Exam 1

1)  Loss of customers and sales

2)  Loss of prestige and reputation

3)  Lawsuits resulting in legal fees

4)  Increased insurance premiums

5)  Lowered employee morale

6)  Employee absenteeism

7)  Need for retraining employees

8)  Embarrassment

·      Infants and pre-schooled age children

·      Pregnant women

·      Elderly people

·      People who are immune compromised

1. Biological
   
2. Chemical
   
3. Physical
   

• Bacteria
  
• viruses
  
• parasites
  
• fungi
  

• Pesticides
  
• food additives
  
• cleaning supplies
  
• toxic metals
  

• Hair
  
• dirt
  
• metal staples
  
• glass
  
• stones
  
• bones
  

• Purchasing foods from unsafe sources
  
• Failing to cook food adequately
• Holding food at incorrect temperatures
• Using contaminated equipment
  
• Poor personal hygiene
  

• Anytime it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms
• improper storage temps
• improper holding temps
• improper cooking temps
  

• improper cooling of leftovers/Improper reheating
  

• Must have basic knowledge of food safety and regulations
• -Foodborne illnesses

• -Food allergies
  
• -Personal hygiene and disease transmission
  
• -Reporting of illness
  
• -Hazard in foods
  
• -TCS foods and proper handling
  

• TCS=TEMPERATURE CONTROLLED FOR SAFETY((POTENTIALLY HAZARDOUS

  FOOD))

·      Form when nutrients not available

·      Commonly found in soil and contaminate food grown there

·      Can contaminate meat, poultry, fish, and other food exposed to soil or dust

·      Only bacilli-shaped bacteria form spores

·      Can resist heat, allowing them to survive cooking temperatures

·      Can revert back to a form capable of growth when:

Nephrotoxin

-Foods high in protein or high in starch support growth of minerals well.

-Fastidious- Microorganisms (MO) that have stringent nutrient requirements

Scale: 0--------7--------14

0= Acid

7= Neutral

14= Alkaline or basic

-Most bacteria grow best at neutral to slightly acid pH- 7-5.5

-Foods with low pH: citrus foods (oranges, etc.), tomatoes, mayonnaise, and yogurt

-Neutral pH: eggs

-5.8 on scale- Meat products, sausage

a)    Adding acids: Pickles, cucumbers- add vinegar (acetic)

b)  Fermentation: add microorganisms that convert sugars to acids to decreased pH- Yogurt- lactose milk sugar, lactose acid

41F-------------------------------------------135F

Minimize the number of times a PHF is in the TDZ

PHF should not be in the TDZ for more than 4 hours

·      Bacteria that grow only in the absence of O2

·      Bacteria that grow only with scant (small) quantities of O2

·      Amount of moisture available for microbial growth in chemical reactions

·      0-------------------1

No h20                    Pure h20

1.    Drying (Dehydrating) Drive h20 out of fd

2.    Binding Water-

Humectants- compounds that bind h20- sugars, salt, propylene glycol

·      Milk and milk products

·      Eggs

·      Meat: Beef, pork, lamb

·      Fish

·      Poultry

·      Shellfish and crustaceans

·      Heat-treated plant food, such as cooked rice, beans, and vegetables

·      Baked potatoes

·      Tofu or other soy protein foods

·      Untreated garlic and oil mixtures

·      Sliced melons

·      Raw sprouts and sprout seeds

·      Synthetic ingredients, such as textured soy protein in meat alternatives

·      pH above 4.6

·      Aw above 0.85 (Staphylococcus aureos)

·      High starch or high protein

·      “Virus” comes from Latin word for “poison”

·      Resistant to the environment

·      Can be transmitted from:

·      Usually contaminate food through a food handler’s improper hygiene

·      Can contaminate both food and water supplies

·      Needs a living host in which to reproduce thus does not increase in numbers in foods

·      Submicroscopic

·      Generally have small infective doses:

·      Toxin-Mediated Infections

• Typhoid Fever
  
• Most severe form of Salmonella
  
• Small infective does
  
• High fever
  
• High mortality
  
• Organism isolated from blood as well as feces
  

• Paratyphoid fever 
• Milder disease typhoid fever
  
• Small infective does
  
• Organism isolated from blood as well as feces
  

• All the other serovars of Salmonella
  
• Disease name: Salmonellois
  
• Infective does varies depending on serovar
  

Preventing Listeriosis

·      It is critical to:

·      To reduce the bacteria in food:

·      To prevent the transfer of the bacteria:

·      Commonly associated food:

·      Most common symptoms:

·      Rod, no spores

·      Habitat: Marine environment

·      Salt-tolerant bacteria***

·      Most common cause of food borne illness in Japan***

·      Most important prevention measure:

·      Commonly associated foods:

·      Most common symptoms: (People with liver disease and diabetes)

·      Rod, no spores

·      Habitat: Marine environment

·      Found in waters of Gulf Coast, Atlantic and Pacific

·      Problem in warmer months- April-August

·      Disease: “Fulminating septicemia” Extremely rapid progression of disease

·      Most important prevention measures: