The Microworld Instructor Notes

The Microworld Instructor Notes
This section focuses on the microorganisms that cause foodborne illness and the conditions that allow them to grow. Understanding these conditions is the first step toward preventing foodborne illness outbreaks in your establishment.

Microbial Contaminants
Microorganism Small, living organism Pathogen Illness-causing microorganism Toxin (biological) Poison- produced by some pathogens Fish & shellfish toxins Plant & mushroom toxins Instructor Notes Microorganisms are small living organisms that can only be seen with a microscope. While not all microorganisms cause illness, some do. These are called pathogens. Microorganisms pose the greatest threat to food safety. Eating food contaminated with foodborne pathogens, or their toxins, is the leading cause of foodborne illness.

Two Types of Microorganisms
Spoilage Microorganisms-Fungi Mold—typically does not cause illness Pathogens-viruses/bacteria/parasites Like Salmonella and Hepatitis A can make you sick Cannot be seen, smelled or tasted

Microbial Contaminants - Pathogens
4 types of Pathogens That Can Contaminate Food and Cause Foodborne Illness Bacteria Viruses Parasites Fungi Instructor Notes Foodborne microorganisms can be divided into two groups: spoilage microorganisms and pathogens. Mold is a spoilage microorganism. It typically does not cause illness. Pathogens like Salmonella spp. and the hepatitis A virus, can cause some form of illness when ingested. Unlike spoilage microorganisms, pathogens cannot be seen, smelled, or tasted in food.

Illness Rate for Food borne Illness’
Dropped as of 12/2010 48 million/year---1 in 6 people 128,000 hospitalized 3,000 deaths

What Microorganisms Need to Grow: FAT TOM
Food Acidity Temperature Instructor Notes The acronym FAT TOM can be used to remember the six conditions that support the growth of foodborne microorganisms, with the exception of viruses. These six conditions will be discussed in the next six slides. T O M Time Oxygen Moisture

Food Most Likely to Become Unsafe
Food That Favors the Growth of Pathogens continued Heat-treated plant food, such as cooked rice, beans, and vegetables Tofu or other soy-protein food Sprouts and sprout seeds Instructor Notes These types of food are better for the growth of pathogens because they have the FAT TOM conditions that pathogens need to grow. They have a natural potential for contamination because of the way they are grown, produced, or processed. They are commonly involved in foodborne-illness outbreaks. These food items need time and temperature control for safety, so they are known as TCS food for short. Sliced melons, cut tomatoes, and cut leafy greens Untreated garlic-and-oil mixtures

Food Foodborne microorganisms require nutrients to grow. Specifically carbohydrates and proteins These are found in potentially hazardous food including: Meat Poultry Dairy products Eggs F Food

Acidity Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH (7.5 to 4.6) Most food falls into this range A Acidity pH Scale Acidic Instructor Notes pH is a measurement of how acidic or alkaline a food is. The pH scale ranges from 0.0 to Food with a pH between 0.0 and 6.9 is acidic, while food with a pH between 7.1 and 14.0 is alkaline. A pH of 7.0 is neutral. Foodborne microorganisms typically do not grow in alkaline food items such as crackers, or highly acidic food items such as lemons. They prefer food that has a neutral or slightly acidic pH (7.5 to 4.6). The pH of most food falls in this range. 7.5–4.6 ideal for bacterial growth Neutral Alkaline

Temperature Foodborne microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C) T Temperature 135°F (57°C) Instructor Notes Exposing microorganisms to temperatures outside the temperature danger zone (TDZ) does not necessarily kill them. Refrigeration temperatures, for example, may only slow their growth. Some foodborne microorganisms grow at refrigeration temperatures. Food must be handled very carefully when it is thawed, cooked, cooled and reheated, since it can be exposed to the TDZ during these times. The Temperature Danger Zone 41°F (5°C)

Temperature: Microorganisms can continue to grow in the refrigerator, and slow in the freezer Handle foods carefully from the loading dock to the trash can!

Time Food borne microorganisms need sufficient time to grow 4 hours or more in TDZ=growth high enough to cause illness Bacteria doubles every twenty minutes in the right conditions T Time Instructor Notes Given the right conditions, bacteria can double their population every twenty minutes.

Oxygen Some foodborne microorganisms require oxygen to grow, while others grow when oxygen is absent O Oxygen Instructor Notes Cooked rice, untreated garlic-and-oil mixtures, and baked potatoes have been associated with certain types of bacteria that grow without oxygen. Moisture, room temperature, lack of oxygen and low acid conditions favor growth of bacteria-extreme potent toxin in untreated garlic oil mixture.

