More Related Content
What's hot (20)
Similar to Foodborn illness (20)
Recently uploaded (20)
Foodborn illness
- 2. Introduction Microorganisms are small, living organisms that can only be seen by microscope. Pathogens are microorganisms that cause illness. The consumption of food with toxins (poisons) is the leading cause of foodborne illness.
- 3. What are Germs? Germs are microorganisms that are likely to cause disease Microorganisms are found throughout the environment. Only a very small number are pathogenic, i.e. capable of causing disease, and not all diseases are caused by microorganisms Some bacteria live in our gut and help to digest food.Some yeasts and bacteria are used in baking, brewing or cheese making Bacteria are just one type of micro-organism, alongside viruses, fungi and protozoa
- 4. 4 Organisms that contaminate food and cause foodborne illness
- 5. Acidity Food Temperature Conditions that favor growth of foodborne microorganisms Moisture Time Oxygen
- 6. Bacteria Living, single celled organism Carried by food, water, soil, animals, humans, insects Can survive freezing temps Can cause food spoilage and illness Can change form to protect themselves when nutrients are unavailable - spores
- 7. Bacteria Bacteria are prokaryotes and have a characteristic cellular organisation. They are simple, small, unicellular organisms, varying in size between 1-20 um long Bacteria can be classified by shape: Spherical (coccus) Spiral/helical Rod (bacilli) e.g. Staphylococcus aureus e.g. Treponema e.g Escherichia coli
- 8. Salmonella Carried naturally by many farm animals Illness can occur from consuming only a small amount of contaminated food
- 9. Listeriosis (Listeria) Naturally found in soil, water, and plants Grows in cool, moist environments Pregnant women are especially vulnerable
- 10. Staphylococcal Gastroenteritis Primarily found in the hair, nose, throat, and sores of humans Cooking cannot destroy these toxins Practice good hygiene!
- 11. Botulism Bacteria is found commonly in produce grown in the soil Grows without oxygen and produces a deadly toxin Without treatment, can cause death
- 12. Hemorrhagic Colitis Caused by and more commonly referred to as E.Coli poisoning Produced toxins in the intestines Can be present in feces of infected persons for several weeks after symptoms appear
- 13. Viruses The smallest of microbial contaminants Cannot reproduce in food, but will produce more viruses once in a human cell Can be transmitted from person to person, people to food, and people to food-contact surfaces Usually contaminate through a foodhandlers improper hygiene Classified as infections 2 major viral foodborne illnesses: Hepatitis A and Norovirus
- 14. Hepatitis A An infected person may not show symptoms for several weeks, but can be very infectious Found primarily in feces of those infected Cooking does not destroy the virus
- 15. Norovirus Very contagious virus Like Hepatitis A, it is transferred by touching food with fingers containing feces
- 16. Parasites Living organisms that need a host to survive Larger than bacteria, yet still microscopic Typically passed to humans through animal host (cows, chickens, pigs, fish)
- 17. Anisakiasis Worm like parasite found in fish and shellfish Critical to cook seafood properly
- 18. Fungi Found naturally in air, soil, plants, water, and some food. Examples: mold, yeast, mushrooms
- 19. Types of Fungi Molds Yeast Responsible for spoilage of food Ability to spoil food rapidly Results in odors, discoloration, and off Produces carbon dioxide and alcohol flavors alcohol scent or flavor May appear slimy, produce bubbles, Prefer to grow in and on acidic food and have a pink discoloration with low water activity Food spoiled by yeast should be Aflatoxin produced by molds and discarded. can cause liver disease Found in jellies, jams, honeys, syrups, Corn products, peanut products, and fruit juice tree nuts Throw away molded foods to prevent illness FDA recommends cutting away at least one inch areas around moldy hard cheeses