RISK MANAGEMENT UNIT 2 Flashcards
results in unsafe food due to biological hazards, chemical hazards, or physical hazards.
Food Safety
the art and science of applying the concepts and expertise of sanitary, biological, and physical sciences to improve and regulate the environment and its causes for the conservation of public health and welfare.
Environmental Sanitation
is a disease caused by either food infection or intoxication from food. Foodborne diseases are classified as infections, intoxications, or toxin-mediated infections.
Foodborne Illness
General symptoms of foodborne illness usually include one or more of the following
1.Headache
2.Vomiting
3. Nausea 4.Dehydration
5. Abdominal Pain
6. Diarrhea
7. Fatigue
8. Fever
is generally classified as a foodborne infection, intoxication, or toxin-mediated infection. Your awareness of how different microbes cause foodborne illness will help you understand how they contaminate food.
Foodborne illness
Caused by eating food that contains living disease-causing microorganisms.
Infection
Caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source.
Intoxication
Caused by eating food that contains harmful microorganisms infection that will produce a toxin once inside the human body.
Toxin-Mediated
Classification of Foodborne Illness
Foodborne infections, Salmonellosis, Intoxication, Food contamination, Contamination
can occur when microorganisms are consumed with a meal, leading to symptoms like diarrhea. These infections can spread through the digestive tract, bloodstream, or other parts of the body. Common microorganisms include bacteria, viruses, and parasites.
Foodborne infections
a common type, is caused by salmonella bacteria found in poultry and eggs. Bacteria, viruses, and parasites can also cause these infections.
Salmonellosis
is caused when a living organism multiplies in food and produces a chemical waste or toxin. If the food containing the toxin is eaten, it causes illness. Intoxication may also occur when an individual consumes food that contains man made chemicals such as cleaning agents or pesticides. It is typically called food poisoning. Examples of food intoxications are Clostridium botulinum and Staphylococcus aureus.
Intoxication
is commonly characterized as food that is rotten or polluted because it contains either microorganisms, such as bacteria or parasites, or toxic substances that make it unfit for use. If a food item is made “from scratch” or is ready to eat from, there are chances before it is eaten to become contaminated.
Food contamination
is the presence in the food of substances or conditions that can be harmful to humans. Bacteria and viruses pose the greatest threats to food safety for all retail food establishments. Contamination of food can occur at various points, including the farm, ranch, or vessel, as well as during processing and delivery. Prevention and control measures should start from harvesting and continue until consumption.
Contamination
Three kinds of food hazards
Biological hazards
Chemical hazards
Physical hazards
is bacteria, parasites, fungi, and viruses (pathogens) that are caused by various microorganisms.
Biological Hazard
the most famous type of microorganism that causes foodborne diseases.
Bacteria
Two classification of bacteria
- Spore-forming bacteria
- Non-spore-forming bacteria
Thick-walled dehydrated structure capable of withstanding extreme dryness and very high temperatures for long periods. When swallowed and come into contact with food products at the right temperature, they start to grow and can cause someone who ingests them to develop a serious illness.
Spore
Phases of Growth of Bacteria
- Binary Fission
- Bacterial Growth
Bacteria multiply in which one cell bacteria breaks up into two cells.
Binary Fission
Bacteria reproduce and increase in numbers.
Bacterial Growth
Bacteria’s growth have a regular pattern composed of four phases
- LAG PHASE
- LOG PHASE
- STATIONARY PHASE
- DECLINE OR DEATH PHASE
bacteria have little or no growth. It is the process of bacteria’s adjustment to their environmental conditions, and at room temperature lasts just a few hours. Duration of this phase can be longer if food is stored at 50℃ or below.
- LAG PHASE
The bacteria multiply very rapidly doubling in number every few minutes under optimal conditions such as 50oC (41°F) to 60°C (140°F) temperatures. One bacterial cell produces over one million cells over a time duration of five hours at 4.6 to 7.0 pH, and is high in proteins and carbohydrate food.
LOG PHASE
The bacteria created are equal to the number of bacteria which died. In this phase nutrients, moisture, and food space may have been used by bacteria.
STATIONARY PHASE
Bacteria die quickly as a result of a lack of nutrients and the toxin produced as waste products.
DECLINE OR DEATH PHASE
Bacteria need to multiply by six conditions.
F (food),
A (acidity),
T (temperature),
T (time),
O (oxygen), and
M (moisture)
is the main requirement for the growth of bacteria. In foods that are high in protein such as meats, poultry, seafood, and dairy products and carbohydrates like cooked rice, beans and potatoes mostly bacteria grow.
Food
is the term used when food has not been heated to the safe or proper temperature. Some bacteria may however survive different temperature ranges.
Temperature Abuse
types of bacteria are those that grow with or without free oxygen.
Facultative anaerobic
bacteria require oxygen to grow
Aerobic
bacteria thrive in environments without oxygen, which is toxic to them.
anaerobic
types of foods that support rapid and progressive growth of microorganisms that produce infectious and toxins.
Potentially Hazardous Foods
Classification of Bacteria
sporeforming and
non-sporeforming
Foodborne Illness Caused by Sporeforming Bacteria (3)
- Bacillus cereus.
- Clostridium perfringens
- Clostridium botulinum.
Food borne Illness Caused by Non-Sporeforming Bacteria
- Campylobacter Jejuni
- Escherichia coli.
- Listeria monocytogenes.
- Salmonella ssp.
- Shigella ssp.
- Staphylococcus aureus.
- Vibrio spp.
This produces spore, which can live with or without oxygen. It is related to two illnesses, vomiting and diarrhea. The disease is either by
type of vomiting or type of diarrhea depending on the level of toxin released by
bacteria in the food. Both nausea and abdominal cramps will manifest. Duration of
the vomiting of illness in 30 minutes to 6 hours and typically lasts one day or less.
Diarrhea form duration is 8 to 16 hours and lasts 12 to 14 hours.
Bacillus cereus
This sporeforming bacterium requires very small amount of oxygen and causes foodborne disease. Contaminated foods are perishable foods that had been violated by temperatures (not kept hot above 140oF (60oC) or cold below 41oF (5oC). It triggers the disease through a toxin-mediated infection where the cells that are ingested and then develop a toxin in the human intestine. This illness includes diarrhea
with abdominal pain. Disease time is 8-22 hours and lasts one day or less.
Clostridium perfringens.
Clostridium botulinum is anaerobic, spore
bacterium forming foodborne disease due to inadequate heat processing of foods
such as home-canned foods. The bacteria create a neurotoxin that is believed to be
most deadly. However, the toxin is heat unstable, and if food boils for about 20 minutes, it is destroyed. The bacteria associated with food poisoning are called
botulism. Symptoms include fatigue, diarrhea, sensory confusion and dizziness, trouble swallowing, and paralysis of the respiratory system. The period of the disease is 12 to 36 hours and lasts for several days to a year.
Clostridium botulinum
