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Chapter

The Microworld

2-1

Learning Objectives
At the end of the chapter the
participants must be able to:

Identify factors that affects the growth of


Foodborne pathogens (FATTOMS)

Differentiate between Foodborne


intoxication, infections, and toxin-mediated
infections

2-2

Microbial Contaminants
Microorganism

Small, living organism

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

What Microorganisms Need to Grow: FAT TOM

Food

Time

Acidity

Temperature

Oxygen

Moisture
2-5

What Microorganisms Need to Grow: FAT TOM


pH Scale

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

7.54.6 ideal for


Bacterial growth
2-6

Temperature

Foodborne microorganisms grow


well at temperatures between 41F
and 135F (5C and 57C)

Time

Foodborne microorganisms need


sufficient time to grow

The Temperature Danger Zone

What Microorganisms Need to Grow: FAT TOM

135F135F
(57C)(57C)

41F 41F
(5C) (5C)

4 hours or more in TDZ=growth


high enough to cause illness
2-7

What Microorganisms Need to Grow: FAT TOM


Oxygen

Some foodborne microorganisms require oxygen


to grow, while others grow when oxygen is absent

Moisture

Most foodborne microorganisms require moisture


to grow

The amount of moisture available in food for this


growth is called water activity (aw)

Potentially hazardous food typically has an aw of .85


or higher
2-8

Controlling the Growth of Microorganisms


The two conditions you can control:

Temperature

Refrigerate or freeze food properly

Cook food properly

Time

Minimize time food spends


in the temperature danger zone (TDZ)

2-9

Classifying Foodborne Illness


Foodborne Infections

Result when a person eats food containing pathogens,


which then grow in the intestines and cause illness

Foodborne Intoxications

Result when a person eats food containing toxins that


cause illness

Foodborne Toxin-Mediated Infections

Result when a person eats food containing pathogens,


which then produce illness-causing toxins in the
intestines
2-10

What Microorganisms Need to Grow: FAT TOM


Food

Foodborne microorganisms require nutrients to grow.


Specifically carbohydrates and proteins

These are found in potentially hazardous food


including:

Meat

Poultry

Dairy products

Eggs
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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

Some survive freezing

Some change into a different form called spores to


protect themselves

Some spoil food; others cause illness

Some produce toxins that cause illness


2-12

Spores
Certain bacteria can change into a different
form, called spores, to protect themselves,
spores;

Form when nutrients are not available


Are commonly found in soil and contaminate food
grown there
Can contaminate meat, poultry, fish, and other food
exposed to soil or dust
Can resist heat, allowing them to survive cooking
temperatures
Can revert back to a form capable of growth when:
Food is not stored at the proper temperature
Food is not held or cooled properly
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Major Foodborne Illnesses Caused by Bacteria


Infections

Campylobacteriosis

Salmonellosis

Shigellosis

Listeriosis

Vibrio parahaemolyticus Gastroenteritis

Vibrio vulnificus Primary Septicemia/Gastroenteritis

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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:

Cook food, particularly poultry, to required


minimum internal temperatures

To prevent the transfer of the bacteria:

Prevent cross-contamination between raw poultry


and ready-to-eat food.

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Infection: Salmonellosis
Salmonellosis
Bacteria: Salmonella spp.
Illness:

Commonly Associated Food

Most Common Symptoms

Poultry and eggs

Diarrhea

Dairy products

Abdominal cramps

Beef

Vomiting

Fever

2-17

Preventing Salmonellosis
To reduce the bacteria in food:

Cook raw beef, poultry, and eggs to required minimum


internal temperatures.

To prevent the transfer of the bacteria:

Minimize cross-contamination between raw meat and


poultry and ready-to-eat food.

Exclude foodhandlers diagnosed with salmonellosis.

