1. Cooking for Crowds Chapter 2 The Causes of Foodborne Illness

2. Cooking for Crowds Foodborne Illness: Causes Hazards: harmful substances that when found in food can cause foodborne illness BiologicalChemicalPhysical

3. Cooking for Crowds Chemical Hazards Chemical Detergents Sanitizers Pesticides Naturally occurring fish or plant toxins Medications

4. Cooking for Crowds Physical Hazards Physical Pests Glass Plastic Toothpick Metal False fingernails Jewelry Hair

5. Cooking for Crowds Biological Hazards Biological Bacteria Viruses Parasites Fungi

6. Cooking for Crowds Foodborne Pathogens SeeSmellTaste

7. Cooking for Crowds Foodborne Pathogens Added during handling and Found on raw foods

8. Cooking for Crowds Bacteria Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies Bacteria Yes Salmonella Salmonella and eggs  Cool foods properly  Cook foods to proper temperatures  Clean and sanitize equipment & utensils  Wash hands properly  Ensure proper storage and holding temperatures  Separate raw and cooked food

9. Cooking for Crowds Viruses Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies Viruses NoYesHepatitis A Hepatitis A in shellfish  Cook foods to proper temperatures  Clean and sanitize equipment and utensils  Wash hands properly  Separate raw and cooked foods  Wash fruits and vegetables thoroughly  Purchase shellfish from approved vendors

10. Cooking for Crowds Parasites Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies Parasite No Yes (and proper freezing) Trichinella spiralis Trichinella in pork  Cook foods to proper temperatures  Clean and sanitize equipment & utensils  Wash hands properly  Separate raw and cooked food  Wash fruits and vegetables thoroughly

11. Cooking for Crowds Fungi Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies FungiYes Rhizopus stolonifer Bread spoilage  Cook foods to proper temperatures  Clean and sanitize equipment & utensils  Ensure proper storage & holding temperatures  Prevent bruising of fruits

12. Cooking for Crowds Microorganisms & Illness Depending on the type of foodborne illness, symptoms may occur within ½ hour to 50 days after ingesting the food Infection Intoxication Toxin-mediated infection

13. Cooking for Crowds How Do Microorganisms Get Into Food? Prior to Entering the Kitchen Inside the Kitchen  During slaughter  Cross-contamination: in the field during distribution during processing Natural part of the animal  Cross-contamination: from one food to another from dirty equipment from dirty hands from dirty clothes  Improper personal hygiene