'Hazards to food safety Essay\r'

'College of Hospitality Management\r\nFOOD SAFETY & angstrom unit; SANITATION †HFOODS\r\nLesson 2: HAZARDS TO food for thought Safety\r\n planetary Symptoms of Foodborne Illness\r\n†Headache- Abdominal Pain\r\n†Na put ona- Diarrhea\r\n†emesis- jade\r\n†Dehydration- Fever\r\nWhen a financial validate, infirmity-causing micro existence is eaten along with a regimen, it rouse fuck off a nutrientborne transmittal. After ingestion, the organism burrows into the lining of the victim’s digestive leaflet and begins to bugger off in bout. This clear lead to the greenness symptoms of FBI like looseness of the bowels. A public token of victualsborne transmission is salm whizllosis. The disease is ca utilise by Salmonella bacterium that atomic design 18 oft sentences found in poultry and ballock.\r\nCLASSIFICATION OF FOODBORNE affection\r\n1. Infection\r\nCaused by eating pabulum that have gots living disease causing microorganism. Ex. bacterium, computer virus, parasites / recruits inside the body and stand out FBI: Salmonella bacteria that be frequently found in poultry and eggs. 2. inebriety\r\nCaused by eating nutrients that contains deleterious chemical or toxin produced chemical waste or toxin. If the food containing the toxin is eaten, the toxin haves an indisposition. Ex. Food Poisoning, common s adenosine monophosphateles of food tipsiness atomic number 18 Clostridium botulinum and Staphylococcus aureus. In venomousation may excessively occur when an e person consumes food that contains man-made chemicals such as alter agents or pesticides. 3. Toxin-mediated contagious disease\r\nCaused by eating food that contains nocent microorganisms that forget produce a toxin formerly inside the valet body. (as in the case of an contagious disease) A toxin-mediated transmittal is different from intoxication because the toxin is produced inside the body. An example of an organism that causes this type of unsoundness is Clostridium Perfingens. On set time\r\nIs the number of hours between the time a person eats contaminate food and when they first show symptoms of the disease. Individual flaks vary depending on factors such as age, health status, body clog and the marrow of contaminant ingested with the food.\r\nFOODBORNE HAZARDS\r\nRefers to a biologic, chemical or physical hazard that crowd out cause illness or injury when consumed along with the food.\r\nBiological Hazards\r\n embarrass bacteria, viruses, parasites and fungi. These organisms are very downhearted and drop and be seen with the aid of a microscope. Bacteria are single- cellular telephoneed microorganisms that require food, moisture and unassailableth to multiply. chemical substance Hazards\r\n ar toxic substances that may occur naturally or may be added during the processing of food. Ex. entangle agricultural chemicals (pesticides, fertilizers, antibiotics), cleaning compounds, heavy metals (le ad mercury), food additives, and food allergens.\r\nchemical substances and early(a) non-food items should never be placed proficient food items. Physical Hazards\r\nAre hard or soft foreign objects in food that can cause illness and injury. They accommodate items such as fragments of glass, metal, unfrilled toothpicks, jewelry, adhesive bandages and benevolent h blood. These hazards end point from accidental defilement and poor manipulation exercisings at many points.\r\nbacteria\r\nAre one of the close to important biologic foodborne hazards for any food establishment. Bacteria are account in more cases of FBI than any hazards. All bacteria exist in a vegetative state. vegetative cells commence, reproduce, and produce waste unsloped like other living organism. Some bacteria involve the expertness to form spore. Spores help bacteria survive when their surround is too warm, cold, dry out, acidic or when there is not enough food. Spores are not able to recrudesce or reproduce. CLASSIFICATIONS OF BACTERIA\r\nSpoilage Bacteria\r\n dishonour (break galvanic pile) foods so that they look, taste and smell bad. They reduce the timberland of food to unacceptable levels. Pathogenic Bacteria\r\nAre disease-causing microorganisms that can make people ill if they or their toxins are consumed with food.\r\nbacterial Growth †the reproduction of bacteria and an increase in the number of organisms. Binary coalescency †a process which bacteria reproduce when one bacterial cell divides to form new cells.