GARM 103 Safety & Hygiene

Lecture 2 - Understanding the

Microworld - Bacteria
Previously on GARM 103

Foodborne illness

Foodborne-illness outbreak

Contamination

Time-temperature abuse

Temperature Danger Zone ( TDZ)

Cross-contamination

TCS food

Ready-to-eat food

High-risk populations

Immune system
Microorganisms

• Bacteria

• Fungi (yeasts and molds)

• Protozoa (parasites)

• Viruses

• Algae
Microorganisms: Friend or Foe?

Effects of microorganisms on food:

➢ Undesirable:
• Foodborne diseases (Pathogens)
• Food spoilage

➢ Desirable:
• Bioprocessing (fermentation)
• Biopreservation
• Probiotics
Pathogens

Microorganism
⚫ Small, living organism

Pathogen
⚫ Harmful microorganism

Toxin
⚫ Poison
Foodborne illness
⚫ Common symptoms:
• Diarrhea, Vomiting, Fever,
Nausea, Abdominal cramps,
Jaundice
Types of Pathogens

Pathogens That Can Contaminate Food and

Cause Foodborne Illness:

Viruses Bacteria Parasites Fungi

The Big Six Pathogens (highly infectious!)

⚫ Shigella spp.
⚫ Salmonella Typhii
⚫ Nontyphoidal Salmonella (NTS)
⚫ Shiga toxin-producing
Escherichia coli (STEC) – E. coli
⚫ Hepatitis A
⚫ Norovirus

The illnesses are very severe, so food handlers

diagnosed with illnesses from these pathogens cannot
work in foodservice operation while they are sick!
What Pathogens Need to Grow

F
Food
AAcidity
T
Temperature

T
Time
OOxygen
M
Moisture
What Pathogens Need to Grow

Food
⚫ Pathogens require an energy
source to grow, such as
carbohydrates or proteins
⚫ Meat, poultry, dairy products,
and eggs are good sources

F
Food
What Pathogens Need to Grow

Acidity
⚫ Pathogens grow best in food
that contains little or no acid (pH
of 7.5 to 4.6)

A
Acidity
What Pathogens Need to Grow

Temperature
⚫ Pathogens grow well at

T
temperatures between 5˚C
and 57˚C
Temperature
⚫ This range is known as the
temperature danger zone
(TDZ) 135°F
(57°C)

⚫ Bacteria can grow even

more rapidly from 21˚C to
57˚C
41°F
(5°C)
What Pathogens Need to Grow

Time
⚫ Pathogens need time to grow
⚫ 4 hours or more in TDZ →
growth high enough to make
someone sick

T
Time
What Pathogens Need to Grow

Oxygen
⚫ Some pathogens need oxygen
to grow, while others grow
when oxygen isn’t there

O
Oxygen
Oxygen Requirements of Microorganisms

Classification Characteristics
Aerobic Require oxygen

Anaerobic Requires no oxygen

Are fermenters

Facultative anaerobic Will respire aerobically until oxygen is

depleted and then ferment or respire
anaerobically
What Pathogens Need to Grow

Moisture
⚫ Pathogens need moisture
in food to grow

a : the
M
Water activity ( w)
amount of moisture Moisture
available in food for
bacteria to grow
TCS food typically
has an aw of .85 or
0 < aw < 1
Water has a aw of 1 higher
Food Most Likely to Become Unsafe – TCS Food

Food That Favors the Growth of Pathogens

Milk and dairy Meat: beef, pork, Fish Baked potatoes

products and lamb

Eggs (except those

Poultry Shellfish and
treated to eliminate
Salmonella spp.) crustaceans
Food Most Likely to Become Unsafe

Food That Favors the Growth of Pathogens continued

Heat-treated plant Tofu or other Sprouts and

food, such as cooked soy-protein food sprout seeds
rice, beans, and
vegetables

Sliced melons and Untreated garlic-and-oil

cut tomatoes mixtures
Controlling the Growth of Pathogens

The Conditions You Can Control

⚫ Temperature
Keep TCS food out of the
temperature danger zone
⚫ Time
Limit how long TCS food spends in
the temperature danger zone

