Chapter 2: Forms of contamination

Contaminants come from

• Animals we use for food

• Air, contaminated water, and dirt

• People

o Deliberately (có chủ ý)

o Accidentally (vô tình)

People can contaminate food when:

• They don’t wash their hands after using the restroom

• They are in contact with a person who is sick

• They sneeze or vomit onto food or food-contact surfaces

• They touch dirty food-contact surfaces and equipment and then touch food

Microorganism (vi sinh vật)

• Small, living organism that can be seen only with a microscope

Pathogen: (mầm bệnh)

• Harmful microorganism

• Makes people sick when eaten or produces toxins that cause illness

Toxin: (độc tố)

• Poison

Four types of pathogens can contaminate food and cause foodborne illness:

Bacteria, Viruses, Parasites, Fungi

*Common symptoms of foodborne illness:

• Diarrhea (tiêu chảy)

• Vomiting (Nôn mửa)

• Fever (Sốt)

• Nausea (Buồn nôn)

• Abdominal cramps (Đau bụng)

• Jaundice (yellowing of skin and eyes) (Bệnh vàng da)

*Onset times:

• Depend on the type of foodborne illness

• Can range from 30 minutes to six weeks

Bacteria:

• Shigella spp.

• Salmonella Typhi

• Nontyphoidal Salmonella (NTS)

• E. coli

Virus:

• Hepatitis A

• Norovirus

Location:

• Found almost everywhere

Detection:

• Cannot be seen, smelled, or tasted

Growth:

• Will grow rapidly if FAT TOM conditions are correct

Prevention:

• Control time and temperature

Food:

• Most bacteria need nutrients to survive

• TCS food supports the growth of bacteria better than other types of food

Acidity:

• Bacteria grow best in food that contains little or no acid

Temperature:

• Bacteria grow rapidly between 41°F and 135°F (5°C and 57°C) o This range is known as the temperature danger zone

• Bacteria growth is limited when food is held above or below the temperature danger zone

Time:

• Bacteria need time to grow

• The more time bacteria spend in the temperature danger zone, the greater chance they have to grow to unsafe levels

Oxygen:

• Some bacteria need oxygen to grow, while others grow when oxygen isn't there

Moisture:

• Bacteria grow well in food with high levels of moisture

• aw = water activity; the amount of moisture available in food for bacterial growth

The conditions you can control:

• Temperature

o Keep TCS food out of the temperature danger zone

• Time

o Limit how long TCS food is in the temperature danger zone