CHAPTER 6 FOOD biological hazards......

HAZARDS

1. Risk Management as Applied to Safety Security and Sanitation RISMAN Chapter 6: Biological Hazards   Osorno , Rene (2019). Risk Management as Applied to Safety, Security and Sanitation.

2. Biological Hazards .

3. Biological Hazards Are dangers from disease-causing microorganisms and from poisonous toxins that they may produce. By far the most important food-borne hazard in foodservice and food retail. Invisible and Visible Microbial Hazards (fig. 6.1-6.2 p. 96-97)

4. Biological Hazards Can be controlled by: Awareness of the food handlers on food poisoning bacteria and the conditions they require for growth, to ensure food-borne illness is avoided.

5. Classification of FBI 1. Infection Ingestion of harmful microorganisms with in food. Ex: Salmonella spp.

6. Classification of FBI 2. Intoxication Ingestion of a harmful toxin produced within a food. Ex: Clostridium botulinum, Staphylococcus aureus, toxic chemicals

7. Classification of FBI Toxico -infection (Toxin-Mediated Infection) Caused when a living microorganism is consumed (like an infection) and then the microorganism produces a toxin in the body, as opposed to in the food, that leads to illness. Example: Clostridium perfringens

8. Fig. 6.3 Transfer of biological hazards (p.97)

9. Types of Microorganism Beneficial Microorganism  includes all the microbes can be processed in such a way that it can be utilized in a healthy product.  Bacteria- Lactobacillus Harmful Microorganism Are those that spoil food and cause disease. Bacteria-Staphylococcus aureus

10. Microbial Forms Bacteria Provide the most common threat to food safety. Are single-celled microorganisms that required food, moisture, and warmth to multiply.

11. Microbial Forms Bacteria Can cause illnesses in 2 ways: 1. Pathogenic bacteria infectious, disease-causing Can multiply rapidly in favorable conditions in PHF. 2. Toxigenic bacteria Poisonous Can produce harmful toxins.

12. Spore State vs. Vegetative State Sporeforming Bacteria (Spore State) Enable cell to survive environmental stress such as cooking, high-salt conditions, drying, and high-acid conditions. Spores are not harmful if ingested, except in a baby’s digestive system. However, if conditions in the food are suitable for bacterial growth, spores turn into a vegetative cell.

13. Spore State vs. Vegetative State 2. Non- sporeforming Bacteria (Vegetative State) Easily destroyed by environmental stress. Stay in vegetative state all the time, a vegetative cell can grow in the food and cause illness if eaten.

14. Classifications of Bacteria Spoilage bacteria Degrade foods so that they look, taste, and smell bad. It reduces the quality of the food to unacceptable levels.

15. Classifications of Bacteria Pathogenic bacteria Disease-causing microorganism that can make people ill if their and toxins are consumed with food.

16. Onset Time Onset Time is the number of hours between: The time the person eats contaminated food and The time when he first shows symptoms of the disease. It depends on: age, health status, body weight, amount of contaminants ingested food.

17. Bacterial Growth Bacterial Growth Binary Fission – one bacterial cell divides to form 2 new cells.

18. Bacterial Growth Under ideal condition, bacteria can double in number every 15-30 minutes. Bacteria need about 5 hours to grow to high enough numbers to cause illness (in temperature danger zone). TIME 15 minutes 30 minutes 60 minutes 3 hours 5 hours NUMBER OF CELLS 2 4 16 > 100 > 1 million

19. Bacterial Growth Curve FOUR PHASES OF BACTERIAL GROWTH

20. Bacterial Growth Requirement SIX CONDITIONS OF BACTERIAL GROWTH FOOD ACID TEMPERATURE TIME OXYGEN MOISTURE

21. Biological Hazards Six Conditions of Bacterial Growth SOURCE OF FOOD Foods high in protein or carbohydrates Example:

22. Biological Hazards Six Conditions of Bacterial Growth ACIDITY pH – symbol used to designate the acidity or alkalinity of food. Disease-causing bacteria grows at ph 4.6-7.5

23. Biological Hazards Six Conditions of Bacterial Growth TEMPERATURE Classifications of Bacteria according to Temperature requirement: Psychrophilic Bacteria; Psychrophiles (Cold-loving) Grow within a temperature range of 0 o c – 21 o c (32 o F – 70 o F) Mesophilic Bacteria; Meshophiles (Middle-range) Grow at temperature between 21 o c – 43 o c (70 o F – 110 o F) Thermophilic Bacteria; Thermophiles (Heat-loving) Grow best at temperature above 43 o c (110 o F) Most important factor affecting bacterial growth in food.

