1. SERVSAFE/Chapter 2
THE MICROWORLD

2. Microorganisms… Small, living organisms
Harmful microorganisms are called pathogens
Cause foodborne illness

3. TYPES OF PATHOGENS
Viruses
Bacteria
Parasites
Fungi

4. VIRUSES Leading cause of foodborne illness
Cannot grow in food, but can survive cooler and freezer temperatures
Key to prevention is good personal hygiene

5. BACTERIA
Usually controlled by keeping food out of the temperature danger zone
Some bacteria can change into spores to keep from dying when they don’t have enough food
Multiplies quickly under the right conditions

6. PARASITES Must be in the meat of another animal in order to survive
Can contaminate both food and water…particularly water used to irrigate produce
Method of prevention would be to purchase food from a reputable supplier

7. FUNGI Sometimes makes people sick Mostly spoils food
Examples are mold and yeast
Any food spoiled by mold or yeast should be thrown out, unless the mold is a natural part of the product

8. WHAT PATHOGENS NEED TO GROW
FOOD
ACIDITY
TEMPERATURE
TIME
OXYGEN
MOISTURE

9. You can help keep food safe by controlling FAT TOM
Pathogens grow well in food held between the temperatures of 41 degrees F. and 135 degrees F.
You can help keep food safe by controlling FAT TOM
Viruses are the leading cause of foodborne illness.

10. Fish toxins…
Can be a natural part of the fish or made by pathogens on it.
Some occur when fish eat smaller fish that have the toxin.
Shellfish toxins are caused by marine algae that have a toxin, which the shellfish then eats

11. SEAFOOD TOXINS Scombroid Poisoning Ciguatera Fish Poisoning
Paralytic Shellfish Poisoning
Neurotoxic Shellfish Poisoning
Amnesic Shellfish Poisoning

12. Mushroom toxins…
Foodborne illness linked with mushrooms are almost always caused by eating toxic, wild mushrooms collected by amateur hunters.