RMSS FINALS

Biological Contaminants

These are contaminants caused by harmful microorganisms such as bacteria, viruses, parasites and fungi.

Bacteria

are single-celled, no organelles or nucleus microorganism. They are everywhere, including in our bodies. Our gut lining has the most bacteria. Some can spoil food or spread diseases. Bacteria reproduce by binary fission, it a form of asexual reproduction where a single-celled bacterium splits into two equal bacteria. Bacteria doubled every 30 minutes. In five hours, one bacterium can multiply into millions.

gut lining

. Our ___ has the most bacteria. Some can spoil food or spread diseases.

binary fission, 30 minutes, 5 hours

Bacteria reproduce by ___ , it a form of asexual reproduction where a single-celled bacterium splits into two equal bacteria. Bacteria doubled every minutes. In __ hours, one bacterium can multiply into millions.

binary fission

it a form of asexual reproduction where a single-celled bacterium splits into two equal bacteria

spores

Some bacteria have the ability to produce ___, which are coverings that protect them from harsh conditions like heat, cold, acidity, and uv rays

Spoilage bacteria, pathogenic bacteria, producer bacteria

What are the classification of bacteria?

Spoilage bacteria

bacteria that break down foods, causing them to look, taste, and smell bad. Thus, food is undesirable to eat and unacceptable.

Pathogenic bacteria

___ are disease-causing bacteria that can make people ill if they or their toxins are consumed with food.

Producer bacteria

: they are needed to produce milk, cheese, wine, vinegar, and more through the fermentation process.

Coccus or cocci, bacillus or bacillu, spirilla or spirilli

What are the various shapes and sizes of bacteria?

Coccus or cocci

spherical-shaped bacteria

bacillus or bacilli

rod-shaped bacteria

spiral- shaped bacteria

spiral or spirilli

multiply

When conditions are favorable, bacteria can grow and __ very quickly. Bacteria with just one cell have a short exponential growth time. For bacteria to grow and develop, these conditions are essential.

Food, Acidity, Time, Temperature, Oxygen, Moisture

What is the meaning of FATTOM

Food, fats

Bacteria as living organism require __ to survive and perform metabolic function. pathogens require specific nutrients such as carbohydrates and protein. __ Provides energy from some bacteria

Acidity

Bacteria typically prefer a pH range of 4.6 to 7.5, which is slightly acidic and slightly neutral. There are some exceptions to the rule that pathogens cannot grow at pH values below 4.6.

Acidophilic bacteria

__ are those that have the ability to form spores, which act as a protective covering to shield them from an acidic environment.

Time, temperature danger zone

is a critical in bacteria reproduction. Food that is exposed to ___ for more than 5 hours may double in number and size.

2-hour rule

A __ must always apply when dealing with the food

Temperature

Bacteria have different __ requirement. Bacteria that cause disease can produce a protective covering known as __ . most bacteria thrive between 41 to 140 ‘F which is referred to as temperature danger zone.

Pathogens

__ killed by cooking at their specific required temperature.

True

Food should not be stored at these temperature as a general rule.

“Keep hot foods hot and cold foods cold”

What is the general rule in food?

Oxygen

Bacterial survival requires the presence of __ Bacteria have varying _ requirements, making it difficult to control this condition

Moisture, Water

Bacteria need an abundant supply of __ , and they multiplied with an ample amount of _. Dehydrating foods inhibits their reproduction.

Clostridium Botulinum

what type of bacteria is the Botulism?

Symptoms of botulism

Double vision, blurred vision, drooping eyelids, slurred speech, trouble swallowing, dry mouth, weak muscles, paralysis of the arms, legs, and trunk if not treated, and death from respiratory failure if not treated.

