Food Borne Pathogens

Food Borne Pathogens

February 3, 2015

9:53 AM

Hazards: Any substance that can cause illness or injury is called a hazard

3 types of food hazards:

1.       Biological Hazards, usually in form of micro organisms (Micro organisms that can cause disease are called pathogens)

2.       Chemical Hazards, *NEVER MIX CLEANING CHEMICALS*, Bleach + Ammonia = Mustard Gas,

3.       Physical Hazard, bones, cartilage, jewelry 

Types of pathogens:

Four types of micro organisms (aka pathogens) can contaminated food and cause illness:

1.       Bacteria

2.       Viruses

3.       Fungi

4.       Parasites

Four types of bacteria:

1.       Harmless

2.       Beneficial

3.       Undesirable - Food spoilage, "Food being off"

4.       Disease-causing Bacteria

Bacteria can survive anywhere!

Bacteria can live in the air, in the water, in the ground, on our food and inside our bodies.

Harmless bacteria

Most bacteria are harmless

Beneficial Bacteria

These bacteria are helpful to us. Bacteria live in our intestines and aid in digestion of food and help fight off bad bacteria.

Bacteria help in the production of some foods (yogurt, cheese)

Undesirable Bacteria

These are the bacteria responsible for food spoilage. They cause souring and decomposition of food.

Disease causing bacteria

Can not be seen, smelt, or tasted in food.

This bacteria can cause disease in one of three ways:

1.       Intoxications

2.       Infection

3.       Toxin-medicated infection

Food intoxications:

Intoxications are caused by toxins (poisons) produced by the bacteria as they are growing in the food

Food infections

Infections are caused by bacteria or other organisms that get into the intestinal tract

Toxin-mediated infections

Also caused by bacteria that get into the body and grow

Disease is caused by poisons the bacteria produce

Conditions for growth:

Bacteria have certain requirement s for growth

These include oxygen, food, and water

Food:

Bacteria like proteins

Moisture:

Bacteria requires water to absorb food

Dry foods do not support bacteria

Oxygen

Although some bacteria can live without any oxygen, most cannot

Danger zone DANGER ZONE

Bacteria live, grow, thrive in a temp range from 41f-135f or 5c-60c

Time and bacteria

When a bacteria is introduced into a new environment, it takes time to adapt. This is called lag phase.

If other conditions are good, the lag phase may last approx.. One hour. If it wasn't for the lag phase there would be a lot more contamination