Moisture Most foodborne microorganisms require moisture to grow The amount of moisture available in food for this growth is called water activity (aw)-measured on a scale of Potentially hazardous food typically has an aw of .85 or higher M Moisture Instructor Notes Water activity is measured on a scale from 0.0 to 1.0, with water having a value of 1.0. Potentially hazardous food typically has a water activity of .85 or higher.

Controlling the Growth of Microorganisms
The two conditions you can control: Temperature Refrigerate or freeze food properly Cook food properly Keep foods out of the danger zone--41°-135°F Time Minimize time food spends in the temperature danger zone (TDZ) 4 hours or less Instructor Notes Food processors use several methods to keep microorganisms from growing including: Adding lactic or citric acid to food to make it more acidic. Adding sugar, alcohol, or acid to lower its water activity. Using vacuum packaging to remove oxygen. Time and temperature are the two important conditions for growth that can be controlled in the establishment.

Food Processors Control Microorganisms
Adding lactic/citric acid to make food more acidic Adding sugar, alcohol, or acid to lower water activity Using vacuum packaging to remove oxygen

Classifying Foodborne Illness
Foodborne Infections Result when a person eats food containing pathogens, which then grow in the intestines and cause illness—symptoms do not appear immediately Foodborne Intoxications Result when a person eats food containing toxins that cause illness—symptoms appear quickly Foodborne Toxin-Mediated Infections Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines Instructor Notes Symptoms of a foodborne infection do not appear immediately. The toxins that cause a foodborne intoxication may have been produced by pathogens found in the food or may be the result of a chemical contamination. The toxin might also be a natural part of a plant or animal consumed. Typically, symptoms of a foodborne intoxication appear quickly, within a few hours.

Bacteria That Cause Foodborne Illness
Basic Characteristics Living, single-celled organism Can be carried by food, water, soil, animals, humans, or insects Can reproduce very rapidly under favorable conditions Instructor Notes Knowing what bacteria are and understanding how they grow is the first step in controlling them.

Bacteria That Cause Foodborne Illness
Basic Characteristics: continued Some survive freezing Some change into a different form called spores to protect themselves Forms an “metal armor” that cannot be killed Some spoil food; others cause illness Some produce toxins that cause illness Cooking typically does not destroy these Instructor Notes Some bacteria cause illness by producing toxins as they multiply, die, and break down. Cooking typically does not destroy toxins produced by bacteria.

Major Foodborne Illnesses Caused by Bacteria
Infections Campylobacteriosis Salmonellosis Shigellosis Listeriosis Vibrio parahaemolyticus Gastroenteritis Vibrio vulnificus Primary Septicemia/Gastroenteritis Instructor Notes This slide identifies the major bacterial foodborne illnesses classified as infections. Ask participants to describe what an infection is. An infection results when a person eats food containing pathogens, which then grow in the intestines and cause illness.

Infection: Campylobacteriosis
Illness: Campylobacteriosis Bacteria: Campylobacter jejuni Most Common Symptoms Commonly Associated Food Most Common Symptoms Poultry Water contaminated with the bacteria Diarrhea Abdominal cramps Fever Headache Diarrhea Abdominal Cramps Fever Headache Instructor Notes The illness is pronounced: CAMP-ee-lo-BAK-teer-ee-O-sis. The bacteria is pronounced: CAMP-ee-lo-BAK-ter Jay-JUNE-ee. Illness often occurs when poultry is improperly cooked and when raw poultry has been allowed to cross-contaminate other food and food-contact surfaces.

Preventing Campylobacteriosis
To reduce the bacteria in food: Cook food, particularly poultry (165◦ F), to required minimum internal temperatures To prevent the transfer of bacteria: Prevent cross-contamination between raw poultry and ready-to-eat food. Instructor Notes Campylobacteriosis is best controlled through proper cooking and the prevention of cross-contamination.

Infection: Salmonellosis
Illness: Salmonellosis Bacteria: Salmonella spp. Commonly Associated Food Most Common Symptoms Poultry and eggs Dairy products Beef Diarrhea Abdominal cramps Vomiting Fever Instructor Notes The illness is pronounced: SAL-men-uh-LO-sis. The bacteria is pronounced: Sal-ma-NEL-uh. Many farm animals naturally carry Salmonella spp. It has also been found in ready-to-eat food such as produce that has come in contact with these animals or their waste. The severity of symptoms depends upon the health of the person and the amount of bacteria consumed. Salmonella spp. is often present in a person’s feces for several weeks after symptoms have ended.

