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Food Safety
Food Safety
Food Safety
Food-Borne Illness:
Illness caused by eating
contaminated food
Cross-Contamination:
Transfer of harmful bacteria
from one source to another
FA T TOM
Food
Nutrients needed for bacterial growth
Protein
Meat
Poultry
Eggs
Milk
Fish
Carbohydrates
Cooked rice
cooked Beans
cooked Potatoes
FA T TOM
Acidity
FA T TOM
Microorganisms
Like a pH between
6.6 and 7.5
pH scale
Bacteria
Grow best in
neutral or
slightly
acidic
environment
Temperature
Bacteria grow the
fastest between 40140F
Freezing and
refrigerating stop or
slow growth, but not
kill
FA T TOM
Temperature
DANGER
Zone
Time
Bacteria can double every
20 minutes
Dont leave food out more
than 2 hours
FA T TOM
Oxygen
F A T T OM
OXYGEN
Moisture
FAT TO M
Cook
Cook foods to the right internal temperature:
Ground Beef
160 F
Meat
145 F
Poultry
165 F
Eggs
160 F
Fish
145 F
Leftovers
165 F
Separate
Combat Cross-Contamination
At the grocery store
In your refrigerator
While preparing food
Chill
Dont Wait, Refrigerate!
Chill out! Set the correct temperature
on these appliances:
- Refrigerator: 40 F or lower
- Freezer: 0 F or lower
Clean
Keep it clean!
Wash your hands before
preparing or eating food
Wash produce under running
water
Keep food preparation surfaces
clean to prevent crosscontamination
Whos at Risk?
Anyone and everyone
Especially dangerous for high-risk
populations:
- Very young
- Elderly
- Pregnant women
- People with a compromised
immune system
How Does
Food-Borne Illness Occur?
Contaminated foods carry microorganisms
into the body
Bodys defenses try to fight infection
Primary symptoms of most food-borne illnesses:
- Nausea
- Vomiting
- Abdominal cramps
- Diarrhea
Campylobacter
Cook
me thoroughly!
Illness: Campylobacteriosis
Microorganism: Campylobacter
jejuni
Found in:
undercooked poultry
non-pasteurized milk
surface water
mountain streams
Symptoms: diarrhea, cramping, abdominal pain, nausea,
vomiting, fever, headache
Salmonella
Illness: Salmonellosis
Microorganism: Salmonella
Found in:
Raw meats
Poultry
Eggs
Non-pasteurized milk
Symptoms: diarrhea, fever, abdominal cramps,
vomiting
E. coli 0157:H7
Illness: E. coli
Microorganism: Escherichia coli 0157:H7
Found in:
Contaminated water
Raw milk
Raw or rare ground beef
Contaminated produce
Symptoms: painful stomach cramps, bloody diarrhea,
severe cases result in hemolytic uremic syndrome (HUS)
Norovirus
Illness: Norovirus Gastroenteritis
Microorganism: Norovirus
Found in:
Contaminated water
Ready-to-eat food
Shellfish contaminated by sewage
Symptoms: vomiting, diarrhea, nausea, abdominal
cramps
Listeria
Illness: Listeriosis
Microorganism: Listeria monocytogenes
Found in:
Soft cheeses Deli salads Cold smoked fish
Hot dogs Deli meats Raw milk
Botulism
Illness: Botulism
Microorganism: Clostridium botulinum
Found in:
Home canned or improperly canned foods
Oil infusions
Baked potatoes wrapped in foil
Vacuum-packed and tightly wrapped food
Symptoms: nausea, vomiting, muscle weakness, dry
mouth, headache, double vision, slurred speech,
difficulty swallowing
Staph
Illness: Staph infection
Microorganism: Staphylococcus aureus
Found in:
Deli meats
Salads including egg, tuna, chicken, and macaroni
Cream-filled pastries
Symptoms: nausea, vomiting and retching, abdominal
cramps
Review Questions
Choose the best answer for the following questions.
1. When should hands be washed?
a.
b.
c.
d.
2. This bacteria is found in deli meats, hot dogs, and soft cheeses and can
be especially dangerous for pregnant women.
a.
b.
c.
d.
Salmonella
Listeria monocytogenes
Shigella
Norovirus
3. Bacteria multiplies quickly when it is kept between ___ and ___ degrees
Fahrenheit.
a.
b.
c.
d.
30 and 60
130 and 150
40 and 140
200 and 240
Review Questions
4. Contaminated food ALWAYS looks, smells, and tastes bad.
True or False
5. It is safe to cut raw greens on a cutting board previously used for
raw chicken if the board is rinsed off first.
True or False
6. It is safe to eat a perishable food, like pizza, that has set out
over 2 hours if it is thoroughly reheated.
True or False
Food Safety
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