The Causes of Foodborne Illness

1
Chapter 2

• The Causes of Foodborne Illness

2
Foodborne Illness Causes
Hazards harmful substances that when found in
food can cause foodborne illness
Biological
Chemical
Physical
3
Chemical Hazards
Detergents
Chemical
Sanitizers
Pesticides
Naturally occurring fish or plant toxins
Medications
4
Physical Hazards
Pests
Glass
Physical
Plastic
Toothpick
Metal
False fingernails
Jewelry
Hair
5
Biological Hazards
Bacteria
Biological
Viruses
Parasites
Fungi
6
Foodborne Pathogens
See
Smell
Taste
7
Foodborne Pathogens
Added during handling
Found on raw foods
and
8
Bacteria
Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies
Bacteria Yes Yes Salmonella Salmonella and eggs Cool foods properly Cook foods to proper temperatures Clean and sanitize equipment utensils Wash hands properly Ensure proper storage and holding temperatures Separate raw and cooked food
9
Viruses
Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies
Viruses No Yes Hepatitis A Hepatitis A in shellfish ? Cook foods to proper temperatures ? Clean and sanitize equipment and utensils ? Wash hands properly ? Separate raw and cooked foods ? Wash fruits and vegetables thoroughly ? Purchase shellfish from approved vendors
10
Parasites
Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies
Parasite No Yes (and proper freezing) Trichinella spiralis Trichinella in pork Cook foods to proper temperatures Clean and sanitize equipment utensils Wash hands properly Separate raw and cooked food Wash fruits and vegetables thoroughly
11
Fungi
Type of Microorganism Does It Grow in Food? Destroyed by Proper Cooking? Example Examples of Food Associations Preventative Strategies
Fungi Yes Yes Rhizopus stolonifer Bread spoilage Cook foods to proper temperatures Clean and sanitize equipment utensils Ensure proper storage holding temperatures Prevent bruising of fruits
12
Microorganisms Illness
Depending on the type of foodborne illness,
symptoms may occur within ½ hour to 50 days
after ingesting the food
Infection
Intoxication
Toxin-mediated infection
13
How Do Microorganisms Get Into Food?
Inside the Kitchen
Prior to Entering the Kitchen

• ? Cross-contamination
• from one food to another
• from dirty equipment
• from dirty hands
• from dirty clothes
• ? Improper personal hygiene

• ? During slaughter
• ? Cross-contamination
• in the field
• during distribution
• during processing
• Natural part of the animal