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- bacterial hazards --> Clostridium botulinum and Listeria monocytogenes
- aerobic spoilage organisms are no longer indicators of temperature abuse
- extended shelf-life allows slow growers to proliferate under refrigeration temperatures
Per Cal Food Code, max hot food cooling time limits are as follows:
From 135F (or cooking temp) to _______________ w/in first _______ hours
- From 70F (or cooking temp) to ________________ w/in first ________ hours
- 135F to 70 F w/in first two hours
- 70F to 41F or below w/in four hours
- used in meat and meat products like pork, beef sticks, and summer sausages // prevents botulism growth and retains food quality
- infant ingestions causes Methemoglobinanemia aka Blue Baby Syndrome
calcium
- also used to lower pH levels and alkalinity in pool water
- Regular: no more than 30%
- Lean: no more than 22%
- Extra Lean: no more than 15%
- 2 or more people w/ same disease, similar clinical features, or have the same pathogen
OR
A single case of:
suspect botulism (Clostridium botulinum)
mushroom poisoning
ciguatera or paralytic shellfish poisoning, or rare disease (Vibrio vulnificus)
- Vibrio vulnificus ---> vibriosis (sepsis, shock, blisters)
- harmful toxins from algae ---> Paralytic shellfish poising (PSP)
- ciguatoxins in reef fish ---> ciguatera
Provide the CDC definitions for the following list of terms:
Confirmed Case
Presumptive Case
Suspect Case
Secondary Case
confirmed case = lab test is positive
presumptive case = lab test is negative, but victim has symptoms
suspect case = no lab samples submitted
secondary case = infected person was in contact w/ primary case
Environmental Health, Public Health (nursing), and Laboratory
Complaints from public or referrals from PH >> Office specialist conducts interview w/ public >> Generate complaint form >> Notify food program supervisor >> Investigation conducted by district staff >> Notify complainant following investigation and document phone call on complaint form
Either:
- Diarrhea (alone or in conjunction w/ other GI symptoms)
OR
- Vomiting in conjunction w/ diarrhea or 2 other GI symptoms like fever or abdominal cramps
1) Conduct Hazard Analysis: identify food safety hazards and then identify the preventative measures that apply to control hazards
2) Identify Critical Control Points: point in food process (raw to table) where control can be applied and hazard can be prevented, eliminated or reduced
3) Establish Critical Limits: Max or min. value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce it to an acceptable level
4) Establish Monitoring Procedures: procedure to monitor control points
5) Establish Corrective Actions: actions taken to correct deviation from limits when not met
6) Establish Verification Procedures: ensures that the HACCP Plan is adequate
7) Record Keeping Procedures: written HACCP plan, records, documenting, and monitoring of critical control points, and critical limits
F.A.T.T.O.M
- Food (source): bacteria need nutrients like proteins and carbs to reproduce
- Acidity (pH factors): most organism grow best between 4.6 - 7.0 pH // acidic foods <4.6 pH are considered out of potentially hazardous zone (ex: lemonade)
- Time: w/ right conditions, bacteria reproduce every 15 to 30 minutes or double every 20 minutes
- Temperature: temperature danger zone is 41F - 135F where bacterial growth increases (Log phase)
- Oxygen (reduction potential): bacterial growth in aerobic and anaerobic conditions
- Moisture (water activity=Aw): bacteria require water to survive // amount of moisture is water activity // Aw of 0.85 (85%) or higher = ideal for bacterial growth
- most important phase
- Some bacteria will die off because they cannot handle the environment
- Amount of time before bacteria grow rapidly
- Goal is to fight bacterial growth by extending the LAG PHASE.
A slight decline in bacterial growth will occur prior to LOG
PHASE
Multiplication of bacteria is exponential, doubles itself each time, many times over each hour before reaching a
STATIONARY PLATEAU.
- Bacteria produce waste products and toxins which kill each other off
- Not all bacteria are killed
- Slowly they die off
- After the food has decomposed to a certain point, only certain microorganisms break down the foods.
- Bacterial organism causing disease is taken from one source to another.
- once ingested, bacteria multiply causing infection-Causes Fever
- Bacteria multiply to great numbers in food, and then produce a toxin
- More fast-acting than infections
- No Fever
- Food contains harmful bacteria
- Once in intestinal tract, bacteria produce toxins (Enterotoxin)
-No Fever
Hot temps do not alter affects
Ex: Staphylococcus aureus and Bacillus cereus (emetic toxin)
- Hot temps do alter effects of toxin
- Toxin deactivated by proper heating
Ex: Clostridium botulinum, Bacillus cereus (enterotoxin)
Hospital-acquired infection
Ex: Staph and Strep
- bacteria that are capable of living in multiple types of environments
- They can be either aerobic or anaerobic (Vibrio cholera is a facultative anaerobe).
What is the most prevalent food infection in the US?
Aspergillus flavus, common contaminant of starchy food
- thrives in stored products like grains
It may be another causative agent like Norovirus, important in calculating Attack rate also high-risk rate
#people sick/total number people x 100