Infection: Salmonellosis
Many farm animals naturally carry it Found in foods in contact with some animal waste—like produce Salmonella is present in an infected person’s feces for several weeks after symptoms are gone Small amounts can cause illness Severity of symptoms depends upon: Health of person Amount of bacteria consumed

Preventing Salmonellosis
To reduce the bacteria in food: Cook raw beef, poultry, and eggs to required minimum internal temperatures. To prevent the transfer of bacteria: Minimize cross-contamination between raw meat and poultry and ready-to-eat food. Exclude foodhandlers diagnosed with salmonellosis. Wash produce with cold running water and a brush Instructor Notes Since illness can occur after consuming only a small amount of this type of bacteria, it is critical to cook food properly and to prevent cross-contamination.

Infection: Shigellosis
Illness: Shigellosis Bacteria: Shigella spp. Most Common Symptoms Commonly Associated Food Most Common Symptoms Food easily contaminated by hands Food in contact with contaminated water (i.e., produce) Bloody diarrhea Abdominal pain and cramps Fever (occasionally) Instructor Notes The illness is pronounced: SHIG-uh-LO-sis. The bacteria is pronounced: Shi-GEL-uh. Shigella is found in the feces of humans with shigellosis. High levels can be found for weeks after symptoms have ended. Most illnesses occur when people consume food or water contaminated with this type of bacteria. It can be transferred to food when foodhandlers fail to wash hands after using the restroom. Flies can also transfer the bacteria to food. It is only necessary to consume a small amount of Shigella spp. to become ill. Severe cases of illness can result in hemolytic uremic syndrome (HUS).

Infection: Shigellosis
Found in feces for weeks after symptom subside Small amount needed to make someone sick Severe cases can cause Hemolytic Uremic Syndrome (HUS) Acute renal failure—especially in children

Preventing Shigellosis
To prevent the transfer of bacteria: Exclude foodhandlers if they: Have diarrhea Have been diagnosed with shigellosis Wash hands often and when necessary Control flies inside and out Instructor Notes Preventing illness is dependant upon proper hygiene and excluding foodhandlers with diarrhea from the establishment.

Infection: Listeriosis
Illness: Listeriosis Bacteria: Listeria monocytogenes Most Common Symptoms Commonly Associated Food Most Common Symptoms Raw meat Unpasteurized milk and milk products Ready-to-eat food including: Deli-meats Hot dogs Soft cheese Pregnant women Spontaneous abortion of the fetus Newborns Sepsis Pneumonia Meningitis Instructor Notes The illness is pronounced: Liss-TEER-ee-O-sis. The bacteria is pronounced: Liss-TEER-ee-u MON-o-SI-TAHJ-uh-neez. Naturally found in soil, water, and plants. Unlike other bacteria, it grows in cool, moist environments. While illness is uncommon in healthy people, high risk populations are especially vulnerable, particularly pregnant women in their 3rd trimester.

Infection: Listeriosis
Naturally found in soil, water and plants Grows in cool, moist places High risk populations are most vulnerable Especially pregnant women in their third trimester

Preventing Listeriosis
It is critical to: Discard product that has passed its use-by or expiration date Follow the 7 day rule once something is opened Avoid using unpasteurized dairy products To reduce the bacteria in food: Cook raw meat to required minimum internal temperatures. To prevent the transfer of bacteria: Prevent cross-contamination between raw or undercooked and ready-to-eat food Instructor Notes To prevent illness, it is critical to discard food that has passed its use-by or expiration date. It is also important to cook food properly and avoid cross-contamination.

Infection: Vibrio parahaemolyticus Gastroenteritis
Illness: Vibrio parahaemolyticus Gastroenteritis Bacteria: Vibrio parahaemolyticus Commonly Associated Food Most Common Symptoms Raw or partially cooked oysters Diarrhea and abdominal cramps Nausea and vomiting Low grade fever and chills The illness is pronounced: VIB-ree-O PAIR-uh-hee-mo-LIT-ih-kus GAS-tro-EN-ter-I-tiss. The bacteria is pronounced: VIB-ree-O PAIR-uh-hee-mo-LIT-ih-kus. Vibrio parahaemolyticus is naturally found in the waters of the Gulf of Mexico as well as the Atlantic and Pacific Coasts. It is commonly associated with raw or partially cooked oysters harvested from warm waters during the months of April to October. This type of bacteria can grow very rapidly at temperatures in the middle of the TDZ.

