L 11 Intro to Foodbourne Illnesses
A foodbourne illness outbreak is categorized as
Two or more people sick from the same source
Norovirus can survive these 2 hurdles
Freezing/steaming
Hazard analysis Critical control points
This is the difference between a submerged culture and a solid state (SSF)
SC- Microorganisms are incubated in
a liquid medium
SSF- Microorganisms are grown on a
solid support in absence (or near
absence) of free water
Name 3 Processed foods
Any food other than a raw agricultural
commodity, including any raw agricultural
commodity that has been subject to washing,
cleaning, milling, cutting, chopping, heating,
pasteurizing, blanching, cooking, canning,
freezing, drying, dehydrating, mixing,
packaging, or other procedures that alter the
food from its natural state.
Name 2 reasons we are seeing more FBI cases today
More international travel
• Faster spread of disease
Industrialization and centralization of food production
• Individual production facilities supply larger geographic areas, thus can
spread to more people
Changing consumer behaviors
• Greater variety of foods, especially raw foods, seafood, and minimally
processed fruits & vegetables
• Unfamiliar food handling and preparation
• Eating out more
Campylobacter is similar to salmonella except instead of being a facultative anaerobe, its ___
Microaerophilic (needs 3%-10% oxygen)
Name an example of a chemical and a physical hazard
Chemical hazards
• Misused food additives, pesticides, antibiotics, cleaning/sanitizing agents, allergens etc.
Physical Hazards:
From raw materials (Meat and Seafood Bones, Fruit Stones (pits) Dirt, rocks)
From or during Processing
• Metal shavings
• Equipment parts pieces
• Jewelry
Name 3 purposes of feremntation
1. Development of flavors, aromas and textures
2) Preservation through lactic acid, alcoholic, acetic acid, alkaline fermentations and high salt fermentations
3) Enrichment of food substrates with vitamins, protein, essential amino acids and essential fatty acids
4) Detoxification during food fermentation processing
5) Decrease in cooking times
Name 3 negative aspects of processed foods
• Controversial additives
• Ultra processed foods
• GMOs
• trans fats
• Saturated fats
• Added sugar
• Sodium
• Caloric intake
In a kitchen with a shared cuttingboard between raw chicken and lettuce, a salad is served to a customer who develops a salmonella infection, what is the vehicle in this case?
Contaminated Lettuce
This is the type of microbiota that makes up the Cyclospora/cryptosporidium genus (Parasitic)
A single celled protozoa
This is the difference between risk analysis and risk management
How muc
exopolysaccharides produced by L. delbrueckii ssp. bulgaricus and S. thermophilus in yogurt fermentation serve what purpose
They act as stabilizers
Name 3 positive aspects of processed foods
Food Safety and Preservation
• Removal of anti-nutritional
factors
• Foods for people with special
needs
• Fortification and Enrichment
• Affordable, Convenient
Cross contamination is defined as
The unintentional transfer of harmful bacteria
from one surface to another with harmful effects
Name 1 Toxicoinfection and if its a spore farmer or not
Clostridium perfringens (Spore farmer)
E Coli (Non-spore farmer)
Name 2 rules enforced by the Food Safety Modernization Act (FSMA)
The Seven Rules….
Preventive Controls Rules for Human and Animal Food
Produce Safety Rule
Foreign Supplier Verification Program (FSVP) Rule
Accredited Third-Party Certification
Sanitary Transportation Rule
Intentional Adulteration Rule
Complying with FSMA
Cheddarization is this
Cutting, stacking, and turning slabs of curd to expel whey and
develop a dense, fibrous texture and characteristic flavor
Define Unit operation
Unit Operations: Categories of common
operating steps practiced in the food industry
• A basic step in a process
• A process may have many unit operations
to obtain the desired product
• Materials handling
• Cleaning
• Separating
• Disintegrating
• Pumping
• Forming
• Mixing
v Heat exchange
v Evaporation
v Drying
v Packaging
Name 2 common bacterial infections and 1 common viral infection
Bacterial- Shigella, salmonella typhi, Non-Typhoidal Salmonella (NTS), Shiga Toxin-producing
Escherichia coli (STEC)
Viral- Norovirus, Hep A
Name one intoxication and where its commonly found in
Staphylococcus aureus (Ham and other meat products, Sauces and gravies, Cream- and custard-filled pastries, Potato and meat salads, Milk and cheeses) (on skin and nose)
Clostridium botulinum (soil)
Mycotoxins (some in molds)
Name the 9 big allergens
Milk
Eggs
Peanuts
Tree nuts (such as almonds, cashews, walnuts)
Fish (such as bass, cod, flounder)
Shellfish (such as crab, lobster, shrimp)
Soy
Wheat
Sesame
These are the benifits of fermenting soybeans into tempeh
Destroys the trypsin inhibitor
§ Eliminates the bean flavor
§ Reduces cooking time from 6 hours to 10 minutes
This is the difference between disinfection and sterilization
Disinfect: Kills 100% of vegetative cells, may
not kill bacterial spores and viruses
• Sterilize: Complete destruction of all forms of
life (bacteria, bacterial spores, fungi, viruses)