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Infection: Shigellosis
Shigellosis
Bacteria: Shigella spp.
Illness:

Commonly Associated Food

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)

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Preventing Shigellosis
To prevent the transfer of the bacteria:

Exclude foodhandlers if they:

Have diarrhea

Have been diagnosed with shigellosis

Wash hands when necessary

Control flies inside and outside the establishment

2-20

Infection: Listeriosis
Listeriosis
Bacteria: Listeria monocytogenes
Illness:

Commonly Associated Food

Raw meat

Unpasteurized milk and


milk products

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:

Discard product that has passed its


use-by or expiration date

Avoid using unpasteurized dairy products

To reduce the bacteria in food:

Cook raw meat to required minimum internal


temperatures

To prevent the transfer of the bacteria:

Prevent cross-contamination between raw or


undercooked and ready-to-eat food

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Infection: Vibrio parahaemolyticus Gastroenteritis


Vibrio parahaemolyticus
Gastroenteritis
Bacteria: Vibrio parahaemolyticus
Illness:

Commonly Associated Food

Raw or partially
cooked oysters

Most Common Symptoms

Diarrhea and
abdominal cramps

Nausea and
vomiting

Low grade fever


and chills

2-23

Preventing Vibrio parahaemolyticus Gastroenteritis


Most Important Prevention Measures

Purchase oysters from approved, reputable


suppliers

Cook oysters to the required minimum internal


temperature

2-24

Infection: Vibrio vulnificus Primary Septicemia


Vibrio vulnificus Primary
Septicemia
Bacteria: Vibro vulnificus
Illness:

Commonly Associated Food

Raw or partially
cooked oysters

Most Common Symptoms

(People with liver


disease and diabetes)

Fever and chills


Nausea
Skin lesions
Diarrhea and
vomiting possible

2-25

Infection: Vibrio vulnificus Gastroenteritis


Vibrio vulnificus
Gastroenteritis
Bacteria: Vibrio vulnificus
Illness:

Commonly Associated Food

Raw or partially
cooked oysters

Most Common Symptoms

(Otherwise healthy
people)
Diarrhea
Abdominal cramps

2-26

Preventing Vibrio vulnificus Septicemia/Gastroenteritis


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

2-27

Major Foodborne Illnesses Caused by Bacteria


Intoxications

Bacillus cereus Gastroenteritis

Staphylococcal Gastroenteritis

Botulism

2-28

Intoxication: Bacillus cereus Gastroenteritis


Bacillus cereus
Gastroenteritis
Bacteria: Bacillus cereus
Illness:

(Diarrheal Toxin)
Commonly Associated Food

Most Common Symptoms


Most Common Symptoms

Cooked corn

Watery diarrhea

Cooked potatoes

Cooked vegetables

Abdominal cramps
and pain

Vomiting is absent

Meat products

2-29

Intoxication: Bacillus cereus Gastroenteritis


Bacillus cereus
Gastroenteritis
Bacteria: Bacillus cereus
Illness:

(Emetic Toxin)
Commonly Associated Food

Cooked rice dishes


including:

Fried rice

Rice pudding

Most Common Symptoms

Nausea

Vomiting

2-30

Preventing Bacillus cereus Gastroenteritis


To reduce the bacteria in food:

Cook food to required minimum internal


temperatures

To prevent the growth of the bacteria:

Hold food at the proper temperature

Cool food properly


2-31

Intoxication: Staphylococcal Gastroenteritis


Staphylococcal
Gastroenteritis
Bacteria: Staphylococcus aureus
Illness:

Most Common Symptoms


Commonly Associated
Food
Commonly
Associated
FoodMost Common Symptoms

Salads containing
potentially
hazardous food:

Egg, tuna,
chicken,
macaroni

Nausea

Vomiting and
etching

Abdominal cramps

Deli meats
2-32

Preventing Staphylococcal Gastroenteritis


To prevent the transfer of the bacteria to food:

Wash hands after touching the body

Cover cuts on hands and arms

Restrict foodhandlers with infected cuts on hands and


arms

To prevent the growth of the bacteria in food:

Minimize the time food spends in the TDZ

Cook, hold, and cool food properly


2-33

Intoxication: Botulism
Botulism
Bacteria: Clostridium botulinum
Illness:

