1. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Buckle Up with Food Safety Lecture Series Agriculture Commodity Processing Agriculture Technology Department Plymouth High School DAY 5

2. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Salmonella typhimurium (ST) – Commonly found in meat and poultry – Dies at 160 o F – Morbidity issue

3. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Salmonella enteridits (SE) – Commonly found in eggs – Causes mortality Some antibiotics available – This is why you should cook your eggs entirely!!!

4. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Listeriosis – Psychrotrophs: Can survive at all temperatures – Listeriousis monocytogens (LM) Commonly found in deli meats, hot dogs, cheese, fruits and vegetables

5. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Campylobacter: – like salmonella Vibrio: – found in seafood Cholera: – Very common in 3 rd world country’s drinking water

6. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Trichinosis: – A protozoan found in the ground animals walk on – Potentially in pork and bear meat – Cook at > 145 o F

7. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor E.coli O157H7 – Pathogen to humans – Found in animal intestinal tracks – Heat to 155 o F – Causes mortality

8. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Coliforms – Found in animal intestinal tracks (feces) – Products harvest close to the ground have a higher chance of coming into contact Organic foods: increased amount Conventional: irradiation kills coliforms

9. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Botulism – Clostridium botulinum or (C.bot) – Anaerobic – Commonly found in canned food products Commercially produced: swollen cans Home-made: seals do not pop – Causes mortality

10. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Perfringens – Clostridium p. – Anaerobic – Commonly found in deli meats that are vacuumed packed – Causes morbidity

11. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Staphylococcus – Staph aureus (SA) – Source: your nose – This toxin is resistant to heat – Causes morbidity and some mortality

12. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Mycotoxins – Mold – Morbidity and mortality