MICRO ORGANISMS GERMS Flashcards
A disease that’s carried or transmitted to people by food
Foodborne Illness
Potentially Hazard Foods
Milk Products
Sliced Melons
Tofu
Poultry
Sprouts
Cooked Rice, Beans & Heated Vegetables
Soy Proteins
Eggs
Meat
Fish
Shellfish and Crustaceans
Cross-Contamination
Cross-Contamination It the transfer of disease-causing microorganisms, such as bacteria and viruses, from one food to another.
How cross-contamination work?
Contaminated food may come in direct contact with other foods, or one food may
drip contaminated juices on another food. Uncontaminated food may come in contact with a contaminated utensil, piece of equipment, or work surface. Food handlers with dirty hands or wearing soiled uniforms may contaminate.
Sources of Food Contamination
- Raw Ingredients
- Water
- Air/Dust
- Soil
- Garbage and sewage
- Rodents and pests
- Insects
- Animals
- Packaging Materials
- Human
What is Bacteria?
Living, single-celled
Carried by food, water, humans and insects
Can reproduce rapidly
What is Spoilage Bacteria?
Spoilage Bacteria –break down food making them look, taste and smell bad. Reduce the quality of food. Food should be thrown away.
What is Pathogenic Bacteria?
- Pathogenic Bacteria – disease causing microorganism that can make people ill if they are consumed through food. Transferred from food handlers who have bacterial infection who
prepare and serve food.
What is Binary Fission?
Binary fission – When bacteria cells divided to form two (2) new cells.
What is Generation Time?
- Generation time – bacteria cells double within 20-30 minutes. A single cell can generate
over 1 million cells in just 5 hours.
What are the phases of Bacteria?
- Lag Phase – Growth is slow at first while the microorganism adjust to the food and nutrients in their new habitat.
- Log Phase – Once the metabolic system is running, microbes start multiplying exponentially, doubling in number every few minutes.
- Stationary Phase – as more and more microbes are competing for food and nutrients, the booming growth stops and the number of bacteria stabilizes
Food?
Food – high in protein like meat and dairy and carbohydrates
Acidic?
Acidity – acidity level of ph 4.6 to ph 7.5
ph – symbol used to designate the acidity of food. Degree of acidity is from 0 ph tp 14 ph
less than 7 ph means food is acidic n greater than 7 ph means food is basic or alkaline
Food below 4.6 ph cannot support growth of bacterial cells.
Temperature?
Temperature – Most disease causing bacteria grow within a temperature range o 5 C to 60 C. This is the range where the reproduction is at its peak. This is called the TEMPERATUE DANGER ZONE (TDZ)
Time?
Time - Pathogenic microorganisms can grow to high levels if they remain in the TDZ for more than four hours
Oxygen?
Oxygen - Microorganisms have different oxygen needs for growth.
Three types of Oxygen
Aerobic - needs oxygen to grow
Anaerobic - grows only when oxygen is absent
Facultative- can grow with or without oxygen
Moisture?
Moisture – Water activity or amount of water content. Most potentially hazardous foods have a water activity of .85 or above.
Control the growth of bacteria:
- Make the food more acidic (Use vinegar)
- Raise or lower the temperature of the food (Freeze, Chill or cook)
- Lower the water activity (dry)
- Lessen the time in the TDZ (put in proper storage areas or cook right away )
What is Non Spore forming bacteria?
Non Spore forming bacteria- Easily destroyed by proper cooking
Salmonellosis
Salmonellosis – disease caused by salmonella an anaerobic bacteria found in intestinal
tracts of warm bodied animals.
Diarrhea
Human Intestinal Tract
Poultry & Meat
Avoid Cross-contamination
Listeriosis
caused by Listeria monocytogenes, Survive in high salt foods. Life threatening diseases for people with weak immune system.