TCS: time and temperature control for safety

Classifying Foodborne Illness

Foodborne Infections
⚫ Result when a person eats food containing
pathogens, which then grow in the intestines and
cause illness

Foodborne Intoxications
⚫ Result when a person eats food containing toxins
that cause illness

Foodborne Toxin-Mediated Infections

⚫ Result when a person eats food containing
pathogens, which then produce illness-causing toxins
in the intestines
 Bacteria are responsible for a large number of
foodborne illnesses. Knowing what bacteria are and
how they grow can help you control them
General Properties of Bacteria

➢ Single celled, living organism that can spoil food &

cause foodborne illnesses

➢ Very small (0.5-5 µm) particles

➢ They are found almost everywhere

➢ Bacteria cannot be seen, smelled or tasted

➢ They can grow rapidly if FAT TOM conditions are correct

➢ Some bacteria may produce toxins

➢ The most important prevention measure is to control

time and temperature
 The Different Bacterial Shapes
a)bacillus (rod)
b)coccus (spherical)
c)spirillum (spiral)
d)spirochaete
(corkscrew)
e)vibrios (comma)
f)chain of cocci
g)cluster of cocci
h)pair of cocci
i)chain of bacilli
Bacteria Multiplication
Bacterial Growth Curve
Bacterial Spores

⚫ Bacterial spores are highly resistant,

dormant ( stable) structures formed in
response to adverse environmental
conditions.
⚫ They help in the survival of the organisms
during adverse environmental conditions.

⚫ Bacterial spores are highly resistant to

• Heat
• Dehydration
• Radiation
• Chemicals
Spores

Spores
⚫ Can resist heat, allowing them to survive
cooking temperatures
⚫ Can revert to a form capable of growth
when:
• Food is not stored at the proper temperature
• Food is not held or cooled properly
Characteristics of Bacteria That Cause Foodborne Illness

Basic Characteristics
⚫ Most are controlled by
keeping food out of the
temperature danger zone
⚫ Will grow rapidly if FAT TOM
conditions are right
⚫ Some can change into spores
to keep from dying when they
don’t have enough food
⚫ Some make toxins in food as
they grow and die
Major Bacteria that Cause Foodborne Illnesses
Bacteria
⚫ Bacillus cereus
⚫ Listeria monocytogenes
⚫ Escherichia coli
⚫ Campylobacter jejuni
⚫ Clostridium perfringens
⚫ Clostridium botulinum
⚫ Salmonella spp
⚫ Shigella spp
⚫ Staphylococcus aureus
⚫ Vibrio vulnificus
⚫ Vibrio parahaemolyticus
⚫ Yersinia enterocolitica
Major Foodborne Bacteria

Bacteria Prevented by Controlling Time and Temperature

⚫ Bacillus cereus

⚫ Listeria monocytogenes

⚫ Shiga toxin producing E. Coli

⚫ Clostridium perfringens

⚫ Clostridium botulinum

Bacteria Prevented by Controlling Cross-Contamination

⚫ Nontyphoidal Salmonella

⚫ Salmonella Typhi
Major Foodborne Bacteria

Bacteria Prevented by Practicing Personal Hygiene

⚫ Shigella spp.

⚫ Staphylococcus aureus

Bacteria Prevented by Purchasing from Approved,

Reputable Suppliers

⚫ Vibrio vulnificus

⚫ Vibrio parahaemolyticus
Bacillus cereus

• Facultative anaerobic ( can

live in both condition)

• Spore-forming bacteria

• Large rod -body

• Naturally found in soil

• The optimal growth

temperature: 28°C - 35°C

• Produces toxins:
1. Diarrheal
2. Emetic (vomitic)
Bacillus cereus Gastroenteritis

Illness: Bacillus cereus gastroenteritis

Bacteria: Bacillus cereus
(Vomiting illness)

Commonly Most Common

Associated Food Symptoms
◼ Cooked rice dishes ◼ Nausea
including:
◼ Vomiting
◼ Fried rice
◼ Rice pudding
Preventing Bacillus cereus Gastroenteritis