Sources of botulism

Garlic in oil mixtures and herb-infused oils are held at a warm temperature for an extended period. Baked potatoes wrapped in aluminum foil and placed in a temperature danger zone, Home-canned and improperly canned foods, Home-canned vegetables and fruits, and corn syrup.

prevention of botulism

Throw away swollen cans. Avoid using homemade canned foods. Do not combine and store oil and garlic; sauté onions as required. Don't store potatoes in a foil container.

campylobacteriosis

what type of illness is the campylobacter jejuni

Sources ot campylobacter jejuni

Consumption of raw or contaminated meat or poultry, particularly chicken liver and giblets, unpasteurized milk, and fecally contaminated water

Prevention of campylobacter jejuni

Cook meat and poultry completely, thoroughly wash your hands, and use different cutting boards for different types of food; separating ready-to-eat foods from raw meat; clean and sanitize the utensils before and after use.

E- Coli infection

What type of illness is the Escherichia Coli?

E-Coli infection

Hemolytic Uremic Syndrome, which can cause kidney failure (a serious complication), death, and diarrhea that can range from mild and watery to severe and bloody, as well as abdominal pain, tenderness, nausea, and vomiting

Symptoms of what?

Undercooked meat and contaminated water

What are the sources of Escherichia coli or e-coli infection?

Cook meat completely, and always wash your hands before handling food.

What are the prevention of Escherichia coli or e-coli infection?

Listeria Monocytogenes

What type of bacteria is the Listeriosis

Sources or Listeriosis

Hotdogs, deli meats, luncheon meats, raw and uncooked meats, and vegetables that been contaminated

Prevention of listeriosis

Wash fruits and vegetables thoroughly under running water before cutting, preparing, and cooking, and maintain a clean and sanitary environment.

Clostridium perfringens

Whay type of bacteria is the Perfringers foodborne illness

Sources of Perfringens foodborne illness

Food was cooked and prepared ahead of time in large quantities and stored in the temperature danger zone.

Prevention of perfringens foodborne illness or clostridium perfringens

Cook meat and other foods to the internal temperature recommended for cooking.

Shigellosis

What type of illness is the shigella bacteria?

Bloody diarrhea, abdominal pain or cramps, fever

What are the symptoms of shigellosis?

Sources of Shigellosis

Contaminated food or water of a person infected with Shigella and ready-to-eat foods such as salads and sandwiches are mostly associated with the disease; this involves a lot of hand contact during preparation.

Prevention of Shigellosis or Shigella bacteria

Practice proper hand washing n with liquid soap and clean running water after going to the bathroom, control flies, and avoid bare-hand contact with food.

Staphylococcus aureus

What type of bacteria is the staphylococcal illness?

Diarrhe, abdomal pain, or cramps, fever

What are the symptoms of staphylococcla illnes or staphylococcus aureus?

Food prepared through human contacts

What are the souces of staphylococcla illnes or staphylococcus aureus?

prevention of staphylococcla illnes or staphylococcus aureus

Practice good personal hygiene, wear hair strains when preparing food, use single-used disposable gloves in handling food

Virus, DNA, RNA

__ are both living and non-living things at the same time. They are peculiar substances that exist on the verge of being both living and non-living. They are everywhere, floating in the air, attached to doorknobs or objects we hold. When they come into contact with people, animals, plants, or even the microscopic organism known as __, they immediately go to work, reproduce, and infect. The basic building block of a __ is a tiny bundle of genetic material called __ or __ encased in a capsid, or "viral coat."

envelope

Some viruses have a coat surrounding them that is referred to as an "___."

viruses, 10,000

The tiniest of all microbes are __. Compared to bacteria, they are __ times smaller.

hosts

Viruses attack in what ways? There is no way for viruses to reproduce on their own. To reproduce, they require a living __. They are getting ready to attack and either engulf the cell membrane or fuse themselves to it because they are everywhere. As soon as the virus entered the cell, it released its DNA and began to multiply.

Foodborne viruses, human intestines

The majority or ___ are found in __ according to Medical Life Sciences and Medicine

Contamination, concern

if a food handler who is infected comes into contact with food while preparing it, __ may result. When it comes to diseases that can be spread through water, viruses are a big cause for __.

Chilling, freezing, preservatives

__, __, __ and radiation are all highly ineffective against foodborne viruses. They could endure long periods without food.

norovirus, hepatitis A

The _ and _ viruses can withstand temperatures of up to 60 degrees Celsius. Because they can survive in acidic environments (pH 3), they can eat acidic fruits like strawberries and participate in the pickling processes used to make vinegar and yogurt. Additionally, they can withstand high sugar concentrations and alcohol.