Infection: Vibrio vulnificus Primary Septicemia
Illness: Vibrio vulnificus Primary Septicemia Bacteria: Vibro vulnificus Commonly Associated Food Most Common Symptoms Raw or partially cooked oysters (People with liver disease and diabetes) Fever and chills Nausea Skin lesions Diarrhea and vomiting Instructor Notes The illness is pronounced: VIB-ree-O vul-NIF-ih-kus Primary SEP-ti-CEE-mee-uh. The bacteria is pronounced: VIB-ree-O vul-NIF-ih-kus. Vibrio vulnificus is naturally found in the waters of the Gulf of Mexico and the Atlantic and Pacific Coasts. It is commonly associated with oysters harvested from warm waters during the months of April to October. This type of bacteria causes two different illnesses: primary septicemia and gastroenteritis.

Infection: Vibrio vulnificus Gastroenteritis
Illness: Vibrio vulnificus Gastroenteritis Bacteria: Vibrio vulnificus Commonly Associated Food Most Common Symptoms Raw or partially cooked oysters (Otherwise healthy people) Diarrhea Abdominal cramps Instructor Notes The illness is pronounced: VIB-ree-O vul-NIF-ih-kus GAS-tro-EN-ter-I-tiss. The bacteria is pronounced: VIB-ree-O vul-NIF-ih-kus. Vibrio vulnificus is naturally found in the waters of the Gulf of Mexico and the Atlantic and Pacific Coasts. It is commonly associated with oysters harvested from warm waters during the months of April to October. This type of bacteria causes two different illnesses: primary septicemia and gastroenteritis.

Infection: Vibrio parahaemolyticus Gastroenteritis
Found naturally in the waters of: Gulf of Mexico Atlantic coast Pacific coast Found when harvested from April to October Grows rapidly in the TDZ

Preventing All Vibrio Food Borne Illness’s
Most Important Prevention Measures Purchase oysters from approved, reputable suppliers Cook oysters to the required minimum internal temperature Inform people at risk to consult a physician before regularly consuming raw or partially cooked oysters

Intoxications—results when a person eats food containing toxins that cause illness Bacillus cereus Gastroenteritis Staphylococcal Gastroenteritis Botulism Instructor Notes This slide identifies the major bacterial foodborne illnesses classified as intoxications. Ask participants to describe what an intoxication is. An intoxication results when a person eats food containing toxins that cause illness.

Intoxication: Bacillus cereus Gastroenteritis
Illness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Diarrheal Toxin) Most Common Symptoms Commonly Associated Food Most Common Symptoms Cooked corn Cooked potatoes Cooked vegetables Meat products Watery diarrhea Abdominal cramps and pain Vomiting is absent Instructor Notes The illness is pronounced: ba-CIL-us SEER-ee-us GAS-tro-EN-ter-I-tiss. The bacteria is pronounced: ba-CIL-us SEER-ee-us. Bacillus cereus is a spore forming bacteria found in soil. It is commonly associated with plants and cereal crops such as rice. The bacteria can produce two different toxins when allowed to grow to high levels. Each causes a different type of illness. The diarrheal toxin is created while the bacteria is in the human intestine.

Spore forming bacteria found in the soil Associated with plants and cereal crops The diarrhea toxin is created while the bacteria is in the human intestine

Illness: Bacillus cereus gastroenteritis Bacteria: Bacillus cereus (Emetic Toxin) Commonly Associated Food Most Common Symptoms Nausea Vomiting Cooked rice dishes including: Fried rice Rice pudding Instructor Notes The illness is pronounced: ba-CIL-us SEER-ee-us GAS-tro-EN-ter-I-tiss. The bacteria is pronounced: ba-CIL-us SEER-ee-us. Bacillus cereus is a spore forming bacteria found in soil. It is commonly associated with plants and cereal crops such as rice. The bacteria can produce two different toxins when allowed to grow to high levels. Each causes a different type of illness. The emetic toxin is produced by the bacteria while in the food.

Spore forming bacteria found in the soil Commonly associated with plants and cereal crops such as rice The emetic toxin is produced by the bacteria while in the food

Preventing Bacillus cereus Gastroenteritis
To reduce the bacteria in food: Cook food to required minimum internal temperatures Treat foods as potentially hazardous once they are re-hydrated To prevent the growth of the bacteria: Hold food at the proper temperature Cool food properly Instructor Notes Preventing these illnesses is dependent upon preventing bacterial growth and toxin production. This can be accomplished by cooking, holding, and cooling food properly.

