1. FOOD BOURNE ILLNESS Pertemuan 7
Matakuliah : V0152 / Hygiene, Keamanan & Keselamatan
Tahun : 2009
FOOD BOURNE ILLNESS Pertemuan 7

2. FOOD BOURNE ILLNESS
Vomitting, diarrhea, stomach cramps, and fulilike symptoms, are the most
Symptoms associated with foodbourne illnesses.
The questions?
Have you ever eaten food that made you sick?
Did you vomit?
Did you have stomach cramps?
Did you have diarrhea?
Did you cough up worms?
These symptoms maybe the result of a food service facility not following
Prerequisite programs such standards operating procedures.
The people at the most risk for foodborne illness are?
Children , people who already sick, people taking medication, pregnant women,
Elderly people.
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3. BACTERIA
Bacteria are managed throught food, acidity, time, temperature, oxygen and
Moisture, or the acronym FATTOM.
These six elements are the conditions needed for microorganisms to grow.
F_ is the food potentially hazardous, or is time/temperature control for safety
of food needed?
A_ What is the Acidity? How does the acidity interact with the water activity?
T_ What is the Total amount of time in the temperature danger zone (TDZ)?
T_ Is the food in the Temperature danger zone of 41̊ Fto 135̊ ( 5̊ C to 57,2 ̊)?
O_ Is a reduce oxyen method used to store the food?
M_ What is the moisture (water activity)? How does the water activity interact
with the acidity?
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4. VIRUSES
Viruses can be controlled by hand washing, maintaining proper personal
Hygiene, cleaning and sanitizing.
Parasites are destroyed by cooking food to the minimum internal cooking
Temperature or by proper freezing methods. Fungi a controlled by purchasing
From a reputable supplier, conducting a visual inspection, and carefully
Monoitoring time and temperature.
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5. BACTERIA Salmonellosis Shigellosis Hermorrhagic colitis ( E. Coli)
Bacilus cereus
Botulism
Campylobacteriosis
Clostridium perfringens
Listeriosis
Staphylococcal gastroenterities
Vibrio
Yersionisis
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6. PARASITES Anisakiasis Cyclosoporiasis Giardiasis
Intestinal cryptosoporidiosis
Trichinosis
toxoplasmosis
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7. MAJOR FOOD ALLERGENS
A food allergy is caused by a naturally ocurring protein in a food or a food
Ingredient, which is refered to as an allergen.
The first step is to be aware of the most common allergens. Although they are
Others, the most common are known as major food allergens and the big 8.
These food account for 90 percent or more of all food allergies. They are as
Follows, :
Shellfish (crab, lobster, or shrimp)
Fish (bass, flounder, or cod)
Peanuts
Tree nuts (almonds, pacans, chestnuts, pistachios, Brazil nuts, etc)
Milk
Eggs
Soy / Tofu
Wheat
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