Chapter 2: Foodborne illness and sanitation practices Pn. Siti Hajar binti Zakariah

Enjoy the video!!!

Foodborne illness Is the sickness that some people experience when they eat contaminated food. It impairs performance and causes discomfort. Foodborne illness has a major economic impact. The costs occur in the form of medical expenses, lost work, reduced productivity by victims of the illness, legal fees, punitive damages, increased insurance premiums, lost business and loss reputation.

A foodborne disease outbreak is defined as an incident in which two or more people experience a similar illness after eating a common food. Most cases of foodborne illness in retail food establishments are caused by food that have been: 1.Exposed to unsafe temperatures 2. Handled by infected food workers who practice poor personal hygiene and improper hand washing 3. Exposed to disease-causing agents by contamination and cross contamination 4. Contaminated ready-to-eat foods

Foodborne illness also have been caused by; Shiga toxin-producing Escherichia Coli bacteria in lettuce, unpasteurized apple juice and radish sprouts. Salmonella spp. In alfalfa sprouts, ice-cream and dry cereal Hepatits A virus in raw and lightly cooked oysters Listeria monocytogenes in hot dogs and lucheon meats

General symptoms of foodborne illness Headache Nausea Vomiting Dehydration Abdominal pain Diarrhea Fatigue Fever

Classification of Foodborne illness Infection Intoxication Toxin-Mediated Infection

Infection Caused by eating food that contains living disease-causing microorganisms. Disease-causing microorganism is eaten along with a food After ingestion, the organism burrows into the lining of the victim’s digestive tract and begins to grow in number Sometimes, the microbes may spread to other parts of the body through the blood stream Bacteria, viruses and parasites examples of microorganisms Salmonella bacteria (poultry and eggs) Diarrhea

Intoxication Caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source Caused when a living organism multiplies in or on a food and produces a chemical waste or toxin It also may occur when an individual consumes food that contain man-made chemicals such as cleaning agents or pesticides Common examples; Clostridium perfringens and Staphylococcus aureus

Toxin-Mediated Infection Caused by eating a food that contains harmful microorganisms that will produce a toxin once inside the human body Once the organism is inside the human body it produces a toxin that causes the illness A toxin-mediated infection is different with intoxication because the toxin is produced inside the human body Organism that cause this type of illness is Clostridium botulinum

Onset Time Is the number of hours between the time a person eats contaminated food and when they first show symptoms of the disease. Onset vary depending on factors such as age, health status, body weight and the amount of contaminant they ingested with the food. Foodborne diseases such as, trichinosis and Hepatitis A, onset time can be several days

“At Risk” individuals People taking certain medicine Diabetes person Pregnant lady Baby Elderly AIDS person Diabetes person People taking certain medicine “At Risk” individuals

Foodborne Hazards refers to biological, chemical or physical hazard that can cause illness or injury when consumed along with the food Biological Hazards -bacteria, viruses, parasites and fungi -commonly associated with humans and raw products entering the food establishment -can be destroyed by adequate cooking, proper cooling during distribution and storage Chemical Hazards - Toxic substances that may occur naturally or be added during the processing of food -Examples: agricultural chemicals, cleaning compounds, heavy metals (lead, mercury), food additives and food allergens -can give poisoning and allergic reactions Physical Hazards - Hard or soft foreign objects Examples: glass, metal, toothpicks, jewelry, bandages, human hair Happens form accidental contamination and poor food handling practices.

Microorganisms (Germs / Microbes) Bacteria Viruses Parasites Fungi They are small and only can be seen with the aid of microscope Most foodborne illness caused by bacteria and viruses

Microorganisms Staphylococcus aureus bacteria Shiga toxin-producing Escherichia coli bacteria Staphylococcus aureus bacteria Listeria monocytogenes

Bacteria Single-celled living microorganism that can spoil food and cause foodborne illness Present in food and quickly multiply to dangerous levels when food is improperly cooked, held, cooled and reheated Some bacteria have the ability to form spores. Spores help bacteria survive when their environment is too hot, cold, dry, acidic or when there is not enough food. All bacteria exist in a vegetative state. Vegetative cells grow, reproduce and produce waste just like other living organisms.