Commonly Associated Food

Improperly canned
food

ROP food

Temperature abused
vegetables like:

Baked potatoes
Untreated garlicand-oil mixtures

Most Common Symptoms

Initially:

Nausea and Vomiting

Later:

Weakness

Double vision

Difficulty speaking and


swallowing
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Preventing Botulism
Most Important Prevention Measures:

Hold, cool, and reheat food properly

Inspect canned food for damage

2-35

Major Foodborne Illnesses Caused by Bacteria


Toxin-Mediated Infections:

Clostridium perfringens Gastroenteritis

Hemorrhagic Colitis

2-36

Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis


Clostridium perfringens
Gastroenteritis
Bacteria: Clostridium perfringens
Illness:

Commonly Associated Food

Most Common Symptoms

Meat

Diarrhea

Poultry

Meat and poultry


dishes:

Severe abdominal
pain

Fever and vomiting


are absent

Stews

Gravies
2-37

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

2-38

Toxin-Mediated Infection: Hemorrhagic Colitis


Hemorrhagic Colitis
Bacteria: Shiga toxin-producing
Escherichia coli
Illness:

Commonly Associated Food

Ground beef (raw


and undercooked)

Contaminated
produce

MostCommon
Common
Symptoms
Most
Symptoms

Diarrhea
(eventually
becomes bloody)

Abdominal cramps

Severe cases can


result in hemolytic
uremic syndrome
(HUS)
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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

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Basic Characteristics of Viruses


Viruses

Some may survive freezing

Can be transmitted from:

Person to person

People to food

People to food-contact surfaces

Usually contaminate food through a foodhandlers


improper hygiene

Can contaminate both food and water supplies

2-41

Major Foodborne Illnesses Caused by Viruses


Viral Foodborne Illnesses

Hepatitis A

Norovirus Gastroenteritis

2-42

Infection: Hepatitis A
Hepatitis A
Virus: Hepatitis A

Illness:

Commonly Associated Food

Ready-to-eat food
including:

Deli meats

Produce

Salads

Raw and partially


cooked shellfish

MostCommon
Common
Symptoms
Most
Symptoms

Initially:
Fever (mild)
General weakness
Nausea
Abdominal pain
Later:
Jaundice

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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

2-44

Infection: Norovirus Gastroenteritis


Norovirus Gastroenteritis
Virus: Norovirus

Illness:

Commonly Associated Food

MostCommon
Common
Symptoms
Most
Symptoms

Ready-to-eat food

Vomiting

Shellfish
contaminated by
sewage

Diarrhea

Nausea

Abdominal
cramps

2-45

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 Gastroenteritis

Wash hands properly

Other prevention measures:

Purchase shellfish from approved,


reputable suppliers

2-46

Basic Characteristics of Parasites


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

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Major Foodborne Illnesses Caused by Parasites


Parasitic Foodborne Illnesses

Anisakiasis

Cyclosporiasis

Cryptosporidiosis

Giardiasis
2-48

Infection: Anisakiasis
Anisakiasis
Parasite: Anisakis simplex
Illness:

Commonly Associated Food

Raw and undercooked:

Herring

Cod

Halibut

Mackerel

Pacific salmon

Most Common Symptoms


Most Common Symptoms

Non-invasive
Tingling in throat
Coughing up worms
Invasive
Stomach pain
Nausea
Vomiting
Diarrhea
2-49

Preventing Anisakiasis
Most Important Prevention Measures

Cook fish to required minimum internal


temperatures

Purchase fish from approved, reputable suppliers

If fish will be served raw or undercooked:

Purchase sushi-grade fish

Ensure sushi-grade fish has been frozen properly


by the supplier

2-50

Infection: Cyclosporiasis
Cyclosporiasis
Parasite: Cyclospora cayetanensis
Illness:

Commonly Associated Food

Produce irrigated
or washed with
water containing
the parasite

Most Common Symptoms

Nausea (mild to
severe)

