Servsafe chapter 2 ppt

Servsafe foodborne illness pathogens

1. SERVSAFE/Chapter 2
THE
MICROWORLD

2. Microorganisms…
•Small, living organisms
•Harmful microorganisms are
called pathogens
•Cause foodborne illness

3. TYPES OF PATHOGENS
•Viruses
•Bacteria
•Parasites
•Fungi

4. VIRUSES
•Leading cause of
foodborne illness
•Cannot grow in food,
but can survive cooler
and freezer
temperatures
•Key to prevention is
good personal
hygiene

5. BACTERIA
•Usually controlled by keeping food out of
the temperature danger zone
•Some bacteria can change into spores to
keep from dying when they don’t have
enough food
•Multiplies quickly under the right
conditions

6. PARASITES
•Must be in the meat of another animal in
order to survive
•Can contaminate both food and water…
particularly water used to irrigate produce
•Method of prevention would be to
purchase food from a reputable supplier

7. FUNGI
•Sometimes makes
people sick
•Mostly spoils food
•Examples are mold
and yeast
•Any food spoiled by
mold or yeast should
be thrown out, unless
the mold is a natural
part of the product

8. WHAT PATHOGENS NEED TO
GROW
•FOOD
•ACIDITY
•TEMPERATURE
•TIME
•OXYGEN
•MOISTURE

9. Pathogens grow well in food held between the
temperatures of 41 degrees F. and 135 degrees F.
•You can help keep
food safe by
controlling FAT TOM
•Viruses are the
leading cause of
foodborne illness.

10. Fish toxins…
•Can be a natural part of the fish or made
by pathogens on it.
•Some occur when fish eat smaller fish that
have the toxin.
•Shellfish toxins are caused by marine
algae that have a toxin, which the shellfish
then eats

11. SEAFOOD TOXINS
•Scombroid Poisoning
•Ciguatera Fish
Poisoning
•Paralytic Shellfish
Poisoning
•Neurotoxic Shellfish
Poisoning
•Amnesic Shellfish
Poisoning

12. Mushroom toxins…
•Foodborne illness
linked with
mushrooms are
almost always caused
by eating toxic, wild
mushrooms collected
by amateur hunters.