Cooking for Crowds Chapter 2 The Causes of Foodborne Illness

Cooking for Crowds Foodborne Illness: Causes Hazards: harmful substances that when found in food can cause foodborne illness BiologicalChemicalPhysical

Cooking for Crowds Chemical Hazards Chemical Detergents Sanitizers Pesticides Naturally occurring fish or plant toxins Medications

Cooking for Crowds Physical Hazards Physical Pests Glass Plastic Toothpick Metal False fingernails Jewelry Hair

Cooking for Crowds Biological Hazards Biological Bacteria Viruses Parasites Fungi

Cooking for Crowds Foodborne Pathogens SeeSmellTaste

Cooking for Crowds Foodborne Pathogens Added during handling and Found on raw foods

Cooking for Crowds Bacteria Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies Bacteria Yes Salmonella Salmonella and eggs  Cool foods properly  Cook foods to proper temperatures  Clean and sanitize equipment & utensils  Wash hands properly  Ensure proper storage and holding temperatures  Separate raw and cooked food

Cooking for Crowds Viruses Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies Viruses NoYesHepatitis A Hepatitis A in shellfish  Cook foods to proper temperatures  Clean and sanitize equipment and utensils  Wash hands properly  Separate raw and cooked foods  Wash fruits and vegetables thoroughly  Purchase shellfish from approved vendors

Cooking for Crowds Parasites Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies Parasite No Yes (and proper freezing) Trichinella spiralis Trichinella in pork  Cook foods to proper temperatures  Clean and sanitize equipment & utensils  Wash hands properly  Separate raw and cooked food  Wash fruits and vegetables thoroughly

Cooking for Crowds Fungi Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies FungiYes Rhizopus stolonifer Bread spoilage  Cook foods to proper temperatures  Clean and sanitize equipment & utensils  Ensure proper storage & holding temperatures  Prevent bruising of fruits

Cooking for Crowds Microorganisms & Illness Depending on the type of foodborne illness, symptoms may occur within ½ hour to 50 days after ingesting the food Infection Intoxication Toxin-mediated infection

Cooking for Crowds How Do Microorganisms Get Into Food? Prior to Entering the Kitchen Inside the Kitchen  During slaughter  Cross-contamination: in the field during distribution during processing Natural part of the animal  Cross-contamination: from one food to another from dirty equipment from dirty hands from dirty clothes  Improper personal hygiene