FORMS OF CONTAMINATION SERVSAFE/Chapter 2 FORMS OF CONTAMINATION

Microorganisms… Small, living organisms Harmful microorganisms are called pathogens Cause food borne illness Can only be seen with the aid of a microscope

TYPES OF PATHOGENS Viruses Bacteria Parasites Fungi

Pathogens cannot be seen, smelled or tasted in food

BACTERIA Cannot be seen, smelled, or tasted Can be found almost anywhere; live in and on our bodies The most important way to prevent bacteria from causing a food borne illness is to control time and temperature Needs 6 conditions to grow (FAT TOM) FDA has identified 3 major bacteria that are highly contagious: 1. Salmonella Typhi 2. Shigella spp. 3. Enterohemorrhagic and shiga toxin-producing Escherichia coli

WHAT PATHOGENS NEED TO GROW FOOD ACIDITY (appropriate level of acidity) TEMPERATURE (proper temperature) TIME (adequate time) OXYGEN (necessary level of oxygen) MOISTURE (ample moisture)

4 Stages of Bacteria Growth Lag phase: (adaptation period) the adjustment period for bacteria, occurring when they are first introduced to food Log phase: (starting to grow) reproduce by splitting in two Stationary phase: (lack of nutrients) continue to grow until nutrients and moisture become scarce or conditions become unfavorable and they die Death phase: number of bacteria dying exceeds the number growing, the population declines.

VIRUSES Carried by human beings and animals Require a living host to grow Can get from food, water, or any contaminated surface; typically occur through fecal-oral routes FDA identified the two major viruses that are highly contagious: Hepatitis A Norovirus

PARASITES Require a host to live and reproduce Commonly associated with seafood, wild game, and food processed with contaminated water, such as produce Prevent by purchasing food from approved, reputable suppliers

FUNGI Includes yeasts molds, and mushrooms Any food spoiled by mold or yeast should be thrown out, unless the mold is a natural part of the product Purchase all mushrooms from approved, reputable suppliers

Biological Toxins Ciguatera Toxin: found in barracuda, snapper, grouper, and amberjack and some marine algae Scombroid Poisoning: histamine poisoning that occurs when high levels of histamine are found in fish and are eaten Paralytic Shellfish Poisoning, Neurotoxic Shellfish Poisoning, Amnesic Shellfish Poisoning: shellfish are contaminated as they filter toxic algae from the water; causes paralysis, numbness, tingling, dizziness, confusion, memory loss, disorientation, seizure, coma and/or death

SEAFOOD TOXINS Scombroid Poisoning Ciguatera Fish Poisoning Paralytic Shellfish Poisoning Neurotoxic Shellfish Poisoning Amnesic Shellfish Poisoning

Fish toxins… Can be a natural part of the fish or made by pathogens on it. Some occur when fish eat smaller fish that have the toxin. Shellfish toxins are caused by marine algae that have a toxin, which the shellfish then eats

Mushroom toxins… Food borne illness linked with mushrooms are almost always caused by eating toxic, wild mushrooms collected by amateur hunters.

DELIBERATE Contamination of Food Terrorists or activists Disgruntled current or former staff Vendors Competitors Tamper with food using biological, chemical, or physical contaminants; may even use radioactive materials

A. L E. R. T. Assure: Make sure that products you receive are from safe sources Look: Monitor the security of products in the facility Employees: Know who is in your facility Reports: Keep information related to food defense accessible Threat: Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation

What do you do if there is a food borne illness outbreak? Gather information Notify authorities Segregate the product(s) Document information Identify staff Cooperate with authorities Review procedures

ALLERGENS A food allergen is a protein in a food or ingredient that some people are sensitive to Symptoms: Nausea, Wheezing or shortness of breath, Hives or itchy rashes, Swelling of various parts of the body, Vomiting and/or diarrhea, Abdominal pain ANAPHYLAXIS: a serve allergic reaction that can lead to death

COMMON FOOD ALLERGENS Milk Eggs Fish Shellfish, including lobster, shrimp and crab Wheat Soy Peanuts Tree nuts, such as almonds, walnuts, and pecans

You can help keep food safe by controlling FAT TOM Pathogens grow well in food held between the temperatures of 41 degrees F. and 135 degrees F. You can help keep food safe by controlling FAT TOM Viruses are the leading cause of food borne illness.

pH A measure of a food’s acidity, alkalinity The pH scale ranges from 0 to 14.0 A pH above 7.0 is alkaline, while a pH below 7.0 is acidic Pathogenic bacteria grow well in food with a pH between 4.6 and 7.5 (slightly acidic to neutral)

WATER ACTIVITY The amount of moisture available in food for microorganisms to grow; potentially hazardous food has water activity values of .85 or above

Food borne Infection vs. Food borne Intoxication Food borne infections: results when a person eats food containing pathogens which then grow in the intestines and cause illness Food borne intoxication: a person eats food containing toxins that cause illness Food borne toxin-mediated infections: results when a person eats food containing pathogens which then produces illness-causing toxins in the intestines