\r\n sise CONDITIONS BACTERIA NEED TO MULTIPLY (F-A-T-T-O-M)\r\n1. Food †in advanced spirits in protein and Carbohydrates\r\n2. Acid †Mildly acid surround of pH of 4.6 †7.0\r\n3. Temperature †between 41oF (5oC) and 135 oF (57oc)\r\n4. Time †quartet hours\r\n5. group O †depending on the type of bacteria (with Oxygen or without 0 or both) 6. Moisture †body of irrigate activity greater than 0.85\r\nFOUR PHASE S OF BACTERIAL development (Lag †Log †Stationary †Decline)\r\n1. Lag variant †in which the bacteria exhibit littler or no harvest-feast. The bacteria adjust to their surroundings during this variety. The lag phase last only a few hours at inhabit temperature. 2. Log Phase †bacteria addition is very rapid during this phase with bacteria stunt man in numbers every few minutes. holding bacteria from reaching the log phase of growth is critical for food beneficialty 3. Stationary Phase †the number of new bacteria being produced equals the number of organisms that are dying off during this phase.\r\nThe bacteria pick up made up much of the space, nutrients and moisture in the food by this phase. 4. Decline Phase †in here bacteria die off rapidly because they neglect nutrients and are poisoned by their own toxic waste.\r\nSIX CONDITIONS BACTERIA\r\n1. Source of FOOD\r\n well-nigh bacteria prefer foods that are steep in protein or carbohydrat es like centres, poultry, seafood’s, dairy farm products and geted rice, beans and potatoes.(Microbes eat the identical food we do)\r\n2. ACIDITY †the pH symbol is used to designate the activity of alkalinity of food. You measure pH on a scale that ranges from 0 to 14. Most foods are acidic and have a pH less(prenominal) than 7.0. Very acid foods (pH be pathetic 4.6), like lemons, limes and tomatoes, will not normally support the growth of disease-causing bacteria. Pickling fruits and vegetables carry the food by adding acids such as vinegar. This menialers the pH of the food in order to slow down the rate of bacterial growth. A pH above 7.0 indicates the food is alkaline.\r\nExamples of alkaline foods are olives, egg whites, or soda crackers. Most bacteria prefer a neutral environment (pH of 7.0) but are exposed of growing in foods that have a pH in the range of 4.6 to 9.0. Since almost foods have pH of less than 7.0, we have identified the range where harmful bacteria grow; from 4.6 to 7.0. both(prenominal) foods offered for sale in food establishment have a pH in this range.\r\n3. TEMPERATURE †commonly measured in horizontal surface Fahrenheit denoted as oF), degrees Celsius (denoted as oC), or both. Psychrophilic Bacteria †grow with a temperature range of 32 oF (0oC) to 70 oF (21oC). They can survive at preserve and room temperature. Mesophilic Bacteria †(Middle Range) grow at temperatures between 70oC (21oC) & 110oF (43oC) with most rapid\r\ngrowth at human body temperature (98.6 OF, 37oC). Thermophilic Bacteria †grow best at temperatures above 110oF (43oC). All Thermophilic bacteria are despoliation organism\r\nTemperature Danger regulate\r\nMost disease causing bacteria can grow indoors a temperature range 41oF (5oC)\r\nto 139oF (60oC). Time and Temperature are the most critical factors affecting the growth of bacteria in foods. â€Å"Keep it hot, apply it cold or tire out’t keep it!” ( Hot 135oF †Cold 41oF)\r\nTemperature Abuse †is the term applied to foods that have not been heated to safe temperature or kept at the worthy temperature. This could result in a foodborne illness.\r\n4. Time †under(a) pattern conditions, bacterial cells can double in number every 15 to 30 minutes. Clostridium Perfringens bacteria can double every 10 minutes. For most bacteria, a single cell can supply over one million cells in just five hours. Proper storage and handling of foods helps to hold bacteria from multiplying. Bacteria need about four-spot (4) hours to grow to high enough numbers to cause illness. â€Å"In danger Zone”\r\n5. Oxygen †also differ in their requirements for oxygen.\r\nAerobic Bacteria †essentialiness have oxygen in order to grow\r\nAnaerobic Bacteria †cannot survive when oxygen is range because it is toxic to them. Usually grow well in Vacuum packaged foods or put up goods) facultative Anaerobic †can grow wi th or without innocent(p) oxygen but have a preference. -Controlling oxygen conditions may not be an effective sort to prevent foodborne illness.