Health Corner 1- Foodborne Illness

by: desetknightfm Rhojel

FOODBORNE ILLNESS

3 TYPES OF FOOD CONTAMINATION

CHEMICAL CONTAMINATION- Harmful chemical through improper storage or excess concentration like food preservatives.

PHYSICAL CONTAMINATION- Hair, bandages, fingernails, metal shavings, part of equipment.

BIOLOGICAL CONTAMINATION;-Protozoan,  Bacteria, Parasites, Virus, and Yeast or Fungus

1.      Bacteria- Can grow anywhere, Can reproduce on their own

2.      Viruses- examples are Hepatitis A and Norovirus (Hepatitis B and C are not food borne illnesses)

3.      Parasites- typically commonly in fish, pork, and wild game

4.      Protozoan- like viruses require a living host to reproduce examples are Giardia and Cryptosporidium

5.      Fungus and Yeast- Require an acidic environment with low water activity. Fungus and Yeast typically cause food spoilage and do not typically cause illness.

Bacteria needs to reproduce are the FAT TOM

“F” is for Food- Bacteria require a high protein and high carbohydrate source ex. Meat, seafood and poultry products or cooked plant food such as baked potato, pasta, and rice.

“A” is for Acidity- Foods that are slightly acidic or neutral “ Will not reproduce in a lemon”

“T” is for Temperature- Bacteria rapidly reproduce between 41°F and 135°F or known as a DANGER ZONE.

“T” is for Time- Bacteria with time in the range between 41°F and 135°F will reproduce the DANGER ZONE the maximum time for food to dispense in Danger Zone is 4 hours.

Note: TIME and TEMPERATURE ARE VERY IMPORTANT IN FOOD SAFETY TO PREVENT RAPID BACTERIAL GROWTH.

“O” is for Oxygen “Aerobic “bacteria require oxygen to reproduce some are “Anaerobic” bacteria do not require oxygen to reproduce.

“M” is for Moist- Bacteria require moist food in which to grow. Plain water- water activity: 1.0 Bacteria require water activity: .85>