common microorganisms

8/6/2019 Common Microorganisms

1/19

Common

microorganisms


2/19

Microbial Hazards 23

Microbial Hazards

Microorganisms are everywhere -- they can be:

Pathogens cause disease

Spoilers cause the quality of food to

deteriorate

Beneficial used for food production andpresent in and on the body


3/19


Types of Foodborne IllnessInfection

eating food contaminated with pathogens

Intoxication eating food contaminated with the toxins (poisons)

formed by bacteria

eating food contaminated with other biological orchemical toxins (poisons)

Toxin-mediated infection

eating food contaminated with pathogens that grow in thebody and form toxins (poisons)


4/19


ThreeMicrobial HazardsThree microorganisms cause

most foodborne illness:

Bacteria

Viruses

Parasites

Microorganisms are:

naturally present or

get into the food through poor

handling practices.


5/19


Common Symptoms

Common symptoms of

foodborne illness are: diarrhea

vomiting

fever

sore throat with fever jaundice


6/19


Bacteria Basics Invisible to the naked eye.

Pathogenic bacteria only grow in potentially

hazardous food, which are also called TCS food.

Some produce spores.

Some produce toxins.

Not necessarily destroyed by freezing or cooking. Can cause infection, intoxication, or toxin-

mediated infection.


7/19


Conditions forBacterial Growth

Potentially hazardous food

low acid

moist

protein

Time

4 hours or longer in the temperature danger zoneTemperature

between 41oF and 135oF


8/19


Oxygen Some pathogenic bacteria require oxygen; others do not.

Clostridium botulinum grows in the absence of oxygen.

Absence of oxygen may occur in: Vacuum packaged food

Center of thick cooked foods, such as stew

Garlic in oil that is not commercially processed

Foil wrapped potatoes

Cooked rice


9/19


Controlling BacteriaGood personal hygiene

Only allow healthy workers to handle food.

Have all workers wash their hands properly and frequently.Prevent cross-contamination

Store foods properly.

Only use cleaned and sanitized utensils and surfaces for food

preparation.Time-temperature control

Cook foods to proper temperatures.

Hold foods at proper temperatures.


10/19


Common FoodborneBacteria

Bacillus cereus

C

ampylobacter Clostridium botulinum

Clostridium perfringens

E. coli

Listeria monocytogenes

Salmonella

Shigella Staphylococcus

aureus

Vibrio

Yersinia


11/19


Virus Basics Do notgrow in food; use food as a vehicle to get

from one person to another.

Can contaminate any food.

Cause most foodborne illnesses in the U.S.

Invisible to the naked eye

Cause foodborne infection not foodborneintoxication.


12/19


Controlling Viruses Prevent getting viruses into food because they

might not be destroyed by cooking.

Prevent introduction by: Only allowing healthy workers to handle food.

Having all workers frequently and properly wash their

hands.

Buying all food from an approved and safe source.


13/19


Common FoodborneViruses

Hepatitis A

Norovirus


14/19


ParasiteBasics Most are not visible to the naked eye.

Do not grow in food.

Found naturally in many animals, such as: pigs,

cats,

rodents, and

fish. Cause foodborne infection and not foodborne

intoxication.


15/19


Controlling Parasites in Food

Get food from an approved and safe

source.

Cook foods to proper temperatures.

Properly freeze seafood to be served raw.

Wash hands frequently and properly.

Use safe water sources for foodpreparation and cleaning.


16/19


Common FoodborneParasites

Anisakis simplex

Cryptosporidium

parvum

Cyclospora

cayetanensis

Giardia duodenalis

Toxoplasma gondii

Trichinella spiralis


17/19


Mold Basics Common cause of

food spoilage.

Some form toxins that

can cause illness.

Grow in a wide rangeof foods high acid,low moisture.

Freezing does not

destroy. Requires air to grow.


18/19


YeastBasics

Cause food spoilage and not foodborne

illness.

Grow in a wide range of foods high

acid, low moisture.

Produce a smell, bubbling, or a taste ofalcohol when food spoils.

Easily destroyed by proper processing.


19/19

Presented by:Presented by:sameer khansameer khan

class:8class:8thth

sub:sciencesub:science

common microorganisms

Documents