Most Important Prevention Measure

⚫ Control time and temperature

Other Prevention Measures

⚫ Cook food to minimum internal temperatures
⚫ Hold food at the correct temperatures
⚫ Cool food correctly
⚫ Keep food away from the temperature danger zone
Listeria monocytogenes

• 1-10% of people are carriers

• Can survive in low

temperatures (<3°C)

• Can be killed at high

temperatures (>75°C)

• Facultative anaerobic

• Naturally found in dirt, water,

plants

• Listeriosis:
• 260 deaths/1600 cases
Listeriosis

Illness: Listeriosis
Bacteria: Listeria monocytogenes

Commonly Associated Most Common

Food Most Common
Symptoms
◼ Raw meat ◼ Symptoms
Pregnant women
◼ Unpasteurized milk and ◼ Spontaneous
milk products abortion of the
fetus
◼ Ready-to-eat food
including: ◼ Newborns
◼ Deli meats ◼ Sepsis
◼ Hot dogs ◼ Pneumonia
◼ Soft cheese ◼ Meningitis
Preventing Listeriosis

Most Important Prevention Measure

⚫ Control time and temperature

Other Prevention Measures

⚫ Throw out any product that has passed its use-by or
expiration date
⚫ Cook raw meat to minimum internal temperatures
⚫ Prevent cross-contamination between raw or
undercooked food and ready-to-eat food
⚫ Avoid using unpasteurized dairy products
Escherichia coli

• normally live in the intestines

of people and animals

• Shiga toxin-producing E. coli

(STEC): pathogenic
Hemorrhagic Colitis
Illness: Hemorrhagic colitis
Bacteria: Shiga toxin-producing
Escherichia coli, including
O157:H7, O26:H11, O111:H8,
and O158:NM

Commonly Associated
Food
Most Common
Most Common
Symptoms
◼ Ground beef (raw
Symptoms
◼ Diarrhea
and undercooked) (eventually
◼ Contaminated becomes bloody)
produce ◼ Abdominal cramps
◼ Kidney failure (in
severe cases)
Preventing Hemorrhagic Colitis

Most Important Prevention Measure

⚫ Control time and temperature

Other Prevention Measures

⚫ Cook food, especially ground beef, to minimum internal
temperatures
⚫ Purchase produce from approved, reputable suppliers
⚫ Prevent cross-contamination between raw meat and
ready-to-eat food
⚫ Keep employees with diarrhea out of the operation
⚫ Keep employees diagnosed with hemorrhagic colitis out
of the operation
Campylobacter jejuni

• Non-sporeforming

• It is estimated to be the third

leading bacterial cause of
foodborne illness in the U.S
Campylobacteriosis

Illness: Campylobacteriosis

Bacteria: Campylobacter jejuni

Commonly Associated
Food
Most Common
Most Common
Symptoms
◼ Poultry Symptoms
◼ Diarrhea
Diarrhea(may be
watery and Cramps
Abdominal bloody)
◼ Water
contaminated with ◼ Abdominal
Fever cramps
the bacteria Headache
◼ Fever
◼ Meats
◼ Vomiting
◼ Stews/gravies
◼ Headaches
Preventing Campylobacteriosis

Most Important Prevention Measure

⚫ Practice personal hygiene

Other Prevention Measures

⚫ Cook food, particularly poultry, to required
minimum internal temperatures.
⚫ Prevent cross contamination between raw
poultry and ready-to-eat food.
Clostridium perfringens

• Anaerobic

• Spore-forming

• Live in the intestines of

people and animals
Clostridium perfringens Gastroenteritis

Illness: Clostridium perfringens gastroenteritis

Bacteria: Clostridium perfringens

Commonly Associated Most Common

Food Symptoms
◼ Meat ◼ Diarrhea
◼ Poultry ◼ Severe abdominal
pain
◼ Meat and poultry
dishes:
◼ Stews
◼ Gravies
Preventing Clostridium perfringens Gastroenteritis

Most Important Prevention Measure

⚫ Control time and temperature

Other Prevention Measures

⚫ Cool and reheat food correctly
⚫ Hold food at the right temperatures
Clostridium botulinum

