Transcript Five Risk Factors Preventing foodborne illness through appropriate control measures

Five Risk Factors
Preventing foodborne illness through
appropriate control measures
Five Risk Factors
1. Food from unsafe source – using food from home or
unlicensed providers.
2. Inadequate cooking – not heating food to temperatures
that kill pathogens.
3. Improper holding temperature – holding food at an
unsafe temperature for more than four hours.
4. Contaminated equipment – using unclean utensils or
equipment when preparing food.
5. Poor personal hygiene – unsanitary habits by workers,
such as not washing hands before handling food or after
using the bathroom.
C 5.01 -- Five Risk Factors
Factors associated with reported
cases of foodborne illness
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63% inadequate cooling and cold-holding
temperatures
29% preparing food ahead of planned service
27% inadequate hot-holding temperatures
26% poor personal hygiene/infected persons
25% inadequate reheating
9% inadequate cleaning of equipment
C 5.01 -- Five Risk Factors
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7% use of leftovers
6% cross-contamination
5% inadequate cooking or heat processing
4% containers adding toxic chemicals
2% contaminated raw ingredients
2% intentional chemical additives
1% incidental chemical additives
1% unsafe source
C 5.01 -- Five Risk Factors
Control Risk Factors
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A food safety plan should control for the five
risk factors.
Control measures must be specific to the
operation.
Foodborne illness is nearly 100% preventable
if appropriate control measures are
implemented.
C 5.01 -- Five Risk Factors
Microorganisms
C 5.01 -- Microbiology
Microbiology
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Microorganisms are
everywhere.
Microbiology is the study
of microorganisms—
living organisms too
small to be seen by the
naked eye without
magnification.
C 5.01 -- Microbiology
Three Roles of Microorganisms
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Pathogens -- cause foodborne illness.
Spoilers -- cause food to spoil and decrease
its shelf-life.
Beneficial -- used for food fermentation and
are naturally present in and on the body.
C 5.01 -- Microbiology
Contaminated Food
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Microorganisms can contaminate
any food:
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naturally or
through improper food handling
Contaminated food can cause
foodborne illness or food spoilage.
Measures must be implemented to
control for:
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Food safety – preventing foodborne
illness and
Food quality – maximizing shelf-life
C 5.01 -- Microbiology
Pathogens
Foodborne illness
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An illness caused by eating
contaminated foods or beverages.
Foodborne illness outbreak
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the occurrence of two or more
cases of a similar illness resulting
from eating a common food.
Each year there are:
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76 million cases of foodborne
illness
323,914 hospitalizations
5,194 deaths
C 5.01 -- Microbiology
Spoilers
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Cause the deterioration of
food, such as sour milk or
lunch meat turning slimy.
Eating spoiled food does not
usually cause illness.
Food spoils because of
microbial growth or
enzymatic activity.
C 5.01 -- Microbiology
Beneficial
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Beneficial microorganisms are
not contaminants – they are
naturally present or are
intentionally added to foods.
Primary purposes:
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Health benefits – naturally
present on skin and in the
intestinal tract.
New food products – use for food
fermentation to create new
products.
C 5.01 -- Microbiology
Yogurt
Sour dough
culture
Five Major Groups of
Microorganisms
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3.
4.
5.
Bacteria
Viruses
Parasites
Mold
Yeast
C 5.01 -- Microbiology
Bacteria Basics
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Invisible to the naked eye.
Pathogens, spoilers, and
beneficial.
Grow in food.
Some produce spores.
Some produce toxins.
Not necessarily destroyed by
freezing or cooking.
C 5.01 -- Microbiology
Bacillus cereus
Virus Basics
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Invisible to the naked eye.
Pathogens -- not spoilers or beneficial.
Do not grow in food; use food as a
vehicle to get from one person to
another
Can contaminate any food
Cause most foodborne illnesses in the
U.S.
Usually destroyed by cooking but not
freezing.
