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MICROORGANISMS
The STRANGE world of all the things you DON’T see in the
kitchen.
Some definitions:
MICROORGANISMS are small living beings that can only be seen with a microscope.
PATHOGENS are microorganisms that cause disease – they cannot be seen smelled or tasted.
TOXINS are the poison in pathogens that cause disease. They are the leading cause of food borne illnesses.
Types of Microorganisms
BACTERIA
A living, single celled organism Can reproduce rapidly Need “FAT TOM” to grow Examples: Salmonella, Listeriosis,
Staphylococcus, Botulism, E. Coli
FAT TOM Describes the environmental factors that help
BACTERIA grow FOOD: Proteins and carbohydrates are food
for microorganisms. They feast on meat, poultry, dairy, and eggs.
ACIDITY: Slightly acidic or neutral foods is best to grow pathogens.
TEMPERATURE: Microorganisms thrive from 41F to 135F.
TIME: With time, bacteria can grow exponentially. Over the course of 4 hours in the “Temperature Danger Zone,” 1 bacteria cell can multiply to 1 million cells.
OXYGEN: Pathogens need oxygen to grow. MOISTURE: Microorganisms need a moist
environment to grow.
Salmonella
Sources- raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy products.
Staphylococcus
Sources- Unrefrigerated or improperly refrigerated meats, potato or egg salad, and cream pastries.
E. Coli
Sources- Undercooked beef especially hamburger, unpasteurized milk and juice, and raw fruits and vegetables.
VIRUSES Can be transmitted from person to
person (like the flu) or people to food (Norovirus)
Usually passed through bad personal hygiene
Are not complete cells – they require a living cell to reproduce
PARASITES Living organisms
that need a host to survive.
Grows naturally in animals and can be passed to humans through meat we eat.
Example: Trichinellosis
FUNGI
Found naturally in air, soil, plants, water, and some foods.
Causes spoilage in food Can be good! It is safe in some foods
like cheeses and mushrooms and breads.
Examples: yeast, mold
Your 2 biggest enemies in the fight against food borne illness:
Cross Contamination Time Temperature Abuse
CROSS CONTAMINATION
Definition – Passing a microorganism from one food or surface to another.
Causes:– Surfaces – sanitize knives, counters,
boards– Drips – Raw food drips onto ready to eat
foods– YOU! – A chef touches raw food and then
touches other food or surfaces.
Preventing Cross Contamination
• Prevention – Create barriers between food.
• How? Here are some suggestions:
• Color code knives and boards
• Sanitize after each task
• Prepare foods at different times
• Buy foods that need less preparation
CLEAN VS. SANITARY To fight Cross Contamination – cleaning cloths,
sponges, and food contact surfaces must be clean and sanitary.
CLEAN:–Free of any
visible soil.
SANITARY:–The number of
microorganisms has been reduced to safe levels.
Time Temperature Abuse
Definition – Allowing food to stay too long in the Temperature Danger Zone (41ºF to 135ºF)
Causes:– Storing foods incorrectly– Cooking foods incorrectly– Cooling foods incorrectly
Preventing Time Temperature Abuse
Prevention – Minimize time in the Danger Zone
How? Here are some suggestions:– Foods should not be in the Danger Zone
for more than 4 hours (FDA says 2 hours or less at 90ºF or below).
– Cook foods to proper temperatures– Cool foods out of the refrigerator (so
that you don’t raise the temperature of the refrigerator)
“Waiter, there’s a fly in my soup!”
Food Contamination Biological Contamination
– Bacteria– Viruses– Parasites– Fungi
Chemical Contamination– Pesticides– Cleaning Solutions– Additives– Preservatives
Physical Contaminaiton– Hair– Dirt– Glass– Metal– Bones (occurring naturally in fish, etc.)
GROSS! You can cause food borne
illnesses if you:– Don’t wash your hands
after using the restroom– Cough or sneeze on food– Touch or scratch open
sores or cuts and then touch food
– Come to work while sick
Wash your hands before you start work and after:
– Using the restroom– Handling raw food (before and after)– Touching hair, face, or body– Sneezing, coughing or using a tissue– Smoking, eating, drinking or chewing gum– Handling chemicals– Taking out trash– Clearing tables– Touching clothing or aprons– Touching anything that could contaminate your
hands
6 steps to Hand Washing:
1. WET your hands with running water as hot as you can comfortably stand (100F)
2. Apply enough soap for a good LATHER3. Vigorously SCRUB hands and arms for 20
SECONDS – long enough to sing “HAPPY BIRTHDAY”
4. Clean under FINGERNAILS and between fingers
5. RINSE thoroughly under running water6. DRY hands and arms using single use
towels or dryer – not your apron!