PPT-1 2 Food Safety Terms Bacteria

Tiny onecelled microorganisms found everywhere in the environment also referred to as microbes Some microbes are safe and can be eaten in the form of food examples are cheese and yogurt but others are harmful and need to be avoided because they can lead to foodborne illness. You will be given 10 seconds after each question before the slides advance to the answer page. To advance to next slide, press the space bar.. Kitchen and Food Safety. Name one group of individuals that are more susceptible to a food borne. Food Safety & Sanitation. Food-Borne Illnesses. Test Your Food Safety Knowledge. True. or . False. ?. It is okay to eat hamburgers that are pink, but not red, in the middle.. False. . . Ground meat needs to be cooked until the juices run clear and there is no pink inside. If you use a thermometer, the internal temperature should be at least 160 degrees F. It is especially important to cook ground beef thoroughly to be sure that harmful bacteria like . Photo Credit CDC Amanda Mills. What is a foodborne illness?. A disease carried to humans by food. Symptoms include nausea, vomiting, stomach cramps, fever, and diarrhea . Photo Credit CDC . What causes foodborne illness?. Kathryn Tucker MS RD CSG LD. Department for Aging and Independent Living. Information obtained from www.fightbac.org. OBJECTIVES:. Identify the four practices that can reduce the risk of foodborne illness.. 1. Food Safety . Divided into . causitive. categories called “hazards”. Biological Hazards - bacteria, molds, natural occurring toxins. Chemical Hazards – chemicals like petroleum, herbicides, pesticides, heavy metals. . Kathryn Tucker MS RD CSG LD. Department for Aging and Independent Living. Information obtained from www.fightbac.org. OBJECTIVES:. Identify the four practices that can reduce the risk of foodborne illness.. The Good, the Bad and the Ugly…. What are bacteria?. Unicellular (single-celled) organisms. Prokaryotic (no nucleus). Microscopic (very small). Can be found on most materials and surfaces. Billions on and in your . Food safety culture Interplay between food safety climate, food safety management system and microbiological hygiene and safety ir. Elien De Boeck Elien.DeBoeck@Ugent.be Prof.dr.ir. L. Jacxsens Why is Food Safety Important?. An estimated . 48 million . Americans suffer from . food-borne illness . (food poisoning defined. as . an illness caused by consuming contaminated food or beverages. .. The Good, the Bad and the Ugly…. What are bacteria?. Unicellular (single-celled) organisms. Prokaryotic (no nucleus). Microscopic (very small). Can be found on most materials and surfaces. Billions on and in your . Why it matters?. 76 million food borne illnesses are reported each year. 300,000 people are hospitalized each year. 5,000 people die each year. You pay money to buy food trusting it was handled properly. E. coliTotal coliformTotal coliform = Environmental contaminationFecal coliformFecal coliform and E. coli = Fecal contaminationE. coli O157:H7 You should test for coliform bacteria at least once a yea Assistant. . P. rofessor. . Sema AYDIN. What is Food Safety?. . Food . safety refers to the potential hazardous agents or contaminants present in food that can cause food borne . illness. . They . 1.4.1 Food related causes of ill health. 1.4.2 Symptoms and signs of food-induced ill health . 1.4 Food safety in hospitality and catering. 1.4.1 – 1.4.2 Food related causes and symptoms of ill health .