L19 Meat Safety Flashcards
Microorganisms
organisms that are too small to be seen clearly with the naked eye
1. Bacteria
2. Fungi
3. Parasites
4. Protozoa
5. Viruses
Mold
A multicellular organism that has a mildewy or fuzzy, cottonlike appearance.
Spreads by tiny spores.
Yeast
A unicellular organism that is moist or slimy in appearance and generally creamy white in color.
Produces buds during division. Spreads through air and carried through contact
Bacteria
a unicellular organism that comes in various morphologies
major source of contamination
Types of bacteria
spoilage vs pathogenic
Spoilage bacteria
- Break down food components
- Quality problem (odor, flavors, color)
NOT a safety problem
Pathogenic bacteria
- Causes disease
- Food safety problem
Food borne infection
ingestion of pathogenic organisms that grow and cause illness
Food borne intoxication
ingestion of toxins that cause illness
Myocotoxins
toxins produced by fungi (mold and yeast)
CFU
a bacteria cell counts as a CFU
~1 million CFU to cause disease
Phases of bacterial growth
- Lag
- Log
- Stationary
- Death
Bacteria Growth Factors
- Food
- Acidity
- Time
- Temperature
- Oxygen
- Moisture
What is the optimum pH for pathogens?
4.6-7.0 pH
Classes of bacteria based on temperature
- Psychrophiles (32-70F, no pathogens)
- Mesophile (40-140F, pathogens)
- Thermophiles (>110F)
Danger zone for food
40-140F
Most bacteria take __ hours to replicate to 1 mil cells
4 hours
What temperature should fridge be?
< 40F
Classes of bacteria based on oxygen requirements
- Aerobic
- Anaerobic
- Facultative Anaerobe
Ways to measure water activity
water activity or relative humidity
What is the water activity of water and meat? What do pathogens and mold need? What should food be to be shelf stable?
Water = 1
Meat = 0.95-0.99
Pathogens need >0.85
Molds grow ~0.7
Shelf stable <0.7
Is fresh meat a good medium for bacterial growth?
Yes it has lots of nutrients, pH of 5.6, various oxygen conditions, and high Aw
What are ways to control food borne illnesss?
- Proper thawing
- Hygiene
- Proper cooking
- Proper hot holding
- Proper cooling
- Refrigeration
- Proper re-heating
HACCP Princicples
Hazard Analysis Critical Control Points
1. Conduct hazard analysis
2. Identify critical control points
3. Establish critical limits
4. Monitor critical control points
5. Establish corrective actions
6. Effective record keeping
7. Verify the system
Types of Hazards
- Physical (glass, metal, etc)
- Chemical (cleaning solutions, allergens)
- Biological (parasite, prions)
