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57 Cards in this Set
- Front
- Back
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3 Major Hazards
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Chemical
Physical Biological |
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Salmonella Bacteria
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Origin:
Domestic and wild animals and humans Preferred foods: Meats, poultry, eggs, shellfish Other Characteristics: 1. produces neither a spore nor toxin in food 2. considered facultative 3. produces illness as it reproduces inside the body |
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Salmonella Bacteria
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a rod-shaped bacteria
picture includes filament-like flagella will grow with or without oxygen (facultative) can be killed at temperatures over 140F (60C) sometimes are carried by people who exhibit no symptoms of illness |
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Salmonellosis infection
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Origin:
meats, poultry, sausage infected with salmonella bacteria Onset time: 6-48 hours after eating Symptoms: abdominal pain, headache, fever, nausea, vomiting Length of illness: 2-3 days to fetal |
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Salmonellosis infection
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does not form spores and therefore will be killed by thorough cooking
typhoid fever is one type of Salmonellosis |
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Salmonellosis transmission
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dressed poultry is frequently contaminated with Salmonella bacteria
poultry, pigs and other animals often contaminate each other in holding pens, in transit or in processing cross-contamination can occur easily when the same cutting board and/or knife is used to cut up raw chicken and cooked chicken |
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Shigellosis infection (Bacillary dysentery)
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Origin:
foods contaminated with bacillus from the Shigella family Foods: most, low-acid prepared foods such as turkey and potato salads Symptoms: diarrhea, cramps, chills, fever |
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Shigellosis infection (Bacillary dysentery)
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caused by the shigella bacteria
humans are the prime reservoir for the shigella bacteria; often in the carrier state often caused by workers who practice poor personal hygiene. Also transmitted by flies and roaches |
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Trichinosis (A parasitic disease)
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Origin:
undercooked pork and some game foods which contain the roundworm Trichinella spiralis Symptoms: Early: vomiting, nausea, abdominal pain Later: muscular stiffness, fever, rashes Onset time: 2 to 28 days after food is eaten |
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Trichinosis (A parasitic disease)
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1. other foods such as ground beef can be contaminated with pork through cross-contamination, for example using the same grinder to grind beef and pork without sanitizing between operations
2. cooking pork to a minimum of 150F (65.5C) will kill the roundworm 3. Freezing at 5F for 30 days, -10F for 20 days, or at -30F for 12 days will also kill the roundworm |
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Infectious Hepatitis (a viral disease)
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Origin:
food and water contaminated with Hepatitis virus. Sometimes seafoods from water polluted with sewage Symptoms: Jaundice, nausea, abdominal pain, malaise Onset time: 10 to 50 days Length of illness: several weeks to several months |
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Infectious Hepatitis (a viral disease)
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1. found in the feces and urine of infected persons
2. frequently transmitted through raw oysters and clams 3. prevention best accomplished by obtaining shellfish from safe sources, practicing good personal hygiene and by thorough cooking |
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Staphylococcus Bacteria
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Origin:
throat and nasal passages of healthy people and infected cuts, burns, boils and pimples Preferred foods: high protein, custards, chicken and potato salad Other characteristics: 1. produces orderless, tasteless toxins not destroyed by cooking 2. does not produce spores |
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Staphylococcus Bacteria
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are coccus bacteria, which bunch together like a bunch of grapes
is carried by 40-50% of healthy people in the United States |
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Staphyloccal intoxication
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Origin:
toxins which staphylococcus bacteria have excreted onto food which are then eaten by humans Onset: one to six hours after the food is eaten Symptoms: Nausea, vomiting, diarrhea, cramps, abdominal pain Length of illness: usually one to two days |
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Staphyloccal intoxication
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1. is one of the three most common foodborne diseases in the United States
2. no particular odor or taste is noticeable on the food 3. foods involved often include cooked meat products, stews, gravies, custards, pastry filling and potatoes, and other moist, high-protein food |
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Staphyloccal intoxication transmission
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When food is cooked, staph is killed because it cannot form heat resistant spores
Cooking food also kills off most of the bacteria with which the staph bacteria must compete when staph is reintroduced there is less competition |
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Bacillus cereus
Foodborne Intoxication |
Origin:
Food contaminated with Bacillus cereus bacteria Foods: |
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Bacillus cereus
Foodborne Intoxication |
1. Bacteria forms heat resistant spores