\r\n6. Moisture †is an important factor in bacterial growth. Drying is the oldest and the best method to preserve food. Many foods are preserved by lowering their pee activity to 0.85 below. Drying foods or adding salt and dough reduces the add together of water. (frozen foods)\r\nWater Activity (Aw)\r\nIs a measure of the amount of water that is not bound to the food and is, wherefore available for bacterial growth. Aw such as dairy products, poultry & eggs, meats, pasta, steamed rice and so forth Below 0.85 Aw such as Dry noodles, dry rice, flour jam & jellies etc.\r\npotentially HAZARDOUS FOODS (PHF)\r\nSome types of foods have the ability to support the rapid and progressive growth of infectious and toxin-producing microorganism Usually: high in protein or carbohydrates / have a pH above 4.6 / have a water activity ab ove 8.5.\r\n customary examples of PHF:\r\n inflammation meats\r\nPoultry\r\nRaw Shell Eggs\r\n tip & mollusc\r\nDairy Products\r\n otherwises: Vegetables, takeed rice or potatoes, refried beans & fruits such as cut cantaloupe. must(prenominal) not be held at Temperature Danger Zone within 41oF (5oC) to 135oF (57oC) for 4 hours or more.\r\nReady to fertilise Foods †foods are items that are edible without airstream, formulation, or spare preparation by the consumer or by the food establishment. These foods can become contaminated if not cargo holds suitablely. Examples of construct to eat foods that can be eaten immediately: delicatessen food items such as cheeses and luncheon meats\r\nFruits and vegetables\r\nSalad items\r\nHotdogs\r\nHard-boiled eggs\r\nFoodborne Illness Caused by Bacteria\r\nClassified as Sporeforeming †enable a cell to survive environmental stress such as gaining, freezing, drying & high salt. Non-Sporeforeming †easily destr oyed by proper cooking\r\nSpores are not harmful if ingested, except in a baby’s digestive system. If a spore turns into a vegetative cell, the vegetative cell can grow in the food and cause illness if eaten.\r\nSporeforeming bacteria found in foods grown in soil like: Vegetables / Spices / Animal Products.\r\nBRIEF profile OF COMMON PATHOGENIC BACTERIA\r\nCAUSATIVE constituent\r\n display case OF disease\r\nSYMPTOMS onrush\r\nCOMMON FOODS\r\n taproom\r\nBACILLUS CEREUS-Sporeforming bacterium that can survive with or without oxygen. bacterial intoxication or toxin mediated transmittance\r\nDiarrhea type: group AB cramps (8-16 hrs)\r\nVomiting type: spew, diarrhea, abdominal heft cramps(30 min.-6hrs.) Diarrhea type: meats, milk, vegetable\r\nVomiting type:rice, starchy foods, grains, cereals\r\n decently heat, cool, and reheat foods\r\n clostridium PERFRINGENS-is a nearly anaerobic.(must have very little oxygen) Bacterial toxin-mediated infection\r\nIntense sbdominal pa ins and grueling diarrhea, (8-22 hrs.)\r\nSpices, gravy, improperly cooled foods( curiously mets and gravy dishes) Properly cook, cool, and reheat foods\r\nclostridia BOTULINUM-Is an anaerobic(must not have oxygen) Produces NEUROTOXIN-Which is one of the most deadliest biological toxins known to man. Bacterial intoxication Dizziness, double vision, encumbrance in breathing and swallowing, headache (12-36 hrs.) Improperly canned foods, vacuum packed refrigerated foods;cooked foods in anaerobic mass. Properly heatprocess anaerobically packed foods; Do not use home canned foods. CAMPYLOBACTER JEJUNI- is a major cause of foodborne infection.It requires a very strict amount of air for growth.As microaerophile,it can tolerate 3-6% oxygen for growth Bacterial infection\r\nWatery, bloody diarrhea (2-5 days)\r\nRaw chicken, edged milk, sore meat\r\nProperly handle and cook foods; exclude cross contamination\r\nSHIGA TOXIN-PRODUCING ESCHERICHIA COLI- Anaerobic bacteria found in the intes tines of warm blooded animals, especially appals. Bacterial infection or toxin mediated infection.\r\n blooming(a) diarrhea followed by kidney failure and haemolytic azotemic syndrome(HUS) in surd cases,(12-72 hrs.) Undercooked hamburger, fresh milk, unpasteurized apple cider, lettuce Practice good food sanitation, handwashing; properly handle and cook food LISTERIA MONOCYTOGENES- is a facultative anaerobic(can grow with or without oxygen) This microbe has the ability to survive under many conditions such as high-salt foods and can grow at refrigerated temperatures (below 41F;5C) Bacterial Infection\r\n well-grounded adult: flu like symptoms\r\nAt jeopardy population: septicaemia, meningitis, encephalitis, birth defects (1day-3 weeks)\r\nRaw milk, dairy items, lovesome meats, refrigerated ready-to-eat foods, processed read-to-eat meats such as hot dogs, naked vegetables and seafood Properly store and cook foods; avoid cross contamination; rotate processed refrigerated foods using FIFO to ensure timely use. SALMONELLA SPP.