C 5.01 -- Microbiology
Norovirus
Parasite Basics
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Some are visible to the naked eye
Pathogens – not spoilers or
beneficial.
Do not grow in food
Found naturally in many animals
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pigs
cats
rodents, and
Seafood
Destroyed by proper freezing and
cooking.
C 5.01 -- Microbiology
Anisakis simplex
Mold Basics
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Visible to the naked eye.
While most spoil food, some are
pathogenic and some beneficial.
Some form toxins that can cause
illness.
Grow in a wide range of foods –
high acid, low moisture.
Requires air to grow
Freezing does not destroy.
C 5.01 -- Microbiology
Yeast Basics
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Visible to the naked eye.
Spoilers and beneficial but not
pathogenic.
Grow in a wide range of foods –
high acid, low moisture.
Produce a smell, bubbling, or a
taste of alcohol when food spoils
Easily destroyed by proper
processing.
C 5.01 -- Microbiology
Control Measures
Control Measures
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Focus on safety and quality
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Food safety control measures -- prevent foodborne
illness.
Food quality control measures -- maximize shelflife, slow spoilage, or produce a new product.
Processors use a combination of controls
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One-control system can be harsh making food
unacceptable to the consumer.
Multiple controls is called the hurdle concept and is
commonly used.
C 5.01 -- Control Measures
Hurdle Concept
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Food processors use a combination of control
measures called hurdle concept.
The three primary control measures are:
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3.
Controlling water activity and/or pH values of
the food.
Adding chemicals, such as additives or
substances
like salt, directly to the food.
Adjusting the atmosphere surrounding the food
using special packaging methods.
C 5.01 -- Control Measures
1a -- Controlling Water Activity
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Water activity (Aw)
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Minimum, optimum, and maximum values
Yeasts and mold grow at a lower water
activity than do bacteria.
0.85 safe cutoff for pathogen growth
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Based on minimum water activity needed for
S. aureus toxin production.
C 5.01 -- Control Measures
Water activity and foods
Above 0.85
Moist foods
Refrigeration or another barrier
to control pathogen growth
0.60 and 0.85 Intermediate
No refrigeration, short shelf-life
moisture foods because spoilage by yeast and
mold
Below 0.60
Low moisture
foods
C 5.01 -- Control Measures
Extended shelf-life without
refrigeration
Controlling water activity
Method
Foods
Hot air drying
Spray drying
Solid foods like vegetables, fruit, and
fish
Liquids and semi-liquids like milk
Vacuum drying
Liquids like juice
Freeze drying
Variety of foods
Adding salt or sugar
Soy sauce, jams, salted fish
C 5.01 -- Control Measures
1b -- Controlling pH
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Minimum, optimum, and maximum pH
values for microbial growth
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Yeasts and mold grow at low pH.
Pathogenic bacteria do not grow at 4.6 or
below.
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pH controls growth and is not a method to
kill pathogens.
C 5.01 -- Control Measures
Ways to Control pH
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Acidification
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direct addition of acid to a low-acid food
Use organic acids, acetic, lactic, or citric or add high-acid
food to mixture
Direct – predetermined amounts of acids added to
individual finished product
Bath – acid and food combined in large batches and
allowed to equilibrate.
Fermentation
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Lactic acid bacteria produces lactic acid.
C 5.01 -- Control Measures
Measuring pH
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pH meter
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Indicator solutions
 Digital method but expensive
 Easy, the MOST accurate, and sanitary
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Organic dyes used with dropper
Solution turns pink or red in acid; green or blue in base
Neutral solution may turn lilac and might be difficult to read
Not totally accurate
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Indicator paper
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Titration
 Used by dipping
 Turns yellow to red in acids; turns green or blue in bases
 Easy but not completely accurate
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Add base with know ph to an acid
Uses burette
Difficult to calculate math so recommended for those with chemistry knowledge
C 5.01 -- Control Measures
2 -- Adding Chemicals
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Preservation method might not prevent growth of all
microorganisms.