Intoxication: Staphylococcal Gastroenteritis
Illness: Staphylococcal Gastroenteritis Bacteria: Staphylococcus aureus Most Common Symptoms Commonly Associated Food Most Common Symptoms Commonly Associated Food Salads containing potentially hazardous food: Egg, tuna, chicken, macaroni Deli meats Nausea Vomiting and retching Abdominal cramps Instructor Notes The illness is pronounced: STAF-ul-lo-KOK-al GAS-tro-EN-ter-I-tiss. The bacteria is pronounced: STAF-uh-lo-KOK-us OR-ee-us. Staphylococcus aureus is primarily found in humans—particularly in the hair, nose, throat, and sores. It is often transferred to food when people carrying this bacteria touch these areas and handle food without washing their hands. If allowed to grow to large numbers in food, the bacteria can produce toxins that cause the illness when eaten.

Intoxication: Staphylococcal Gastroenteritis
Primarily found in humans: Hair Nose Throat Sores Caused by touching body or infected sore/pimple, then touching food Can occur when sweat runs off body and contaminates food or surfaces Bacteria in large numbers can produced toxins that cause illness when eaten Toxins not killed by cooking

Preventing Staphylococcal Gastroenteritis
To prevent the transfer of bacteria to food: Wash hands when necessary Cover cuts on hands and arms Restrict foodhandlers with infected cuts on hands and arms To prevent the growth of the bacteria on food: Minimize the time food spends in the TDZ Cook, hold, and cool food properly Instructor Notes Since cooking cannot destroy the toxins produced by the bacteria, it is critical to prevent bacterial growth. Practicing good personal hygiene can prevent the transfer of the bacteria to food.

Intoxication: Botulism
Illness: Botulism Bacteria: Clostridium botulinum Commonly Associated Food Most Common Symptoms Improperly canned food ROP food Temp abused vegetables like: Baked potatoes Untreated garlic-and-oil mixtures Initially: Nausea and Vomiting Later: Weakness Double vision Difficulty speaking and swallowing Instructor Notes The illness is pronounced: BOT-chew-liz-um. The bacteria is pronounced: klos-TRID-ee-um BOT-chew-line-um. While clostridium botulinum forms spores that can be found in almost any food, it is commonly associated with produce grown in the soil, such as onions, potatoes, and carrots. This type of bacteria does not grow well in refrigerated or highly acidic food, nor in food with low water activity. However, it does grow without oxygen and can produce a deadly toxin when food is temperature abused. Without treatment death is likely.

Intoxication: Botulism
Forms spores Commonly found in soil Does not grow well in refrigerator or in high acid Garlic and oil mixtures Can produce a deadly toxin—without treatment=death Associated with produce grown in soil Onions, potatoes, carrots, garlic, mushrooms

Preventing Botulism Most Important Prevention Measures:
Hold, cool, and reheat food properly Inspect canned food for damage Instructor Notes Holding, cooling, and reheating food properly inhibits the growth of the bacteria and reduces the potential for illness.

Toxin-Mediated Infections: results when a person eats food containing pathogens, which then produce illness-causing toxins in the intestine Clostridium perfringens Gastroenteritis Hemorrhagic Colitis Instructor Notes This slide identifies the major bacterial foodborne illnesses classified as toxin-mediated infections. Ask participants to describe what a toxin-mediated infection is. A toxin-mediated infection results when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines.

Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis
Illness: Clostridium perfringens gastroenteritis Bacteria: Clostridium perfringens Commonly Associated Food Most Common Symptoms Meat Poultry Meat and poultry dishes: Stews Gravies Diarrhea Severe abdominal pain Instructor Notes The illness is pronounced: klos-TRID-ee-um per-FRIN-jins GAS-tro-EN-ter-I-tiss. The bacteria is pronounced: klos-TRID-ee-um per-FRIN-jins. Clostridium perfringens is found naturally in soil where it forms spores that allow it to survive. It is also carried in the intestines of animals and humans. People become ill after eating this type of bacteria, which produces toxins once inside the intestines. While Clostridium perfringens does not grow at refrigeration temperatures, it grows very rapidly in food in the temperature danger zone.

Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis
Naturally found in soil, also in intestines of animals and humans People eat the bacteria, then it produces toxins in the intestines Grows rapidly at room temperature

Preventing Clostridium perfringens Gastroenteritis
To prevent growth of the bacteria (especially in meat dishes): Cool and reheat food properly Hold food at the proper temperature Instructor Notes To prevent illness, it is critical to keep the bacteria from growing, especially when holding, cooling, and reheating food.