24. Biological Hazards Six Conditions of Bacterial Growth TEMPERATURE Temperature Danger Zone Temperature Abuse Term applied to foods that have not been heated to safe temperature or kept at the proper temperature that could result to foodborne illness. 41-140 o F (5-60 o c)

25. Biological Hazards Six Conditions of Bacterial Growth TIME Under ideal condition, bacteria can double in number every 15-30 minutes. Bacteria need about 4 hours to grow to high enough numbers to cause illness (in temperature danger zone). TIME 15 minutes 30 minutes 60 minutes 3 hours 5 hours NUMBER OF CELLS 2 4 16 > 100 > 1 million

26. Biological Hazards Six Conditions of Bacterial Growth OXYGEN Bacteria also differ in their requirements for oxygen: Aerobic Bacteria Must have oxygen in order to grow. Anaerobic Bacteria Cannot survive when oxygen is present. Oxygen is toxic to them. Facultative-Anaerobic Bacteria Can grow with or without oxygen in order to grow.

27. Biological Hazards Six Conditions of Bacterial Growth MOISTURE Like most other forms of life, moisture is an important factor in bacterial growth. Water Activity Is the measure of the amount of water that is not bound t0 the food and is, therefore, available for bacterial growth. Water activity should be lower than 0.85 (Aw < 0.85) Dairy products Poultry and eggs Meats Fish and Shell fish Cut melons and sprouts Steamed rice and pasta Dry noodles Dry rice and pasta Flour Uncut fruits and vegetables Jams and jellies Solidly frozen foods 1.0 0.85

28. Foodborne Illness caused by Biological Hazards - Bacteria Food Safety and Sanitation 2010 Edition by Mary Jean Ang and Hannah A. Balanon Food Safety and Sanitaion 4 th Edition By David McSwane et.al.

29. Spore-forming Food borne Bacteria Bacillus cereus Clostridium perfringens Clostridium botulinum

30. Nonspore-forming Food borne Bacteria Campylobacter jejuni Escherichia coli (E-coli) Listeria monocytogenes Salmonella spp. Shigella spp. Staphylococcus aureus Vibrio spp.

31. Salmonella spp. Facultative anaerobic bacteria found in the intestinal tract of humans and warm-blooded animals, frequently gets into foods as a result of fecal infection. Inherent in foods including, raw meat, poultry products, eggs, milk, dairy products, pork, chocolate, and cream-filled desserts.

32. Foodborne Illness caused by Biological Hazards - Viruses Food Safety and Sanitation 2010 Edition by Mary Jean Ang and Hannah A. Balanon Food Safety and Sanitaion 4 th Edition By David McSwane et.al.

33. Foodborne Illness caused by Viruses Viruses Are much smaller than bacteria. They require living host (human, animal) in which to grow and reproduce. They do not multiply in foods, however, a susceptible person needs to consume only few viral particles in order to experience an infection. Transferred from one food to another, from a food worker or contaminated water supply to a food.

34. Food borne Illness caused by Viruses Hepatitis A virus Norwalk virus group Rotavirus

35. Foodborne Illness caused by Biological Hazards - Parasites Food Safety and Sanitation 2010 Edition by Mary Jean Ang and Hannah A. Balanon Food Safety and Sanitaion 4 th Edition By David McSwane et.al.

36. Foodborne Illness caused by Viruses Parasites Are small or microscopic creatures that need to live on or inside a living host to survive. Found in irrigation water, animal feces, in the muscle tissues of improperly fed cattle and swine, and fish muscle.

37. Food borne Illness caused by Viruses Anisakis spp. Cryptosporidium parvum Giardia lamblia Trichinella spiralis Toxoplasma gondii Entamoeba histolytica Ascaris lumbricoides Taenia saginata & Taenia solium Diphyllobothrium latum

38. Anisakis spp. Nematodes or roundworms that have been associated with food-borne infection from fish. The worms are about 1 to 1 ½ inches long and the diameter of human hair.

39. Foodborne Illness caused by Biological Hazards - Fungi Food Safety and Sanitation 2010 Edition by Mary Jean Ang and Hannah A. Balanon Food Safety and Sanitaion 4 th Edition By David McSwane et.al.

40. Fungi Fungus Some fungi become noticeable when fruiting. Ex: Yeasts, Molds, and Mushrooms.

41. Types of Fungi Some fungi produce bioactive compounds called Mycotoxins that are toxic to humans and animals. Several species of the fungi are significant pathogens and losses due to diseases of crops or food spoilage caused by fungi can have large impact on human food supply and local economies.

42. Fungi Fungus A fungus is a eukaryotic organism that is a member of the kingdom Fungi. Sexual and asexual reproduction of the fungi is commonly via spores , often produced on specialized structures or in fruiting bodies. Ex: Yeasts, Molds, and Mushrooms.

