Chapter 2 Food Safety and Sanitation 4th Ed by: McSwane, Rue, Linton

1. Food Hazards to
Food Safety
M. Aldana ‘15

2. Potentially Hazardous Foods (PHF)
• Some types of foods have the ability to support the rapid and
progressive growth of infectious and toxin-producing microorganism
• Usually: high in protein or carbohydrates / have a pH above 4.6 / have a water
activity above 8.5.
• Ex: red meat, poultry, raw shell eggs, shellfish and dairy products, cooked rice or
potatoes, refried beans, cut fruits like cantaloupe.
• Must not be held at Temperature Danger Zone within
41o
F (5o
C) to 140o
F (57o
C) for 4 hours or more.

3. PHFs

4. Ready-to-eat Foods
• foods are items that are edible
without washing, cooking, or
additional preparation by the
consumer or by the food
establishment. These foods can
become contaminated if not
handles properly.

5. Ready-to-eat Foods
• Examples of ready to eat
foods that can be eaten
immediately:
• Delicatessen items such as
cheeses and luncheon meats
• Fruits and vegetables
• Salad items
• Hotdogs
• Hard-boiled eggs

6. Foodborne Illness
Caused by Bacteria

7. Foodborne Illness Caused by Bacteria
• Classified as:
• Sporeforeming – enable a cell
to survive environmental stress
such as cooking, freezing,
drying & high salt.
• Non-Sporeforeming – easily
destroyed by proper cooking

8. Foodborne Illness Caused by Sporeforming
Bacteria
• Spores are not harmful if ingested, except in a baby’s digestive
system.
• If a spore turns into a vegetative cell, the vegetative cell can grow in
the food and cause illness if eaten.
• Sporeforeming bacteria found in foods grown in soil like:
Vegetables / Spices / Animal Products.

9. Foodborne Illness Caused by Sporeforming
Bacteria
• Spores are most likely to turn vegetative when:
• Heat shocked (heating causes spores to change)
• Optimum conditions exist for growth (high protein, high moisture)
• Temperatures are in the food temperature zone or between 41’F to 140’F
• The amount of time the food is in the danger zone is 4 hours or more

10. Foodborne illness Caused by
Sporeforming Bacteria

11. Bacillus cereus
• Sporeforming bacterium that can survive with or without oxygen.
• Type of illness - Bacterial intoxication or toxin mediated infection
• Symptoms Onset
• Diarrhea type: abdominal cramps (8-16 hrs)
• Vomiting type: vomiting, diarrhea, abdominal cramps(30 min.-6hrs.)
• Common Foods –
• Diarrhea type: meats, milk, vegetable
• Vomiting type:rice, starchy foods, grains, cereals
• Prevention - Properly heat, cool, and reheat foods

12. Bacillus cereus

13. Clostridium perfringens
• is a nearly anaerobic.(must have very little oxygen)
• Type of illness -Bacterial toxin-mediated infection
• Symptoms Onset
• Intense abdominal pains and severe diarrhea, (8-22 hrs.)
• Common Foods
• Spices, gravy, improperly cooled foods(especially meats and gravy dishes)
• Prevention - Properly cook, cool, and reheat foods

14. Clostridium perfringens

15. Clostridium botulinum
• Is an anaerobic(must not have oxygen) Produces NEUROTOXIN-Which is
one of the most deadliest biological toxins known to man.
• Type of illness - Bacterial intoxication
• Symptoms Onset
• Dizziness, double vision, difficulty in breathing and swallowing, headache (12-36 hrs.)
• Common Foods
• Improperly canned foods, vacuum packed refrigerated foods;cooked foods in
anaerobic mass.
• Prevention - Properly heatprocess anaerobically packed foods; Do not use
home canned foods.

