2. WHAT IS FOOD SAFETY?
Food safety is a scientific discipline describing
handling, preparation and storage of food in ways
that can prevent food borne illness. This include
a number of routine that should be followed to
avoid potentially severe health hazards.
Food safety considerations include the origin of
food including the practices relating to:
FOOD LABELLING
FOOD HYGIENE
FOOD ADDITIVES
5. BACTERIA
Round, rod or spiral shaped microorganisms. Bacteria may
grow under a wide variety of conditions.
There are many types of bacteria that cause spoilage .
They can be divided into :
โขSpore-forming
โขNon spore-forming.
6. Bacteria
Responsible
Description Habitat
Types of
Foods
Symptoms Cause
Temperature
Sensitivity
Staphylococcus
aureus
Produces a
heat-stable
toxin
Nose and throat of
30 to 50 percent of
healthy population;
also skin and
superficial wounds.
Meat and
seafood
salads,
sandwich
spreads and
high salt
foods.
Nausea,
vomiting and
diarrhea within
4 to 6 hours. No
fever.
Poor personal hygiene and
subsequent temperature
abuse.
No growth below
40ยฐ F. Bacteria are
destroyed by
normal cooking but
toxin is heat-stable.
Salmonella
Produces an
intestinal
infection
Intestinal tracts of
animals and man
High protein
foods โ
meat,
poultry, fish
and eggs.
Diarrhea
nausea, chills,
vomiting and
fever within 12
to 24 hours.
Contamination of ready-to-eat
foods, insufficient cooking and
recontamination of cooked
foods.
No growth below
40ยฐ F. Bacteria are
destroyed by
normal cooking.
Clostridium
perfringens
Produces a
spore and
prefers low
oxygen
atmosphere.
Live cells must
be ingested.
Dust, soil and
gastrointestinal
tracts of animals
and man.
Meat and
poultry
dishes,
sauces and
gravies.
Cramps and
diarrhea within
12 to 24 hours.
No vomiting or
fever.
Improper temperature control
of hot foods, and
recontamination.
No growth below 40
degrees F. Bacteria
are killed by
normal cooking but
a heat-stable spore
can survive.
7. Bacteria
Responsible
Description Habitat
Types of
Foods
Symptoms Cause
Temperature
Sensitivity
Vibrio
parahaemolyticus
Requires salt
for growth.
Fish and
shellfish
Raw and
cooked
seafood.
Diarrhea, cramps,
vomiting, headache
and fever within 12
to 24 hours.
Recontamination of
cooked foods or eating
raw seafood.
No growth below 40ยฐ
F. Bacteria killed by
normal cooking.
Bacillus cereus
Produces a
spore and
grows in
normal
oxygen
atmosphere.
Soil, dust and
spices.
Starchy
food.
Mild case of
diarrhea and some
nausea within 12 to
24 hours.
Improper holding and
storage temperatures
after cooking.
No growth below 40ยฐ
F. Bacteria killed by
normal cooking, but
heat-resistant spore
can survive.
Listeria
monocytogenes
Survives
adverse
conditions for
long time
periods.
Soil, vegetation
and water. Can
survive for long
periods in soil
and plant
materials.
Milk, soft
cheeses,
vegetables
fertilized
with
manure.
Mimics meningitis.
Immuno-
compromised
individuals most
susceptible.
Contaminated raw
products.
Grows at refrigeration
(38-40ยฐ F)
temperatures. May
survive minimum
pasteurization
temperatures (161ยฐ F
for 15 seconds.)
9. PARASITES
๏ต Parasite is a biological hazard.
๏ต They need a living host to survive.
๏ต Parasites can enter a food system and can cause foodborne illnesses
Giardia duodenalis or intestinalis
Cryptosporidium parvum
Cyclospora cayetanensis
Toxoplasma gondii
Trichinella spiralis
Taenia saginata/Taenia solium (Tapeworms)
10. FOOD
POISONING:
Food poisoning is an illness resulting from
spoilage of contaminated food, pathogenic
bacteria, viruses or parasites that
contaminate food, as well as toxins such as
poisonous mushrooms and various species
of beans that have not been boiled for at
least 10 minutes.
12. 4โC FOR FOOD HYGIENE:
CROSS
CONTAMINATION
CLEANING
CHILLING
COOKING
Most likely to happen when raw food touches
ready to eat , frozen, fresh and processed food.
Effective cleaning gets rid of bacteria on hands,
equipment and surface
Food properly chilled helps to stop harmful bacteria
from growing.
Cooking kills most of the harmful bacteria in food, so it is
extremely important to make sure that food is cooked properly.
13. REFERENCES:
Staphylococcus aureus biofims developed on stainless steel surface
in different culture media and growth conditions. Int. J. Food
Microbiol. 241, 132โ140. doi: 10.1016/j.ijfoodmicro.2016.10.021
Martinoviฤ, T., Andjelkoviฤ, U., ล rajer Gajdoลกik, M., Reลกetar, D., and
Josiฤ, D. (2016). Foodborne pathogens and their toxins. J.
Proteomics 146, 226โ235. doi: 10.1016/j.jprot.2016.04.029
Pinu, F. R. (2016). Early detection of food pathogens and food
spoilage microorganisms: application of metabolomics. Trends Food
Sci. Tech. 54, 213โ215. doi: 10.1016/j.tifs.2016.05.018
Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson,
M.-A., Roy, S. L., et al. (2011). Foodborne illness acquired in the
United Statesโmajor pathogens. Emerg. Infect. Dis. 17, 7โ15. doi:
10.3201/eid1701.P11101
Wang, S., Weller, D., Falardeau, J., Strawn, L. K., Mardones, F. O.,
Adell, A. D., et al. (2016). Food satety trends: from globalization of
whole genome sequencing to application of new tools to prevent
foodborne diseases. Trends Food Sci. Technol. 57, 188โ198. doi:
10.1016/j.tifs.2016.09.016
Zwietering, M. H., Jacxsens, L., Membrรฉ, J.-M., Nauta, M., and
Peterz, M. (2016). Relevance of microbial finished product testing in
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