- facultative anaerobic, found in the intestinal tract of military personnel and warm blooded animals. Bacterial infection\r\nNausea, fever, vomiting, abdominal cramps, diarrhea (6-48 hrs.) Raw meats, unexampled poultry, eggs, milk, dairy products\r\nProperly cook foods; avoid cross contamination SHIGELLA SPP.- facultative anaerobic, found in the intestines and feces of humans and warm blooded animals,The bacterium produces a toxin that reverses the absorption of water bach into the body. Bacterial Infection\r\nBacillary dysentery, diarrhea, fever, abdominal cramps, dehydration, (1-7 days) Foods that are watchful with human contact: salads, raw vegetables, milk, dairy products, raw poultry, non-potable water, ready to eat meat cleanse hands and physical exertion good private hygiene; properly cook foods STAPHYLOCOCCUS AUREUS- facultative anaerobic bacteria that produces a heat abiding toxin as it grows on foods. Grow well when alone. Bacterial intoxication\r\nNausea, vomiting, abdominal cramps, headaches (2-6hrs.)\r\nFoods that are prepared with human contact, cooked or processed foods Wash hands and practice good personal hygiene. Cooking WILL not inactivate the toxin. VIBRIO SPP.- Vibrio cholera, parahaemolyticus, vulnificus… all these lead are very resistant to salt and are common in seafood Bacterial infection\r\nHeadache, fever, chills, diarrhea,vomiting, severe electrolyte loss, gastroenteritis, (2-48 hrs) Raw or improperly cooked fish and shellfish\r\nPractice good sanitation; properly cook foods; avoid serving raw seafood FOODBORNE ILLNESS CAUSED BY VIRUSES\r\nCAUSATIVE AGENT\r\nTYPE OF ILLNESS\r\nSYMPTOMS ONSET\r\nCOMMON FOODS\r\nPREVENTION\r\nHEPATITIS A- Foodborne virus that has been associated with many foodborne infections. It causes a liver disease called infectious hepatitis Viral infection\r\nFever, nausea, vomiting, abdominal pain, fatigue, swelling of the liver, jaundice (10-50 days) Foods that are prepared with human contact; contaminated water Wash hands and practice good personal hygiene; avoid raw seafood NORWALK VIRUS- another common foodborne virus that has been associated with many foodborne infections. Viral Infection\r\nVomiting, diarrhea, abdominal pain, headache, low grade fever; onset 24-48 hrs. Sewage contaminated water, contaminated salad ingredient, raw clams, oysters and infected food workers enforce potable water; cook all shellfish; handle food properly, meet time, temperature guidelines for PHF ROTAVIRUS- Is a in the lead cause of severe diarrhea among infants and children Viral infection\r\nDiarrhea, vomiting, low grade fever;1-3 days onset; lasts 4-8 days Sewage contaminated water, contaminated salad ingredients, raw seafood Good personal hygiene and handwashing; Propr food handling practices\r\nFOODBORNE ILLNESS CAUSED BY PARASITES\r\nCAUSATIVE AGENT\r\nTYPE OF ILLNESS\r\nSYMPTOMS ONSET\r\nCOMMON FOODS\r\nPREVENTION\r\nANISAKIS SPP. - are nematodes(round flexs) associated with foodborne infection from fish. The worms are about1-1/2 inches long and a diameter of a human hair. Thay are beige, ivory, white, gray,brown,or pink. Other names for this parasite are â€Å"cod worm” and â€Å"herring worm” Parasite Infection\r\nCoughing, vomiting onset 1hour-2weeks\r\nRaw or undercooked seafood; especially arsehole feeding fish\r\nCook fish to the proper temperature throughout; freeze to meet FDA Food work out specifications CYCLOSPORA CAYETANENSIS- is a parasite that has been reported much more frequently beginning in the 1990’s parasitical Infection\r\nWatery and explosive diarrhea, loss of appetite, bloating (1 week) Water, strawberries, raspberries and raw vegetables\r\nGood sanitation, esteemed supplier\r\nCRYPTOSPORIDIUM PARVUM- Single cell microorganisms called protozoa. Found in water that has been contaminated with cow feces. bloodsucking infection\r\nSevere watery diarrhea within 1 week of ingestion\r\n begrime water, food contaminated by infected food workers. Use potable water supply; practice good personal hygiene and handwashing GIARDIA LAMBLIA- Found in the feces of wild animals, domestic pets and infected persons Parasitic infection\r\nDiarrhea within 1 week of contact\r\nContaminated water\r\nPOTABLE pee SUPPLY; good personal hygiene and handwashing\r\nTOXOPLASMA GANDII- Common in warm blooded animals including cats, rats, mice, pigs, cows, sheep, chickens, and birds Parasitic infection\r\nMild cases of the disease involve swollen lymph glands, fever, headache, and muscle aches. Severe cases may result in alter to the eye or brain (10-13days) Raw meats, raw vegetables and fruit\r\nGood sanitation, reputable supplier and proper cooking.