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Define key terms: Microorganisms, Pathogen, Toxin, Spoilage Microorganisms Differentiate the types of pathogens Describe the growth curve of bacteria Enumerate the conditions of the growth microorganisms
Disease-Causing Microorganisms and the Conditions They Need to Grow Barriers for Controlling the Growth of Microorganisms
Microorganism
Pathogen Toxin
Poison
A disease-causing microorganism
Spoilage Microorganism
Microorganism that causes spoilage, but not illness
Living, single-celled Carried by food, water, humans and insects Can reproduce rapidly Some survive freezing Some form spores Some spoil food; others cause disease
Bacterial Growth
Food
Microorganisms require nutrients to grow
Proteins
Carbohydrates
Acidity
Pathogenic bacteria grow well at a pH of 4.6 to 7.5
Butter 6.06.8
Temperature
The Temperature Danger Zone (TDZ) = 41F to 140F (5C to 60C)
Most microorganisms grow well in the TDZ Some survive and grow outside the TDZ
Time
Pathogenic microorganisms can grow to high levels if they remain in the TDZ for more than four hours
Oxygen
Microorganisms have different oxygen needs for growth
Moisture
Most potentially hazardous foods have a water activity of .85 or above
DIAGRAMATIC SCHEME
FOOD SAFETY HAZARDS
Physical Biological Chemical
Bacteria
Fungi
Parasites
Directly Added
Indirectly Added
Food Allergens
Naturally Occuring
Infection
Intoxication
Toxin-Mediated Infection
Yeasts
Food Additives Flavors Cleaning Chemicals Seafood Toxins
Salmonella
Colors
Pesticides
Plant toxins
Preservatives
Heavy Metals
Fungal Toxins
Antibiotics
Foodborne Infections
Result when pathogens grow in intestines after a person eats food contaminated by them
Foodborne Intoxications
Result from eating food containing poisonous toxins
Campylobacteriosis
Figure 21.2
Egg sizes
Egg Grades
Salmonellosis
Listeriosis
Clostridium perfringens
Botulism
Cant reproduce outside a living cell Usually contaminate food through poor personal hygiene May survive freezing and cooking Contaminate food and water
Hepatitis A
Parasites
Need to live in or on a host organism in order to survive
Host
Person Animal Plant
Keys to Prevention
Freeze properly
Cook to proper temperatures Avoid cross-contamination Use sanitary water supplies Wash hands properly
also called trichinellosis, or trichiniasis, is a parasitic disease caused by eating raw or undercooked pork or wild game infected with the larvae of a species of roundworm Trichinella spiralis, commonly called the trichina worm.
is a genus of parasitic nematodes, which have a life cycle involving fish and marine mammals.
(discovered by DR James de Silva) in humans is a diarrheal infection of the small intestine by a single-celled organism called Giardia lamblia. occurs worldwide with a prevalence of 2030% in developing countries.
Giardiasis
is a parasitic disease caused by the protozoan Toxoplasma gondii. to one third of the world's human population is estimated to carry a Toxoplasma infection. of raw or partly cooked meat, especially pork, lamb, or venison containing Toxoplasma cysts.
Up
Ingestion
Protozoan T. gondii
also known as crypto, is a parasitic disease caused by Cryptosporidium, a protozoan parasite. affects the intestines of mammals and is typically an acute short-term infection. It is spread through the fecal-oral route, often through contaminated water
It
Cryptosporidium muris
an infection with the protozoan Cyclospora cayetanensis, a pathogen transmitted by feces or feces-contaminated fresh produce and water. have been reported due to contaminated raspberries. It is not spread from person to person.
Outbreaks
It
Cyclospora cayetanensis
Trichinosis
Anisakiasis
Fungi
Commonly cause food spoilage, not illness
Fungi
Molds Yeasts Mushrooms
Foodborne Infections
Result when pathogens grow in intestines after a person eats food contaminated by them
Foodborne Intoxications
Result from eating food containing poisonous toxins
Prepare an outline for a discussion of the four types of microorganisms. Include examples of what microorganisms need to survive and grow. Highlight the conditions managers have the most influence over.
Challenge participants to create a list of foods high in acid and another list of highly alkaline foods. Reward the participant who comes up with the most examples and have him or her share the list with the class. Create a blank handout of a thermometer and have participants indicate the space for the temperature danger zone.