Temperature Is an important component in the prevention of bacteria growth - PowerPoint Presentation

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Temperature

Is an important component in the prevention of bacteria growth Should be regulated during both food storage and food preparation

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Food Storage Temperatures

Reduce the rate of bacterial growthInclude:

below 40°F (4°C) for cold productsabove 140°F (60°C) for hot products

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Temperature Danger Zone (TDZ)

Is between 40°F (4°C) and 140°F (60°C)

Is the range in which most foodborne pathogenic microorganisms reproduce at an exponential rate

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Food

held for more than four hours in the temperature danger

zone should

be discarded.

Temperature Danger Zone (TDZ)

Can be avoided by:

properly cooking all foods

heating foods to the proper temperature before serving

keeping foods above 140°F

(

60°C) while serving

quickly cooling all food products

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Cross-Contamination

Is the transfer of pathogenic bacteria

between foods due to unwashed hands, kitchen equipment or utensils

Can occur when purchasing,

storing, preparing or serving

foods

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Common Foodborne Infections

Illness

Perfringens

Food Poisoning

Causative Agent

Clostridium perfringens,

bacteria

Symptoms

Nausea; occasional vomiting; abdominal

pain; diarrhea

Time of Onset

8 to 24 hours after consumption

Food Usually Involved

Cooked meat, poultry and fish held

at non refrigerated temperatures for long periods of time

Preventative Measures

Prompt refrigeration of unconsumed cooked meat, gravy and fish; maintenance of refrigeration equipment;

sanitation

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Common Foodborne Infections

Illness

Salmonellosis

Causative Agent

Salmonella spp.,

over 1,200 species of

Salmonella

cause illness when ingested, bacteria

Symptoms

Nausea; vomiting; abdominal pain; diarrhea; fever; possible

chills and headache

Time of Onset

12 to 24 hours after consumption

Food Usually Involved

Insufficiently cooked or re-heated

meat, poultry and eggs; products kept unrefrigerated for long periods of time

Preventative Measures

Properly cooking

food products; proper refrigeration and packaging; cleanliness of food handlers; sanitation of equipment

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Common Foodborne Infections

Illness

Listeriosis

Causative Agent

Listeria monocytogenes,

bacteria

Symptoms

Fever; headache; nausea; vomiting; monocytosis, meningitis; septicemia; miscarriage; localized

external and internal lesions; pharyngitis

Time of

Onset

Unknown, approximately four days to three weeks after consumption

Food Usually Involved

Ready-to-eat

deli meats and hot dogs; refrigerated meat spreads; unpasteurized milk and dairy products; soft cheese made with unpasteurized milk; refrigerated smoked seafood

Preventative Measures

Proper

hygiene practices; sanitation of equipment and workspace; rinse, scrub and dry skins of fresh produce

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Common Foodborne Infections

Illness

Trichinosis

Causative Agent

Trichinella spiralis,

a nematode worm

Symptoms

Nausea;

vomiting; diarrhea; profuse sweating; fever; muscle soreness

Time of Onset

2 to 28 days

Food Usually Involved

Improperly cooked pork and products containing pork

Preventative

Measures

Cook pork to at least 137°F (58°C); freezing and storage

of uncooked pork at 9°F (-12°C) or lower for a minimum of 20 days

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Common Foodborne Infections

Illness

Hemolytic

Uremic Syndrome

Causative Agent

E. coli

O157:H7, bacteria

Symptoms

Severe abdominal cramps;

bloody diarrhea; nausea; vomiting; diarrhea; possible complications from hemolytic uremic syndrome, occurs when toxic substances produced by

E.coli

destroy red blood cells and injure the kidneys

Time of Onset

3 to 4 days after consumption

Food Usually Involved

Contaminated food and water; undercooked ground meat; unpasteurized milk and juice; soft cheeses made from unpasteurized milk;

raw fruits and vegetables

Preventative Measures

Cook ground meat to 160°F (71°C); avoid

unpasteurized milk, juice and dairy products; wash hands properly before preparing foods, after using the restroom and after diapering infants

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Common Foodborne Infections

Illness

Campylobacteriosis

Causative

Agent

Campylobacter jejuni,

bacteria

Symptoms

Diarrhea,

possibly bloody, abdominal cramps; fever; vomiting

Time of Onset

2 to 5 days after consumption

Food Usually Involved

Raw and

undercooked poultry; unpasteurized milk; contaminated water

Preventative Measures

Cook poultry

to an internal temperature of 165°F (74°C); keep raw meats separate from other foods; do not consume raw or unpasteurized milk, juice or dairy products

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Common Foodborne Infections

Illness

Toxoplasmosis

Causative Agent

Toxoplasma

gondii,

parasite

Symptoms

Enlarged lymph nodes; headache;

muscle aches; sore throat; fever; blurred vision

Time of Onset

1

to 3 weeks after consumption

Food Usually Involved

Raw or undercooked contaminated

meats; exposure to feces from an infected cat; contaminated water

Preventative Measures

Avoid eating undercooked and raw meats; wash hands properly

after contact with cat feces or soil exposed to cat feces; wash raw fruits and vegetables before eating

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Common Foodborne Infections

Illness

Anisakiasis

Causative Agent

Anisakis simplex,

nematode parasite

Symptoms

Tingling of the throat; extraction of the worm from the body through coughing; in severe

cases nausea and vomiting are present

Time of Onset

1 hours to 2 weeks after consumption

Food Usually Involved

Raw or undercooked

fish

Preventative Measures

Avoid consuming raw or under processed fish

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Common Foodborne Infections

Illness

Yersinosis

Causative Agent

Yersina; Yersina enterocolitica,

bacteria

Symptoms

Fever; abdominal pain; bloody diarrhea

Time of Onset

4 to 7 days

after consumption

Food Usually Involved

Consuming contaminated food such as raw pork products and unpasteurized

milk; contaminated water

Preventative

Measures

Do not consume raw or undercooked pork; avoid unpasteurized milk and milk products; wash hands properly before handling foods

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Common Foodborne Intoxications

Illness

Botulism

Causative Agent

Toxins produced by the bacteria C

lostridium botulinum

Symptoms

Nausea; vomiting; fatigue; dizziness; headache; dryness of skin;

constipation; impaired swallowing, speaking, respiration and coordination; dizziness; double vision

Ten percent of cases are fatal

Time

of Onset

12 to 72 hours after consumption

Food Usually Involved

Home-canned foods with a low acid content, improperly canned commercial foods, home-canned or

fermented fish, herb-infused oils, baked potatoes cooled in aluminum foil, cheese sauce; Children under one year of age can get botulism from eating honey. Some honeys may contain undeveloped

Clostridium botulinum

bacteria.

Preventative Measures

Properly complete home

canning; do not let infants consume honey; do not purchase dented cans

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Common Foodborne Intoxications

Illness

Staphylococcal

food infection

Causative Agent

Enterotoxin produced by the bacteria

Staphylococcal aureus

Symptoms

Nausea; vomiting; abdominal

pain due to inflammation of the lining of the stomach and intestines

Time of Onset

12 to 48 hours after consumption

Food Usually Involved

Foods prepared by hand which require no additional cooking, such as salads

and sandwiches; milk and dairy products; meat, poultry and eggs

Preventative Measures

Wash hands properly before handling and preparing foods; do not prepare foods when ill; do not prepare foods with an exposed sore on the hands or wrists; keep the kitchen sanitary

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HACCP

Stands for Hazard Analysis Critical Control Points

Is a program adopted by most commercial food processors to control hazards in food processing

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