chapter 6: food safety & sanitation

Chapter 6: Food Safety & Sanitation

Sources of Food Bourne Illness

Sources of Food Bourne Illness

• Contaminant• Contaminated food• Physical Contaminant• Chemical contaminant• Biological contaminant• Pathogen• Microorganism

• Incubation period• Bacteria• Potentially hazardous

foods• Virus• Transmit• Parasite• Host

Key Terms:

Sources of Food Bourne Illness

• A contaminant is a substance in food that does not belong to food

• Contaminants in food can cause:– Illness– Death

Sources of Food Bourne Illness

• Contaminated food is food that contains contaminants.

• The three types of contaminants are:– Physical– Chemical – Biological

Physical Contaminants

• A physical contaminant is an item that accidentally gets into food

• Examples include:– Hair– Insects– Fingernails– Metal– Glass

• Physical contaminants can cause serious injury

Chemical Contaminants

• A chemical contaminant is a chemical that is toxic or not usually found in food.

• There are several types of chemical contaminants such as:– Pesticides (bug killers)– Cleaning Agents (bleach, ammonia, silver polish)– Metals in solution (ex. copper, lead, and cadmium)

Chemical Contaminants

• Any cleaning chemical accidently used in a food would cause immediate and severe illness

• Chemical contaminants can cause cancer and nervous disorders

Biological Contaminants

• Biological contaminants are responsible for most cases of foodborne illness.

• A biological contaminant is a microscopic living substance that accidently gets into food.

• Types of biological contaminants include:– Bacteria– Parasites– Viruses– Molds– Fungi

Biological Contaminants

• A biological contaminant that causes disease is called a pathogen.

• Pathogens are sometimes called disease-causing microorganisms.

• A microorganism is a living substance so small that you must use a microscope to see it.

Biological Contaminants

• Not all microorganisms cause disease or are biological contaminants.

• Many microorganisms are used to create tasty and healthful foods. – Example: Yeast

• There are three groups of pathogens that are responsible for foodborne illnesses:– Bacteria– Viruses– Parasites

Biological Contaminants

• The five main symptoms of foodborne illnesses caused by pathogens are:– Nausea– Vomiting– Diarrhea– Cramps– Fever

Biological ContaminantsType Organism Name Incubation Period

Bacteria Clostridium botulinum 12 to 36 hours

Escherichia coli (E. coli) 2 to 5 days

Salmonella 6 to 48 hours

Staphylococcus aureus 2 to 4 hours

Virus Hepatitis virus A 10 to 50 days

Norwalk virus 1 to 2 days

Parasite Cryptosporidium parvum 2 to 10 days

Cyclospora cayetanesis 7 days

Trichinella spiralis 4 to 28 days

*The incubation period is the length of time between ingesting the pathogen and the appearance of symptoms.

Bacteria

• Bacteria are the most common cause of foodborne illnesses that managers are concerned with.

• Bacteria are single-celled, microscopic organisms that grow rapidly under ideal conditions.

• Not all bacteria cause disease or harmful to humans.

Bacteria

• Foods in which bacteria grow well are called potentially hazardous foods.

• The foods can be raw or cooked, and include:– Meat– Poultry– Fish– Shellfish– Eggs– Dairy Products

Bacteria

• Temperatures between 40°F to 140°F are called the temperature danger zone

• Room temperature is a temperature around 70°F.– Room temperature is in

the danger zone.

Viruses

• A virus is a microorganism that reproduces in the cells of other living things.

• Viruses are much, much smaller than bacteria.• Foods can transmit viruses to people.• Transmit means to carry from one place to

another • People can transmit viruses to each other.

Parasites

• A parasite is an organism that must live in another living thing in order to survive.

• The living thing that a parasite lives in is called a host. • A host can be a person, animal, or plant.• Parasites can live inside some of the animals that

humans eat, such as:– Poultry– Cattle– Pigs– Fish

THE END