Identifying Biological Identifying Biological Hazards and ControlsHazards and ControlsHazards and ControlsHazards and Controls

Dennis BursonDennis BursonUniversity of Nebraska University of Nebraska -- LincolnLincoln

Foods Involved in Foods Involved in OutbreaksOutbreaks

•• Primarily of Animal OriginPrimarily of Animal Origin•• 48% from Beef, Poultry, Eggs, Pork, 48% from Beef, Poultry, Eggs, Pork,

Fish, Dairy ProductsFish, Dairy Products•• Animal Products Animal Products

Hi h i N t i tHi h i N t i t•• High in NutrientsHigh in Nutrients•• High Water ActivityHigh Water Activity•• Provide an Excellent “Food” forProvide an Excellent “Food” forProvide an Excellent Food for Provide an Excellent Food for

MicroorganismsMicroorganisms•• Intestinal Tract is a Source of PathogensIntestinal Tract is a Source of Pathogens

Bacterial Foodborne IllnessBacterial Foodborne Illness

•• Food infectionFood infection•• Food intoxicationFood intoxication•• Food intoxicationFood intoxication

Food IntoxicationFood Intoxication•• Food intoxication results from Food intoxication results from

consumption of toxins (or poisons) consumption of toxins (or poisons) produced in food by bacterial growth.produced in food by bacterial growth.produced in food by bacterial growth. produced in food by bacterial growth. Toxins, not bacteria, cause illness. Toxins Toxins, not bacteria, cause illness. Toxins may not alter the appearance, odor or may not alter the appearance, odor or flavor of foodflavor of foodflavor of food.flavor of food.•• Staphylococcus aureusStaphylococcus aureus•• Clostridium botulinumClostridium botulinum

Cl t idi f iCl t idi f i (t i l d i th(t i l d i th•• Clostridium perfringensClostridium perfringens (toxins released in the (toxins released in the gut when large numbers of vegetative cells are gut when large numbers of vegetative cells are eaten)eaten)

Food InfectionFood Infection

•• The bacteria is in the food and may The bacteria is in the food and may become numerous. If the food is become numerous. If the food is eaten, the bacteria may continue to eaten, the bacteria may continue to grow in intestines and cause illness.grow in intestines and cause illness.gg•• SalmonellaSalmonella•• CampylobacterCampylobacterCampylobacterCampylobacter•• Hemorrhagic E. coliHemorrhagic E. coli•• Listeria monocytogenesListeria monocytogenes•• Listeria monocytogenesListeria monocytogenes

Staphylococcus aureusStaphylococcus aureus

•• Food IntoxicationFood Intoxication•• Pathogen Must Grow in the Food and Pathogen Must Grow in the Food and

Produce ToxinProduce Toxin•• Toxin Causes Illness and is Heat Toxin Causes Illness and is Heat

StableStableStableStable•• Live (vegetative) Cells do NOT have Live (vegetative) Cells do NOT have

to be Consumedto be Consumedto be Consumedto be Consumed

Staphylococcus aureus Staphylococcus aureus --ControlControl

•• ProblemProblem•• Food Must be Temperature Abused forFood Must be Temperature Abused forFood Must be Temperature Abused for Food Must be Temperature Abused for

this Illness to Occurthis Illness to Occur•• Humans are Carriers of this IllnessHumans are Carriers of this Illness

•• ControlControl•• Good Personal HygieneGood Personal Hygiene•• Good Personal HygieneGood Personal Hygiene•• Keep Foods out of the Temperature Keep Foods out of the Temperature

Danger ZoneDanger ZoneDanger ZoneDanger Zone

Clostridium botulinumClostridium botulinum•• Ubiquitous and may occur in almost all Ubiquitous and may occur in almost all

foodsfoods•• Level of contamination is very lowLevel of contamination is very low•• Toxin production Toxin production •• Toxin is among the most toxic of all Toxin is among the most toxic of all

naturally occurring substances.naturally occurring substances.•• Spore Forming BacteriaSpore Forming Bacteria•• Survives Heating/Cooking ProcessSurvives Heating/Cooking Process

