Food Safety and Sanitation Chapter 9

Contaminant A Food Contaminant is something in food that does not belong………. Food borne illness…….disease caused by eating contaminated food 3 types of contaminants……….physical chemical biological

Physical Contaminant An item that accidentally gets into food Example: hair, jewelry, chips of glass or china, bits of metal, wood splinters, insect parts, bandages, or fingernails

Chemical Contaminants Chemicals that are toxic and not usually found in food. Examples: pesticides cleaning agents metals that might dissolve off of copper, lead, or cadmium pots

Biological Contaminents Responsible for most food borne diseases. They accidentally get into food Examples: bacteria viruses mold parasites fungi A biological contaminant that causes disease is called a pathogen

Bacteria They grow best in certain kinds of foods. These foods are called “potentially hazardous foods” RAW OR UNCOOKED COOKED Dairy products casseroles Eggs custard Fish fish salads Meat meat salads Poultry potatoes Shellfish rice

Temperature plays a role….. Below 40 degrees bacteria are alive but do not reproduce Below 0 most bacteria are killed Above 140 degrees most bacteria die The temperatures between degrees are called the temperature danger zone Room temperature is 70 degrees…….most kitchen are hotter than 70 degrees Also time is important…….do not leave food out for more than 4 hours if left in the danger temperature zone

Examples of Biological Contaminants Bacteria---clostridium botulinum Escherichia coli Salmonella Staphylococcus aureus Virus-----Hepatitis virus A Norwalk virus Parasite---cryptosporidium parvum cyclospora cayetanesis trichinella spiralis Please choose 2 of the above from each category (for a total of 6) and research and draw an example of the bacteria, virus, or parasite for each List a few facts about each and draw the microorganism. onset, symptoms, foods that contain the contaminant, treatment You can use chapter packet, chapter 6 of Guide to Good Food and/or