Toxin-Mediated Infection: Hemorrhagic Colitis
Illness: Hemorrhagic Colitis Bacteria: Shiga toxin-producing Escherichia coli Most Common Symptoms Commonly Associated Food Most Common Symptoms Ground beef (raw and undercooked) Contaminated produce Apple Cider Diarrhea (eventually becomes bloody) Abdominal cramps Severe cases can result in hemolytic uremic syndrome (HUS) Instructor Notes The illness is pronounced: Hem-or-AJ-ik ko-LI-tiss. The bacteria is pronounced: Ess-chur-EE-kee-Uh KO-LI. Escherichia coli include: O157:H7, O26:H11, O111H8, 0158:NM. Shiga toxin-producing E. coli is naturally found in the intestines of cattle, which can contaminate the meat during the slaughtering process. Although it has also been associated with contaminated produce, it is more commonly associated with undercooked ground beef. A person needs to consume only a small amount of the bacteria to become ill. Once eaten, it produces toxins in the intestines, which cause the illness. The bacteria can be present in the feces of infected individuals for several weeks after symptoms appear.

E coli Bloody diarrhea may be profuse (Hemorrhagic colitis)
10% develop HUS (hemolytic uremic syndrome) Kidney failure, anemia, low platelets Of those with HUS: 5-10% die 30-50% may have long term kidney damage

E coli Life Span Lettuce—77 days Parsley—177 days Water—101 days
Current recommendations say TO wash bagged greens before using

Fruits and Vegetables 88% of all produce-related outbreaks are from 5 fruits/vegetables Tomatoes Melons Lettuce and leafy greens Sprouts Green onions

Toxin-Mediated Infection: Hemorrhagic Colitis
Naturally occurring in intestines of cattle Possible contamination during slaughtering process Small amount can cause illness—produces toxins in the intestines Present in the feces of infected people for several weeks after symptoms appear

Preventing Hemorrhagic Colitis
To reduce the bacteria in food: Cook food, particularly ground beef, to required minimum internal temperatures To prevent the transfer of the bacteria to food: Prevent cross-contamination between raw meat and ready-to-eat food Exclude employees from the establishment if: They have diarrhea They have been diagnosed with hemorrhagic colitis Instructor Notes It is critical to cook food properly and avoid cross-contamination to prevent illness.

Basic Characteristics of Viruses
May survive freezing and cooking Can be transmitted from: Person to person People to food People to food-contact surfaces Usually contaminate food through a foodhandler’s improper hygiene Can contaminate both food and water supplies Instructor Notes Practicing good personal hygiene is an important way to prevent the contamination of food by foodborne viruses. It is especially important to minimize bare-hand contact with ready-to-eat food. Viruses are classified as infections.

Major Foodborne Illnesses Caused by Viruses
Viral Foodborne Illnesses Hepatitis A Norovirus

Hepatitis A and Hepatitis B
Hepatitis A is passed from humans to food to humans Huge outbreaks on both coasts and in the south American Pediatric Physicians are not giving infants Hep A and Hep B vaccines Some legislation to vaccinate food service workers on the coast Hepatitis B is passed through bodily fluids and sexual contact

Infection: Hepatitis A
Illness: Hepatitis A Bacteria: Hepatitis A Most Common Symptoms Commonly Associated Food Most Common Symptoms Ready-to-eat food including: Deli meats Produce Salads Raw and partially cooked shellfish Initially: Fever (mild) General weakness Nausea Abdominal pain Later: Jaundice Instructor Notes The illness is pronounced: HEP-a-TI-tiss A The virus is pronounced: HEP-a-TI-tiss A Hepatitis A is primarily found in the feces of people infected with the virus. While water and many types of food can become contaminated, the virus is more commonly associated with ready-to-eat items. It has also been found in shellfish contaminated by sewage. Hepatitis A is often transferred to food when infected foodhandlers touch food or equipment with fingers containing feces. It is only necessary to consume a small amount of the virus to become ill. An infected person may not show symptoms for weeks, but can be very infectious.

Infection: Hepatitis A
Can shed Hepatitis for weeks before symptoms occur Found in: Feces of infected people Water and some food Ready to eat items Shellfish contaminated by sewage Cooking does not destroy virus

Preventing Hepatitis A
To prevent the transfer of the virus to food: Wash hands properly Exclude employees who have jaundice or hepatitis A Minimize bare-hand contact with ready-to-eat food Other prevention measures: Purchase shellfish from approved, reputable suppliers Inform high-risk populations to consult a physician before regularly consuming raw or partially cooked shellfish Instructor Notes Proper handwashing is critical to preventing this illness, since cooking does not destroy the hepatitis A virus.

