Keeping Food Safe

Food Borne Infection:
- from food with living pathogenic bacteria
- pathogenic or disease carrying microorganism enter the body with food and multiply in the body
             Ex: 

Food Borne Intoxication:
- food is contaminated with toxins, poison or toxin producing bacteria multiple and give off poisonous waste.
- spores in soil and environment BE SURE to wash thoroughly (ex: onions and garlic, cut into cantaloupe could lead to cross contamination)
- shorter incubation = sudden onset
            Ex:

Microorganisms and Food Borne Illnesses

Moulds:

o

o

o


Yeast :

o


Bacteria:

o


Food Intoxication:

o

o

Bacteria:

o

Staphylococcus:

o

What is the Difference Between

Food Borne Illnesses and Food Spoilage?

Food Borne Illnesses:










Food Borne Infection:
- from food with living pathogenic (illness forming levels) bacteria
- pathogenic or disease carrying microorganism enter the body with food and multiply in the body’s digestive tract
- longer incubation period causing diarrheal


Food Borne Intoxication:

- food is contaminated with toxins, poison or toxin producing bacteria multiple and give off poisonous waste —>by product
- toxins cause the illness when the food is eaten
- spores can come from the soil and environment, BE SURE to wash thoroughly (ex: onions and garlic, cut into cantaloupe could lead to cross contamination)
- shorter incubation = sudden onset causing vomiting
- often they are not destroyed by cooking ( you can kill the bacteria but not the poison




Food Spoilage:







1. Enzymes
- Chemical substances that determine the speed of changes within food.



2. Oxidation
- Is the exposure of food to oxygen.
- It can lead to the dehydration of the food, have a softer texture & shows as discolouration



3. Microorganisms

- Include various bacteria, yeast and moulds
- Are visible on the surface of food and are clear signs that the food is no longer fit to eat.

      a) Yeast:

      b) Moulds:

      c) Bacteria:

Sanitation

People expect food to be prepared in a sanitary or clean environment. When harmful microorganisms or substances are present in food, the food is contaminated.

Direct Contamination:

a) Biological hazards: are from microorganisms such as bacteria, viruses, parasites and fungi.

b) Chemical hazards: are caused by chemical substances such as cleaning supplies, pesticides, food additives and toxic metal

c) Physical hazards: are caused by particles, such as a glass chips, metal shavings, hair or other foreign matter that could get into the food.

Cross Contamination:

This occurs when chemicals or microorganisms are moved from one place to another. The most common mode of cross contamination is people -either by storing, preparation or serving food.

Control the Growth of Microorganisms

a) How is contamination spread?
• Air
• People
• Equipment

b) Growth Inhibitors or Enhancers:

      F       ood

      A      cidity

      T       ime


      T       emperature

      O       xygen

      M      oisture


c) Danger Zone: Temperature and Time
d) High Risk Foods are neutral pH
e) High Risk People: old, young, ill, pregnant
f) High Risk Places: hospitals, nursing homes, daycare centres