ClostridiumClostridium botulinumbotulinum. . --ControlControl

P hilli f k d f dP hilli f k d f d•• Proper chilling of cooked foodProper chilling of cooked food•• Group II grow below 10 CGroup II grow below 10 C

•• Salt and NitritesSalt and Nitrites•• pHpHpp•• Toxin is NOT Heat StableToxin is NOT Heat Stable

Retort (canned products)Retort (canned products)•• Retort (canned products)Retort (canned products)

Clostridium perfringensClostridium perfringens•• Widely distributed in nature, normal Widely distributed in nature, normal

flora of intestinal tract of man and flora of intestinal tract of man and animalsanimalsanimalsanimals

•• C. perfringens C. perfringens -- PoultryPoultry•• Must Consume Vegetative CellsMust Consume Vegetative Cells•• Must Consume Vegetative CellsMust Consume Vegetative Cells•• Toxin produced in the intestineToxin produced in the intestine

•• Spore Forming BacteriaSpore Forming Bacteriap gp g•• Resistance to heat varies with strainResistance to heat varies with strain•• Survives Cooking/ Rapid outgrowthSurvives Cooking/ Rapid outgrowth

ClostridiumClostridium perfringensperfringens --ControlControl

•• Spores will survive in Cooked Spores will survive in Cooked ProductProduct

•• Proper chilling of cooked productProper chilling of cooked product

SalmonellaSalmonella

•• All Meats can be SourcesAll Meats can be Sources•• 30% of Poultry Carry 30% of Poultry Carry SalmonellaSalmonella

•• Some Humans are CarriersSome Humans are Carriers•• Intestinal Tracts of AnimalIntestinal Tracts of Animal•• Live Cells Must Be Consumed toLive Cells Must Be Consumed to•• Live Cells Must Be Consumed to Live Cells Must Be Consumed to

Cause IllnessCause IllnessMany Types ofMany Types of SalmonellaSalmonella•• Many Types of Many Types of SalmonellaSalmonella

SalmonellaSalmonella -- ControlControl

•• Proper CookingProper Cooking•• Avoid CrossAvoid Cross--Contamination AfterContamination After•• Avoid CrossAvoid Cross Contamination After Contamination After

CookingCookingUse only Pasteurized Egg ProductsUse only Pasteurized Egg Products•• Use only Pasteurized Egg Products Use only Pasteurized Egg Products or Cook any Product That has Eggs or Cook any Product That has Eggs AddedAddedAddedAdded

•• Good Personal HygieneGood Personal Hygiene

CampylobacterCampylobacter

•• #1 Cause of Food#1 Cause of Food--Borne IllnessesBorne Illnesses•• Harbored in the Intestinal Tract ofHarbored in the Intestinal Tract of•• Harbored in the Intestinal Tract of Harbored in the Intestinal Tract of

AnimalsAnimalsVery Sensitive to EnvironmentVery Sensitive to Environment•• Very Sensitive to EnvironmentVery Sensitive to Environment•• CookingCooking

OO•• OxygenOxygen•• DryingDrying

E. coliE. coli O157:H7O157:H7

•• This organism does not have to This organism does not have to ggGrow in Food to Cause IllnessGrow in Food to Cause Illness•• Low Infectious DoseLow Infectious Dose

•• Harbored in the Intestinal Tract of Harbored in the Intestinal Tract of AnimalsAnimalsAnimalsAnimals•• Cattle, Sheep, Deer, other Farm AnimalsCattle, Sheep, Deer, other Farm Animals

E .coliE .coli O157:H7 O157:H7 -- ControlControl

•• CookingCooking•• 160 F for 15 Seconds160 F for 15 Seconds

•• Temperature ControlTemperature Control•• Less than 45Less than 45--40 F40 F•• Fewer Cells = Less Likely to Cause Fewer Cells = Less Likely to Cause yy

IllnessIllness

Listeria monocytogenesListeria monocytogenes

•• Concern in Processed ProductsConcern in Processed Products•• Sliced Deli Meats, Hot Dogs, Soft Sliced Deli Meats, Hot Dogs, Soft