Infection: Norovirus Gastroenteritis
Illness: Norovirus Gastroenteritis Bacteria: Norovirus Most Common Symptoms Commonly Associated Food Most Common Symptoms Ready-to-eat food Shellfish contaminated by sewage Vomiting Diarrhea Nausea Abdominal cramps Instructor Notes The illness is pronounced: NOR-o-VI-rus GAS-tro-EN-ter-I-tiss. The virus is pronounced: NOR-o-VI-rus. Norovirus is primarily found in the feces of people infected with the virus. It has also been found in contaminated water. Like hepatitis A, it is commonly associated with ready-to-eat food. The virus is very contagious and is often transferred to food when infected foodhandlers touch the food with fingers containing feces. Consuming even a small amount of the virus can lead to infection. People become contagious within a few hours of eating contaminated food.

Infection: Norovirus Gastroenteritis
Found in feces and contaminated water Very contagious Can live on kitchen surfaces for up to 6 weeks People become contagious within a few hours of eating the food Very hardy—chlorine will not eliminate this virus

Preventing Norovirus Gastroenteritis
To prevent the transfer of the virus to food: Exclude foodhandlers with diarrhea and vomiting Exclude employees who have been diagnosed with Norovirus Wash hands properly Hand sanitizers have minimal effect Other prevention measures: Purchase shellfish from approved, reputable suppliers Instructor Notes Proper handwashing is essential to prevent this illness. It is also critical to prevent foodhandlers from working with food if they have symptoms related to the illness.

Basic Characteristics of Parasites
Are living organisms that need a host to survive Are small, often microscopic Infect many animals and can be transmitted to humans Are a hazard to food and water Infect many animals Cows, chickens, pigs and fish Instructor Notes Parasites infect many animals, such as cows, chickens, pigs, and fish.

Major Foodborne Illnesses Caused by Parasites
Parasitic Foodborne Illnesses Anisakiasis Cyclosporiasis Cryptosporidiosis Giardiasis Instructor Notes The next several slides will highlight some of the most commonly occurring parasitic illnesses identified in this list.

Infection: Anisakiasis
Illness: Anisakiasis Bacteria: Anisakis simplex Most Common Symptoms Commonly Associated Food Most Common Symptoms Herring Cod Halibut Mackerel Pacific salmon Non-invasive Tingling in throat Coughing up worms Invasive Stomach pain Nausea Vomiting Diarrhea Instructor Notes The illness is pronounced: ANN-ih-SAHK-ee-AH-sis. The parasite is pronounced: ANN-ih-SAHK-iss SIM-plex. Anisakis simplex is a worm-like parasite found in certain fish and shellfish. An illness can develop when raw or undercooked seafood containing the parasite is eaten. The illness can be either invasive or noninvasive. In its noninvasive form, the person coughs the parasite from the body. In the invasive form, the parasite penetrates the lining of the stomach or small intestine and must be surgically removed.

Infection: Anisakiasis
Non-invasive: person coughs the parasite from the body Invasive: parasite penetrates the lining of the stomach or small intestine and must be surgically removed Portions of Anisakidae nematodes found in the flesh of a fish.

Cod Worm

Preventing Anisakiasis
Most Important Prevention Measures Cook fish to required minimum internal temperatures Purchase shellfish from reputable approved suppliers If fish will be served raw or undercooked: Purchase sushi-grade fish Ensure sushi-grade fish has been frozen properly by the supplier Instructor Notes To prevent this illness it is critical to cook seafood properly. If seafood will be served raw or undercooked, it is important to purchase it from an approved, reputable supplier.

Preventing Anisakiasis
Fish that is sushi-grade and suitable for eating raw must be: Frozen for seven days at negative 4 degrees Fahrenheit Or flash frozen for 15 hours at negative 31 degrees

Infection: Cyclosporiasis
Illness: Cyclosporiasis Bacteria: Cyclospora cayetanensis Commonly Associated Food Most Common Symptoms Produce irrigated or washed with water containing the parasite Nausea (mild to severe) Abdominal cramping Mild fever Diarrhea alternating with constipation Instructor Notes The illness is pronounced: SI-klo-spor-I-uh-sis. The parasite is pronounced: SI-klo-SPOR-uh KI-uh-te-NEN-sis. Cyclospora cayetanensis is a parasite that has been found in contaminated water and has been associated with produce irrigated or washed with contaminated water. The parasite can also be found in the feces of people infected with the parasite. Foodhandlers can transfer the parasite to food when they touch it with fingers containing feces.

Preventing Cyclosporiasis
It is critical to: Purchase produce from approved, reputable suppliers To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk of cross-contamination The parasite can be found in the feces of infected individuals Instructor Notes Foodhandlers with diarrhea must be excluded from the establishment. It is also critical to purchase produce from an approved, reputable supplier.

