Illness: Vibrio vulnificusPrimary Septicemia
Bacteria:Vibro vulnificus
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-source-raw or partially uncooked oysters
-symptoms-(People with liver disease and diabetes)-Fever and chills,
Nausea, Skin lesions,Diarrhea and vomiting
possible, Death
-Rod, no spores, Habitat: Marine environment Found in waters of Gulf
Coast, Atlantic and Pacific, Problem in warmer months
, -Disease : "Fulminating septicemia" (bloodstream disease), Extremely rapid
progression of disease.
model food code
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-Compilation of food handling regulations for food service and retail.
-made by Food and Drug Administration.
-Offered up to each state for adoption, States may adopt in whole or in
part.
-Updated every two years (In odd years), with minor changes
-Food service and retail are regulated by local
authorities (not the federal government
salmonella food sources
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-Typically foods of animal origin.
-But outbreaks have occurred in atypical foods:
• Orange juice, Nuts, Alfalfa sprouts, Produce, Cantaloupe
spoilage
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Decline in eating quality.
,Bacterial Toxin Classification
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-Enterotoxin - Gastrointestinal tract (GI)
-Neurotoxin - Central nervous system (CNS)
-Nephrotoxin - Kidney
-Hepatotoxin - Liver
Temperature
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Foodborne microorganisms grow well at temperatures between 41˚F and
135˚F (TDZ)
-temperature is critical
-this is the most important factor we have to control in a restaurant
-most grow best at temps like our body temps
Bacteriostatic
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biological or chemical agent that stops bacteria from reproducing, while
not necessarily killing them otherwise
antimicrobial factors
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Naturally occurring compounds in food that inhibit bacterial growth
(lactoferin in milk, allicin in garlic, lysozyme in egg whites, eugenol in
cloves)
Moisture
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Most foodborne microorganisms require moisture to grow
-The amount of moisture available in food for this growth is called water
activity (aw)
-Few pathogenic microorganisms grow below a Aw of .85 or less, the
pathogen that will grow a this low a Aw is Staphylococcus aureus.
-Potentially hazardous food (PHF) typically have an Aw of .85 or higher
virus basic characteristcs
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"Virus" comes from Latin word for "poison"
Resistant to the environment
Can be transmitted from:Person to person, People to food, People to
food-contact surfaces
Usually contaminate food through a foodhandler's improper hygiene, Can
contaminate both food and water supplies
Needs a living host in which to reproduce thus does not increase in
numbers in foods
Submicroscopic
Generally have small infective doses
Bacteria:Vibro vulnificus
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-source-raw or partially uncooked oysters
-symptoms-(People with liver disease and diabetes)-Fever and chills,
Nausea, Skin lesions,Diarrhea and vomiting
possible, Death
-Rod, no spores, Habitat: Marine environment Found in waters of Gulf
Coast, Atlantic and Pacific, Problem in warmer months
, -Disease : "Fulminating septicemia" (bloodstream disease), Extremely rapid
progression of disease.
model food code
Give this one a try later!
-Compilation of food handling regulations for food service and retail.
-made by Food and Drug Administration.
-Offered up to each state for adoption, States may adopt in whole or in
part.
-Updated every two years (In odd years), with minor changes
-Food service and retail are regulated by local
authorities (not the federal government
salmonella food sources
Give this one a try later!
-Typically foods of animal origin.
-But outbreaks have occurred in atypical foods:
• Orange juice, Nuts, Alfalfa sprouts, Produce, Cantaloupe
spoilage
Give this one a try later!
Decline in eating quality.
,Bacterial Toxin Classification
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-Enterotoxin - Gastrointestinal tract (GI)
-Neurotoxin - Central nervous system (CNS)
-Nephrotoxin - Kidney
-Hepatotoxin - Liver
Temperature
Give this one a try later!
Foodborne microorganisms grow well at temperatures between 41˚F and
135˚F (TDZ)
-temperature is critical
-this is the most important factor we have to control in a restaurant
-most grow best at temps like our body temps
Bacteriostatic
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biological or chemical agent that stops bacteria from reproducing, while
not necessarily killing them otherwise
antimicrobial factors
, Give this one a try later!
Naturally occurring compounds in food that inhibit bacterial growth
(lactoferin in milk, allicin in garlic, lysozyme in egg whites, eugenol in
cloves)
Moisture
Give this one a try later!
Most foodborne microorganisms require moisture to grow
-The amount of moisture available in food for this growth is called water
activity (aw)
-Few pathogenic microorganisms grow below a Aw of .85 or less, the
pathogen that will grow a this low a Aw is Staphylococcus aureus.
-Potentially hazardous food (PHF) typically have an Aw of .85 or higher
virus basic characteristcs
Give this one a try later!
"Virus" comes from Latin word for "poison"
Resistant to the environment
Can be transmitted from:Person to person, People to food, People to
food-contact surfaces
Usually contaminate food through a foodhandler's improper hygiene, Can
contaminate both food and water supplies
Needs a living host in which to reproduce thus does not increase in
numbers in foods
Submicroscopic
Generally have small infective doses