16. Clostridium botulinum

17. Foodborne illness Caused by
Non-sporeforming Bacteria

18. Campylobacter jejuni
• is a major cause of foodborne infection. It requires a very strict amount of air
for growth. As microaerophile, it can tolerate 3-6% oxygen for growth
• Type of illness - Bacterial infection
• Symptoms Onset
• Watery, bloody diarrhea (2-5 days)
• Common Foods
• Raw chicken, raw milk, raw meat
• Prevention - Properly handle and cook foods; avoid cross contamination

19. Campylobacter jejuni

20. SHIGA TOXIN-PRODUCING
ESCHERICHIA COLI (E-coli)
• Anaerobic bacteria found in the intestines of warm blooded animals,
especially cows.
• Type of illness - Bacterial infection or toxin mediated infection.
• Symptoms Onset
• Bloody diarrhea followed by kidney failure and hemolytic uremic syndrome(HUS) in
severe cases,(12-72 hrs.)
• Common Foods
• Undercooked hamburger, raw milk, unpasteurized apple cider, lettuce
• Prevention - Practice good food sanitation, handwashing; properly handle
and cook food

21. SHIGA TOXIN-PRODUCING
ESCHERICHIA COLI (E-coli)

22. Listeria monocytogenes
• is a facultative anaerobic(can grow with or without oxygen) This microbe has the
ability to survive under many conditions such as high-salt foods and can grow at
refrigerated temperatures (below 41F;5C)
• Type of illness - Bacterial Infection
• Symptoms Onset
• Healthy adult: flu like symptoms
• At risk population: septicaemia, meningitis, encephalitis, birth defects (1day-3 weeks)
• Common Foods
• Raw milk, dairy items, raw meats, refrigerated ready-to-eat foods, processed read-to-eat meats
such as hot dogs, raw vegetables and seafood
• Prevention - Properly store and cook foods; avoid cross contamination; rotate
processed refrigerated foods using FIFO to ensure timely use.

23. Listeria monocytogenes

24. Salmonella spp. (spp. – species of)
• Facultative anaerobic, found in the intestinal tract of humans and
warm blooded animals.
• Type of illness - Bacterial infection
• Symptoms Onset
• Nausea, fever, vomiting, abdominal cramps, diarrhea (6-48 hrs.)
• Common Foods
• Raw meats, raw poultry, eggs, milk, dairy products
• Prevention - Properly cook foods; avoid cross contamination

25. Salmonella spp. (spp. – species of)

26. Shigella spp.
• Facultative anaerobic, found in the intestines and feces of humans and warm
blooded animals, The bacterium produces a toxin that reverses the
absorption of water back into the body.
• Type of illness - Bacterial Infection
• Symptoms Onset
• Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration, (1-7 days)
• Common Foods
• Foods that are prepared with human contact: salads, raw vegetables, milk, dairy
products, raw poultry, non-potable water, ready to eat meat
• Prevention - Wash hands and practice good personal hygiene; properly cook
foods

27. Shigella spp.

28. Staphylococcus aureus
• Facultative anaerobic bacteria that produces a heat stable toxin as it grows
on foods. Grow well when alone.
• Type of illness - Bacterial intoxication
• Symptoms Onset
• Nausea, vomiting, abdominal cramps, headaches (2-6hrs.)
• Common Foods
• Foods that are prepared with human contact, cooked or processed foods
• Prevention - Wash hands and practice good personal hygiene. Cooking
WILL NOT inactivate the toxin.

29. Staphylococcus aureus

30. Vibrio spp.
• Vibrio cholera, parahaemolyticus, vulnificus... all these three are very
resistant to salt and are common in seafood
• Type of illness - Bacterial infection
• Symptoms Onset
• Headache, fever, chills, diarrhea, vomiting, severe electrolyte loss,
gastroenteritis, (2-48 hrs)
• Common Foods
• Raw or improperly cooked fish and shellfish
• Prevention - Practice good sanitation; properly cook foods; avoid
serving raw seafood

31. Vibrio spp.

32. Foodborne Illness Caused
by Viruses

33. Hepatitis A
• Foodborne virus that has been associated with many foodborne infections. It
causes a liver disease called infectious hepatitis
• Type of illness -Viral infection
• Symptoms Onset
• Fever, nausea, vomiting, abdominal pain, fatigue, swelling of the liver, jaundice (10-
50 days)
• Common Foods
• Foods that are prepared with human contact; contaminated water
• Prevention -Wash hands and practice good personal hygiene; avoid raw
seafood

34. Hepatitis B
• Hepatitis B is an infectious inflammatory illness of the liver caused by the
hepatitis B virus (HBV) that affects hominoidea, including humans. Originally
known as "serum hepatitis“
• The virus is transmitted by exposure to infectious blood or body fluids such
as semen and vaginal fluids, while viral DNA has been detected in the saliva,
tears, and urine of chronic carriers.
• The acute illness causes liver inflammation, vomiting, jaundice, and, rarely,
death. Chronic hepatitis B may eventually cause cirrhosis and liver cancer—
a disease with poor response to all but a few current therapies.
• The infection is preventable by vaccination.