CheeseCheeseH b d i I t ti l T t fH b d i I t ti l T t f•• Harbored in Intestinal Tract of Harbored in Intestinal Tract of Animals and the EnvironmentAnimals and the EnvironmentC C t i ti f Pl tC C t i ti f Pl t•• Cross Contamination from Plant Cross Contamination from Plant EnvironmentEnvironmentG t R f i ti T tG t R f i ti T t•• Grows at Refrigeration TemperatureGrows at Refrigeration Temperature

Listeria monocytogenesListeria monocytogenes --ControlControl

•• ControlControl•• Proper Cooking Proper Cooking •• Plant SanitationPlant Sanitation•• Low pHLow pH•• Low AwLow Aw•• FreezingFreezing

Control of LM in RTE FoodsControl of LM in RTE Foods•• Listeria monocytogenesListeria monocytogenes is a SANITATION is a SANITATION

issueissueV ifi ti f S it ti SOP’V ifi ti f S it ti SOP’•• Verification of Sanitation SOP’sVerification of Sanitation SOP’s

•• Testing for “generic” Testing for “generic” ListeriaListeriaG id li t P t P tG id li t P t P t P iP i•• Guidelines to Prevent PostGuidelines to Prevent Post--Processing Processing Contamination from Contamination from Listeria Listeria monocytogenesmonocytogenes DFES 19: 551DFES 19: 551--562562..monocytogenesmonocytogenes DFES 19: 551DFES 19: 551 562562..

•• USDA Compliance GuidelinesUSDA Compliance Guidelines•• Antimicrobial ingredients or processAntimicrobial ingredients or processg pg p

Yersinia EnterocoliticaYersinia Enterocolitica

•• Found in a wide variety of animals, Found in a wide variety of animals, food and water.food and water.

•• Only certain bioserotypes are Only certain bioserotypes are pathogenicpathogenicpathogenicpathogenic

•• Pigs are principal reservoir of Pigs are principal reservoir of bioserotype pathogenic to humansbioserotype pathogenic to humansbioserotype pathogenic to humansbioserotype pathogenic to humans

Yersinia Enterocolitica Yersinia Enterocolitica -- ControlControl

•• CookingCooking•• Separation of raw from cookedSeparation of raw from cookedpp•• Reheating of cooked foodsReheating of cooked foods•• Capable of growth a lowCapable of growth a lowCapable of growth a low Capable of growth a low

temperaturestemperatures•• Minimum growth temperature 30 FMinimum growth temperature 30 FMinimum growth temperature 30 FMinimum growth temperature 30 F•• Salt will inhibit growth at low Salt will inhibit growth at low

temperaturestemperatures

Trichinella spiralisTrichinella spiralis•• Parasite Parasite •• Larvae will develop Larvae will develop

cyst primarily striated cyst primarily striated y p yy p ymuscle muscle

•• Infection occurs from Infection occurs from ingestion of raw or ingestion of raw or ggpoorly cooked pork, poorly cooked pork, bear, walrus, or horse bear, walrus, or horse meat, or meat from meat, or meat from other mammalsother mammalsother mammals other mammals containing viable, containing viable, infective larvae. infective larvae.

Trichinella spiralis Trichinella spiralis -- ControlControl•• Cooking meatCooking meat

•• 144 F instant144 F instant•• 130 F for 30 minutes130 F for 30 minutes•• 130 F for 30 minutes130 F for 30 minutes

•• Freezing meatFreezing meat•• --20 F for 12 days20 F for 12 days•• 5 F for 30 days5 F for 30 days

•• DryingDrying•• Dry Sausage time depends on diameter ofDry Sausage time depends on diameter of•• Dry Sausage, time depends on diameter of Dry Sausage, time depends on diameter of

sausagesausage•• IrradiationIrradiation

NorwalkNorwalk--like viruslike virus•• Common cause of foodborne illnessCommon cause of foodborne illness

•• Rarely diagnosedRarely diagnosed•• Acute gastrointestinal illnessAcute gastrointestinal illness

•• More vomiting than diarrheaMore vomiting than diarrhea•• Resolves within two days.Resolves within two days.