THE VEGETATIVE AND SPORE STATES OF BACTERIA CELLS VEGETATIVE CELLS SPORES REPRODUCE √ X GROW PRODUCE TOXIN RESISTANT TO STRESS HARMFULL IF EATEN

Bacteria Pathogenic bacteria Spoilage bacteria Degrade foods so that they look,taste and smell bad. It reduces the quality of food to unacceptable levels Pathogenic bacteria Disease-causing microorganisms that can make people ill if they or their toxins are consumed with food Bacteria growth when one bacterial cell divides to form two new cells

6 conditions BACTERIA need to multiply FATTOM FOOD ACIDITY TEMPERATURE TIME OXYGEN MOISTURE

Food Food high in protein or carbohydrates meats, poultry, seafood, dairy products cooked rice, beans and potatoes

Acidic food have a pH less than 7.0 (lemons, limes and tomatoes) Acidity pH – symbol used to designated the acidity or alkalinity of a food range from 0 -14. Acidic food have a pH less than 7.0 (lemons, limes and tomatoes) Alkaline food have a pH more than 7.0 (olives, egg whites, soda crackers) Most bacteria prefer neutral environment but are capable of growing in foods that have a pH in the range of 4.6 to 9.0 Harmful bacteria grow from 4.6 to 7.0. Milk, meat and fish are in this range.

Psychrophilic bacteria: Mesophilic (middle range) Temperature In food establishment, temperature measured in degree Fahrenheit (℉) or degrees Celsius (℃) Most disease-causing bacteria can grow within a temperature range of 5℃ to 60 ℃ commonly referred as “Temperature Danger Zone” Psychrophilic bacteria: Grow range of 0℃ to 21℃. These microorganisms are troublesome because they are capable of multiplying at both refrigerated and room temperature Mesophilic (middle range) Grow at temperature between 21℃ and 43℃, with most rapid growth at human body temperature, 37℃. All bacteria do not have the same temperature to growth Thermophilic Bacteria grow best at temperature above 43℃. All thermophilic bacteria are spoilage

Cold foods must be stored at 5 ℃. Don’t keep it! Time and Temperature are the most critical factors affecting the growth of bacteria in foods. Cold foods must be stored at 5 ℃. Hot foods must be stored at 60℃ or above. Temperature Abuse = the term applied to foods hat have not been heated to a safe temperature or kept at proper temperature, could result in foodborne illness Keep it hot! Keep it cold!

This include the total time that food is between 5℃ and 60℃ Under ideal conditions, bacteria cells can double in number every 15 to 30 minutes Proper storage and handling of food helps to prevent bacteria from multiply Remember! A single bacteria cell can produce over 1 million cell in 5 hours under ideal condition Rule of thumb!!! Bacteria need about 4 hours to grow to high enough numbers to cause illness This include the total time that food is between 5℃ and 60℃

Facultative anaerobic Oxygen Aerobic bacteria Must have Oxygen Anaerobic bacteria Cannot survive with oxygen (toxin to them) Facultative anaerobic Can grow with /without free oxygen but have a preference. Most foodborne disease-causing microorganisms are facultative anaerobes

Water activity is measured on a scale from 0-1.0 Moisture Water activity (Aw) a measure of the amount of water that is not bound to the food and is therefore available for bacterial growth Water activity is measured on a scale from 0-1.0 Disease-causing bacteria can only grow in foods that have a water activity higher than 0.85 Many foods are preserved by lowering their water activity higher than 0.85 Drying foods or adding salt or sugar to reduces the amount of available water.

Uncut fruits and vegetables Water Activity (Aw) of some of foods 1.0 Dairy products Poultry and eggs Meats Fish and shellfish Cut melons and sprouts Steamed rice and pasta .85 Dry noodles Dry rice and pasta Flour Uncut fruits and vegetables Jams and jellies Solidly frozen foods

Virus The smallest of the microbial food contaminants Virus relay on a living host (human, animal) to reproduce and to grow Some viruses can survive freezing and cooking temperature Usually contaminate food through a food handler’s improper personal hygiene, contaminated water supply to food and from one food to another. 3 viruses that are primary importance to food establishments : Hepatitis A, Norwalk and Rotavirus

Parasites Small or microscopic creatures that need to live or inside a living host to survive Parasitic infection is far less common than bacterial or viral foodborne illness Can be found in water and inside many animals (cows, chickens, pigs and fish) Proper cooking and freezing will kill parasites and avoid cross-contamination and practice proper hand washing also prevent illness.

Fungi Fungi range in size from microscopic, single-celled organism to very large, multicellular organisms Mold, yeast and mushrooms Cause food to spoil

Contamination Is the presence of substances or conditions in the food that can be harmful to humans Food can become contaminated at a variety of points as the food flows from the farm to the table Sources of contamination: Soil, water, air, plants, animals and humans, food handlers, packaging materials, food contact surfaces, ingredients. Many types of food contamination can cause illness without changing the appearance, odor or taste of food.