Group 2

Risk Management in Applied to

Safety and Security

Prof: Ma’am Vic Pascua

Foodborne Illnesses
Caused by Fungi
First, Let’s recall the meaning
of Foodborne Illness
Foodborne Illness- is any illness resulting
from the food spoilage of contaminated
food, pathogenic bacteria, viruses,
or parasites that contaminates the food.
Foodborne illness caused by Fungi

What is a Fungus?
-A fungus is a eukaryotic that is
a member of the kingdom fungi.

-Fungi are heterotrophic organisms that possess a

chitinous cell wall.
-Most fungi are largely invisible to the naked eye.
-Some fungi become noticeable when fruiting,
either as mushrooms or molds.
Many fungal species have long been used
as a direct source of food, such as
mushrooms and truffles, and in the
fermentation of various food products
such as wine, beer and soy sauce.
-However, Fungi produces
bioactive compounds called
mycotoxins that are toxic to
animals and humans.
-They are also the causes of
diseases of crops and food
spoilage.
Types of Fungi Hazardous for
consumption:
1.Molds
2.Yeast
3.Mushrooms
 1. MOLDS

-Molds are
microscopic fungi that
live on plant or animal
matter.
-These spores can be
transported by air,
water or insects.
-Molds are multicellular and can sometimes be seen
with the naked eye.
-But molds have branches and roots that are like
very thin threads. The roots which can be very
deep-rooted in food may be difficult to see.
-When airborne, the spores spread mold from place
to place .
Trivia Question:

When you see mold on food, is

it safe to cut off the moldy
part and use the rest?
Molds produce “Mycotoxins,” poisonous
substances that can make people sick.
Mostly found in grain and nut crops, celery,
grape juice, apples, etc.

Mycotoxins can cause:

-Vomiting
-Fever
-Headache
Aflatoxin is a cancer-causing poison
produced by certain fungi in or on foods and
feeds, esp in field corn and peanuts. They are
the most intensive mycotoxins in the world. It
is suspected of causing liver cancer.
MOLDS prefer warmer
temperatures, they can
grow at refrigerator
temperature too. They
can also tolerate salt and
sugar better than most
food invaders.
COMMON FOODBORNE MOLDS

Molds mostly found on meat and

poultry are Alternaria, Botrytiis,
Cladosporium, Fusarium, Geotrichum,
Monilia, Manoscus, Mortierella, Mucor,
Neurospora, Oidium, Penicillium,
Rhizopus and Thamnidium. These
molds can also be found in many
other foods.
How to Minimize Mold
Growth
-Cleanliness is vital in controlling mold. It can
build up in refrigerators, dishcloths and other
cleaning utensils.
-Clean the inside of the refrigerator every few
months with a table spoon of baking soda
dissolved in a quart of water.
-Keep dishcloths, towels, sponges and mops
clean and fresh.
-Keep the humidity level in the house below
40%
-When serving food, keep it covered to
prevent exposure to mold spores in the air.
-Transfer opened cans of perishable foods
into clean containers and refrigerate them
promptly.
-Don’t leave any perishables out of the
refrigerator for more than two hours.
-Use leftovers within three to four days so
mold doesn’t have a chance to grow.

How to Protect Food from Mold

 How to Handle Food with Mold
-Don’t sniff moldy items, It can
cause respiratory problems.
-If food is covered with mold,
discard it immediately.
-Clean refrigerator or pantry spot
where the food was stored.
-Check nearby items the moldy
food might have touched. Mold
spread quickly in fruits and
vegetables.
 Moldy Foods: When to use, When to
discard
1. Luncheon meats, bacon and
hotdogs
Handling: Discard
Reason: Foods with high moisture
content can be contaminated
below the surface. Moldy foods
may also have bacteria growing
along with mold.
 2. Cooked leftover meat and
poultry
3. Cooked grain and pasta
Handling: Discard
Reason: Same as number 1.

4. Hard Cheese
Handling: Use. Cut off aleast one
inch around and below the mold
spot. After trimming off the mold,
re-cover the cheese in fresh plastic
wrap.
Reason: Mold cannot penetrate deep
into the product.
5. Soft Cheese, Shredded and
sliced cheese
Handling: Discard
Reason: Moldy soft cheese can
also have bacteria growing along
with the mold.
6. Firm fruits and vegetables (cabbage,
bell pepper, carrots etc.)
Handling: Use. Cut off atleast an inch
around and below the mold spot.
Reason: Small mold spots can be cut
off fruits and veges that have low
moisture content.
 7. Breads and baked goods
Handling: Discard
Reason: Porous foods can
be contaminated below the
surface.

8. Peanut butter, legumes,

and nuts
Handling: Discard
Reason: Foods processed
without preservatives are at
high risk for mold.
 2. Yeast
-Yeast are single celled fungi, in contrast to molds
which are multicellular.
-Most yeast are not pathogenic. In fact, they use
as an ingredient in bread making and responsible in
alcoholic fermentation.

