Professional Documents
Culture Documents
Prevention of Food Contamination by Pathogenic Microorganisms
Prevention of Food Contamination by Pathogenic Microorganisms
Contamination By Pathogenic
Microorganisms
Pathogenic Microorganisms
Very small ,Single cell organisms, seen by
microscope only.
Food poisoning
Source :
Salads and sandwiches
Raw vegetables
8 Nov 22, 2021
Listeria
It is widespread in nature, in soil and water .
It grows at low temperature and in refrigerator.
It is very dangerous pathogens for pregnant
women; it can transmit from mother to baby through
placenta results in abortion.
Source
Ice-cream ,unpasteurized milk,
soft cheeses
9
Ready-to-Eat foods, salads Nov 22, 2021
Vibrio
Sources:
Honey, home-canned vegetables and fruits, and
salted fish .
Source :
Rice , sauces, soups
Food that have stayed too long at room
13
temperature Nov 22, 2021
Symptoms of food poisoning
General symptoms
Fever, chills, malaise , aches, swollen lymph nodes
• Salmonella typhi,
• Listeria monocytogenes,
• Campylobacter. Jejuni
Neurological signs
Visual disturbances, vertigo
& paralysis
16
Clostridium botulinum Nov 22, 2021
The main cause for food poisoning is eating
food contaminated by Bactria
The bacteria need suitable condition to
multiply as temperature, moisture, oxygen and
have some protein,
In suitable condition
27
Keep Clean
All cutting boards
Cutting boards (including plastic, acrylic, and
wooden boards)
Should be run through the dishwasher or
washed in hot, soapy water after each use
Produce:
Wash raw produce under running water.
Use vegetable brush to remove surface
dirt.
Cut away any damaged or
bruised areas .
Keep Clean
Wipe up spills in the refrigerator,
microwave immediately.
Towel
If using cloth towels, wash them in the
boiling water
Using paper towels to clean up kitchen
surfaces. Then , throw it away
separation
Separation to prevent cross contamination:
Safely Separate
Separate raw meat and seafood
from other food in refrigerator
to avoid cross-contamination
Clean up
Wash hands, cutting boards, dishes
after contact with raw meat,
or unwashed products.
Take two separate