•• NorwalkNorwalk--like viruses spread primarily from like viruses spread primarily from i f t d t thi f t d t thone infected person to another.one infected person to another.

•• Infected kitchen workers can contaminate a Infected kitchen workers can contaminate a food item during processing or preparationfood item during processing or preparationfood item during processing or preparation.food item during processing or preparation.

Vibrio parahaemolyticusVibrio parahaemolyticus•• GastroenteritisGastroenteritis

•• DiarrheaDiarrhea•• Abdominal crampsAbdominal cramps•• VomitingVomiting•• HeadacheHeadache

•• Consumption of raw, underprocessed, or Consumption of raw, underprocessed, or rere contaminated seafood primarilycontaminated seafood primarilyrere--contaminated seafood, primarily contaminated seafood, primarily shrimp, crab or mulluscan shellfishshrimp, crab or mulluscan shellfish

Vibrio parahaemolyticus Vibrio parahaemolyticus --ControlControl

•• Prevent multiplication of organizm Prevent multiplication of organizm after harvest by chilling seafoodsafter harvest by chilling seafoodsy gy g

•• Cook to internal temperatures > 149 Cook to internal temperatures > 149 FFFF

•• Avoid crossAvoid cross--contamination of contamination of cooked or other RTE foodscooked or other RTE foodscooked or other RTE foods.cooked or other RTE foods.

Other Foodborne PathogensOther Foodborne Pathogens•• Some common diseases are occasionally Some common diseases are occasionally

foodborne,foodborne,•• Usually transmitted by other routes.Usually transmitted by other routes.

•• ShigellaShigella•• Hepatitis AHepatitis A•• Giardia lambliaGiardia lamblia

C t idiC t idi•• CryptosporidiaCryptosporidia•• Even strep throats have been transmitted Even strep throats have been transmitted

occasionally through food.occasionally through food.occasionally through food.occasionally through food.

Shigella spp.Shigella spp.•• Less than 10% of reported outbreaks of Less than 10% of reported outbreaks of

foodborne illnessfoodborne illnessR l i i lR l i i l•• Rarely occurs in animalsRarely occurs in animals

•• Disease of humansDisease of humansF d i t f d ll t d ithF d i t f d ll t d ith•• Found in water or food polluted with Found in water or food polluted with human feceshuman feces

•• Foods: salads raw vegetables milk andFoods: salads raw vegetables milk and•• Foods: salads, raw vegetables, milk and Foods: salads, raw vegetables, milk and dairy products, and poultry.dairy products, and poultry.

•• Unsanitary handling by food handlers.Unsanitary handling by food handlers.y g yy g y

Shigella spp.Shigella spp.

•• Proper employee hygieneProper employee hygiene•• Potable waterPotable water•• Potable waterPotable water•• Avoiding cross contamination of RTEAvoiding cross contamination of RTE

Hepatitis AHepatitis A•• Acute liver diseaseAcute liver disease

•• lasting from a few weeks to several months. lasting from a few weeks to several months. Transmission:Transmission:•• Transmission:Transmission:•• Ingestion of fecal matter, even in microscopic Ingestion of fecal matter, even in microscopic

amountsamountsClCl tt t tt t•• Close personClose person--toto--person contact or person contact or

•• ingestion of contaminated food or drinks.ingestion of contaminated food or drinks.•• Vaccination: Hepatitis A vaccination isVaccination: Hepatitis A vaccination isVaccination: Hepatitis A vaccination is Vaccination: Hepatitis A vaccination is

recommended for all children starting at recommended for all children starting at age 1 year, travelers to certain countries, age 1 year, travelers to certain countries, and others at risk.and others at risk.and others at risk.and others at risk.

