Food Borne Illnesses

Food borne illness can be described as a sickness (or disease) that results from
eating foods that are contaminated with harmful bacteria and/or other microorganisms.
As we all know, microbes require several factors in order to thrive (the acronym
known as FATTOM). Highly perishable foods, such as milk, eggs, meats, poultry, fish, or
shellfish, that can support the rapid growth of bacteria, are generally responsible for the
spread of food borne illnesses.

What are the common types of FBI

Infection: Where bacteria/viruses/parasitic organisms proliferate once introduced to the
body and cause illness.
Intoxication: Where the microbes multiply and produce a toxin on the food, prior to
ingestion. The toxin that remains cannot be neutralized by heat or any other conventional
medium. As this is more of a chemical poisoning, onset of symptoms is much quicker.

Types of pathogens involved

Bacteria: Single-celled microorganisms. They are typically a few micrometers in length.

Bacteria are present in every habitat on Earth, growing in soil, acidic hot springs,
radioactive waste, water, and deep in the Earth's crust, as well as in organic matter and
the live bodies of plants and animals.

Viruses: A virus is a parasitic agent that is smaller than a bacterium and that can only
reproduce after infecting a host cell.

Parasites: Are in this case, micro organisms which benefit and survive, at the expense of
the host.

Prions: An infectious agent composed of protein in a misfolded form.

Varieties of Food Borne Illnesses

Some of the common varieties of FBI we will look at today

Salmonella – bacterial infection

Staphylococcus – intoxication
E. coli – bacterial infection
Listeria monocytogenes – bacterial infection
Clostridium Botulinum– intoxication
Salmonella (Infection)
- Transmission: ingestion of under-cooked, infected foods; or, oral/fecal contamination
from infected food handler.
- Onset: usually 12 - 36 hours.
- Foods usually involved: poultry, eggs, meats, raw fruit & vegetables.
Staphylococcus (Intoxication)
- Transmission: ingestion of foods contaminated by an infected worker.
- Onset: usually 2-4 hours.
- Foods usually involved: pastries, custards, sandwiches, cold salads, cheese.
- NOTE: Heat does not kill this toxin.
E. Coli 0157:H7 (bacteria)

- Transmission: ingestion of contaminated food.

- Onset: usually 3-4 days.
- Foods usually involved: under-cooked ground meat (usually beef), raw milk.
Listeria monocytogenes (Infection)
- Transmission: Ingestion of contaminated foods
- Onset: usually 1-70 days.
- Foods usually involved: moist deli meats, soft and semi-soft cheeses, smoked fish and
shell-fish, raw meats/undercooked meats poultry fish
Clostridium Botulinum(Intoxication)
- Transmission: ingestion of foods that have been improperly canned, stored in oil, or
put under vacuum for an extended period of time
- Onset: 12-36 hours
- Food frequently involved: home canned vegetables, dented cans, low acid fruit juices,
baked potatoes. The organism is anaerobic, thus cannot thrive if air is present

The transfer of food borne diseases can be prevented through safe food handling
practices. These are simple steps that can be followed during the purchase, storage,
preparation, and cooking phases of food handling that will minimize the risk of spreading
food borne illness.

Prevent cross-contamination by storing:

- raw meats/eggs below/away from cooked/ready-to-eat items
- all food items off the floor
- food in covered/labeled containers

Storage Temperatures
Prevent the growth of harmful bacteria by storing perishable food outside the danger zone
- 4 °C - 60 °C

Labeling
- Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more
than 24 hours in a facility must be clearly marked with the date of preparation.
Thawing/Chilling
Four accepted methods of thawing:

- Under refrigeration at 5°C or less

- Under cool running water
- As part of the cooking process
- In a microwave

Raw Animal Products

- Using color coded cutting boards is an effective tool to keep raw meat products
separate from ready-to-eat foods.

Preparation

- Start with clean hands, surfaces, and utensils

- Wash produce prior to preparation
- Do not re-use utensils that have been in contact with raw meats/eggs

Heating/Cooking/Re-Heating
Minimum cooking/heating temperatures:

- Poultry/Stuffed Meats - 74°C

- Beef/Fish - 63°C
- Pork -63 °C
- Eggs - 63 °C

Refrigeration
- Refrigeration slows bacterial growth. Bacteria exist everywhere in nature, including
in the foods we eat. When bacteria have nutrients , moisture, and favorable
temperatures, they grow rapidly, increasing in numbers to the point where some types
of bacteria can cause illness.
- You can also limit the amount of food out at one time!

Communicable Diseases
- Access to all food handling areas should be limited to only those persons necessary
for the prep and service of the meal. Any person with a known communicable
disease, or open wound or sore, should not have access until they are cleared by a
medical professional

Food Service Employee Hygiene

- Employees should wear clean clothing.
- Employees should bathe daily.
Dishwashing
Proper sanitization of dishware can be accomplished by:
- Manually washing, rinsing & sanitizing all multi-use equipment in a three
compartment sink; or,
- Utilizing a mechanical dishwasher with hot water or chemical sanitization. For hot
water sanitizing machines, temperature must reach a minimum of 82°C or for lower
temperature machines, a minimum of 49°C and water must contains 50 ppm of
chlorine

Manual Dishwashing Procedure

Handwashing
- The best way to prevent the spread of infectious diseases, including food borne
illnesses. Always wash hands after eating, drinking, smoking, handling raw meat
items, coughing, sneezing, etc. prior to handling food.

Smooth and Non-Porous Surfaces

- All food contact equipment, including cooking and/or eating utensils, is to be cleaned
& sanitized between uses.
- Surfaces that are no longer smooth and easily cleanable must be repaired or replaced.

Time/Temperature Controls
- Use accurate thermometers for all refrigeration and freezer units
- Use a probe thermometer frequently throughout preparation/cooking process
- Keep perishable foods refrigerated until they are required

Pest Control
- Food preparation areas are to be free of insect and rodent infestation.
Screening/Vermin proofing is required. Extermination via the application of
pesticides, traps &/or glue boards is to be performed in a sanitary manner.