FMCH III

FOOD SANITATION
Dr. A. Herera
October 7, 2017

FOOD SANITATION
 Some foods can be potential causes or vehicles for the  Pasteurization- reheating the milk; some
spread of diseases organisms are not killed. If you totally kill them, it will
 Some foods may become contaminated with poisonous affect the taste and quality of the milk
or toxic substances resulting to illness of the consumer  Sterilization- all pathogenic material are killed
 Some foods are inherently poisonous like puffer fish, are
eaten unknowingly or accidentally.

FOOD –BORNE ILLNESS BACTERIAL FOOD INFECTIONS

-illness from consuming food that contains a harmful SALMONELLOSIS SHIGELLOSIS LISTERIOSIS
substance, harmful organism or their toxins
-80% originates at the restaurant
-undercooked eggs, -raw food -raw meat, cheese,
-20% at home
raw milky meat, and vegetables
poultry
Common symptoms: Symptoms:
Symptoms:
 Abdominal pain or cramps Symptoms: - Abdominal - Fever, muscle pain
 Vomiting - Abdominal cramping, (myalgia), diarrhea,
 Diarrhea pain, diarrhea, diarrhea, nausea, nausea, headache,
 Fever fever, vomiting vomiting stifffness (mimics
-these can result in long term diseases and death *usual complain of meningitis)
especially if immunocompromised or very young or very old bloody stool (dysentery)
-often caused by food that smells and looks normal
Incubation period: Incubation period: - Incubation period:
- 6-72hours - 3days or 72 hours - 3-70 days
3 Types of Food Hazard:
1.BIOLOGICAL
-bacteria and viruses Treatment: Treatment: Treatment:
-living organisms or organic material - Rehydration
2. CHEMICAL only DOC: Co-trimoxazole DOC: Ampicillin
-plant toxins, animal toxins, agricultural chemicals (self limiting)
3. PHYSICAL
-foreign materials like glass, bone, metal, and plastics
Prevention: Prevention: Prevention:
- eggs should be -thorough cooking -pasteurized, sterilized
cooked well done -general sanitation milk
BACTERIA -pasteurized milk -thorough cooking
-general sanitation
-90% of all food borne diseases but only about 4& are
pathogenic, the remaining 96% are harmless
-some are even used to produce some food items like
cheese, yogurt, butter and soy sauce.

Pathogenic Bacteria causes the following types of Food-borne

Illnesses:
1. FOOD INFECTION
- illness resulting from ingestion of food containing large
number of living bacteria. (No toxin)
2. FOOD INTOXICATION
- Illness resulting from ingestion of food containing toxin.
(toxin is already there)
3. FOOD INTOXIFICATION
- Illness occurs when bacteria enters the GIT and
starts to produce toxins within the intestines. (toxin
is produced by the intestines)

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 BACTERIAL FOOD INTOXICANTS
BOTULISM
-vegetables, fruits, meat,
fish, poultry products
Symptoms:
Severe: difficulty in
swallowing and breathing;
double vision and
paralysis
Incubation period:
- 2hrs-5days
Treatment:
-anti-toxin
Prevention:
-do not eat from canned
goods that is already
bulging or damaged canned
goods
BACILLUS CEREUS
-meat products, soup,
sauces, vegetables, fried
rice, and pasta
Symptoms:
- Abdominal pain, diarrhea,
vomiting
Incubation period:
- 1-5hours
Treatment:
- Rehydration
Severe:
-Clindamycin or
Aminoglycoside
Prevention:
-thorough heating and
cooling of foods
BACTERIAL FOOD INTOXIFICATION
C.PERFRINGENS C.JEJUNI V.CHOLERA
-gravies made from poultry or red -Infected foods -raw and undercooked seafoods
meat Source: animals
Symptoms:
Symptoms: Profuse watery diarrhea,
Symptoms: -Abdominal cramps, diarrhea, vomiting, leg cramps
- Abdominal pain,cramps,fever, fever, nausea (electrolyte imbalances)
nausea Incubation period:
Incubation period: - 2hrs-5days
Incubation period: - 2-5 days
- 6-24hours Treatment:
Treatment: DOC: Tetracycline or Doxycline
Treatment: Mild: Rehydration or Ciprofloxacin
Supportive only: Rehydration Severe:Antibiotics
Pedia: Azithromycin *Ciprofloxacin is contraindicated
Adult : Ciprofloxacin to patients below 18y.o it causes
Prevention: *Ciprofloxacin is contraindicated early closure of epiphyseal plate
-thorough heating and cooling of to patients below 18 y.o it Alternative: Erythromycin
foods
Prevention: Prevention:
- thorough cooking and cooling -thorough cooking and cooling of
of foods foods
-general sanitation
S.AUREUS
E. COLI V. PARAHEMOLYTICUS
-ham, meat, poultry products,
cheese, cream filled pastries,
whipped butter -raw and undercooked foods -fish and seafoods (oysters)
Symptoms:
-Abdominal pain, cramps, Symptoms: Symptoms:
diarrhea, vomiting - Hemorrhagic diarrhea, - Abdominal cramps, diarrhea,
abdominal cramps nausea, vomiting
Incubation period:
- 1-7hours Incubation period: Incubation period:
- 1-10 days - 2-48 hours
Treatment:
- Rehydration Treatment: Treatment:
- Rehydration only - Rehydration only
Prevention: Prevention:
Prevention: -thorough cooking and cooling -thorough cooking and cooling of
-thorough heating and cooling of of foods foods
foods
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TEMPERATURE NEEDED TO DESTROY
MICROORGANISM IN DIFFERENT FOOD