Anaerobic

Spore-forming

Produces neurotoxin: botulin

Botulism

Illness: Botulism
Bacteria: Clostridium botulinum

Commonly Associated Most Common

Food Symptoms
◼ Improperly canned Initially:
food
◼ Nausea and Vomiting
◼ ROP food( reduced Later:
oxygen packaging)
◼ Weakness
◼ Temperature abused
vegetables like: ◼ Double vision
◼ Baked potatoes ◼ Difficulty speaking and
swallowing
◼ Untreated garlic-
and-oil mixtures
Infant Botulism

Illness: Infant Botulism

Bacteria: Clostridium botulinum

• C. botulinum spores colonize and produce toxin in the

intestinal tracts of infants.
• Children under 1 year old should never be fed honey.
Commonly Associated Most Common Symptoms
Food
◼ Constipation
◼ Honey
◼ Diminished facial
expression
◼ Difficulty feding
(sucking and
swallowing)
◼ A weak and altered cry
Preventing Botulism

Most Important Prevention Measure

⚫ Control time and temperature

Other Prevention Measures

⚫ Hold, cool, and reheat food correctly
⚫ Inspect canned food for damage
Salmonella spp.

• Non-sporeforming

• Aerobic
Salmonellosis

Illness: Salmonellosis
Bacteria: Nontyphoidal Salmonella

Commonly Associated Most Common

Food Symptoms
◼ Poultry and eggs ◼ Diarrhea
◼ Meat ◼ Abdominal
cramps
◼ Milk and dairy
products ◼ Vomiting
◼ Produce such as ◼ Fever
tomatoes,
peppers, and
cantaloupes
Preventing Salmonellosis

Most Important Prevention Measure

⚫ Prevent cross-contamination

Other Prevention Measures

⚫ Cook poultry and eggs to minimum internal
temperatures
⚫ Prevent cross-contamination between poultry and
ready-to-eat food
⚫ Keep foodhandlers who are vomiting or have diarrhea
and have been diagnosed with salmonellosis out of the
operation
Typhoid fever

Illness: Typhoid fever

Bacteria: Salmonella Typhi

Commonly Associated Most Common

Food Symptoms
◼ Ready-to-eat food ◼ High fever
◼ Beverages ◼ Weakness
◼ Abdominal pain
◼ Headache
◼ Loss of appetite
◼ Rash
Preventing Typhoid fever

Most Important Prevention Measure

⚫ Prevent cross-contamination

Other Prevention Measures

⚫ Keep foodhandlers who have been diagnosed with an
illness caused by Salmonella Typhi out of the operation
⚫ Wash hands
⚫ Cook food to minimum internal temperatures
Shigella spp.

• Non-sporeforming

• Aerobic

• spreads from contaminated feces.

Shigellosis

Illness: Shigellosis
Bacteria: Shigella spp.

Most Common
Commonly Associated Most Common
Food Symptoms
◼ Food easily ◼
Symptoms
Bloody diarrhea
contaminated by
hands, such as salads ◼ Abdominal pain
containing TCS food and cramps
(potato, tuna, shrimp,
macaroni, chicken) ◼ Fever
◼ Food in contact with (occasionally)
contaminated water
(i.e., produce)
Preventing Shigellosis

Most Important Prevention Measure

⚫ Practice personal hygiene

Other Prevention Measures

⚫ Keep foodhandlers with diarrhea out of the operation
⚫ Keep foodhandlers diagnosed with shigellosis out of
the operation
⚫ Wash hands
⚫ Control flies inside and outside the operation
Staphylococcus aureus

• Often called «Staph» for short

• Aerobic

• It can produce toxin

(enterotoxin) in food, which
cannot be eliminated by
cooking
Staphylococcal Gastroenteritis

Illness: Staphylococcal gastroenteritis

Bacteria: Staphylococcus aureus

Commonly Associated
Commonly
Food Most Common
Most Common
Symptoms
Associated
◼ Food thar requires
Food Symptoms
◼ Nausea
handling during
prepping ◼ Vomiting and
◼ Salads containing retching
potentially
hazardous food ◼ Abdominal cramps
(Egg, tuna,
chicken,
macaroni)
◼ Deli meats
Vibrio vulnificus & Vibrio parahaemolyticus