Hepatitis A Hepatitis A -- ControlControl

•• Proper employee hygieneProper employee hygiene•• Harvest shellfish from approvedHarvest shellfish from approved•• Harvest shellfish from approved Harvest shellfish from approved

growing watergrowing waterHeat treatmentHeat treatment•• Heat treatmentHeat treatment

•• VaccinationVaccination

Giardia lambliaGiardia lamblia

•• OneOne--celled, microscopic parasitecelled, microscopic parasite•• Lives in the intestine and is passed Lives in the intestine and is passed pp

in the stool. in the stool. •• It can survive outside the body and It can survive outside the body and yy

in the environment for long periods in the environment for long periods of time.of time.

•• Common causes of waterborne Common causes of waterborne diseasedisease

Giardia lamblia Giardia lamblia -- ControlControl

• Practice good hygiene.•• Use potable waterUse potable water•• Use potable water.Use potable water.•• Avoid food that might be Avoid food that might be

contaminatedcontaminatedcontaminated.contaminated.•• Wash and/or peel all raw vegetables and Wash and/or peel all raw vegetables and

fruits before eatingfruits before eatingfruits before eating.fruits before eating.•• Use potable water to wash all food that Use potable water to wash all food that

is to be eaten rawis to be eaten rawis to be eaten raw.is to be eaten raw.

Cryptosporidium parvumCryptosporidium parvum

•• Severe watery diarrhea, cramps, low Severe watery diarrhea, cramps, low grade fever.grade fever.gg

•• Intestinal tract of cattleIntestinal tract of cattleContaminated water foodContaminated water food•• Contaminated water, food Contaminated water, food contaminated by food handlerscontaminated by food handlers

Cryptosporidium parvum Cryptosporidium parvum -- controlcontrol

•• Heat sensitiveHeat sensitive•• 5 sec at 161 F5 sec at 161 F5 sec at 161 F5 sec at 161 F

•• Killed by freezingKilled by freezing29 F for 24 Hr29 F for 24 Hr•• --29 F for 24 Hr29 F for 24 Hr

•• Use of potable waterUse of potable water•• Proper employee hygieneProper employee hygiene

General Control MeasuresGeneral Control Measures•• Prevent ContaminationPrevent Contamination•• Prevent ContaminationPrevent Contamination•• Temperature ControlTemperature Control

•• Less Than 40Less Than 40--45 F45 F•• Less Than 40Less Than 40--45 F45 F•• Proper Cooking TemperaturesProper Cooking Temperatures

•• Good SanitationGood SanitationGood SanitationGood Sanitation•• Remove Residual Bacteria from EquipmentRemove Residual Bacteria from Equipment

•• Prevent Cross ContaminationPrevent Cross ContaminationPrevent Cross ContaminationPrevent Cross Contamination•• Employee HygieneEmployee Hygiene

Exponential Growth of Exponential Growth of B t iB t iBacteriaBacteria

Ti Bacteria/GramBacteria Held at Room Temperature

0 1000 Time Bacteria/Gram

30 min 2000 1 Hour 40001.5 Hour 8000 2 Hours 160005 Hours 1000000

Holding at Refrigeration Temps will Slow Growth

Intrinsic Factors that Affect Intrinsic Factors that Affect Microbial GrowthMicrobial Growth

•• TemperatureTemperature•• NutrientsNutrients•• Water ActivityWater Activity•• OxygenOxygenygyg•• pHpH•• Naturally Occurring Antimicrobial FactorsNaturally Occurring Antimicrobial FactorsNaturally Occurring Antimicrobial FactorsNaturally Occurring Antimicrobial Factors•• Biological Structure Biological Structure

Identifying Hazards Within Your Identifying Hazards Within Your y gy gPlantPlant

•• Know Your ProductKnow Your Product•• Cooked vs RawCooked vs RawCooked vs RawCooked vs Raw•• Intrinsic FactorsIntrinsic Factors

•• Know What Outbreaks have BeenKnow What Outbreaks have Been•• Know What Outbreaks have Been Know What Outbreaks have Been Associated with Your ProductAssociated with Your ProductBe Aware of Potential DangersBe Aware of Potential Dangers•• Be Aware of Potential DangersBe Aware of Potential Dangers