FOOD TEMPERATURE

Poultry 1800F (820C)

Reheated food 1650F (740C)

Ground Meat 1600F (710C)

Pork 1600F (710C)

Beef 1450F (630C)

Fish 1400F (600C)

MOLDS

-Produce mycotoxin which can cause food intoxication

-good thing about molds, unlike bacteria they are visible
 AFLATOXIN
- Produced by Aspergillus flavus, the most potent liver
carcinogen (peanuts, grains)
Food sources of Molds:
-Breads(most common), jam, jellies, salty meats,
ham, bacon and salami

VIRUSES

-3-10% of all food borne illnesses

-via fecal oral route
Conditions Bacteria need to multiply
-can be passed through person to person through cariers
1. FOOD – high in protein or carbohydrates
like flies, soiled diapers, water and food
2. ACID – pH4.6-7.0
-2 most common:
3. TEMPERATURE – 50C-600C
 Hepatitis A- from street foods
4. TIME – 4hours (Ex. Palabok)
 Norwalk- common in cruiships
5. OXYGEN – depending on the type of bacteria
6. MOISTURE – water activity >0.85
(if with freezer: 0 activity; if in public market: 0.95
activity)
 Avoid keeping food in the temperature danger zone of
50c to 600c

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 HEPATITIS A NORWALK ROTAVIRUS  OXALIC ACID
-is a poisonous, colorless substance and typically
-raw and -raw and -raw or found in anti-rust products, bleaches and metal
undercooked foods, undercooked mishandled cleaners
shellfish (oysters), foods (shellfish, foods Symptoms include:
sandwiches, salads sandwiches, o Abdominal pain, convulsions, low blood
salads) pressure, mouth pain, shock and vomiting
and quickly cause death if not treated right
Prevention: Prevention: Prevention: away
-thorough cooking -thorough -general o 10ug/mL of oxalic acid is considered
of food cooking of food sanitation dangerous amount
-general sanitation -general o 4the average human bosy contain
-Vaccination: sanitation approximately 4 L of blood, therefore, it will
Hepatitis A vaccine only take about 40mg of acid which can be
poisonous and can lead to death.

TOXINS
- Poisonous substances produced by some
PARASITES
microorganisms, plants, animals,, and fish
-need host to survive and causes food-borne *plants: most common is the mushroom toxin
parasitic infection (Amatoxin from Amanita Phalloides)
1. Round worms- eating undercooked pork - Most toxins that cause food poisoning are tastless and
(trichenella spiralis) remain toxic even after cooking.

