Employment Food Safety Training Program 1/28/05 Bacteria Employment Food Safety Training Program American Association of Meat Processors One Meating Place Elizabethtown, PA 17022 Phone: (717) 367-1168 Fax: (717) 367-9096 Website: www.aamp.com Email: aamp@aamp.com Sanitation

What Are They? Bacteria are microorganisms Living organisms Too small to be seen with eyes Must be viewed through microscope

Good Bacteria Helpful to the meat and food industry Ferment foods for preservation or flavor Used to make Yogurt Cheese Bread Sausages Beer

Pathogenic Bacteria Harmful bacteria to humans Cause foodborne illness Can cause serious disease or death Considered a serious public health risk

Examples of Pathogenic Bacteria Listeria Salmonella E.coli 0157.H7

E. coli O157:H7 Found Contamination Occurs Intestines Raw ground beef Un-pasteurized milk Raw fruits and vegetables Apple juice (cider) Contamination Occurs Fecal matter (animal or human) Human hands

E. coli O157:H7 Symptoms Controls Bloody diarrhea Stomach cramps Fever Nausea Death due to dehydration Controls Cooking Personal hygiene

Listeria Found Contamination Occurs Properties Everywhere… environment Food Water Milk Intestines Contamination Occurs Human hands Environmental Properties Resists heat, cold, acid

Listeria Symptoms Controls Headache Fever Chills Vomiting Meningitis Personal hygiene Cooking Sanitation

Salmonella Found Contamination Occurs Poultry Eggs Milk Seafood Raw to cooked foods

Salmonella Symptoms Controls Headaches Diarrhea Vomiting Fever Nausea Heat treatment Correct storage temperatures Personal hygiene

Staphylococcus Found Contamination Occurs Nose Throat Skin Hair Human hands Cuts Sores

Staphylococcus Properties Controls Production of toxins Toxins are heat resistant Controls Personal hygiene Personal protective equipment

Campylobacter Found Intestines Contamination Occurs Fecal Human hands

Campylobacter Symptoms Controls Diarrhea Fever Vomiting Guillain-Barre Personal hygiene Sanitation

Spoilage Bacteria Harmful to Quality of Food Most won’t make you sick Costs companies $$$ Cause products to: Smell bad Taste bad Feel slimy or sticky Look fuzzy Look discolored

Pathogens – Different Story Can’t see them - No Slime No Fuzz Can’t smell them Can’t taste them Product will look and smell just fine, but can be deadly to the consumer.

What do Pathogens Need to Grow? Food Acid (Proper pH level) Time Temperature (40 to 140 °F) Oxygen Moisture

Control of Bacteria Knowledge of bacteria Proper food safety practices Which ones are present How they survive and grow How to control them Proper food safety practices Good personal hygiene practices