35. Hepatitis C
• Hepatitis C is an infectious disease affecting primarily the liver, caused by
the hepatitis C virus (HCV). The infection is often asymptomatic, but chronic
infection can lead to scarring of the liver and ultimately to cirrhosis, which is
generally apparent after many years. In some cases, those with cirrhosis will
go on to develop liver failure, liver cancer or life-threatening esophageal and
gastric varices.
• HCV is spread primarily by blood-to-blood contact associated with
intravenous drug use, poorly sterilized medical equipment and transfusions.
An estimated 130–200 million people worldwide are infected with hepatitis C.
• As of 2011, no vaccine protects against contracting hepatitis C.

36. Hepatitis C
Transmission
• Intravenous drug use
• Healthcare exposure
• Sexual intercourse
• Body modification
• Shared personal items
• Vertical transmission

37. Norwalk virus
• another common foodborne virus that has been associated with many
foodborne infections.
• Type of illness - Viral Infection
• Symptoms Onset
• Vomiting, diarrhea, abdominal pain, headache, low grade fever; onset 24-48 hrs.
• Common Foods
• Sewage contaminated water, contaminated salad ingredient, raw clams, oysters and
infected food workers
• Prevention - Use potable water; cook all shellfish; handle food properly, meet
time, temperature guidelines for PHF

38. Rotavirus
• Is a leading cause of severe diarrhea among infants and children
• Type of illness - Viral infection
• Symptoms Onset
• Diarrhea, vomiting, low grade fever;1-3 days onset; lasts 4-8 days
• Common Foods
• Sewage contaminated water, contaminated salad ingredients, raw seafood
• Prevention - Good personal hygiene and handwashing; Proper food
handling practices

39. Foodborne Illness Caused
by Parasites

40. Anisakis spp.
• are nematodes(roundworms) associated with foodborne infection from fish.
The worms are about1-1/2 inches long and a diameter of a human hair. Thay
are beige, ivory, white, gray,brown,or pink. Other names for this parasite are
“cod worm” and “herring worm”
• Type of illness - Parasite Infection
• Symptoms Onset
• Coughing, vomiting onset 1hour-2weeks
• Common Foods
• Raw or undercooked seafood; especially bottom feeding fish
• Prevention - Cook fish to the proper temperature throughout; freeze to meet
FDA Food code specifications

41. Anisakis spp.

42. Cyclospora cayetanensis
• is a parasite that has been reported much more frequently beginning
in the 1990’s
• Type of illness - Parasitic Infection
• Symptoms Onset
• Watery and explosive diarrhea, loss of appetite, bloating (1 week)
• Common Foods
• Water, strawberries, raspberries and raw vegetables
• Prevention - Good sanitation, reputable supplier

43. Cyclospora cayetanensis

44. Cryptosporidium parvum
• Single cell microorganisms called protozoa. Found in water that has
been contaminated with cow feces.
• Type of illness - Parasitic infection
• Symptoms Onset
• Severe watery diarrhea within 1 week of ingestion
• Common Foods
• Contaminated water, food contaminated by infected food workers.
• Prevention - Use potable water supply; practice good personal
hygiene and handwashing

45. Cryptosporidium parvum

46. Giardia lamblia
• Found in the feces of wild animals, domestic pets and infected
persons
• Type of illness - Parasitic infection
• Symptoms Onset
• Diarrhea within 1 week of contact
• Common Foods
• Contaminated water
• Prevention - POTABLE WATER SUPPLY; good personal hygiene and
handwashing

47. Giardia lamblia

48. Toxoplasma gondii
• Common in warm blooded animals including cats, rats, mice, pigs, cows,
sheep, chickens, and birds
• Type of illness - Parasitic infection
• Symptoms Onset
• Mild cases of the disease involve swollen lymph glands, fever, headache, and muscle
aches. Severe cases may result in damage to the eye or brain (10-13days)
• Common Foods
• Raw meats, raw vegetables and fruit
• Prevention - Good sanitation, reputable supplier and proper cooking.