43. Types of Fungi that are hazardous for consumption Molds Microscopic fungi that live on plant or animal matter. Most are filamentous (threadlike) organisms and the production of spores is characteristic of fungi in general. Spores can be transported by air, water, or insect.

44. Types of Fungi Asian Culin

45. Fungi - Molds Some molds are beneficial. Use for certain types of cheeses and safe to eat like:

46. Molds Molds prefer warmer temperatures , they can grow at refrigerated temperatures, too. Molds also tolerate salt and sugar better than other food invaders. Therefore, molds can grow in refrigerated jams and jelly and on cured, salty meats – ham, bacon, etc.

47. Molds Mycotoxins Poisonous substances produced by certain molds found primarily in grain and nut crops, and also on celery, grape juice, apples, etc. Can cause vomiting, fever, and headache. Aflatoxins Cancer-causing poison produced by curtained fungi in foods and feeds, like corn and peanuts.

48. How to minimize Molds growth Cleanliness is vital in controlling mold. Clean the inside of the refrigerator every few months with 1T of baking soda dissolved in a quart of water. Rinse and dry. Scrub visible mold on rubber casing using 3t of bleach in a quart of water. Keep dishcloths, towels, sponges, and mops clean and fresh. Keep the humidity level below 40%.

49. Don’t Buy Moldy Foods Examine food well before you buy it. Glass jars Fresh meats Cured meats others

50. How can you protect food from Molds? When serving food, keep it covered to prevent exposure to mold spores in the air. Empty open cans of perishable foods into clean storage containers and refrigerate them promptly. Do not leave any perishables out of the refrigerator more than 2 hours. Use leftovers within 3-4 days so mold doesn’t have a chance to grow.

51. How should you handle food with Molds? Buy small amount and use food quickly. When food is seen with mold: Don’t sniff the moldy item. Discard if food is covered with mold. Clean refrigerator or pantry at the spot where food is stored. Check nearby items if affected with molds. Table 6.4. “Moldy Foods: When to Use, When to Discard”

52. 3. Fungi - Yeast Single-celled fungi, in contrast to molds, which are multi-cellular. Yeasts grow in numbers by dividing (budding or fission).

53. 3. Fungi - Yeast Most yeast are not pathogenic. Used as ingredient in bread making and fermentation for alcoholic beverages. The harmful ones cause food spoilage and undesirable taste.

54. Most common Yeast in food: Candida Found in beef, grain, beer, and fruit juices. Rhodotula Found in fresh poultry, shrimps, fish, beef, and surface of butter.

55. Most common Yeast in food: Saccharomycetes Baker’s and brewer’s yeast, wine, and champagne. Zygosaccharomyces Useful in shoyu and miso fermentation, but spoilers of mayonnaise and salad dressings. Genus Torula Causes black discoloration of butter.

56. 3. Fungi - Mushrooms Mushrooms are actually fruits of fungus. The fungus itself is simply a net of threadlike fibers, called a Mycelium , growing in soil, wood, or decaying matter. Mushrooms on a mycelium are like apples on a apple tree.

57. 3. Fungi - Mushrooms The function of mushroom is to produce spores , which are the “seeds” of the fungus. If a spore lands in a suitable spot, it germinates and grows into a new mycelium.

58. Edible Mushrooms Used extensively in cooking. High in fiber and provide vitamins such as thiamine, riboflavin, niacin, biotin, cobalamins, ascorbic acid. Source of minerals including iron, selenium, potassium, and phosphorus.

59. Common Edible Mushrooms Puffballs Shaggy Mane Coral Fungi Morels Bearded Tooth 1 2 3 4 5

60. Common Edible Mushrooms Oyster Mushroom Chanterelles Boletes Sulfur Shelf Hen-of-the-woods 6 7 8 9 10

61. Poisonous Mushrooms Poisonous mushrooms are hard to distinguish from edible varieties. Toxins are produced naturally. Most of them cannot be made non-toxic by cooking, canning, freezing, or other means of processing.

62. Poisonous Mushrooms Mycetism ( Mushroom poisoning) Refers to deleterious effects from ingestion of toxic substances present in mushroom. Symptoms: Slight gastrointestinal discomfort to death. Usually acute and the severity of symptoms depends on how much eaten and the kind of species of the toxic mushroom.

63. Poisonous Mushrooms 3 Categories of Mushroom Poisoning: 1. Protoplasmic This results in the generalized destruction of cells followed by organ failure.

64. Poisonous Mushrooms 3 Categories of Mushroom Poisoning: 2. Neurologic This causes hallucinations, depression, coma, and convulsion.