Diarrhea
Soil & Water
Poultry & Meat
Avoid Cross-contamination
Staphylococcal
Staphylococcal Food Poisoning caused by staphylococcus aureus- grows on cooked foods that are contaminated by food handlers. Skin, hands & nose.
Diarrhea & Abdominal cramps
Skin, hair & nose
Reheated foods
Wash Hands
Shigellosis
Shigellosis – caused by Shigella, frequently found in the intestines of humans and warm blooded animals.
Diarrhea & Abdominal cramps
Handled Unsanitary way
Poultry
Good personal Hygiene
What is Spore forming bacteria?
Spore forming bacteria. Found in ingredients near the soil.
Bacillus cereus gastroenteritis
Bacillus cereus gastroenteritis- Caused by Bacillus cereus. Onset can be 30 minutes to
6 hours.
Diarrhea onset 8-16 hrs
Improperly stored food
Meat, poultry
Consume food immediately
Botulism
Caused by Clostridium Botolinum from improperly heat processed foods, especially home canning.
Initially vomiting & Diarrhea
Animals & vegetables
Under processed food
Don’t use home canned products
Campylobacteriosis
Caused by campylobacter jejuni, the number one bacteria that cause
foodborne illness. It can only tolerate 3-6 % oxygen for growth.
Abdominal pain
Food handler’s hand
Meat, poultry
Use coded cutting board
E.Coli O157:H7
Found in intestines of warm blooded animals. Serious disease for infants.
Diarrhea, watery or blooded
Human Intestinal tract
Raw and under cooked ground beef
Thoroughly cooked ground beef
Clostridium Perfringens
an anaerobic spore forming bacteria by temperature abused.
Diarrhea
Human Intestinal Tract
Cooked meat
Use time & temperature control
Virus?
Can’t reproduce outside a living cell. For example, colds, coughs, sore throats, chickenpox
and some other rashes. Most common infections in the community are due to a viral infection
Hepatitis A
Hepatitis A is a viral liver disease that can cause mild to severe illness. 1.4 million annually
Poor sanitation & hygiene. Without vaccine. Improve sanitation.
Norwalk Virus Gastroenteritis
nausea, vomiting, diarrhea, and abdominal cramps. Use portable water.
Rotavirus Gastroenteritis
Vomiting
Infected Food Handler
Fruits
Wash hands properly
Parasites?
Need to live in or on a host organism in order to survive . It gets its food from its host. Parasites are not as common as the other types of germs although they can cause some types of
diseases in humans.
Trichinosis
Trichinosis- caused by trichenella spiralis a foodborne round worm found in an infected in an infected fleshy muscles and is eaten by meat eating animal.
Anisakiasis
Anisakiasis – from anisakis spp. Nematodes (round worms) associated with fish. These worms are 1 to 1.5 inches long and similar to human hair
Giardiasis
Giardiasis – from Giardia lambia parasite found in the feces of wild animals, domestic pets and
infected persons. Cool and moist conditions favor the growth of this parasite.
Toxoplasmosis
Toxoplasmosis – caused by Taxoplasma gondii- common in warm blooded animal.
Intestinal Cryptosporidiosis
Intestinal Cryptosporidiosis – from Crystoporidium parvum, a single-celled protozoa. They are found in water that has been contaminated with cow feces.
Amoebiasis
Amoebiasis – from Entamoeba histolyca, a sigle celled parasite that infects humans and
primates (monkeys and apes).
Ascariasis
Ascariasis - from ascaris lumbbricoides. Occur when an infected person handles the food. It is carried to the liver and heart and enters the pulmonary circulation, and grows in the lungs and stays there.
Taenia saginata (Beef Tapeworm ) and taenia solium – (Pork Tapeworm)
When cysts form in the brain it is known as neurocysticercosis.
Diphyllobothriosis
caused by Diphyllobothrium tapeworm passed on in humans through consumption of raw or undercooked fish. The principal species causing diphyllobothriosis is Diphyllobothrium latum, known as the broad fish tapeworm.