\r\nTRICHINELLA SPIRALIS- roundworm that causes parasitic infection Parasitic infection from a nematode worm Nausea, vomiting, diarrhea, sweating, muscle annoying (2-28 days) Primarily undercooked pork products and wild gam e meats( bear, walrus) Cook foods to the proper temperature throughout\r\nFOODBORNE ILLNESS CAUSED BY CHEMICALS\r\nChemical hazards are usually classified as both naturally occurring or man-made chemicals.\r\nNATURALLY OCCURING CHEMICALS- include toxins that are produced by a biological organism. Allergens\r\nCiguatoxin\r\nMycotoxin\r\nScombrotoxin\r\nShellfish Toxin\r\nNATURALLY OCCURING CHEMICALS\r\nCAUSATIVE AGENT\r\nTYPE OF ILLNESS\r\nSYPMTOMS ONSET\r\nCOMMON FOODS\r\nPREVENTION\r\nFOOD ALLERGENS- causes a person’s immune system to â€Å" respond” An allergic reaction usually involving the skin, mouth, digestive tract, or airways Skin- hives, florescencees, and itching\r\nMouth- swelling and itching of the lips and tongue\r\ndigestive tract- vomiting and diarrhea\r\nAirways- difficulty breathing, wheezing\r\nFoods that contain: milk, eggs, wheat, nuts, and peanuts, fish and shellfish Packaged and prepared foods must be properly labelled if they contain common foo d allergens so that sensitive people can avoid it CIGUATOXIN- The toxin is found in tiny, free move sea creatures called algae which live among certain(p) chromatic reefs Fish toxin originating from toxic algae of tropical water\r\nVertigo, hot/ cold flashes, diarrhea, vomiting (15min- 24 hrs.) oceanic finfish including grouper, barracuda, snapper, jack, mackerel, triggerfish, reef fish procure fish from a reputable supplier; cooking WILL not inactivate the toxin SCOMBROTOXIN- also called histamine poisoning, is caused by eating foods high in a chemical compound called histamine Seafood toxin originating from histamine producing bacteria\r\nDizziness, burning feeling in the mouth, facial rash or hives, peppery taste in mouth, headache, itching, tearful eyes, runny nose(1-30min) Tuna, mahi-mahi, bluefish, sardines, mackerel, anchovies, amberjack, abalone Purchase fish from a reputable supplier, store fish at low temperatures to prevent growth of histamine-producing bacteria; to xin is not inactivated by cooking SHELLFISH ROXINS:PSP, DSP, DAP, NSP- The toxins are produced by certain algae called dinoflagellates Intoxication\r\nNumbness of lips, tongue, arms, legs, neck; lack of muscle coordination (10-60 min) Contaminated mussels, clams, oysters, scallops\r\nPurchase from a reputable supplier\r\nMYCOTOXINS- Mycotic organisms or fungi are molds, yeasts, and mushrooms, some of which are capable of causing foodborne illness.Fungi are larger than bacteria. And they prefer foods that are high in sugar or starches Intoxication\r\n1.Acute onset hemorrhage, fluid systema skeletale up\r\n2. Chronic onset cancer from small doses overtime\r\nMoldy grains, corn, corn products, peanuts, pecans, walnuts, and milk Purchase food from a reputable supplier; keep grains and nuts dry; and protect products from humidity ADDED artificial CHEMICALS\r\nMAN-MADE CHEMICALS- include substances that are added, intentionally or accidentally, to a food during processing. Cleaning sol utions and sanitary supplies\r\nFood additives\r\nPesticides- Leave residues on fruits and vegetables and can usually be removed by a vigorous washing procedure. Chemicals from containers or food-contact surfaces of inferior metal that are misapply may lead to heavy-metal or inferior â€metal poisoning (cadmium, copper, lead, galvanized metals, etc.)\r\nFOODBORNE ILLNESS CAUSED BY carnal HAZARDS\r\nPHYSICAL HAZARDS- Are foreign objects in food that can cause illness and injury Fragments of glasses\r\n admixture shavings\r\nUnfrilled Toothpicks\r\nHuman hair\r\nAnd Jewellery\r\nBandages\r\nStones, rocks or woodwind instrument particles\r\nStaple wires\r\n'