Abdominal cramping

Mild fever

Diarrhea alternating
with constipation

2-51

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 crosscontamination

2-52

Infection: Cryptosporidiosis
Cryptosporidiosis
Parasite: Cryptosporidium parvum
Illness:

Commonly Associated Food

Most Common Symptoms

Untreated or
improperly treated
water

Watery diarrhea

Stomach cramps

Contaminated
produce

Nausea

Weight loss

2-53

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 crosscontamination

2-54

Infection: Giardiasis
Giardiasis
Parasite: Giardia duodenalis
Illness:

Commonly Associated Food

Improperly treated
water

Most Common Symptoms

Initially:
Fever
Later:
Loose stools
Abdominal
cramps
Nausea
2-55

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

2-56

Fungi
Fungi

Commonly cause food spoilage


and sometimes illness

Fungi

Molds

Yeasts

2-57

Basic Characteristics of Mold


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

2-58

Basic Characteristics of Yeast


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

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Apply Your Knowledge: What I Need to Grow!


Which conditions typically support
the growth of microorganisms?
1

Food that is high in fat

Food that contains protein

pH of 9.0

Temperature of 155F (68C) or higher

Dry environment

2-13
2-60

Apply Your Knowledge: Who Am I?


1. Identify the bacteria:
Many farm animals naturally carry me
I have been found in produce that has come in contact with
animal waste
I am often associated with poultry and eggs
I can produce diarrhea and vomiting in those who consume
me
2. Identify the bacteria:
I am found in the waters of the Gulf of Mexico
I have been associated with raw oysters
I can produce two different illnesses
Purchasing oysters from approved, reputable suppliers can
prevent me
2-46
2-61

Apply Your Knowledge: Who Am I?


3. Identify the bacteria:
I am found in the soil
I have been associated with rice
I can produce two different types of toxins that cause illness
Cooking food to required minimum internal temperatures
can destroy me
4. Identify the bacteria:
I form spores
The toxins I produce cause illness
I have been associated with meat stews
I can produce diarrhea and severe abdominal pain
I am carried in the intestines of animals and humans

2-47
2-62

Apply Your Knowledge: Who Am I?


5. Identify the bacteria:

I do not need oxygen to grow

I can cause double vision and difficulty swallowing

I am commonly associated with produce from the soil

I produce a deadly toxin when food is temperature abused

2-48
2-63

Apply Your Knowledge: Who Am I?


1. Identify the virus or parasite:
I can produce a mild fever and general weakness
I am primarily found in the feces of infected people
I am more commonly associated with ready-to-eat food items
Purchasing shellfish from an approved supplier can be a
safeguard against me
2. Identify the virus or parasite:
I can produce a fever and loose stools
I have been found in improperly treated water
Excluding foodhandlers with diarrhea can be a safeguard
against me
I am easily spread in day-care centers

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2-64

Apply Your Knowledge: Who Am I?


3. Identify the virus or parasite:
Cooking seafood can destroy me
I have been found in herring
Sometimes I produce a tingling in the throat
Purchasing seafood from approved suppliers can prevent
me
4. Identify the virus or parasite:
I am often associated with ready-to-eat food
Proper handwashing is essential to prevent me
I am primarily found in the feces of the people I infect
People become contagious within a few hours of eating
me
2-66
2-65

Apply Your Knowledge: Who Am I?


5. Identify the virus or parasite:

I can cause stomach cramps and weight loss

I am found in cows and other herd animals

I am commonly spread from person to person

Purchasing produce from approved suppliers is critical to


prevent me

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2-66

Apply Your Knowledge: Test Your Food Safety Knowledge


1.

True or False: Bacillus cereus is commonly


associated with cereal crops, such as rice

2. True or False: A foodborne intoxication results when


a person eats food containing pathogens, which then
grow in the intestines and cause illness
3. True or False: Cooking food to the required
minimum internal temperature can help avoid
listeriosis
4. True or False: A person with shigellosis may
experience bloody diarrhea
5. True or False: Highly acidic food typically does not
support the growth of foodborne microorganisms
2-2
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