Which Contaminant Poses The Greatest Foodborne Illness Risk

A foodborne illness is a disease transmitted ...

to people through food

An illness is considered an outbreak when

1. two or more people have the same symptoms after eating the same food
2. an investigation is conducted by state and local regulatory authorities
3. the outbreak is confirmed by laboratory analysis

challenges with food safety include

1. time and money
2. language and culture
3. literacy and education
4. pathogens
5. unapproved suppliers
6. high-risk customers
7.staff turn-over

what is a staff turn over?

training new staff leaves less time for food safety training

what are the different types of contaminants

1. biological
2. chemical
3. physical

biological contaminants include

pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi and bacteria.

chemical contaminants include

foodservice chemicals can contaminate food if they are used incorrectly

physical contaminants include

foreign objects can get into the food.

how does food become unsafe - five risk factor

1.purchasing food from unsafe sources
2. failing to cook food correctly
3. holding food at incorrect temp.
4. using contaminated equip.
5.praticing poor personal hygiene

how does food become unsafe example part 2

1. time-temp abuse
2.cross-contamination
3.poor personal hygiene
4. poor cleaning and sanitizing

populations at high risk for food-borne illnesses

1elderly people
2. pre-school children
3. people with compromised immune systems.

the importance of protecting the public from foodborne illness and ensuring a safe food supply has become...

a national priority

what has always been an important goal of public health?

protection of food from contamination and adulteration

today we faced with new challenges of

1.ergence of new pathogens
2.flobalization of the food supply
3. bioterrorism
4. foodborne illnesses

change in lifestyle

people are earing at restaurants more than preparing home-cooked meals

we are also seeing a change in

life style and dietary habits

Food Borne illnesses in the US facts

over 48 million americans are sticken each year by food born illness
9.4 million from known pathogens
22 deaths

food borne illnesses in the US facts -cost

over 3 billion dollars in lost wages and medical expenses

what are the three major types of foodborne diseases

infection , intoxication ,toxin-mediated infection

infection

occurs when the foodborne pathogen is present and grows in the intestinal tract resulting in illness

intoxication

occurs when the foodborne pathogen produces a toxin in the food before consumption

toxin-medicated infection

causes by toxin formation during infection

Infection fact

some bacteria, all viruses, and all parasites cause foodborne illness through infection

Intoxication fact

toxins are produced by harmful microorganisms, the result of a chemical contamination , or are naturally part of a plant or seafood

Toxin-mediated infection facts

-while in the intestinal tract, the bacteria produce toxins that cause illness
- viruses and parasites do not cause a toxin-medicated infection!!

The bacterial growth curve

the typical growth of a population of bacterial cells

bacterial growth curve characteristics

has four distinct phases
1. lag phase
2. logarithmic or exponential phase
3. stationary phase
4. decline or death phase

The bacterial growth curve fact

the curve illustrates the dynamics that affect the bacterial population over the course of time

The bacterial growth curve, phase one

Lag phase
Bacteria adapt to their new environment and prepare for binary fission

The bacterial growth curve, phase two

Exponential growth phase
living bacteria population increases exponentially- binary fission

The bacterial growth curve, phase three

Stationary phase
due the exhaustion of nutrients and build up of waste, growth rate slows to equal the death rate

The bacterial growth curve, phase four

Death phase
living bacteria population decreases over time and exceeds number of new cell formed

Conditions for bacterial growth in food - basic facts

-pathogenic bacteria are the most common cause of foodborne illness
- there are 6 conditions that affect the optimal bacterial growth in foods
FAT TOM

Conditions for bacterial growth in food - the 6 conditions

1. nutrient levels of the Food
2. Acidity of the food
3. Temperature the food is maintained
4. the Time the food is held at temperatures favorable for pathogenic bacterial growth
5. the Oxygen demand of the specific pathogen
6.amount of available Moisture in the food.

How food cleaning becomes unsafe
-Poor cleaning and sanitizing

1. the equipment and utensils are not washed, rinses and sanitized between uses
2. food-contact surfaces are wiped clean instead of being washed, rinsed and sanitized
3. wiping cloths are not stored in a sanitizer solution between uses
4.sanitizer solution was not prepared correctly.

ready-to-eat food is food that can be eaten without further ...

preparation
washing
and cooking

read-to-eat food includes

cooked food
washed fruit and vegetables
deli meat
bakery items
sugar, spices and seasoning

Focus on these measures

1.controlling time and temp.
2. preventing cross-contamination
3. practicing personal hygiene
4. purchasing from approved, reputable suppliers
5. cleaning and sanitizing

training and monitoring includes

1.traing staff to follow food safety procedures
2. provide initial and ongoing training

some bacteria, all virus and all parasites cause

food born illness through infection
** some bacteria!

what are some foodborne bacteria that cause infection

salmonella spp. , camplybactor jejuni, listeria monocytogenes , virbrio parahaemolyticus, vibrio vulnifcus and Yersinia enterocolitica

what are common viral agents that cause foodborne disease

hep A , norovirus, rotavirus

what are common foodborne parasites

trichinella spiralis, anisakis simplex,giaria duodenali, toxoplasma gondii , cryptosportidum parvum, and cyclospore cayetanensis

intoxication infection fact

toxins are produced by harmful microorganisms, the result of chemical contamination or are naturally part of a plant or seafood

what are example of intoxication infections sources

food borne bacteria that cause intoxication
- clostribium botulinum, staphyloccous areua, clostridium perfringens, bacillus cereus
chemical that cause an intoxication
-cleaning products,sanitizer and metals
seafood toxins
-ciguatera toxin, scombroid, shellfish toxins, and systemic fish toxins
Plants and Mushrooms

what are examples of toxin-mediated infection

shigella spp. and shiga toxin producing ecoli

training and monitoring includes

1. train staff to follow food safety procedures
2. provide initial and ongoing training
3. provide all staff with general food safety knowledge
4. provide job specifc food training
5. retain staff regularly
6. monior staff to make sure they are following procudres
7. document training

what are government agencies related to food safety

1. food and drug adminstation (FDA)
2; Us dep. of argriculture (USDA)
3. center for diseae control and prevention (CDC)
4. us PH service (PHS)
5. state and local regulatory authoirites

what are the federal agencies that are responsible for food safte in the US

USDA,food and safety inspection service (FSIS)

what are the USDA and FSIS responsible for

all inspection of meat,poultry,and egg prodcuts that will be market interstate

what is the FDA responsible for

protecting American consumers by enforcing the federal food drug and cosmetic act and other related public health laws.

Applicable rules and regulartion include @ federal

FDA model food code
USDA processing rules

Applicable rules and regulation include @ state

RSA 143 - provides the regulartory power to inspect
He-P 2300 NH rules for the sanitary production and distritubtion of food
state of NH adopted FDA food code 2009

Applicatble rules and regulation include @local

in NH: 16 self inspecting entities
- cities and towns

what are some issues with current states (NH) system

1. current state system varies by community
2. some usesa point system demerit system
3. other use FDA guidance and best practice which suggest more risk based, non-numbercal approach

current issue with state system facts

point system- state at 100 abd subtract violation
do not allow for addressing multiple violation in the same catergory
FDA- does not allow for the flexibity of minor violation being notes but no scores

What are the most common FBI-

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