65. Poisonous Mushrooms 3 Categories of Mushroom Poisoning: 3. Gastrointestinal This includes spastic colon (irritable bowel syndrome ), rapid nausea, and vomiting abdominal cramps, and diarrhea.

66. 5 Rules to avoid mushroom poisoning: 1. Identify each and every mushroom you collect, and only eat those whose identification you are sure of. When in doubt, throw it out.

67. 5 Rules to avoid mushroom poisoning: 2. Strictly avoid: any mushroom that looks amanita (parasol-shaped mushrooms with white gills); all little brown mushrooms; all false morels.

68. 5 Rules to avoid mushroom poisoning: 3. Some people are allergic to even the safest mushroom. The first time you try a new wild mushroom, it is important that you eat only a small amount and wait 24 hours before eating more.

69. 5 Rules to avoid mushroom poisoning: 4. As with other foods, rotting mushrooms can make you ill. Eat only firm and fresh mushroom.

70. 5 Rules to avoid mushroom poisoning: 5. Most wild mushrooms should not be eaten raw in large quantities, since they are difficult to digest.

71. Common Poisonous Mushrooms Amanitas False Morels Little Brown Mushrooms (LBM’s) Jack-O’-Lantern Green- spored Lepiota 1 2 3 4 5

72. Foodborne Illness caused by Biological Hazards - Prions Food Safety and Sanitation 2010 Edition by Mary Jean Ang and Hannah A. Balanon Food Safety and Sanitaion 4 th Edition By David McSwane et.al.

73. Prions Refer to proteinaceous infectious particles ( PrP ). They are small glycosylated protein molecules found in brain cell membranes. Prion disease result in encephalopathy or brain damage. Prion disease are fatal neuro-degenerative disorders of human and other animal.

74. Diseases caused by Prions Mad Cow Disease also known as “bovine spongiform encephalopathy” (BSE). A chronic, degenerative disease affecting the central nervous system of cattle (sheep, goat). The affected cow is observed to be disoriented, irritable, and unable to stand or walk properly.

75. Diseases caused by Prions Creutzfeldt-Jacob Disease [ kroits -felt  yah - kawp ] A rare and a fatal neuro-degenerative disease in human. Affected are usually 50-70 years old. Symptom: rapidly progressive dementia.

76. Diseases caused by Prions Creutzfeldt-Jacob Disease [ kroits -felt  yah - kawp ] A rare and a fatal neuro-degenerative disease in human. Affected are usually 50-70 years old. Symptom: rapidly progressive dementia.

77. How to control microbial growth: 1. Application of heat. Cooking, blanching, canning (sterilization, pasteurization) Proper cooking temperature.

78. How to control microbial growth: 1. Application of heat. Heat to proper temperature. Red Meat: 145 o F Ground Beef: 160 o F Poultry: 180 o F Fish until it is opaque and flakes with a fork. Eggs until the yolks and whites are firm. 180F

79. How to control microbial growth: 2. Application of low temperatures. Includes refrigerating and freezing. Cover foods Put labels (date/time) Allow air circulation Frozen food should be kept solidly frozen Monitor temperature

80. How to control microbial growth: 3. Controlling pH conditions. Increasing acidity of food low in acid pH (<4.6 pH) Fermentation or Acidification Vinegar, lemon juice, or citric acid

81. How to control microbial growth: 4. Reducing Free Oxygen Includes vacuum packaging, modern canning with hermetic seals, and modified atmospheric packaging (MAP).

82. How to control microbial growth: 5. Reducing available water Drying, dehydration

83. How to control microbial growth 6. Role of other chemicals Salt, sugar

84. How to control microbial growth 7. Safe and Sanitary Food Handling Good personal hygiene.

85. How are FBI’s prevented? 1. Food preparation stage Refrigerate foods promptly. Prevent cross contamination. Handle food properly. Wash utensils and surfaces. Wash sponges and dish towels.

86. How are FBI’s prevented? 2. Food processing stage Cook food to the appropriate internal temperature.

87. How are FBI’s prevented? 2. Food processing stage Heat to proper temperature. Red Meat: 145 o F Ground Beef: 160 o F Poultry: 180 o F Fish until it is opaque and flakes with a fork. Eggs until the yolks and whites are firm. 180F

88. How are FBI’s prevented? 3. Food storage stage Keep hot food hot; cold food cold. Reheat at least 165 degrees F. Refrigerate or freeze within 2 hours. Thaw food properly. Allow air circulation in food storage. Avoid exposure of food in temperature danger zone.

89. General Control Points for Biological Hazards: Product specification. Control mechanism. Cross-contamination. Cleaning and disinfection. Conditions for use.

90. End. Quiz Next Meeting Quiz Next Meeting Chapter 6