FOOD BORNE ILLNESS - CHAPTER 2

FOOD BORNE HAZARD

That have it is Biological, Chemical and Physical
  • ·         Biological Hazard

-          Biological include bacteria, viruses, parasites and fungi.
-          It’s very small and only can see by using microscope.
-          Commonly that lives with animals, humans and sometime in raw product.
  • ·         Chemical Hazard

-          That substance that may occur naturally.
-          Example; chemical contaminants include agriculture chemical.
  • ·         Physical Hazard

-          That is soft and hard subject in the food that can cause illness and injury.
-          It’s like the fragment of glass, metal shavings, toothpicks and etc.

CROSS CONTAMINATION

The meaning is the transfer of germs from one food item to another food.
-          Example; germ to raw germs form raw food because of contaminated hands, equipment or utensils.
-          Example for situation; using same cutting board to cut fish and meat. That is can’t because its cause contamination.

·         FOOD INFECTION - its mean eating live harmful microorganisms that multiply in body and can cause disease. For example; Salmonella, Shigella , Escherichia and other.

·         FOOD INTOXICATION – Bacteria already produced the toxin in the food before the food eaten.

COMMON CAUSE OF FOOD BORNE- ILLNESS

  • ·         Bacteria, it’s have 3 classification

Ø  Anaerobic – live and grow with little or no oxygen. For example, clostridium botulinum.
Ø  Aerobic – must have oxygen to grow. For example, pseudomonas.
Ø  Facultative – grow either or without air. For example, Salmonella.
  • ·         Viruses

Ø  Its smaller than bacteria.
Ø  Require a living host (human and animal) to grow and to reproduce.
Ø  Do not multiply in foods.
Ø  Types of viruses, Hepatitis A and Norwalk.
  • ·         Parasite

Ø  Small or microscopic creatures that need to live on or inside a living host to survive.
Ø  For example, Anisakis , Cyclopora Cayetanensis,  Trichinella Spiralis.
  • ·         Fungi

Ø  Fungi exist throughout the environment. Some of them are useful, for example as food or as the basis of medication. Others are less desirable, such as mold on food, or spores that cause diseases.

WHAT BACTERIA NEED TO GROWTH

  • ·         Lag phase

-          Bacteria exhibit little or no growth.
-          Last only a few hours in room temperature and can be decreased by keeping foods out of the temperature danger zone.
  • ·         Log phase

         -      Bacteria double in number every 15 to 30 minutes.
  • ·         Stationary phase

-          Number of bacteria is steady as the new organisms being produced is equal to the number of organisms that are die.
  • ·         Death phase

-          Bacteria die off rapidly because they lack nutrients and are poisoned by their own wastes.

F.A.T.T.O.M

  • ·         FOOD

-          Most of bacteria prefer food that high protein and carbohydrates. For example, meats, poultry, cooked rice and bean.
  • ·         ACIDITY

-          The symbol its Ph designate to acidity and alkalinity. The ranger between 0-14
-          Most foods are acidic and have a pH less than 7.0.
-          Very acid foods (pH below 4.6).
-          Most bacteria prefer neutral environment (pH 7.0) but capable of growing foods that have a pH in the range of 4.9-9.0. Milk, meat and fish are in this range.
  • ·         TEMPERATURE

-          Most disease-causing bacteria can grow within a temperature range between 41°F (5°C).
-          “Keep it hot, keep it cold or don’t keep it!”. This means all cold foods must stored at 41°F (5°C) or below and all hot foods held at 135°F (57°C) or above.
-          Temperature danger zone 41°F (5°C)-135°F (57°C)
  • ·         TIME

-          Bacterial cells can double every 15 to 30 minutes.
-          Bacteria need about 4 hours to grow to high
-          single bacterial cell can
-          Produce over 1 million cells in just 5 Hours under certain conditions.               
  • ·         OXYGEN

-          Aerobic bacteria must have oxygen in order to grow.
-          Anaerobic bacteria, however, cannot survive when oxygen is present because it is toxic to them.
-          Facultative anaerobic forms of bacteria can grow with or without free oxygen but have preferences.
  • ·         MOISTURE

-          Moisture is an important factor in bacterial growth.
-          Disease-causing bacteria can only grow in foods that have a water activity to 085.
-          Many foods are preserved by lowering their water activity to 085 or below.
-          Drying foods or adding salt or sugar reduces the amount of available water.

PREVENTING FOOD-BORNE ILLNESS IN YOUR ESTABLISHMENT

  • ·         Employee Health
  • ·         Personal Hygiene
  • ·         Hand Washing
  • ·         Clothing


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