1. Food Basics An Introduction to Microbiology

2. Personal Hygiene and Sanitation Rules are not invented to make life harder. Rules are important. REMEMBER AND PRACTICE THEM!

3. Microbiology The study of microscopic forms of life. Understand how and why disease-causing microbes grow and spread. Prevent food-borne illnesses.

4. Kinds of Bacteria Harmless bacteria Beneficial bacteria Undesirable bacteria Disease-causing bacteria or pathogens

5. Conditions for Bacteria Growth Food Acidity or alkalinity Time Temperature Air Moisture

6. Potentially Hazardous Foods Meats Poultry Eggs and egg products Dairy products Fish, shellfish and other shellfish Cooked vegetables

7. Safe Foods Nuts and peanut butter Bread, crackers, cookies, cake Jam, honey, syrup, candy Butter, margarine, cooking oil Dry cereal, powdered milk Raw, cooked, and dry fruit Raw vegetables Pickles, relishes, mustard, ketchup Hard cheeses Hard salami, dried sausage Canned foods, flexible pouches Spices Usually safe foods may be safely kept at room temperature for limited periods of time, as food poisoning bacteria will not grow in them. Why not?

8. Locomotion Bacteria do not have feet. They can move from place to place in only one way: they must be carried!

9. Locomotion and Contamination hands coughs and sneezes other foods equipment and utensils air water insects rodents, e.g., rats and mice

10. Food Storage Know ‘The Danger Zone’ FIFO Thaw food in the fridge, under cold running water, or in the microwave The Two Hour Rule Prepare foods quickly, cook them thoroughly, and serve them immediately! When in doubt, throw it out!

11. Food Basics Food-Borne Illnesses

12. Types of Food Poisoning Food Infection Food Intoxication Chemical Poisoning Metal Poisoning

13. Food Infection Infections are caused by bacteria (or other organisms) that get into the intestinal system and attack the body.

14. Food Intoxication Intoxications are caused by poisons (toxins) that the bacteria produce while they are growing in the food. It is this poison, not the bacteria themselves, that causes the disease.

15. Chemical Poisoning Certain foods produce a natural poison than can produce illness when eaten, e.g., mushrooms, plants, animals, etc.

16. Metal Poisoning Foods with high acid content can react with metals like copper, cadmium, antimony, zinc, or lead. The acids in the food may leach these poisonous metals into food.

17. Some Types of Bacterial Diseases Intoxications: Botulism Staphylococcus (Staph) Infections: Salmonella Clostridium Perfringens Streptococcal (Strep) Hepatitis ‘A’ Trichinosis Ecoli Giardiasis

18. Bibliography Alberta Health. Common Food-Borne Illnesses. Alberta Home Economics Association. Herbs and Garlic Flavored Oils. Calgary. Environmental Health Services. Food Handling and Health: A Home Study Course. Red Deer: Red Deer Community Health Center, 1995. Gisslen, Wayne. Professional Cooking. Toronto: John Wiley & Sons, Inc., 1989. Government of Canada. Food Safety and You. Ontario, 2000. Vancouver Community College. The FoodSafe Handbook: Food Handling Techniques for the Prevention of Food-Borne Illness. Vancouver: Vancouver Community College Press, 1990.