common microorganisms
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8/6/2019 Common Microorganisms
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Common
microorganisms
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Microbial Hazards 23
Microbial Hazards
Microorganisms are everywhere -- they can be:
Pathogens cause disease
Spoilers cause the quality of food to
deteriorate
Beneficial used for food production andpresent in and on the body
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Types of Foodborne IllnessInfection
eating food contaminated with pathogens
Intoxication eating food contaminated with the toxins (poisons)
formed by bacteria
eating food contaminated with other biological orchemical toxins (poisons)
Toxin-mediated infection
eating food contaminated with pathogens that grow in thebody and form toxins (poisons)
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ThreeMicrobial HazardsThree microorganisms cause
most foodborne illness:
Bacteria
Viruses
Parasites
Microorganisms are:
naturally present or
get into the food through poor
handling practices.
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Microbial Hazards 26
Common Symptoms
Common symptoms of
foodborne illness are: diarrhea
vomiting
fever
sore throat with fever jaundice
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Bacteria Basics Invisible to the naked eye.
Pathogenic bacteria only grow in potentially
hazardous food, which are also called TCS food.
Some produce spores.
Some produce toxins.
Not necessarily destroyed by freezing or cooking. Can cause infection, intoxication, or toxin-
mediated infection.
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Conditions forBacterial Growth
Potentially hazardous food
low acid
moist
protein
Time
4 hours or longer in the temperature danger zoneTemperature
between 41oF and 135oF
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Oxygen Some pathogenic bacteria require oxygen; others do not.
Clostridium botulinum grows in the absence of oxygen.
Absence of oxygen may occur in: Vacuum packaged food
Center of thick cooked foods, such as stew
Garlic in oil that is not commercially processed
Foil wrapped potatoes
Cooked rice
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Controlling BacteriaGood personal hygiene
Only allow healthy workers to handle food.
Have all workers wash their hands properly and frequently.Prevent cross-contamination
Store foods properly.
Only use cleaned and sanitized utensils and surfaces for food
preparation.Time-temperature control
Cook foods to proper temperatures.
Hold foods at proper temperatures.
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Common FoodborneBacteria
Bacillus cereus
C
ampylobacter Clostridium botulinum
Clostridium perfringens
E. coli
Listeria monocytogenes
Salmonella
Shigella Staphylococcus
aureus
Vibrio
Yersinia
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Virus Basics Do notgrow in food; use food as a vehicle to get
from one person to another.
Can contaminate any food.
Cause most foodborne illnesses in the U.S.
Invisible to the naked eye
Cause foodborne infection not foodborneintoxication.
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Controlling Viruses Prevent getting viruses into food because they
might not be destroyed by cooking.
Prevent introduction by: Only allowing healthy workers to handle food.
Having all workers frequently and properly wash their
hands.
Buying all food from an approved and safe source.
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Common FoodborneViruses
Hepatitis A
Norovirus
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ParasiteBasics Most are not visible to the naked eye.
Do not grow in food.
Found naturally in many animals, such as: pigs,
cats,
rodents, and
fish. Cause foodborne infection and not foodborne
intoxication.
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Controlling Parasites in Food
Get food from an approved and safe
source.
Cook foods to proper temperatures.
Properly freeze seafood to be served raw.
Wash hands frequently and properly.
Use safe water sources for foodpreparation and cleaning.
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Common FoodborneParasites
Anisakis simplex
Cryptosporidium
parvum
Cyclospora
cayetanensis
Giardia duodenalis
Toxoplasma gondii
Trichinella spiralis
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Mold Basics Common cause of
food spoilage.
Some form toxins that
can cause illness.
Grow in a wide rangeof foods high acid,low moisture.
Freezing does not
destroy. Requires air to grow.
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YeastBasics
Cause food spoilage and not foodborne
illness.
Grow in a wide range of foods high
acid, low moisture.
Produce a smell, bubbling, or a taste ofalcohol when food spoils.
Easily destroyed by proper processing.
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Presented by:Presented by:sameer khansameer khan
class:8class:8thth
sub:sciencesub:science
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