Parasites, host

All of a __needs are met by its living _. Inside their host, they consume food, live, reproduce, and excrete waste. Numerous of these organisms can spread through contact with soil, feces, animals, food, or people. Many human diseases, including those that require hospitalization or even death, such as migraine, depression, diarrhea, and others, are caused by parasites. According to the Center for Disease Control and Prevention, _ can be found in developed nations like the United States as well as developing nations.

Parasites range in size from __ to those that can grow to be __ meters long.

Protozoa and tapeworms

What are two types of parasites?

. Animals like pigs, _ , _ , and domesticated pets are the most frequent sources of parasites.

You can get _ or _ by inadvertently consuming food or water contaminated with animal feces.

roundworms and hookworms

what worms are more prevalent in young animals, such as puppies and kittens.

True

Parasites can be acquired through contaminated water. These microbes infect people when they unintentionally swallow them or come into contact with feces-contaminated water. People who swim in or come into contact with freshwater lakes that are infected by these parasites may contract it. Undercooked fish, crabs, mollusks, pork, raw fruits and vegetables, and undercooked fish can all spread millions of parasites to humans through food.

Fungi

_ are multicellular and unicellular organisms that are both extremely complex. Despite being everywhere, they primarily

inhabit land.

True

The classification of fungi is based on the spores they produce, their structure, and their life cycle. Additionally, fungi contribute to food spoilage and unfitness for human consumption. The enzymes that are produced by the molds that develop on fruits and vegetables weaken the fruits and vegetables' protective layers, which has an impact on how they look and how much nutrition they contain.

1. Time- Temperature Abuse

2. Cross-Contamination

3. Poor Personal Hygiene

What are three factors that caused biological contaminants?

temperature and time

__ are two factors that influence how bacteria grow and multiply. Bacteria multiply when the temperature range between 40 to 140 degrees Fahrenheit, known as the "Temperature Danger Zone," is favorable for their survival. Since bacteria reproduce asexually and have extremely rapid cell division and multiplication, time is another factor. Food is subjected to time-temperature abuse when it is exposed to the Temperature Danger Zone for longer than four hours.

4 hours

what are that needed to be thrown our or discarded ?

2 hours

what are that food should be refrigerated, cooked, or eaten within the next two hours or discarded?

Potentially hazardous foods

These foods can cause illnesses if not monitored correctly. They are highly susceptible to pathogenic microorganisms if the time and temperature are not controlled.

• High moisture content (with the water activity level of .85)

• Contains protein

• The PH level of 4.6 to 7.5 (slightly acidic)

what are the characteristics of potentialy hazarous or high risk food?

example of potentially hazardous food

• Raw meat (beef, pork, poultry)

• Seafood (fish and shellfish)

• Dairy products (milk, custard, dairy desserts, unbaked cheesecakes)

• Fruits and vegetables (salads, melons)

• Cooked pasta and rice

Cross- contamination

occurs when disease-causing

microorganisms are spread or passed from a person handling the food, from direct contact with contaminated food, or from contaminated equipment. The Pakistan Journal of Medical Science says that 97% of foodborne illnesses in restaurants and homes are caused by the wrong way to handle food.

Poor personal hygiene

Food quality and safety start with good personal hygiene. Our bodies contain bacteria in our hair, skin, mouth, nose, hands, throat, gastrointestinal tract, and clothing. Particularly if they are ill or have open wounds, food handlers shouldn't allow handling of food. They have a very real chance of contaminating the food.

True

Particularly if they are ill or have open wounds, food handlers shouldn't allow handling of food.

• Hepatitis A

• Shigella spp.

• Shiga-toxin producing E. coli (STEC)

• Salmonella Typhi

• Norovirus

Food handles should stay home if they have the, what type of ilnesses

Teue

According to the World Health Organization, the most important step in preventing the spread of infections and contaminations caused by disease-causing microorganisms is to practice __ .

