cookware, utensils, and equipment.
- Make sure the allergen doesn’t touch anything for customers with food allergies.
- Wash your hands and change gloves before prepping food.
- Use separate fryers and cooking oils for guests with food allergies.
- Label food packaged on-site for retail use.
Situations that can lead to contaminating food:
-Have a foodborne illness
-Have wounds or boils that contain a pathogen
-Sneeze or cough
-Have contact with a person who is sick
-Use the restroom and do not wash their hands
-Have symptoms such as diarrhea, vomiting, or jaundice
a yellowing of the eyes or skin
Managers must focus on the following:
- Creating personal hygiene policies
- Training food handlers on personal hygiene policies and retraining them regularly
- Modeling correct behavior at all times
- Supervising food safety practices
- Revising personal hygiene policies when laws or science change
Hand antiseptics:
Liquids or gels used to lower the number
of pathogens on skin
If used, hand antiseptics:
- Must comply with the CFR and
- FDA standards
- Should be used only after handwashing
- Must NEVER be used in place of handwashing
- Should be allowed to dry before touching food or equipment
How a wound is covered depends on
where it is located:
Hand or wrist—Cover wounds with an
impermeable cover, (e.g., bandage or finger cot) and then a single-use glove.
Arm—Cover wounds with an impermeable cover,
such as a bandage.
Other part of the body—Cover wounds with a dry,
tight-fitting bandage.
Avoid bare-hand contact with ready-to-eat food unless:
-The food is an ingredient in a dish that does not contain raw meat, seafood, or poultry and
-The dish will be cooked to at least
145˚F (63˚C)
-The food is an ingredient in a dish containing raw meat, seafood, or poultry and
-The dish will be cooked to the required minimum internal temperature of the raw item(s)
Single-use gloves:
-Must NEVER be used in place of handwashing -Should be used when handling ready-to-eat food -Except when washing produce -Except when handling ready-to-eat ingredients for a dish that will be cooked to the correct internal temperature
Food handers must use…
hair restraints
clean clothing
aprons correctly
not wear jewelry
Staff must report illnesses:
-Before they come to work
-If they get sick while working
-If they—or someone they live with—have been diagnosed with an illness from one of these pathogens:
Norovirus
Hepatitis A
Shigella spp.
Shiga-toxin producing E. coli (STEC)
Salmonella Typhi
Nontyphoidal Salmonella
Avoid time-temperature abuse:
- Monitor time and temperature.
- Make sure the correct kinds of thermometers are available.
- Regularly record temperatures and the times they are taken.
- Minimize the time that food spends in the temperature danger zone.
- Take corrective actions if time-temperature standards are not met.
Bimetallic stemmed thermometer:
- Measures temperature through a metal stem
- Has a sensing area from the tip to the dimple
- The entire sensing area must be inserted into the food
- Has a calibration nut to keep the thermometer accurate
Thermocouples and thermistors:
-Measure temperature through a metal probe
-Display temperatures digitally
-Have a sensing area on the tip of their probe
-Come with interchangeable probes
Immersion probe
Surface probe
Penetration probe
Air probe
Infrared (laser) thermometers:
- Used to measure the surface temperature of food and equipment.
- Hold as close to the food or equipment as possible.
- Remove anything between the thermometer and the food, food package, or equipment.
- Follow manufacturers’guidelines.
When using thermometers:
- Wash, rinse, sanitize, and air-dry thermometers before and after using them.
- Calibrate them at these times.
- After they have been bumped or dropped
- After they have been exposed to extreme temperature changes
- Before deliveries arrive
- Before each shift
Checking the temperature of meat, poultry,
and fish:
Insert the thermometer stem or probe into the thickest part of the food (usually the center).
Temperature criteria for deliveries:
-Cold TCS food: Receive at 41˚F (5˚C) or lower, unless otherwise specified.
-Live shellfish (oysters, mussels, clams, and scallops ): –Receive at an air temperature of 45˚F (7˚C) and an internal temperature no greater than
50˚F (10˚C).
-Once received, the shellfish must be cooled to 41˚F (5˚C) or lower in four hours.
-Shucked shellfish: Receive at 45˚F (7˚C)
or lower.
-Cool the shellfish to 41˚F (5˚F) or lower in
four hours.
Temperature criteria for deliveries:
Milk: Receive at 45˚F (7˚C) or lower.
Cool the milk to 41˚F (5˚C) or lower in four hours.
Shell eggs: Receive at an air temperature of 45˚F (7˚C) or lower.
Hot TCS food: Receive at 135˚F (57˚C) or higher.
Reject packaged items with:
- Tears, holes, or punctures in packaging
- Cans—Severe dents in the seam or body, missing labels, swollen or bulging ends, holes, leaks, rust
- ROP food—Bloating or leaking
- Broken cartons or seals
Reject packaged items with:
- Dirty and discolored packaging
- Leaks, dampness, or water stains
- Signs of pests or pest damage
- Signs of tampering
- Missing or incorrect labels
- Expired use-by/expiration dates
Products requiring inspection stamps:
-Meat and poultry
Carcass or packaging must have a USDA or state department of agriculture stamp.
Stamp indicates product and processing plant have met certain standards.
-Egg products
Liquid, frozen, and dehydrated eggs must also have a USDA inspection mark.
-Grading stamps:
Voluntary
Paid for by processors and packers
Assessing food quality:
Appearance: Reject food that is moldy or has an abnormal color.
Texture: Reject meat, fish, or poultry if
It is slimy, sticky, or dry
It has soft flesh that leaves an imprint when touched
Odor: Reject food with an abnormal or unpleasant odor.