49. Toxoplasma gondii

50. Trichinella spiralis
• roundworm that causes parasitic infection
• Type of illness - Parasitic infection from a nematode worm
• Symptoms Onset
• Nausea, vomiting, diarrhea, sweating, muscle soreness (2-28 days)
• Common Foods
• Primarily undercooked pork products and wild game meats( bear, walrus)
• Prevention - Cook foods to the proper temperature throughout

51. Trichinella spiralis

52. Foodborne Illness Caused by Chemicals
• Chemical hazards are usually classified as either naturally occurring or
man-made chemicals.
• NATURALLY OCCURING CHEMICALS- include toxins that are
produced by a biological organism.
• Allergens
• Ciguatoxin
• Mycotoxin
• Scombrotoxin
• Shellfish Toxin

53. Food Allergens

55. Food Allergens
• causes a person’s immune system to “overreact”
• Type of illness - An allergic reaction usually involving the skin, mouth,
digestive tract, or airways
• Symptoms Onset
• Skin- hives, rashes, and itching, Mouth- swelling and itching of the lips and tongue,
Digestive tract- vomiting and diarrhea, Airways- difficulty breathing, wheezing
• Common Foods
• Foods that contain: milk, eggs, wheat, nuts, and peanuts, fish and shellfish
• Prevention -Packaged and prepared foods must be properly labeled if they
contain common food allergens so that sensitive people can avoid it

56. Ciguatoxin
• The toxin is found in tiny, free swimming sea creatures called algae which
live among certain coral reefs
• Type of illness - Fish toxin originating from toxic algae of tropical waters
• Symptoms Onset
• Vertigo, hot/ cold flashes, diarrhea, vomiting (15min- 24 hrs.)
• Common Foods
• Marine finfish including grouper, barracuda, snapper, jack, mackerel, triggerfish, reef
fish
• Prevention - Purchase fish from a reputable supplier; cooking WILL NOT
inactivate the toxin

57. Scombrotoxin
• also called histamine poisoning, is caused by eating foods high in a chemical
compound called histamine
• Type of illness - Seafood toxin originating from histamine producing bacteria
• Symptoms Onset
• Dizziness, burning feeling in the mouth, facial rash or hives, peppery taste in mouth,
headache, itching, teary eyes, runny nose(1-30min)
• Common Foods
• Tuna, mahi-mahi, bluefish, sardines, mackerel, anchovies, amberjack, abalone
• Prevention - Purchase fish from a reputable supplier, store fish at low
temperatures to prevent growth of histamine-producing bacteria; toxin is not
inactivated by cooking

58. Shellfish Toxins – PSP, DSP, DAP, NSP
• The toxins are produced by certain algae called dinoflagellates
• Type of illness - Intoxication
• Symptoms Onset
• Numbness of lips, tongue, arms, legs, neck; lack of muscle coordination (10-60
min)
• Common Foods
• Contaminated mussels, clams, oysters, scallops
• Prevention - Purchase from a reputable supplier

59. Mycotoxins
• Mycotic organisms or fungi are molds, yeasts, and mushrooms, some of
which are capable of causing foodborne illness.Fungi are larger than
bacteria. And they prefer foods that are high in sugar or starches
• Type of illness - Intoxication
• Symptoms Onset
• Acute onset hemorrhage, fluid build up
• Chronic onset cancer from small doses overtime
• Common Foods
• Moldy grains, corn, corn products, peanuts, pecans, walnuts, and milk
• Prevention - Purchase food from a reputable supplier; keep grains and nuts
dry; and protect products from humidity

60. ADDED MAN-MADE CHEMICALS
• MAN-MADE CHEMICALS- include substances that are added,
intentionally or accidentally, to a food during processing.
• Cleaning solutions and sanitary supplies
• Food additives
• Pesticides- Leave residues on fruits and vegetables and can usually be removed
by a vigorous washing procedure.
• Chemicals from containers or food-contact surfaces of inferior metal that are
misused may lead to heavy-metal or inferior –metal poisoning (cadmium, copper,
lead, galvanized metals, etc.)

61. FOODBORNE ILLNESS CAUSED BY
PHYSICAL HAZARDS
• PHYSICAL HAZARDS- Are foreign objects in food that can cause
illness and injury
• Fragments of glasses
• Metal shavings
• Unfrilled Toothpicks
• Human hair
• And Jewelry
• Bandages
• Stones, rocks or wood particles
• Staple wires