2.Tapeworm- eating undercooked pork FISH AND SEAFOOD TOXINS

(T.solium), beef (T. Saginatta), fish (D. Latum)
1. CIGUATERA FOOD POISONING
3. Protozoa- most common infects humans -toxin is found in algae that live in coral reefs
through contaminated water -highest concentration found in head, liver, and
(Amoebiasis and Giardiasis - Treatment: egg
Metronidazole) -Incubation: 1-3hrs
-there is neurologic symptoms
PRIONS -most common symptom: tingling sensation of
the extremities, blurring of vision, nausea,
-infectious protein particle that does not contain vomiting, abdominal pain
DNA or RNA -no known treatment
-causes MADCOW DISEASE or BOVINE -Intervention: Gastric lavage and Activated
SPONGIFORM ENCEPHALOPATHY charcoal
-ingestion of infected food allows the prions to
travel up the brain and spinal cord 2. HISTAMINE FOOD POISONING
-Autopsy: brain looks like sponge -excessive accumulation of histamine in fish
resulting to scromboid food poisoning or
CHEMICAL HAZARDS scrombrotoxism
 Chemicals at home -occurs when fish have not chilled immediately
-pesticide after being caught
-clean kitchen surfaces -ex: tuna, mackerel
 Chemicals can be harmful if:
-spill on near food
-mistaken for food or drink

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3. PUFFER FISH (FUGU) POISONING
-most violent poisoning when the liver, gonads, FOOD ALLOWABLE CONTAMINANTS
intestine ad skin of the puffer fish is consumed Chocolate Fewer than 1 rodent hair per 1000g
-contains tetradotoxin with 50% mortality rate
Coffee beans Less than 10% insect infested
*tetradotoxin is a sodium channel blocker tht
paralyzes the muscles. Fish (fresh/frozen) Less than 5% definite odor of decomposition
-once the respiratory muscle is affected, it will Mushroom (canned) Fewer than 20 maggots of any size per 100g
cause respiratory failure and causes death due to
Peanut butter Fewer than 3o insect fragments
asphyxiation
-no known antidote Popcorn Less than 1 rodent pellet
Intervention: Gastric lavage and activated Spinach Fewer than 50 aphids, thrips or mites per
charcoal 100g
-intubate and hook to ventilator Tomato paste Less than 13 insect heads per 100g

4. PARALYTIC SHELLFISH (Red tide poisoning)

-results form rapid growth of a reddish marine
algae known as DINOFLAGELLATES
-neurotoxins-SAXITOXIN, GONYOUTOXIN
-bivalves and certain fish (filter feeders) consume
red tide algae
-onset of symptoms within 10-30 minutes:
nausea and vomiting, abdominal pain, tingling
sensation of extremities
-cause of death is respiratory failure
-Intervention: gastric lavage and activated
charcoal
-if with DOB- respirator
-if the patient is identified within 12 hours (golden
time)- good prognosis and faster recovery
PHYSICAL HAZARDS
Foreign Matter
 Physically injured people
 Introduce harmful bacteria into food
Ex: dead insects, jewelry, glass, piece
of metal, cockroaches in the
restaurants
1. Prevent economic deception for common food
products
*Difference between made of and made with
MADE OF- 100%is made of that substance
MADE WITH- only 5-10% content made
2. Minimum amount of specific ingredients established
3. If food does not adhere to the agreed upon the
standard, it cannot be labelled by its common name
(Ex: Raisin bread- raisins should be equal to 50%
of the flours weight; fruit jam-45%; beef stew-25%;
hardiness of pees)
4. Food must contain enough of the nutrient or food
substances to contribute at least 10% of the daily
value and must not contain the risk of the disease
or health condition
5. Dietary supplements
-are treated as foods
-health claims can be made for dietary supplements
as long as they are not disease claims that are only
allowable rates
-not subjected for senior citizen discount

GOVERNEMENT FOOD REGULATION 6. Food additives

o Ensure food, drugs and cosmetics purchased are Most common: Salt, Sugar, Corn syrup
safe, wholesome and produced under sanitary Others: baking soda, citric acid, vegetable colors,
conditions under FDA. mustard and pepper
o Responsible in inspecting facilities and
Purpose of Food Additives:
manufacturing processes, setting standards and
regulating food additive. 1. Improve the appeal of foods by improving
their flavor ,smell, texture and color
o Conducts research and educate the public
2. Extend storage life
about food and nutrition 3. Maximize performance
o Sets allowable food contaminants because 4. Protect nutrient value
eliminating all contaminants was unavailable.