However, CANDIDA ALBICANS causes thrush in

infants and undesirable growth of yeast in some
food products can cause food spoilage.

Yeast’ spores are quite heat-resistant and can

grow at very low temperatures.
Most common yeast in Foods:
-Candida (beef, grain, beer and fruit
juices)
-Rhodotorula ( fresh poultry,
shrimps, fish, beef, and surface
butter.
-Saccharomycetes (baker’s and
brewer’s yeast, and wine and
champagne yeasts)
-Zygosaccharomyces (useful in
shoyu and miso fermentation, but
spoils mayonnaise and salad
dressings)
-Genus Torula causes black
discoloration of butter.
3. Mushrooms
- Mushrooms are the fruit of a fungus.
- They grow in soil, wood or decaying
matter.
- The function of a mushroom is to produce
their spores on gills (gilled fungi), in pores
(pore fungi), on teeth (tooth fungi); inside
a leathery pouch (puffballs); on the inside
shallow cups (cup fungi, morels); and on
the surface of the mushroom (coral fungi
and others). Spores form in these various
structures, then fall off to be blown away
by the wind or carried by animals, water
or insects.
The mushrooms most
people recognize are the
gilled fungi. These
typical parasol-shaped
mushrooms have caps
with bladelike gills on
the underside and stems
with or without rings.
Kinds of Mushrooms:

1.Edible Mushrooms
2. Poisonous Mushrooms
1.Edible Mushrooms
-Edible mushrooms are mushrooms that are
safe to eat.
-This kind of mushroom is used extensively
in cooking in many cuisines, notably Chinese,
European and Japanese.
-Though mushrooms are commonly thought
to have little nutritional value, many species
are high in fiber and provide vitamins such as
thiamine, riboflavin, niacin, biotin, cobalamins
and ascorbic acid.
-Mushroooms are also sources of some
minerals, including iron, selenium, potassium
and phosphorous.
Common Edible Mushrooms:
1. Puffballs (Lycoperdon spp. And Calvatia
spp.)
Description:
- is an easily identifiable common mushroom
but it has some very, very poisonous look-a-
likes, namely young destroying angel and
deathcap mushrooms.

These round pear shaped mushrooms are

almost always whitish, tan or gray in color and
may not have stalklike base. The interior of a
puffball is solid white at first, gradually turning
Size:
yellow, then brown as the mushroom ages. 1” to 12” in diameter,
Finally the interior changes to a mass of dark, sometimes larger (foot
powdery spores. diameter)
 2. Shaggy Mane (Coprinus comatus)
Description:
- The shaggy mane or lawyers’s wig is
large and distinctive.
- The cap of a fresh specimen is a
long, white cylinder with shaggy,
upturned brownish scales. The gills
are whitish, and the entire mushroom
is fragile and crumbles easily.
- Most important, as the shaggy mane
matures, the cap and gills gradually
dissolve into black, inky fluid, leaving
Size: only the standing stalk.
4” to 6” tall,
sometimes larger.
3. Coral Fungi (Clavariaceae)
Description:
-These fungi appear as clumps
of branching stems which point
upward. They do look much like
coral. Most are tan, whitish or
yellowish; a few are pinkish or
purple.
-They also called club fungi, Size:
antler mushrooms or doghair May be high up to
8” high.
mushrooms.
 4. Morels
Description:
-Sponge pinecone and honeycomb
mushrooms are nicknames of morel.
Morels are easy to recognize and
delicious to eat, making the 30