According to a 2014 article in the Pakistan Journal of Medical Science by Lambrechts AA, et al, improper food handing is the cause of __ of foodborne illnesses in homes and places where food is served.

• Food allergens

__ are natural chemicals found in food that cause some people's immune systems to react abnormally.
Allergic reactions may vary from mild to severe and may lead to death. Food allergies have no cure; people with an allergy to a particular food should avoid eating it. Symptoms are evident, such as swelling of the lips, tongue, and mouth.
Others may experience difficulty breathing, vomiting, diarrhea, and cramps. Some common food allergens are milk, egg, chicken, fish, soy, peanuts, wheat protein, and shellfish.

Ciguatoxin

__ is found in contaminated tropical reef fishes such as barracuda, mahi-mahi, bonito, and snapper. These fish ingest contaminated algae, which accumulate in their flesh. Symptoms may lead to nausea, vomiting, diarrhea, and shortness of breath.

Scombrotoxin, histamine- poisoning

__ or what they call "__ "-is caused by ingesting red-meat fish that have undergone time-temperature abuse. Dizziness, burning sensations, a facial rash, shortness of breath, and a peppery taste are some of the signs that scombrotoxin intoxicates a person.

mycotoxins fungi

__ are molds, yeasts, and mushrooms, some of which are causing foodborne illnesses. Mold and yeast can withstand more extreme conditions than bacteria. Many mycotoxins have been shown to cause cancer. "Aflatoxin" is produced by certain molds.

Amygdalin

__, the kernel of apricots and peaches, can turn into hydrogen cyanide in the stomach, causing discomfort and illness.

Ipomeamarone

__, found in "Kumara," a member of the sweet potato, results in injury from an insect attack. That can result in a bitter taste.

Glycoalkaloids

__ can be found in all potatoes, but especially in potato sprouts and green potatoes. That can result in abdominal pain, vomiting diarrhea, convulsions, hallucinations, paralysis, and occasionally death.

Ipomeamrone

found in “kumara” a member of the sweet potato, results in injury from an insect attack. this can result in a bitter taste

Beans ( kidney, lima, and peas) contain lectins

__ . Raw kidney beans are usually toxic. (Do not cook beans at a low temperature; soak beans for at least 5 hours.)

oxalic acid

__ , which is found in "rhubarb," causes muscles to twitch, cramp, breathe less, throw up, feel pain, have a headache, have seizures, and fall into a coma

Trypsin

is found in a raw soybean. it can causes depressed growth rats and chicks

Cucurbitacine, cyanogenic glycosides, goitrogen

___ found in wild zucchini-can cause vomiting, stomach cramps, diarrhea, and collapse. (Avoid eating zucchini that has a strong, unpleasant odor or bitter taste.)

• ___, found in raw or unprocessed cassava and cassava bamboo shoots.

• __, found in cabbage, broccoli, cauliflower, and canola, can result in goiter. (They are lost by cooking.)

Chemical contaminants

There are a number of reported food poisoning incidents due to the consumption of toxic chemicals found in food or beverages.

Most notably among the chemical contaminants found in food is "melamine," which is generally used to manufacture plastics.

Food products may become contaminated through ignorance or carelessness. If the food worker does not know how to handle chemicals, this may result in great danger.

• Pesticides

__ : Foods, specifically agricultural food products, are treated with a chemical. Additives are being added to animal feeds, and residues from an antibiotic are being released.

• Cleaning chemicals

• __ : Not all chemicals are safe to use on kitchen utensils and equipment. Food may become contaminated with these chemicals if not correctly used.

• Transporting food

__: Never use the same vehicle to transport chemicals and food. Petroleum and diesel fumes can contaminate food and pose a serious risk.

• Storage and Equipment

__: Lubricating catering equipment, such as mixers or slicers, with oil or grease that is not
"food safe" and comes in contact with food, may cause contamination

Physical contaminants

There are some situations where you accidentally find a strand of hair or a piece of plastic in your food. If a customer finds some object in their diet, which would surely disturb them, it may cause injury or also carry potentially harmful microorganisms. These unpleasant situations would make your business look irresponsible and unprofessional. That would ruin the reputation of your business.