Chapter 2
Understanding the Microworld
− Pathogens
Biological contamination, a serious risk to food safety, occurs from microorganisms
− Microorganisms
Small living organisms that can be seen only with a microscope
− Pathogen
• Harmful microorganisms
• Makes people sick when eaten or produces toxins that causes illness
− Toxins
Poison
− How Contamination Happens
Ways that food handlers can contaminate food
• Not washing hands after using the restroom
• Sneezing or vomiting onto food or food-contact surface
• Allowing ready-to-eat food to touch a surface that contacted raw meat, seafood, or
poultry
• Storing food or cleaning products incorrectly
• Failing to spot signs or pests
− Symptoms of Foodborne Illness
Common symptoms of Foodborne Illness
• Diarrhea
• Fever
• Abdominal Cramps
• Vomiting
• Nausea
• Jaundice
− “Big Six” Pathogens
FDA identifies these pathogens are highly infections and capable of causing severe illness
• Salmonella Typhi
• Hepatitis A
• Nontyphoidal Salmonella (NTS)
• Shigella Spp.
• Norovirus
• Shiga Toxin-producing Escherichia Coli (STEC), also known as E. Coli
− Bacteria
, Characteristics of Bacteria
• Found almost everywhere
• Cannot be seen, smelled, or tasted
• Grow rapidly if conditions are correct
• Can produce toxins as they grow and die
• Need six conditions to grow FATTOM
− FATTOM
• Food: TCS food best supports the growth of bacteria better than other foods
• Acidity: Bacteria grow best in food that contains little or no acid
o pH of 7.5 to 4.6 is ideal
• Temperature: Bacteria grow rapidly in the Temperature Danger Zone between 41°F
and 135°F (5°C and 57°C). Bacteria can grow more rapidly from 70°F to 125°F (21°C
to 52°C)
• Time: The longer bacteria spend in the Temperature Danger Zone, the more time they
have to grow to unsafe levels
• Oxygen: Some bacteria need oxygen to grow while others grow when oxygen is not
there
• Moisture: Bacteria grow well in food with high levels of moisture
− Controlling FATTOM Conditions
In an operation, you usually have control over two conditions
• Time
Limit how long TCS food spends in the Temperature Danger Zone
• Temperature
Keep TCS food out of the Temperature Danger Zone
− Bacterial Growth
• Lag
• Log
• Stationary
• Death
− Major Foodborne Bacteria #1
Shiga Toxin-producing Escherichia Coli, E. Coli,
Illness: Hemorrhagic Colitis
• Commonly Linked Foods
o Ground Beef (raw and undercooked)
o Contaminated Produce
• Most Common Symptoms
o Diarrhea (becomes bloody)
o Abdominal Cramps
o Kidney Failure (severe cases)
Understanding the Microworld
− Pathogens
Biological contamination, a serious risk to food safety, occurs from microorganisms
− Microorganisms
Small living organisms that can be seen only with a microscope
− Pathogen
• Harmful microorganisms
• Makes people sick when eaten or produces toxins that causes illness
− Toxins
Poison
− How Contamination Happens
Ways that food handlers can contaminate food
• Not washing hands after using the restroom
• Sneezing or vomiting onto food or food-contact surface
• Allowing ready-to-eat food to touch a surface that contacted raw meat, seafood, or
poultry
• Storing food or cleaning products incorrectly
• Failing to spot signs or pests
− Symptoms of Foodborne Illness
Common symptoms of Foodborne Illness
• Diarrhea
• Fever
• Abdominal Cramps
• Vomiting
• Nausea
• Jaundice
− “Big Six” Pathogens
FDA identifies these pathogens are highly infections and capable of causing severe illness
• Salmonella Typhi
• Hepatitis A
• Nontyphoidal Salmonella (NTS)
• Shigella Spp.
• Norovirus
• Shiga Toxin-producing Escherichia Coli (STEC), also known as E. Coli
− Bacteria
, Characteristics of Bacteria
• Found almost everywhere
• Cannot be seen, smelled, or tasted
• Grow rapidly if conditions are correct
• Can produce toxins as they grow and die
• Need six conditions to grow FATTOM
− FATTOM
• Food: TCS food best supports the growth of bacteria better than other foods
• Acidity: Bacteria grow best in food that contains little or no acid
o pH of 7.5 to 4.6 is ideal
• Temperature: Bacteria grow rapidly in the Temperature Danger Zone between 41°F
and 135°F (5°C and 57°C). Bacteria can grow more rapidly from 70°F to 125°F (21°C
to 52°C)
• Time: The longer bacteria spend in the Temperature Danger Zone, the more time they
have to grow to unsafe levels
• Oxygen: Some bacteria need oxygen to grow while others grow when oxygen is not
there
• Moisture: Bacteria grow well in food with high levels of moisture
− Controlling FATTOM Conditions
In an operation, you usually have control over two conditions
• Time
Limit how long TCS food spends in the Temperature Danger Zone
• Temperature
Keep TCS food out of the Temperature Danger Zone
− Bacterial Growth
• Lag
• Log
• Stationary
• Death
− Major Foodborne Bacteria #1
Shiga Toxin-producing Escherichia Coli, E. Coli,
Illness: Hemorrhagic Colitis
• Commonly Linked Foods
o Ground Beef (raw and undercooked)
o Contaminated Produce
• Most Common Symptoms
o Diarrhea (becomes bloody)
o Abdominal Cramps
o Kidney Failure (severe cases)
