Escolar Documentos
Profissional Documentos
Cultura Documentos
The Microworld
2-1
Learning Objectives
At the end of the chapter the
participants must be able to:
2-2
Microbial Contaminants
Microorganism
Pathogen
Illness-causing microorganism
Toxin
Poison
2-3
Microbial Contaminants
Microorganisms That Can Contaminate Food and
Cause Foodborne Illness
Bacteria
Viruses
Parasites
Fungi
2-4
Food
Time
Acidity
Temperature
Oxygen
Moisture
2-5
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
Neutral
Alkaline
Acidic
Acidity
Temperature
Time
135F135F
(57C)(57C)
41F 41F
(5C) (5C)
Moisture
Temperature
Time
2-9
Foodborne Intoxications
Meat
Poultry
Dairy products
Eggs
2-11
Spores
Certain bacteria can change into a different
form, called spores, to protect themselves,
spores;
Campylobacteriosis
Salmonellosis
Shigellosis
Listeriosis
2-14
Infection: Campylobacteriosis
Illness:Campylobacteriosis
Bacteria: Campylobacter jejuni
Commonly Associated Food
MostCommon
Common
Symptoms
Most
Symptoms
Poultry
Water contaminated
with the bacteria
Diarrhea
Diarrhea (may be
bloody)
Abdominal Cramps
Abdominal
cramps
Fever
Headache
Fever
Headache
2-15
Preventing Campylobacteriosis
To reduce the bacteria in food:
2-16
Infection: Salmonellosis
Salmonellosis
Bacteria: Salmonella spp.
Illness:
Diarrhea
Dairy products
Abdominal cramps
Beef
Vomiting
Fever
2-17
Preventing Salmonellosis
To reduce the bacteria in food:
2-18
Infection: Shigellosis
Shigellosis
Bacteria: Shigella spp.
Illness:
Food easily
contaminated by
hands
Food in contact with
contaminated water
(i.e., produce)
MostCommon
Common
Symptoms
Most
Symptoms
Bloody diarrhea
Abdominal pain
and cramps
Fever
(occasionally)
2-19
Preventing Shigellosis
To prevent the transfer of the bacteria:
Have diarrhea
2-20
Infection: Listeriosis
Listeriosis
Bacteria: Listeria monocytogenes
Illness:
Raw meat
Ready-to-eat food
including:
MostCommon
Common
Symptoms
Most
Symptoms
Pregnant women
Spontaneous
abortion of the
fetus
Newborns
Deli meats
Sepsis
Hot dogs
Pneumonia
Soft cheese
Meningitis
2-21
Preventing Listeriosis
It is critical to:
2-22
Raw or partially
cooked oysters
Diarrhea and
abdominal cramps
Nausea and
vomiting
2-23
2-24
Raw or partially
cooked oysters
2-25
Raw or partially
cooked oysters
(Otherwise healthy
people)
Diarrhea
Abdominal cramps
2-26
2-27
Staphylococcal Gastroenteritis
Botulism
2-28
(Diarrheal Toxin)
Commonly Associated Food
Cooked corn
Watery diarrhea
Cooked potatoes
Cooked vegetables
Abdominal cramps
and pain
Vomiting is absent
Meat products
2-29
(Emetic Toxin)
Commonly Associated Food
Fried rice
Rice pudding
Nausea
Vomiting
2-30
Salads containing
potentially
hazardous food:
Egg, tuna,
chicken,
macaroni
Nausea
Vomiting and
etching
Abdominal cramps
Deli meats
2-32
Intoxication: Botulism
Botulism
Bacteria: Clostridium botulinum
Illness:
Improperly canned
food
ROP food
Temperature abused
vegetables like:
Baked potatoes
Untreated garlicand-oil mixtures
Initially:
Later:
Weakness
Double vision
Preventing Botulism
Most Important Prevention Measures:
2-35
Hemorrhagic Colitis
2-36
Meat
Diarrhea
Poultry
Severe abdominal
pain
Stews
Gravies
2-37
2-38
Contaminated
produce
MostCommon
Common
Symptoms
Most
Symptoms
Diarrhea
(eventually
becomes bloody)
Abdominal cramps
2-40
Person to person
People to food
2-41
Hepatitis A
Norovirus Gastroenteritis
2-42
Infection: Hepatitis A
Hepatitis A
Virus: Hepatitis A
Illness:
Ready-to-eat food
including:
Deli meats
Produce
Salads
MostCommon
Common
Symptoms
Most
Symptoms
Initially:
Fever (mild)
General weakness
Nausea
Abdominal pain
Later:
Jaundice
2-43
Preventing Hepatitis A
To prevent the transfer of the virus to food:
2-44
Illness:
MostCommon
Common
Symptoms
Most
Symptoms
Ready-to-eat food
Vomiting
Shellfish
contaminated by
sewage
Diarrhea
Nausea
Abdominal
cramps
2-45
2-46
2-47
Anisakiasis
Cyclosporiasis
Cryptosporidiosis
Giardiasis
2-48
Infection: Anisakiasis
Anisakiasis
Parasite: Anisakis simplex
Illness:
Herring
Cod
Halibut
Mackerel
Pacific salmon
Non-invasive
Tingling in throat
Coughing up worms
Invasive
Stomach pain
Nausea
Vomiting
Diarrhea
2-49
Preventing Anisakiasis
Most Important Prevention Measures
2-50
Infection: Cyclosporiasis
Cyclosporiasis
Parasite: Cyclospora cayetanensis
Illness:
Produce irrigated
or washed with
water containing
the parasite
Nausea (mild to
severe)
Abdominal cramping
Mild fever
Diarrhea alternating
with constipation
2-51
Preventing Cyclosporiasis
It is critical to:
2-52
Infection: Cryptosporidiosis
Cryptosporidiosis
Parasite: Cryptosporidium parvum
Illness:
Untreated or
improperly treated
water
Watery diarrhea
Stomach cramps
Contaminated
produce
Nausea
Weight loss
2-53
Preventing Cryptosporidiosis
It is critical to:
2-54
Infection: Giardiasis
Giardiasis
Parasite: Giardia duodenalis
Illness:
Improperly treated
water
Initially:
Fever
Later:
Loose stools
Abdominal
cramps
Nausea
2-55
Preventing Giardiasis
Most Important Prevention Measure
2-56
Fungi
Fungi
Fungi
Molds
Yeasts
2-57
2-58
2-59
pH of 9.0
Dry environment
2-13
2-60
2-47
2-62
2-48
2-63
2-65
2-64
2-67
2-66