2nd sem Risk Management

• Factors that affect the growth of Foodborne pathogens (FATTOMS):

  • Food
  • Acidity
  • Temperature
  • Time
  • Oxygen
  • Moisture
• Differentiate between Foodborne intoxication, infections, and toxin-mediated infections
• Microorganisms that can contaminate food and cause Foodborne illness:

  • Bacteria
  • Viruses
  • Parasites
  • Fungi
• What Microorganisms Need to Grow (FAT TOM):

  • Foodborne microorganisms require nutrients like carbohydrates and proteins found in potentially hazardous food such as meat, poultry, dairy products, and eggs
  • Foodborne microorganisms grow best in food with a neutral or slightly acidic pH (7.5 to 4.6)
  • Foodborne microorganisms grow well at temperatures between 41°F and 135°F (5°C and 57°C)
  • Foodborne microorganisms need sufficient time to grow, with 4 hours or more in the temperature danger zone (TDZ) leading to high enough growth to cause illness
• • Most foodborne microorganisms require moisture to grow, with potentially hazardous food typically having a water activity (a w) of .85 or higher
  • Some foodborne microorganisms require oxygen to grow, while others grow in the absence of oxygen
• Controlling the Growth of Microorganisms:

  • Two conditions that can be controlled are temperature and time
  • Temperature control includes refrigerating or freezing food properly and cooking food properly
  • Time control involves minimizing the time food spends in the temperature danger zone (TDZ)
• Classifying Foodborne Illness:

  • Foodborne Infections result from eating food containing pathogens that grow in the intestines and cause illness
  • Foodborne Intoxications result from eating food containing toxins that cause illness
  • Foodborne Toxin-Mediated Infections result from eating food containing pathogens that produce illness-causing toxins in the intestines
• Bacteria That Cause Foodborne Illness:

  • Basic characteristics include being single-celled organisms that can be carried by various sources and reproduce rapidly under favorable conditions
  • Some bacteria survive freezing, change into spores to protect themselves, spoil food, cause illness, and produce toxins
• Spores:

  • Form when nutrients are not available
  • Commonly found in soil and contaminate food grown there
  • Can resist heat and revert back to a form capable of growth when food is not stored or handled properly
• Major Foodborne Illnesses Caused by Bacteria:

  • Infections: Campylobacteriosis, Salmonellosis, Shigellosis, Listeriosis, Vibrio parahaemolyticus Gastroenteritis, Vibrio vulnificus Primary Septicemia/Gastroenteritis
• Illness: Campylobacteriosis

  • Bacteria: Campylobacter jejuni
  • Most common symptoms include diarrhea, abdominal cramps, fever, and headache
  • Commonly associated with poultry and water contaminated with the bacteria
• Preventing Campylobacteriosis:

  • Cook poultry to required minimum internal temperatures
  • Prevent cross-contamination between raw poultry and ready-to-eat food
• Illness: Salmonellosis

  • Bacteria: Salmonella spp.
  • Most common symptoms include diarrhea, abdominal cramps, vomiting, and fever
  • Commonly associated with poultry, eggs, dairy products, and beef
• Preventing Salmonellosis:

  • Cook raw beef, poultry, and eggs to required minimum internal temperatures
  • Minimize cross-contamination between raw meat and poultry and ready-to-eat food
  • Exclude food handlers diagnosed with salmonellosis
• Illness: Shigellosis

  • Bacteria: Shigella spp.
  • Most common symptoms include bloody diarrhea, abdominal pain and cramps, and occasionally fever
  • Commonly associated with food easily contaminated by hands and food in contact with contaminated water
• Preventing Shigellosis:

  • Exclude food handlers with diarrhea or diagnosed with shigellosis
  • Wash hands when necessary and control flies inside and outside the establishment
• Illness: Listeriosis

  • Bacteria: Listeria monocytogenes
  • Most common symptoms include spontaneous abortion of the fetus, sepsis, pneumonia, and meningitis
  • Commonly associated with raw meat, unpasteurized milk, deli meats, hot dogs, and soft cheese
• Preventing Listeriosis:

  • Discard expired products and avoid unpasteurized dairy
  • Cook raw meat to required minimum internal temperatures
  • Prevent cross-contamination between raw or undercooked and ready-to-eat food
• Illness: Vibrio parahaemolyticus Gastroenteritis

  • Bacteria: Vibrio parahaemolyticus
  • Most common symptoms include diarrhea, abdominal cramps, nausea, vomiting, low-grade fever, and chills
  • Commonly associated with raw or partially cooked oysters
• Preventing Vibrio parahaemolyticus Gastroenteritis:

  • Purchase oysters from approved suppliers and cook to required minimum internal temperature
• Illness: Vibrio vulnificus Primary Septicemia

