2. Disease-Causing Microorganisms and the Conditions They Need to Grow Barriers for Controlling the Growth of Microorganisms

3. Microorganism Small living organism Pathogen A disease-causing microorganism Toxin Poison Spoilage Microorganism Microorganism that causes spoilage, but not illness

4. Bacteria Viruses Parasites Fungi Microorganisms That Can Contaminate Food and Cause Foodborne Illness

5. Living, single-celled Carried by food, water, humans and insects Can reproduce rapidly Some survive freezing Some form spores Some spoil food; others cause disease Some cause illness by producing toxins

6. Growth Stages of Bacteria

7. Bacterial Growth

8. What Microorganisms Need to Grow

9. Food Microorganisms require nutrients to grow Proteins Carbohydrates

10. Acidity Pathogenic bacteria grow well at a pH of 4.6 to 7.5 Raw Chicken 5.5–6.4 Egg Yolks 6.0–6.3 Butter 6.0–6.8

11. Temperature The Temperature Danger Zone (TDZ) = 41ºF to 140ºF (5ºC to 60ºC) Most microorganisms grow well in the TDZ Some survive and grow outside the TDZ

12. Time Pathogenic microorganisms can grow to high levels if they remain in the TDZ for more than four hours

13. Oxygen Microorganisms have different oxygen needs for growth Aerobic needs oxygen to grow Anaerobic grows only when oxygen is absent Facultative can grow with or without oxygen

14. Moisture Most potentially hazardous foods have a water activity of.85 or above Raw Chicken and Butter Water Activities of.95–1.0

15. Barriers That Control the Growth of Microorganisms Make the food more acidic Raise or lower the temperature of the food Lower the water activity Lessen the time in the TDZ

16. Salmonellosis Shigellosis Listeriosis Staphyloccocal food poisoning Clostridium perfringens Enteritis Major Foodborne Illnesses Caused by Bacteria Bacillus cereus gastroenteritis Botulism Campylobacteriosis E. coli O157:H7 EHEC Vibrio gastroenteritis Yersiniosis

17. Salmonellosis Type of Illness: Infection, possibly toxin-mediated

18. Listeriosis Type of Illness: Infection

19. Staphylococcal Food Poisoning Type of Illness: Intoxication

20. Clostridium perfringens Type of Illness: Toxin-mediated infection

21. Botulism Type of Illness: Intoxication

22. E. coli O157:H7 EHEC Type of Illness: Toxin-mediated infection

23. Can’t reproduce outside a living cell Do not require a PHF to be transmitted Usually contaminate food through poor personal hygiene May survive freezing and cooking Contaminate food and water

24. Hepatitis A Norwalk Virus Gastroenteritis Rotavirus Gastroenteritis Major Foodborne Illnesses Caused by Viruses

25. Hepatitis A Type of Illness: Infection

26. Norwalk Virus Gastroenteritis Type of Illness: Infection

27. Parasites Need to live in or on a host organism in order to survive Host Person Animal Plant

28. Freeze properly Cook to proper temperatures Avoid cross-contamination Use sanitary water supplies Wash hands properly Keys to Prevention

29. Trichinosis Anisakiasis Giardiasis Toxoplasmosis Intestinal Cryptosporidiosis Cyclosporiasis Major Foodborne Illnesses Caused by Parasites

30. Trichinosis Type of Illness: Infection

31. Anisakiasis Type of Illness: Infection

32. Fungi Molds Yeasts Mushrooms Fungi Commonly cause food spoilage, not illness

33. Foodborne Infections Result when pathogens grow in intestines after a person eats food contaminated by them Foodborne Intoxications Result from eating food containing poisonous toxins Foodborne Toxin-Mediated Infections Result from toxins produced by pathogens growing in the intestines

34. Prepare an outline for a discussion of the four types of microorganisms. Include examples of what microorganisms need to survive and grow. Highlight the conditions managers have the most influence over.

35. Challenge participants to create a list of foods high in acid and another list of highly alkaline foods. Reward the participant who comes up with the most examples and have him or her share the list with the class. Create a blank handout of a thermometer and have participants indicate the space for the temperature danger zone.