chapter 2

chapter 2: food borne illness

in this chapter, we will learn on how to identify food borne illness, types of food borne illness and how it spreads

2.1 food borne hazard

1. BIOLOGICAL

• related to bacteria, virus, parasite and fungi which is small and only can be seen with microscope.
• usually associated with live animals, humans and with raw food products.

      2. CHEMICAL HAZARD

• usually associated with toxic substance like chemical or cleaning compound that accidentally added during the food production
• items like pesticides, food additives and cleaning solutio

      3. PHYSICAL HAZARD

• hard or soft foreign object that can cause injury.
• items like nail, hair, glass, jewelry and more.

2.2 cross contamination

a. what is cross contmination?

•  The transfer of germs from one food item to another sources
• for an example, a staff accdidentaly mixed chicken and fish in a bowl. cross contimination occur when the bacteria in chicken travel to the fish and vice versa.

b. food infection

• Caused by eating live harmful microorganisms that multiply in body and cause disease
• e.g Salmonella, Shigella, Escherichia Coli, Yersinia, Listeria, Camplobacter Fetus Jejuni & Vibrio Parahaemolyticus

c. food intoxication

• Bacteria have already produced a toxin in the food before it is eaten
• e.g 
• Staphylococcus Aureus, Bacillus Cereus, Clostridium Botulinum, Clostridium Perfringens.

2.3.1 bacteria

bacteria have 3 characteristic which is:

1. anaerobic- need little to no oxygen to live
2. aerobic- must have oxygen to live
3. facultative- can live without or with air

2.3.2 viruses

viruses is a group of microorganism that reproduce only on living cells and can be transmitted through foods. the characteristics are:

• smaller than bacteria
• require living host to survive
• do not multiply in foods
• e.g hepatitis a and norwalk

2.3.3 parasites

Small or microscopic creatures that need to live on or inside a living host to survive.

• e.g anisakis, cyclopora cayetanensis, trichinella spiralis

2.3.4 fungi

• The group called fungi which mainly contribute to food spoilage and have 3 types which is musrooms, molds and yeast and when grows in food, it lead to undesirable characteristic of a food including production of gases, acids and alcohol.
• yeast and mold wont cause food borne illness but can produce mycotoxins when too long on foods

2.3.5 what bacteria need to grow

a. lag phase: 

• bacteria exhibit little to no growth
• only last few hours in room temperature and can be decreased by keeping foods out of the temperature danger zone

b. log phase:

• Bacteria double in number every 15 to 30 minutes

c. stationary phase:

• Number of bacteria is steady as the new organisms being produced is equal to the number of organisms that are die

d. death phase:

• Bacteria die off rapidly because they lack nutrients and are poisoned by their own wastes

2.3.5.1 FATTOM is needed for bacteria to live

1. food- bacteria need food that are high on protein to live
2. acid ph (a)- bacteria live on acidity level 7.0 but can also survive on 4.9-9.0
3. time- bacteria cell doubles every 15-30 minutes and need 4 hours to grow fully
4. temperature- danger zone is 5-60 degree celcius 
5. oxygen- facultative bacteria can live with or without oxygen, anaerobic bacteria need little to no bacteria to live and aerobic bacteria need oxygen to live
6. moisture- moist food often easily for bacteria to live on and the water activity is .85

2.4 how to prevent food borne illness

1. take care of employees health- send sick staff to clinics or hospital and give sick leave
2. take care of personal hygiene- cut nail, keep hair short and wear deodorant
3. hand washing- wash hand correctly to avoid bacteria
4. clothing- wear clean cloth