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 DANGERS OF EATING TOO MUCH FOOD ADDITIVES
-artificial sweetener
Aspartame
-carcinogenic, erodes intelligence
and short term memory
-found in diet coke, coke zero, kool
aid, ice tea, chewable vitamins and
toothpaste
-Causes obesity
High fructose corn
-increase LDL, develops DM,tissue
syrup (HFCS)
damage
-found in all food processes
-“Chinese restaurant syndrome”
Monosodium
-causes depression, eye problems,
Glutamate (MSG)
fatigue, and obesity
-found in Chinese food, cookies
Campbell soup products, snacks
and chips, seasonings
-increases LDL and decrease HDL
Trans fat -increase risk of MI, stoke and DM
-found in margarine, chips baked
goods and fast foods
Common food dye -behavioral problems in children
and decrease IQ
Common food dyes:
 Blue #1 and #2-candy,
cereal, softdrinks, sport
drinks
 Red #3- fruit cocktail,
cherries, ice cream,
candy, bakery products
 Yellow #6- chips and
cheese
Ex: Skittle’s and M&M’s
FOOD ADULTERATION
-an act of intentionally debasing the quality of food offered
for sale either by:
 Add mixture or substitutionof inferior
 Removal of some ingredients
-addition of substance not legally permitted or deliberate
addition of substances for dishonest commercial gain.
Types:
1. WORTHLESS SUBSTANCES
-stone chips + cereals
-chalk powder +sugar or milk powder
2. INFERIOR MATTER
-discolored and fungus spoiled rice + healthy rice
-molasses + pure honey
3. SPURIOUS MATTER
-tamarind seeds sold a coffee beans
4. PROHIBITED ADDITIVES
-lead chromate and metanil yellow (usually added
in turmeric)
-copper carbonate
-causes cancer, paralysis and mental retardation
or brain damage in children
OTHER GOVERNMENT FOOD AGENCIES
1. FDA
2. DEPARTMENT OF AGRICULTURE
-inspects and grades the meat, poultry, eggs,
dairy products, grains, fruits and vegetables
3. ENVIRONMENTAL PROTECTION AGENCY
-safety of new pesticides in fresh foods
-set tolerance levels for pesticide residues in
fresh foods, vegetables and grains
4. CENTER FOR DISEASE CONTROL
-tracts outbreak of food borne illnesses and
determine their causes
5. DEPARTMENT OF COMMERCE
-inspection of fish and fish processes
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FACTORS THAT CONTRIBUTE TO FOOD POISONING
OUTBREAK
1. Inadequate cooking
2. Temperature control
3. Unsafe food source and contaminated equipment
4. Poor personal hygiene
STRATEGIES TO PREVENT FOOD POISONING
 To ensure food does not become
contaminated
1. Keeps hands/ nails clean
- -wash hands in warm running water
and soap
- -cover cuts, and infections on hands
- -hands can be contaminated by
touching your eyes, ears, mouth, nose,
jewelry, pimples
2. Keep the kitchen clean
- -scrape and rinse off surface food
- -washing in clean, soapy water
- -rinse in clean water
- air dry if possible
- -if drying immediately, use only a
clean, dry towel
- -stop pests like cockroaches and mice
in coming to the area where food is
- -don’t leave the food
- -keep animals out of kitchen
- -cook eggs until the yolk and white are
firm
- -don’t use recipes with raw or partially
cooked eggs.
5. Keeping hot food hot and cold food cold
-danger zone: 50c to 600c
Keeping the food hot:
o Keep cooked food at 60 0C above until
served
o Refrigerate or freeze food that is to be
prepared well in advance and reheat
until steaming hot before serving
o Cook or reheat packages food strictly in
accordance with any directions on the
label
Keeping the food cold:
o refrigerate or freeze perishable foods
within 2 hours or sooner
o never defrost at room temperature
o thaw food in the frig, microwave or
under cold running water
o divide large amounts of leftovers into
small, shallow containers quick cooling

3. Handle food safely

- -avoid preparing food when sick or
feeling unwell
- Keep raw meats, poultry and seafood
separated from cooked food
- -keep raw meats, poultry and seafood
separated from cooked food and food
to be eaten raw
- Protect food in the refrigerator by
placing in covered or covering with
plastic wrap.
- -during food preparation or serving
never smoke, chew gum or eat food.
- -workers can drink from covered
container with straw
- -wear clean clothes and clean apron
- -wash fruit and vegetables to be eaten
raw under running water

 To kill or slow down the growth of

microorganisms

4. Cooking high risks food thoroughly

- -cook roasts to 630C, poultry to 820C,
ground beef to 710C (don’t eat ground
beef that is still pink)

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