Infection: Cryptosporidiosis
Illness: Cryptosporidiosis Bacteria: Cryptosporidium parvum Commonly Associated Food Most Common Symptoms Untreated or improperly treated water Contaminated produce Watery diarrhea Stomach cramps Nausea Weight loss Instructor Notes The illness is pronounced: KRIP-TOH-spor-id-ee-O-sis. The parasite is pronounced: KRIP-TOH-spor-id-ee-um PAR-vum. Cryptosporidium parvum is a parasite that has been found in contaminated water, produce that has been irrigated with contaminated water, and cows and other herd animals. It can also be found in the feces of people infected with the parasite. Foodhandlers can transfer the parasite to food when they touch it with fingers containing feces. It is common for the parasite to be spread from person to person in day-care and medical communities.

Infection: Cryptosporidiosis
Parasite can also come from cows and other herd animals Found in feces of the infected person Very common to spread parasite from person to person in: A daycare Medical communities

Preventing Cryptosporidiosis
It is critical to: Purchase produce from approved, reputable suppliers Use properly treated water To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk of cross-contamination Instructor Notes Proper handwashing is essential to prevent this illness. It is also critical to purchase produce from an approved, reputable supplier.

Infection: Giardiasis
Illness: Giardiasis Bacteria: Giardia duodenalis Commonly Associated Food Most Common Symptoms Initially: Fever Later: Loose stools Abdominal cramps Nausea Improperly treated water Lakes,rivers Instructor Notes The illness is pronounced: Jee-are-dee-AH-sis. The parasite is pronounced: Jee-ARE-dee-uh do-WAH-den-AL-is. Giardia duodenalis is a parasite that has been found in improperly treated water. It can be found in the feces of infected people. Foodhandlers can transfer the parasite to food when they touch it with fingers contaminated with feces. It is common for the parasite to be spread from person to person in day-care centers.

Preventing Giardiasis
Most Important Prevention Measure Use properly treated water To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk of cross-contamination Common in daycares Instructor Notes Proper handwashing is essential to prevent the illness. It is also critical to use water that has been properly treated.

Fungi Fungi Commonly cause food spoilage and sometimes illness Fungi
Instructor Notes Fungi are found naturally in air, soil, plants, water, and some food. Molds and yeasts are of the greatest concern. Molds Yeasts

Fungi Found naturally in: Air Soil Plants Water Some Food

Basic Characteristics of Mold
Spoils food and sometimes causes illness Grows well in acidic food with low water activity Is not destroyed by freezing Can produce toxins such as aflatoxins Instructor Notes While cooking can destroy mold cells and spores, some toxins can remain. To avoid illness, throw out all moldy food, unless the mold is a natural part of the product (e.g., cheese such as Gorgonzola, Brie, and Camembert). The FDA recommends cutting away any moldy areas in hard cheese—at least one inch (2.5 centimeters) around them.

Basic Characteristics of Mold
Yeast Can spoil food rapidly May produce a smell or taste of alcohol as it spoils food May appear as a pink discoloration or slime and may bubble Grows well in jellies, jams, syrup, honey, and fruit juices Food spoiled by yeast should be thrown away! Instructor Notes Carbon dioxide and alcohol are produced as yeast consumes food. Yeast spoilage may therefore produce a smell or taste of alcohol. Yeast may appear as a pink discoloration or slime and may bubble. Yeasts are similar to molds in that they grow well in acidic food with low water activity, such as jellies, jams, syrup, honey, and fruit juice. Food that has been spoiled by yeast should be discarded. Remind participants that the Take It Back section in ServSafe Essentials (page 2-40) can be used to teach important concepts from section 2 to their employees.

Current Emerging Issues

Produce Offered year round Typically served raw
Work with approved vendors Wash with cold water

Avian Bird Flu Has not mutated yet
Contact with the feces, saliva and tissue of an infected bird Mostly poultry workers Virus is destroyed by proper food handling and cooking

Bovine Spongiform Encephalopathy
Attacks the brain and nervous system of cattle Has been found in the US Extensive preventive measures throughout the world Low risk to the food supply now

Irradiation Exposes food to an electron beam or gamma rays
Similar to a microwave In hamburger, it focuses on E. coli As of today, is considered safe Does not alter the nutritional value, appearance or taste Consumers remain apprehensive until the benefits are explained

Approved in the US For: Raw meat and meat products Pork and poultry
Lettuce and spinach Fruits and vegetables—prevents premature maturation and controls insects Strawberries Herbs, spices, teas and other dried vegetable substances—control microbes

Benefits of Irradiation
Reduction or elimination of pathogens and spoilage organisms Replacement of chemical treatment Extended shelf life

The Microworld Instructor Notes

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