Add chemical preservatives, such as:
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sorbates
benzoates
sulfites
nitrites
antibiotics
How Chemicals Function
 Denature proteins.
 Inhibit enzymes.
 Alter or destroy cell walls.
 Alter or destroy cell membranes.
C 5.01 -- Control Measures
Common Chemical
Preservatives
Preservative
Mechanism
Benzoates
Inhibit yeast or mold
Sorbates
Inhibit mold
Propionic acid
Inhibit mold
Sulfites
Antioxidant and antimicrobial
Nitrites
Inhibit C. botulinum
Salt
Inhibit pathogens, especially C. botulinum
Antibiotics -- nisin Antimicrobial in cheese
C 5.01 -- Control Measures
Regulating Preservatives
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Chemical preservatives are food additives.
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Approved uses and use levels in FDA’s Food
Additive Status List.
Addressed through product formulation.
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Processor must carefully control the quantity of food
additive for each batch.
Processing conditions must be scientifically
established and followed
C 5.01 -- Control Measures
3 -- Adjusting the Atmosphere
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Packaging does not control the growth of
pathogens, it is limited to the control of
spoilage microorganisms.
Two functions:
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Prevents contamination of the food and/or
Extends the effectiveness of food preservation
methods.
C 5.01 -- Control Measures
Types of Packaging
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Reduced Oxygen Packaging (ROP) – prevents
growth of microorganisms to extend shelf-life
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Vacuum Packaging – air mechanically removed from the
package before sealing
Modified Atmosphere Packaging – flush with nitrogen,
carbon dioxide, and/or oxygen before sealing.
Controlled Atmosphere Packaging – retain atmosphere
throughout shelf-life using an oxygen scavenger in
packaging.
C 5.01 -- Control Measures
Packaging – Key Concerns
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If ROP used, must have barrier to C. botulinum.
Barriers include:
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Water activity below 0.93 with refrigeration
pH below 4.6; salt above 10%
High levels of competing microorganisms
Thermal processing in final container
Freezing with frozen storage and distribution
C 5.01 -- Control Measures
TCS Foods
Definition
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Potentially hazardous food
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is typically neutral or slightly acidic (low acid),
moist, and contains protein.
requires temperature control to prevent bacteria
growth of bacteria.
Time-Temperature Control for Safety
(TCS) is the correct name in the current
ServSafe® Essestials.
C 5.01 -- Potentially Hazardous Food
Conditions for Bacterial Growth
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In the retail food industry, conditions
of bacterial growth called FAT-TOM:
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F -- Food
A -- Acid
T -- Temperature
T -- Time
O -- Oxygen
M -- Moisture
C 5.01 -- Potentially Hazardous Food
F = Food
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Food that meets the definition of TCS.
Bacteria grow in these foods but other
pathogenic microorganisms do not, such
as viruses and parasites.
C 5.01 -- Potentially Hazardous Food
A = Acidity
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pH is degree of acidity (amount of acid) or alkalinity
(amount of base) of a substance.
Measured on scale from 0 to 14.
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pH of 7.0 is exactly neutral--neither acid nor alkaline.
pH below 7.0 is acidic
pH above 7.0 is alkaline.
Bacteria grow best at neutral or slightly acidic pH
levels, especially between 6.6 and 7.5.
C 5.01 -- Potentially Hazardous Food
T = Temperature
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All bacteria grow by cell division (also known
as doubling).
When a potentially hazardous food is in the
temperature danger zone (between 41oF and
135oF), pathogens multiply.
Pathogens do not grow at the same rate across
the danger zone.
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60oF – double every two hours.
70oF – double every sixty minutes.
90oF – double every 30 minutes.
C 5.01 -- Potentially Hazardous Food
T = Time
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The longer TCS is in the temperature
danger zone, the more pathogenic
bacteria will grow.
