1. Understanding the Microworld Chapter 2

2. How Contamination Happens Contaminants come from a variety of places: Animals we use for food Air, contaminated water, and dirt People o Deliberately o Accidentally 2-2

3. How Contamination Happens Most pathogens get into food and onto food-contact surfaces because of the way that people handle them. From person to person Through sneezing, coughing, or vomiting onto food or food-contact surfaces From touching dirty food-contact surfaces and equipment and then touching food 2-3

4. Biological Contamination 2-4 Common symptoms of foodborne illness: Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice (yellowing of skin and eyes) Onset times: Depend on the type of foodborne illness Can range from 30 minutes to six weeks

5. The FDA has identified five types of bacteria that cause severe illness and are highly contagious (The Big Five): Shigella spp. Salmonella Typhi Enterohemorrhagic and shiga toxin-producing Escherichia coli (E-coli) Hepatitis A Norovirus **If a food handler is diagnosed with illnesses from these pathogens they cannot work in a foodservice operation while they are sick. 2-5 Major Bacteria That Cause Foodborne Illness

6. Bacteria Single-celled, living organisms Can be found almost anywhere Cannot be seen, smelled or tasted If conditions are right, bacteria will multiply rapidly Some produce toxins Best prevention – control time and temperature

7. Bacteria Need Six Conditions to Grow FAT TOM Food – most need nutrients such as carbohydrates or protein Acidity – grow best in food that contains little or no acid Temperature – bacteria grow rapidly between 41°F - 135°F (41°F - 135°F is the temperature danger zone) (70°F - 125°F bacteria grow fastest in this temperature range)

8. Six Conditions cont. Time – bacteria needs time to grow (pg. 2-6) Oxygen – some bacteria need oxygen to grow. Others grow when oxygen is NOT there. ### Bacteria that grow without oxygen can occur in cooked rice, untreated garlic and oil mixtures, and temperature abused baked potatoes. Moisture – bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity.

9. Important Prevention Measures Controlling Time and Temperature (These bacteria can be prevented through time and temperature control): Bacillus cereus Listeria monocytogenes E. coli Campylobacter jejuni Clostridium perfringens Clostridium botulinum

10. Prevention Measures cont. Preventing Cross Contamination (These bacteria can be prevented by preventing cross- contamination): Salmonella spp. Salmonella Typhi

11. Prevention Measures cont. Practicing Personal Hygiene (These bacteria can be prevented by practicing good personal hygiene): Shigella spp. Staphylococcus aureus

12. Prevention Measures cont. Purchasing from Approved, Reputable Suppliers (These bacteria can be prevented by purchasing products from approved, reputable suppliers): Vibrio vulnificus Vibrio parahaemolyticus