2. Bacteria named after Cereus the goddess of grain 3.Generally considered an intoxication 4Common cause is leaving large pots of cooked rice at room temperature 5. Symptoms are generally milder than staph or salmonella |
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Botulism Intoxication
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Origin:
Food contaminated with toxins of Clostridium Botulinum Foods: Improperly processed and home canned, low-acid foods Onset Time: 12 to 36 hours after the food is eaten Symptoms: vomiting, fatigue, headache, dizziness, visual disturbance, paralysis *can cause death via respiratory |
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Botulism Intoxication
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1. Botulism is a disease caused by eating food which is contaminated with toxins produced by Clostridium Botulinum bacteria
2. Clostridium Botulinum is a rod-shaped, spore-forming, toxin producing bacteria 3. The toxin produced by Clostridium Botulinum can be destroyed by boiling for 10-15 minutes 4. Low acid foods include mushrooms, corn, beets, spinach, tuna, vacuum packed smoked fish 5. Cases of botulism occurring in a foodservice operation are fairly rare |
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Clostridium Perfringens Bacteria
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Origin:
Soil, dust, intestinal tracts of humans and animals Preferred foods: cooked meat and poultry, gravy, meat products Other characteristics: 1. Produces spores which withstand high cooking temperatures 2. considered anaerobic |
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Clostridium Perfringens Bacteria
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1. Causes Clostridium Perfringens food poisoning
2. Rod shaped, spore forming organisms 3. Infection/intoxication differentiation not totally understood, therefore the term food poisoning |
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Clostridium Perfringens Food Poisoning
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Origin:
Cooked foods which have been inadequately reheated Onset Time: 8 to 22 hours after food is eaten Symptoms: Abdominal pan, nausea, diarrhea Length of illness: usually less than one day |
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Clostridium Perfringens Food Poisoning
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1. Usually has milder symptoms than other foodborne diseases
2. Onset time is often approximately 11-13 hours after food is eaten 3. Disease controlled through proper control of time and temperature |
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Clostridium Perfringens Transmission
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High protein food is cooked
Inadequate cooling Food is held at improper temperature Inadequate reheating Food is eaten Illness |
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Clostridium Perfringens Transmission
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Spores survive boiling (212 F)
Time in the temperature danger zone allows spores to become vegatative |
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Two Poisonings from marine fish:
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Ciguatera
Scromboid poisoning |
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Ciguatera
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from ciguatoxin concentrated in the flesh of fish which have eaten other fish which have eaten toxic algae
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Scromboid poisoning
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from scrombotoxin produced by rapid bacterial action following the death of some fish
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Two Poisonings from marine fish key points: Ciguatera
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1. Ciguatera symptoms can include vomiting, abdominal pain, hot and cold flashes, severe itching, temporary blindness, hallucinations and sometimes death. Recovery can take weeks or months
2. Ciguatoxin can accumulate through the food chain in tropical reef fishes like barracuda, red snapper, amberjack, grouper and other edible fish |
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Two Poisonings from marine fish key points: Scromboid poisoning
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1. Scromboid fish poisoning symptoms can include headache, facial flushing, diarrhea and nausea
2. Scrombotoxin can be produced in tuna, bonito, skipjack, spanish mackeral, Mahi Mahi and others Prevention can be greatly aided by purchasing fish from reputable suppliers who thoroughly clean fish immediately after catching and maintain sanitary handling practices |
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Chemical hazards: pesticides
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direct application
absorbed during growing process processing all service |
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Pesticides
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1. are often directly applied to a growing plant or animal
2. food animals may take up pesticides during the growing process and incorporate them in living cells 3. food can be accidentally contaminated in processing and in foodservice operations |
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Chemical Contaminants: Sources
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1. certain types of kitchenware and equipment (made from pewter, copper, zinc, and some types of painted pottery)
2. cleaners, sanitizers, polishes, machine lubricants, and pesticides 3. deodorizers, first-aid products, and health and beauty products (hand lotions, hairsprays, etc.) |
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Chemical Contaminants: Prevention
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1. only use chemicals approved for use in foodservice operations
2. purchase chemicals from approved, reputable suppliers 3. store-chemicals away from prep area food-storage areas, and service areas 4. chemicals must be separated from food and food-contact surfaces by spacing and partitioning 5. chemicals must NEVER be stored above food or food-contact surfaces 6. use chemicals for their intended use and follow manufacturer's directions |
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Chemical Contaminants: Prevention
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7. only handle food with equipment and utensils approved for foodservice use