Limit time in the temperature danger zone
to no more than four hours.
C 5.01 -- Potentially Hazardous Food
O = Oxygen
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Aerobic
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Anaerobic
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Grow only in the absence of oxygen
Facultative
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Require oxygen to grow
Can grow whether the atmosphere has oxygen or
note.
Microaerophilic
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Grow only in reduced oxygen environments
C 5.01 -- Potentially Hazardous Food
M = Moisture
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Water activity is a measure of the amount of
water available for bacterial growth.
Pathogenic bacteria can grow in foods that
have a water activity of 0.85 or higher –
moist foods.
0.85 is based on the minimum water activity
for Staphylococcus aureus toxin production.
C 5.01 -- Potentially Hazardous Food
Definition and Types
Fermentation
In practice, fermentation is an art.
 Encourage growth of the right
microorganisms and discourage growth of
microorganisms that cause spoilage.
 Accomplished by adding salt or a starter
culture to the food, or in some cases
slightly acidifying it.
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C-5.02 -- Fermentation
What is it?
Enzymatically controlled change in
food
 Caused by microbes
 Changes caused by
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Break down of components
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Glucose  Pyruvate  acid or alcohol + CO2
Release of by-products
C-5.02 -- Fermentation
By-Products -- Changes and
Advantages
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Changes:
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Color
Texture
Flavor
Aroma
pH
Advantages:
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New products
Increases shelf-life
Increases variety of food
products available
C-5.02 -- Fermentation
Starter Culture
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A starter culture can be:
Yeast,
 Bacteria, or
 Mold
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Influence quality characteristics; such as
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texture, moisture content, no pathogens and their
toxins, and taste.
C-5.02 -- Fermentation
Uses in the food industry
End
product
Beer
Raw
ingredient
Barley and
hops
Bread
Sugar in dough
Yogurt
Milk
Cheese
Milk
Pickles
Cucumber
Vinegar C-5.02 -- Fermentation
Cider, wine
Starter
culture
Yeast
Yeast
Bacteria
Bacteria
Bacteria
Bacteria
Yeast Fermentation
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Saccharomyces
cerevisiae
Uses sugar as fuel
 A fungus
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Food products
Yeast breads
 Alcoholic
beverages
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C-5.02 -- Fermentation
Bacterial Fermentation
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Lactic Acid
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Pickled vegetables
(cabbage, cucumbers,
olives)
Semi dry and dry sausages
Cultured dairy products
Acetic Acid
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Two step process (yeast
creates wine)
Acetic acid bacteria creates
vinegarC-5.02 -- Fermentation
Mold Fermentation
Antibiotics
 Flavor compounds
 Enzymes
 Two-step
fermentation with
mold includes
chocolate and
cheeses
 Products:
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C-5.02 -- Fermentation
Tempeh
Tempeh
Soy sauce
Industrial Fermentation
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Important process in industry
Food
 Pharmaceuticals and Biotechnology
 Sewage
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Breakdown organic substances and reassembly into other substances.
C-5.02 -- Industrial Fermentation
Food Applications
Bread
 Wine
 Cheese
 Curds
 Pickles
 Fermented sausages
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C-5.02 -- Industrial Fermentation
Pharmaceutical and Biotechnology
Microbial cells or biomass -- Bakers yeast,
lactic acid bacillus, Bacillus sp.
 Microbial enzymes -- Examples include
catalase, amylase, protease
 Microbial metabolites -- Ethanol, citric acids,
vitamins, lysine
 Recombinant products -- Insulin, interferon
 Biotransformations -- Phenyl acetyl carbinol
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C-5.02 -- Industrial Fermentation
Sewage Disposal
Sewage digested by enzymes from bacteria
 Solids broken down into harmless, soluble
substances and CO2
 Liquids disinfected to remove pathogens
 Digested sludge – dried and used as fertilizer.
 Gas by-products (methane) – biogas
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C-5.02 -- Industrial Fermentation