Keeping Food safe

If in doubt throw it out In the USA- 200,000 / day/food borne illness Food poisoning- flu like symptoms

Microorganisms 1. mold 2. Yeast 3. bacteria- food intoxication - food infection Others: 4. viruses 5. Animal parasites 6. chemicals 7. natural toxins

Molds

Give foods the fuzzy look

Requirements for Mold Growth 1. moisture 2. moderate temperature degrees 3. aerobic As temperature drops mold growth slows Visible on food throw it out Some foods it is used for flavor Eg. blue cheese

Yeasts

One celled plant Fungi Yeasts form spores- [ microorganisms in a dormant or inactive state- will survive high temperatures]

Requirements for Yeast Growth 1. moisture 2. high ph level [ acid] 3. warmth degrees 4. air

Bacteria 20 different types- 8 major Found in air, soil, water, food

Requirements for Bacteria Growth 1. grow with or without air 2. moisture 3. warmth Most killed by heat

Food intoxication Bacteria that form toxins that make us ill In large amounts form spores that release these toxins

Clostridium perfringens Found in small amounts in the intestinal tract all the time Found in food left at room temperature too long - meats and poultry High and low temperature halt growth Takes 4 – 24 hours  sick Keep hot food hot Keep cold food cold

Staphylococcus Found in nasal passages and skin Passed through moisture- sneeze, breath 1- 7 hours  sick toxin Eg. Chef with a cut on his hand

Botulism Toxin Contaminated fish, honey and improperly canned goods Boil food for minutes Serious- can cause death--. Respiratory failure

Food infections Pathogen enters body on food causing illness

Salmonella Grow very fast 5 hours – 3 days  sick Cross contamination Raw poultry- eggs Fish milk

E coli [ Escherichia coli] Lives in animal intestines  helps digest food and metabolize vitamins Can be fatal- kidney failure Source- under cooked meats

Animal parasites Found in contaminated water And food

TAPEWORM

Viruses Norwalk – flu like symptoms

Chemical food poisoning Chemicals that get in or on the food that cause illness Additives Lead Arsenic Poisonous plants- mushrooms pesticides

Pesticides Some occur naturally Help insure the survival of food crops against predators Increase yield Strict regulations