8. make sure the manufacturer's labels on original chemical containers are readable 9. keep MSDS current, and make sure they are accessible to staff at all times 10. follow the manufacturer's directions and local regulatory requirements when throwing out chemicals |
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Avoid adding sulfites to foods
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sulfites have caused respiratory distress, shock, and even death in some sensitive individuals
alternatives may be used to prevent browning of fresh fruits and vegetables Key Points: 1. sulfites are used to prevent foods like cut apples, potatoes and lettuce from browning. Also called potato whitener 2. sulfiting agents include sulfur dioxide, sodium sulfite, sodium and potassium bisulfite, and sodium and potassium metabisulfite 3. sulfites may remain on treated foods after washing 4. sulfites exist in many processed foods 5. alternative products made from citric acid juices (like lemon juice) are safe to use |
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Chemical Hazards: Additives
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1. certain food additives when used in excessive amounts have caused illness
2. overuse of MSG (monosodium glutamate) can cause dizziness, headache and flushing of the face 3. acid food in some metal containers can cause metal poisoning 4. food placed directly on refrigerator shelves containing cadmium may cause illness |
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Physical Contaminants: Sources
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Common objects that get into food:
-Metal shavings from cans -wood -fingernails -staples -bandages -glass -jewelry -dirt naturally occurring objects such as fruit pits and bones |
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Physical Contaminants: Symptoms
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mild to fatal injuries are possible
Cuts, dental damage, and choking bleeding and pain |
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Physical Contaminants: Prevention
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1. purchase food from approved, reputable suppliers
2. closely inspect food received 3. take steps to prevent physical contamination, including practicing good personal hygiene |
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Groups who may attempt to contaminate food:
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-terrorists or activists
-disgruntled current or former staff -vendors -competitors |
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Deliberate contamination of food: FDA defense tool
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A.L.E.R.T.
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A.L.E.R.T.
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Assure
Look Employees Reports Threat |
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Assure
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Make sure products are from safe sources
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Look
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Monitor the security of products in the facility
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Employees
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Know who is in your facility
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Reports
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Keep information related to food defense access
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Threat
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Develop a plan for responding to suspicious activity or a threat to the operation
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Special problem FBI's
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Yersiniosis
Campylobactor enteritis Listerosis Escherichia coli Norwalk virus |
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Campylobacter jejuni
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Symptoms:
fever, headache, fatigue Onset: 12-48 hours Source: intestines of sheep, pigs, cattle, and poultry Food involved: uncooked/insufficiently cooked meat/poultry, unpasteurized dairy products, cross-contaminated foods Control measures: proper sanitation/personal hygiene, temperature control, avoid cross-contamination |
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Campylobacter jejuni Key points
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1. Emerging pathogen: disease causing agent that has been increasingly identified as causing foodborne illness
2. Camplylobacteriosis ordinarily lasts from 1-4 days 3. Anaerobe- grows in reduced oxygen 4. Not hardy survivors outside of carrier |
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Escherischia coli 0157:H7
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Symptoms:
intoxication-abdominal pain, cramps, nausea, vomiting, diarrhea, occasionally fever infection-bloody diarrhea, colitis Onset: 12-72 hours after ingestion Source: human/cattle intestinal tracts, sewage-contaminated water Foods involved: Raw or undercooked ground beef and red meats Control measures: cooking beef/red meat to 130F and holding for 2 hours, reheat foods to 165F, avoid cross-contamination |
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Escherischia coli 0157:H7 Key points
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1. may be an infection or an intoxication
2. first recognized as a foodborne illness pathogen in 1982 3. symptoms similar to shigellosis 4. facultative bacteria-grow with or without oxygen 5. proper hand washing/personal hygiene-control measures |
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Norwalk virus
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Symptoms:
nausea, vomiting, diarrhea, abdominal pain, headache, low grade fever Onset: 24-48 hours Source: feces of infected humans Foods involved: raw, fertilized vegetables, cole slaw, raw shellfish, eggs Control measures: good personal hygiene, potable water supply, certified, seafood suppliers, avoid cross-contamination, cook food thoroughly |
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Norwalk virus Key points
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1. transmitted mainly through poor personal hygiene
2. named after a city in Ohio where it was first implicated 3. does not reproduce in food 4. remains viable for an extended amount of time 5. humans are only known reservoir |