• Water contaminated with Vibrio

can cause illness if people drink
the water or eat seafood that has
been living in it, or if the
contaminated water meets food in
other ways
Vibrio vulnificus Primary Septicemia & Vibrio gastroenteritis

Illness: Vibrio vulnificus primary septicimia

Bacteria: Vibrio vulnificus
Illness: Vibrio gastroenteritis
Bacteria: Vibrio parahaemolyticus

Commonly Associated Most Common

Food Symptoms
◼ Oysters from ◼ Abdominal cramps
contaminated and nausea
water ◼ Diarrhea
◼ Vomiting
◼ Low-grade fever
and chills
Preventing Vibrio vulnificus Primary Septicemia & Vibrio gastroenteritis

Most Important Prevention Measure

⚫ Purchasing from approved, reputable supppliers

Other Prevention Measures

⚫ Cook oysters to minimum internal temperatures.
Yersinia enterocolitica

➢ Can grow at temperatures

below 4°C

➢ Can survive in frozen foods

Yersiniosis

Illness: Yersiniosis
Bacteria: Yersinia enterocolitica

Commonly Associated Most Common

Food Symptoms
◼ Meat ◼ Diarrhea (may be
bloody)
◼ Raw milk
◼ Fever
◼ Oysters ◼ Abdominal pain
◼ Fish
◼ Crabs
Preventing Yersiniosis

Most Important Prevention Measure

⚫ Practice personal hygiene
⚫ Cleaning and sanitizing

Other Prevention Measures

⚫ washing raw fruits and vegetables and the things they
touch
⚫ cooking food well and keeping it apart from raw food
⚫ keeping food refrigerated at 4ºC or lower
⚫ using pasteurized milk instead of “raw” milk
⚫ using products made from pasteurized milk, not raw
milk.
 Bacillus anthracis
Illness: Anthrax
Bacteria: Bacillus anthracis
• Gastrointestinal anthrax
• abdominal anthrax: nausea, vomiting and anorexia, fever,
septicaemia and death
• oro-oesophageal anthrax: sore throat, dysphagia, fever,
cervical lymphadenopathy, and oedema.
• Early diagnosis is required, otherwise highly mortal
• Cutaneous anthrax
• abrasion, cut, insect bite
• mortality rate ~1%
• Inhalation anthrax
• the mortality rate ~ 45% - 95%
Mycobacterium bovis

• also referred to as Mycobacterium

tuberculosis var. bovis

• Aerobic
Tuberculosis

Illness: Tuberculosis
Bacteria: Mycobacterium bovis

Commonly Associated Most Common

Food Symptoms
◼ Raw milk ◼ Fever
◼ Raw meat ◼ Night sweats
◼ Fatigue
◼ Loss ofapetite
◼ Weight loss
Preventing Tuberculosis

Most Important Prevention Measure

⚫ Practice personal hygiene
⚫ Cleaning and sanitizing

Other Prevention Measures

⚫ Do not to eat or drink raw cow’s milk or foods made
from it.
Coxiella burnetti

• Non-sporeforming

• Heat resistant

• Potential bioterrorism agent

• Causes Q fever:
• Acute (less serious)
• Chronic (60% death)
Q fever

Illness: Q fever
Bacteria: Coxiella burnetti

Commonly Most Common

Associated Food Symptoms
◼ Raw milk Acute:
◼ Fever, headache, muscle
aches, sweating, chills,
nausea, vomiting, diarrhea
Chronic Q fever:
◼ Endocarditis, hepatitis,
enceohalitis, pericarditis,
meningitis, pneumonia
Brucellosis

Illness: Brucellosis
Bacteria: Brucella spp.

Commonly Associated Most Common

Food Symptoms
◼ Raw milk ◼ Intermittent fever
◼ Soft cheeses ◼ Chills
made from the ◼ Sweating
milk of infected ◼ Weakness
animals ◼ Malais
Thank you!