1. 1.02 Identify foodborne contaminates

2. Microbial contaminants
Virus
Parasites
Microbial contaminants
Fungi
Bacteria

3. Foodborne Microorganisms
Pose the greatest threat to food safety.

4. Bacteria
Greatest concern to food safety

5. Temperature
Acidity
Food
FAT TOM
Moisture
Time
Oxygen

6. Raise or lower food temperature
Make food more acidic
Raise or lower food temperature
Controlling Growth of Microorganism
Lower the water activity of food
Limit the amount of time food is in the temperature danger zone

7. Staphylococcal Aureus
Shigellosis
Salmonellosis
Listeriosis
Bacteria
e. coli
Clostridium perfringens
Bacillus cereus
Vibrio
Staphylococcal Aureus
Botulism
Campylobacteriosis

8. E.coli Toxin-mediated Bacteria Lives in the intestines of cattle
Diarrhea, abdominal cramps, vomiting, may cause kidney failure
Toxin-mediated
E.coli
Bacteria
Lives in the intestines of cattle
Make sure ground beef is cooked to 155 degrees for 15 seconds and avoid cross contamination

9. Diarrhea, fever, chills abdominal cramps, vomiting, headaches
infection
Vibrio
Bacteria
Oysters

10. Intoxication Staphlococcus aureus Bacteria
Nausea, retching, abdominal cramps, diarrhea, headache
Intoxication
Staphlococcus aureus
Bacteria
Protein based salads, reheated food,

11. Viruses Smallest of the microbial contaminants
Hepatitis A, Norwalk virus, Rotavirus
Viruses
May survive cooking and freezing
Clean and sanitize food-contact surfaces, practice good personal hygiene, Use sanitary, chlorinated water source

12. Hepatitis A Fatigue, headache, loss of appetite, vomiting, jaundice
Infection
Hepatitis A
Virus
Shellfish and salads

13. Parasites Killed by proper freezing or cooking
Trichinosis, Anisakias, Giardiasis, Toxoplasmosis
Parasites
Survival depends on a host
Grow natural in some animals

14. Found naturally in air, soil, plants, animals, water and some foods
Mushrooms
Fungi
Yeasts
Molds

15. Temperature Danger Zone
41 – 135 degrees

16. Foodborne infections
Person eats food containing pathogens which then grow in the intestines
Symptoms do not appear immediately

17. Foodborne intoxication
Person eats food containing toxins that cause illness
Symptoms appear quickly within a few hours

18. Foodborne
Toxin-mediated
Person eats food containing pathogens which then produce illness-causing toxins in the intestines
Longest on site