HB 265Chapter 2 Part II Understanding the Microworld

-Bacteria/ Parasites / Fungi / Biological Hazards

Sept 18, 2013

Today’s Agenda 1. Introduction: Online Activity #3- Due: Sept 233. Chapter 2 – Bacteria4. Recap from Group #1 presentation

(Ecoli) 4. Group #21 Presentation- Chi Chi’s Hepatitis outbreak

Chapter 2 Microworld Part II

Online Activity #3 (Due: Sept 23)

Pink slime vs. Lean, finely textured beef

“This controversy has become one of the biggest U.S. food battles in recent history” (Baertlein & Geller, 2012).

Bacterial Growth

• Bacteria growth can be broken into four progressive stages (p. 2-6: refer to “Growth Stages of Bacteria”, ServSafe Textbook)

• Lag- An adjustment period; Their # is stable as they

prepare for growth.- To prevent food from becoming unsafe, it is important

to prolong the lag phase as long as possible. • Log (exponential growth phase) - Food will rapidly become unsafe during the log phase. - Bacteria can double their population every twenty

mins. • Stationary - As many bacteria are growing as are dying.• Death- # of bacteria dying exceeds # growing

Bacterial Growth

I

Salmonella infection has not declined in 15 years

Reducing Salmonella infection is difficult!-it is found in many different types of foods. -There are more than _________ species of salmonella.

Chapter 2 Microworld Part II

Salmonella infection accounts for $365 million in direct medical costs each year.

Salmonella: Causing Two types of Illnesses

Salmonellosis (non-typhoid)•40,000 cases occurred annually in the U.S.•Most people recover without treatment.

– 400 deaths annually•Common food items - Poultry Eggs, dairy products, and produce •Mortality rate is low: - Children less than 5 yrs old: 5 times higher than the rate in all other persons

Typhoid fever (Salmonella Typhi)

• More serious (life-threating) and has a higher mortality rate than salmonellosis.

• Can be prevented and can usually be treated with antibiotics.

• Common food items–Ready-to-eat food–Contaminated beverages

• Salmonella typhi lives only in humans.

• 5,700 cases occurred annually in the U.S. –Mortality: untreated, as high as ____–Symptoms: high fever

Shigellosis (Shigella spp.) – One of Big Five• Most illnesses occur when people eat

contaminated food or water.• Yearly, 18,000 cases of shigellosis reported in

U.S. – _____________ , especially toddlers aged 2 to 4– Many cases are related to the spread of illness in

______________setting• In the __________ world, shigellosis is far more

common.– approximately + 40,000 people infected annually in Sudan

• Food commonly linked– Food that is easily contaminated by hands

• Salads containing TCS Food. – Food that has made contact with contaminated water

• Other prevention measures– Keep food handlers who have been diagnosed with shigellosis

out of the operation– Wash hands– Control flies inside and outside the operation.

Campylobacteriosis (bacteria: campylobacter Jejuni)

• Commonly associated with poultry• Mortality: approximately 100 deaths in the U.S. per year• Campylobacteriosis occurs when?

– Issue in poultry processing plants. – Poultry is improperly cooked.– Raw poultry has been allowed to cross-contaminate other food /

food-contact surfaces. • Prevention

– Cook food, particularly poultry to required minimum internal temperature`.

– Prevent cross-contamination between raw poultry and ready-to-eat food.

Enterohemorrhagic and shiga toxin-producing E. coli

(Escherichia coli)• Ecoli 0157:H7; 026:H11, 0111:h8; 0158:NM • The bacteria can contaminate meat during

slaughtering. • Food commonly associated with

– Groud Beef(raw and undercooked)– Contaminated produce

• Most common symptoms– Diarrhea (eventually becomes bloody), abdominal

cramps, kidney failure(severe cases)• Most important prevention measures

– Cook food to required minimum internal temperature– Prevent cross-contamination between raw meat and

ready-to-eat food – Purchase produce from reputable supplier. – Keep staff who have been diagnosed with ecoli out of the

operation.

E-coli 2006 Outbreak 2006 Spinach

outbreak• Associated with

contaminated Dole brand Baby Spinach

• Resulted in 205 confirmed illnesses and three deaths

2006 Taco BellE-coli case• Associated with

scallions- at least 62 Taco

Bell customers• Ordered scallions

removed from all 5,800 of its restaurants

Botulism (bacteria: clostridium botulinum)

• Mortality: Best known by public due to potency– Without medical treatment, generally fatal in 5% to 10% of

cases. – Tiny amounts of the toxin can cause paralysis.

• Toxin attacks the bodies’ nervous system. • Do Not Taste To Determine if Bad

• A spore forming bacteria (Clostridium botulinum)– Heat-resistant and can grow well without oxygen– Can produce a deadly toxin when food is time-

temperature abused. • Food commonly associated with

– Improperly processed canned food• Avoid home canned products

– Reduced-oxygen-packaged food– Temperature abused vegetable

Staphylococcal Gastroenteritis(bacteria: Staphylococcus aureus)

• Transmitted– Person to person; Person to food; Food to person

• Very common– 20-50% of the population are carriers

•20% have no symptoms– Primarily found in humans(hair, nose, throat, and

sores)– Pimples, acne, any area of broken skin . . .

• Food commonly associated with– ______ containing TCS food / deli meat

• Most important prevention measures– ______________ when necessary– Properly cover cuts on hands and arms– Minimize the time food spends in the TDZ Controls– Send ill workers home

• at worst move to non-food tasks in non-food environments

Bacillus cereus Gastroenteritis

• Bacillus cereus is a spore forming bacteria found in soil.– Produce two different toxins

• Classified as foodborne intoxication– Results when a person eats food

containing toxins that cause illness. • Food commonly associated with

– Cooked corn, potatoes, vegetables, & rice (fried rice & rice pudding).

• Most important prevention measures– Cooking, holding, and cooling food

properly

Listeriosis• Listeria monocytogenes is found in soil,

water, and plants. • Classified as foodborne infection

– when a person eats food containing harmful microorganisms, which then grow in the intestinal tract and cause illness

• Estimated 2500 serious illnesses and 500 deaths in the U.S. each year.

• Seems like the flu• May include headache and vomiting

• Food commonly associated with– Raw meat / ______________/ ______ food

including deli meat, pizza toppings, hot dogs, soft cheese (particularly processed foods)

Listeriosis (cont’d)• Vulnerable populations (pregnant women) are

vulnerable.– Infections during pregnancy can lead to premature

delivery, miscarriage, stillbirth, or serious infection of the newborn

– Healthy persons aged <65 years rarely are affected. • Most important prevention measures

– Discard food that has passed its use-by or expiration date

– Important to cook food properly – Reheat foods properly

• i.e., do not simply warm pre-cooked sausages– avoid cross-contamination

Listeriosis Outbreak in the L.A. (1985)

• 1985 outbreak was the first that involved cheese.– Raw milk that had become mixed with

pasteurized milk during the cheese making process; contaminated equipment.

• There were 142 cases of the infection– 93 (mothers and their infants), 49(non-

pregnant adults) – 48 deaths

• Since 1985 outbreak, the USDA and FDA began testing dairy products for Listeria.