  • Bacteria: Vibro vulnificus
  • Most common symptoms include fever, chills, nausea, skin lesions, diarrhea, and vomiting (in people with liver disease and diabetes)
• Preventing Vibrio vulnificus Primary Septicemia:

  • Purchase oysters from approved suppliers, cook to required minimum internal temperature, and inform at-risk individuals to consult a physician before consuming raw or partially cooked oysters regularly
• Illness: Vibrio vulnificus Gastroenteritis

  • Bacteria: Vibrio vulnificus
  • Most common symptoms include diarrhea, abdominal cramps (in otherwise healthy individuals)
• Preventing Vibrio vulnificus Gastroenteritis:

  • Purchase oysters from approved suppliers and cook to required minimum internal temperature
• Intoxications:

  • Bacillus cereus Gastroenteritis, Staphylococcal Gastroenteritis, Botulism
• Intoxication: Bacillus cereus Gastroenteritis (Diarrheal Toxin)

  • Bacteria: Bacillus cereus
  • Most common symptoms include watery diarrhea, abdominal cramps and pain
  • Commonly associated with cooked corn, potatoes, vegetables, and meat products
• Intoxication: Bacillus cereus Gastroenteritis (Emetic Toxin)

  • Bacteria: Bacillus cereus
  • Most common symptoms include vomiting is absent
  • Commonly associated with cooked rice dishes
• Bacillus cereus Gastroenteritis:

  • Bacteria: Bacillus cereus (Emetic Toxin)
  • Intoxication: Bacillus cereus Gastroenteritis
  • Commonly associated with cooked rice dishes, including fried rice and rice pudding
  • Symptoms: Nausea, vomiting
• Preventing Bacillus cereus Gastroenteritis:

  • Cook food to required minimum internal temperatures
  • Hold food at the proper temperature
  • Cool food properly
• Staphylococcal Gastroenteritis:

  • Bacteria: Staphylococcus aureus
  • Intoxication: Staphylococcal Gastroenteritis
  • Commonly associated with salads containing potentially hazardous food like egg, tuna, chicken, and deli meats
  • Symptoms: Nausea, vomiting, abdominal cramps
• Preventing Staphylococcal Gastroenteritis:

  • Wash hands after touching the body
  • Cover cuts on hands and arms
  • Restrict food handlers with infected cuts on hands and arms
  • Minimize the time food spends in the TDZ
  • Cook, hold, and cool food properly
• Botulism:

  • Illness: Botulism
  • Bacteria: Clostridium botulinum
  • Commonly associated with improperly canned food, ROP food, baked potatoes, and untreated garlic-and-oil mixtures
  • Symptoms: Initially nausea and vomiting, later weakness, double vision, difficulty speaking and swallowing
• Preventing Botulism:

  • Hold, cool, and reheat food properly
  • Inspect canned food for damage
• Clostridium perfringens Gastroenteritis:

  • Bacteria: Clostridium perfringens
  • Commonly associated with meat, poultry, stews, and gravies
  • Symptoms: Diarrhea, severe abdominal pain, fever and vomiting are absent
• Preventing Clostridium perfringens Gastroenteritis:

  • Cool and reheat food properly
  • Hold food at the proper temperature
• Hemorrhagic Colitis:

  • Bacteria: Shiga toxin-producing Escherichia coli
  • Commonly associated with ground beef (raw and undercooked) and contaminated produce
  • Symptoms: Diarrhea (eventually becomes bloody), abdominal cramps, severe cases can result in hemolytic uremic syndrome (HUS)
• Preventing Hemorrhagic Colitis:

  • Cook food, particularly ground beef, to required minimum internal temperatures
  • Prevent cross-contamination between raw meat and ready-to-eat food
  • Exclude employees with diarrhea or diagnosed with hemorrhagic colitis
• Hepatitis A:

  • Illness: Hepatitis A
  • Virus: Hepatitis A
  • Commonly associated with ready-to-eat food including deli meats, produce, salads, raw and partially cooked shellfish
  • Symptoms: Initially fever, general weakness, nausea, abdominal pain, later jaundice
• Preventing Hepatitis A:

  • Wash hands properly
  • Exclude employees with jaundice or hepatitis A
  • Minimize bare-hand contact with ready-to-eat food
  • Purchase shellfish from approved, reputable suppliers
  • Inform high-risk populations to consult a physician before consuming raw or partially cooked shellfish
• Norovirus Gastroenteritis:

  • Illness: Norovirus Gastroenteritis
  • Virus: Norovirus
  • Commonly associated with ready-to-eat food and shellfish contaminated by sewage
  • Symptoms: Vomiting, diarrhea, nausea, abdominal cramps