Learning Objectives

Define key terms: Microorganisms, Pathogen, Toxin, Spoilage Microorganisms Differentiate the types of pathogens Describe the growth curve of bacteria Enumerate the conditions of the growth microorganisms

Disease-Causing Microorganisms and the Conditions They Need to Grow Barriers for Controlling the Growth of Microorganisms

Microorganism
Pathogen Toxin
Poison

Small living organism

A disease-causing microorganism

Spoilage Microorganism
Microorganism that causes spoilage, but not illness

Microorganisms That Can Contaminate Food and Cause Foodborne Illness

Bacteria Viruses Parasites Fungi

Living, single-celled Carried by food, water, humans and insects Can reproduce rapidly Some survive freezing Some form spores Some spoil food; others cause disease

Some cause illness by producing toxins

Growth Stages of Bacteria

Bacterial Growth

What Microorganisms Need to Grow

Food
Microorganisms require nutrients to grow

Proteins

Carbohydrates

Acidity
Pathogenic bacteria grow well at a pH of 4.6 to 7.5

Raw Chicken 5.56.4

Egg Yolks 6.06.3

Butter 6.06.8

Temperature
The Temperature Danger Zone (TDZ) = 41F to 140F (5C to 60C)

Most microorganisms grow well in the TDZ Some survive and grow outside the TDZ

Time
Pathogenic microorganisms can grow to high levels if they remain in the TDZ for more than four hours

Oxygen
Microorganisms have different oxygen needs for growth

Aerobic needs oxygen to grow

Anaerobic grows only when oxygen is absent

Facultative can grow with or without oxygen

Moisture
Most potentially hazardous foods have a water activity of .85 or above

Raw Chicken and Butter Water Activities of .951.0

Barriers That Control the Growth of Microorganisms

Make the food more acidic Raise or lower the temperature of the food

Lower the water activity

Lessen the time in the TDZ

DIAGRAMATIC SCHEME
FOOD SAFETY HAZARDS
Physical Biological Chemical

Bacteria

Viruses Molds (including mushrooms)

Fungi

Parasites

Directly Added

Indirectly Added

Food Allergens

Naturally Occuring

Infection

Intoxication

Toxin-Mediated Infection

Yeasts
Food Additives Flavors Cleaning Chemicals Seafood Toxins

Salmonella

Staphylococcus aureus Clostridium botulinum Bacillus cereus (emetic)

Bacillus cereus (diarrheal) Shigella spp.

Colors

Pesticides

Plant toxins

Listeria monocytogenes Vibrio spp.

Preservatives

Heavy Metals

Fungal Toxins

Clostridium perfringens Escherichia coli 0157H7

Antibiotics

Campylocacter jejuni Yersinia enterocolitica

Foodborne Infections
Result when pathogens grow in intestines after a person eats food contaminated by them

Foodborne Intoxications
Result from eating food containing poisonous toxins

Foodborne Toxin-Mediated Infections

Result from toxins produced by pathogens growing in the intestines

Major Foodborne Illnesses Caused by Bacteria

Salmonellosis Shigellosis Listeriosis Staphyloccocal food poisoning Clostridium perfringens Enteritis

Bacillus cereus gastroenteritis Botulism

Campylobacteriosis

E. coli O157:H7 EHEC

Vibrio gastroenteritis Yersiniosis

Figure 21.2

Egg sizes

Egg Grades

Type of Illness: Infection, possibly toxin-mediated

Salmonellosis

Type of Illness: Infection

Listeriosis

Staphylococcal Food Poisoning

Type of Illness: Intoxication

Type of Illness: Toxin-mediated infection

Clostridium perfringens

Type of Illness: Intoxication

Botulism

Type of Illness: Toxin-mediated infection

E. coli O157:H7 EHEC

Cant reproduce outside a living cell Usually contaminate food through poor personal hygiene May survive freezing and cooking Contaminate food and water

Major Foodborne Illnesses Caused by Viruses

Hepatitis A Norwalk Virus Gastroenteritis Rotavirus Gastroenteritis

Type of Illness: Infection

Hepatitis A

Norwalk Virus Gastroenteritis

Type of Illness: Infection

Parasites
Need to live in or on a host organism in order to survive

Host
Person Animal Plant

Keys to Prevention

Freeze properly
Cook to proper temperatures Avoid cross-contamination Use sanitary water supplies Wash hands properly

Major Foodborne Illnesses Caused by Parasites

Trichinosis Anisakiasis Giardiasis Toxoplasmosis Intestinal Cryptosporidiosis Cyclosporiasis

Major Foodborne Illnesses Caused by Parasites

Trichinosis

also called trichinellosis, or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork or wild game infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm.

Major Foodborne Illnesses Caused by Parasites

Anisakiasis

is a genus of parasitic nematodes, which have a life cycle involving fish and marine mammals.

Major Foodborne Illnesses Caused by Parasites

Gardiasis

(discovered by DR James de Silva) in humans is a diarrheal infection of the small intestine by a single-celled organism called Giardia lamblia. occurs worldwide with a prevalence of 2030% in developing countries.

Giardiasis

Giardia lamblia cell

Major Foodborne Illnesses Caused by Parasites

Toxoplasmosis

is a parasitic disease caused by the protozoan Toxoplasma gondii. to one third of the world's human population is estimated to carry a Toxoplasma infection. of raw or partly cooked meat, especially pork, lamb, or venison containing Toxoplasma cysts.

Up

Ingestion

Protozoan T. gondii

Major Foodborne Illnesses Caused by Parasites Intestinal Cryptosporidiosis

also known as crypto, is a parasitic disease caused by Cryptosporidium, a protozoan parasite. affects the intestines of mammals and is typically an acute short-term infection. It is spread through the fecal-oral route, often through contaminated water

It

Cryptosporidium muris

Major Foodborne Illnesses Caused by Parasites Cyclosporiasis

is

an infection with the protozoan Cyclospora cayetanensis, a pathogen transmitted by feces or feces-contaminated fresh produce and water. have been reported due to contaminated raspberries. It is not spread from person to person.

Outbreaks

It

can be a cause of diarrhea for travelers.

Cyclospora cayetanensis

Type of Illness: Infection

Trichinosis

Type of Illness: Infection

Anisakiasis

Fungi
Commonly cause food spoilage, not illness

Fungi
Molds Yeasts Mushrooms

Foodborne Infections
Result when pathogens grow in intestines after a person eats food contaminated by them

Foodborne Intoxications
Result from eating food containing poisonous toxins

Foodborne Toxin-Mediated Infections

Result from toxins produced by pathogens growing in the intestines

Prepare an outline for a discussion of the four types of microorganisms. Include examples of what microorganisms need to survive and grow. Highlight the conditions managers have the most influence over.

Challenge participants to create a list of foods high in acid and another list of highly alkaline foods. Reward the participant who comes up with the most examples and have him or her share the list with the class. Create a blank handout of a thermometer and have participants indicate the space for the temperature danger zone.