most popular wild mushroom in

Missouri.
-The surface of a Morel in covered
with definite pits and ridges, and the
Size: bottom edge cap is attached
2” to 12” tall. directly to the stem.
 Three Common Species of Morels:
1. Common Morel
- When young, this species has
white ridges and dark brown pits
also known as the white morel.
As it ages, both the ridges and
the pits turn yellowish brown
and becomes a yellow morel. If
conditions are right, it can grow
into a giant morel up to a foot
tall.
2. Black Morel or Smokey
Morel
- The ridges are gray or tan
when young but darken with
age until they are nearly black.
The pits are brown and
elongated. The morels are
best when picked young. They
should be discard if they have
already shrunk or have
completely black heads.
3. Half-Free Morel
- This is the exception to
the rule that morels have
the bottom cap attached
directly to the stem. The
cap of the half-free morel
is attached on the middle.
These morels have small
caps and long bulbous
stems.
5. Bearded Tooth
Description:
-With its clumps or hanging white fur,
this tooth fungus looks like a polar
bear’s paws. It is pure white when
fresh and young, but yellows with age.
-The bearded tooth may grow quite
large, as much as a foot in width. Its
size and whiteness make it easy to
spot against the dark logs on which it
grows.
-Other names: bear’s head, satyr’s
beard, and hedgehog mushroom.
 6. Oyster Mushrooms
Description:
-This large white, or tan ivory-
colored mushroom is named its
oyster shell-like shape. Spores
are white to lilac, and the flesh is
very soft. Oyster mushrooms are
usually found in large clusters of
overlapping caps and always on
Size: wood.
2” to 8” wide.
7. Chanterelles
Description:
-Great favorite of the European
mushroom hunters and becoming
popular in US. These mushrooms are
funnel-like or trumpet-shaped and
have wavy cap edge. Most are bright
orange or yellow, although one, the
black trumpet, is brownish black. Fresh
chanterelles have a pleasant, fruity
fragrance.
-Some are smooth underneath their Size:
1/2 “ to 6” wide; 1”
caps while others have network of
to 6” tall.
wrinkles.
8. Boletes
Description:
-Similar to hamburger bun or a
thick stalk, these sturdy, fleshy
mushrooms can be mistaken at
first glance ones, but if the cap is
turned over, a spongy layer of
pores instead of bladelike gills.
-Bolete caps are usually brownish
or reddish-brown, while the pores
Size:
may be whitish, yellow, orange, red, Up to 10” tall; caps 1”
olive, or brownish. to 10” wide.
 9. Sulfur Shelf
Description:
-These mushrooms light up the
forest with their bright and orange-
red caps and pale sulfur yellow pore
surfaces. Some specimens fade to a
peach or salmon color.
-The sulfur shelf always grows on
wood, usually in large masses of
overlapping caps. It has no stem.
-Other name: chicken mushroom,
chicken of the woods.
Size:
2” to 12” wide.
10. Hen-of-the-Woods
Description:
-This mushroom looks something like
a large, ruffled chicken. It grows as a
bouquet of grayish-brown, fan-
shaped, overlapping caps, with off-
center white stalks branching from a
single, thick base.
-A single clump of this can grow to an
enormous size and can weigh up to
100 pounds. It often grow in the same
spot year after year.
 Cleaning Mushrooms:
Method 1: Use Water

Step 1. Place the

mushrooms in a strainer
and pour water over
them.

Step 2. Clean off any dirt

and dry them with paper
towels
Method 2: Use a
Toothbrush

Single-Step Method:
Scrub the mushrooms
with the toothbrush

Method 3: Use All-

Purpose Flour

Step 1. Sprinkle flour over

the mushrooms
Step 2. Peel off the
outer skin
Cutting Mushrooms
Step 1. Remove the
stems

Step 2. Slice the

mushrooms
 2. Poisonous Mushrooms
-Many mushrooms produce secondary metabolites
that render them toxic, mind-altering or even
bioluminescent.
-Though there are only a small number of deadly
species, several of them have particularly sever,
unpleasant symptoms.
-Poisonous mushrooms are hard to distinguish from
edible ones.
-Most of them cannot be made nontoxic even with
cooking, canning, freezing or any other means of
processing.
-Most of them cannot be made non-toxic
even with cooking, canning, freezing, or
any other means of processing.
-Every mushroom hunter should be
familiar with the three most dangerous
groups of fungi. These are amanitas, the
false morels and a catch-all category
known little brown mushrooms(LBMS).
Mushroom Poisoning also known as Mycetism- Refers
to the deleterious effects caused by ingestion of toxic
substances present in a mushroom.

Three Categories of Mushroom Poisoning:

1. Photoplasmic- This results in the generalized

destruction of cells followed by organ failure.
2. Neurologic- This causes hallucinations, depression,
coma and convulsion.
3. Gastrointestinal- This includes spastic colon, rapid
nausea and vomiting, abdominal cramps and diarrhea.
Five rules to avoid mushroom poisoning:

1. Identify each and every mushroom you collect, and only

eat those whose identification you are sure of. When in
doubt, throw it out.
2. Strictly avoid any mushroom that looks like an amanita,
little brown mushrooms and false morels.
3. Some people are allergic to even the safest mushrooms.
The first time you try a wild new mushroom, eat only a
small amount and wait for 24 hours before eating more.
4. As with other foods, rotting mushrooms can make you ill.
Eat only firm, fresh and undecayed mushrooms.
5. Most wild mushrooms should not be eaten raw or in large
quantities, since they are difficult to digest.
 Common Poisonous Mushrooms
1. Amanitas
Description:
-Amanitas are the reason why
there are no old, bold mushroom
hunters.
-Several members of this group
contain amanitin, one of the
deadliest poisons found in nature.
One cap of a destroying angel can
kill a man.
-Amanitas are usually found on the
ground in woodlands in summer
and fall.
Characteristics of Amanitas:
-Egg-shaped button, fully developed amanitas
are gilled mushrooms with parasol-shaped caps
may be white, yellow, red or brown.
-A saclike cup surrounding the base of the
stem is often buried just beneath the soil and
may not be obvious.
-A ring on the stem.
-White gills
-A white spore print.
2. False Morels
Description:
-Illness caused by false morels
are difficult to treat because
they can fit both categories-
edible and poisonous
mushrooms.
-A toxic chemical called
Monomethyl hydrazine(MNH)
present in these mushrooms.
MNH causes:
-diarrhea, vomiting, severe
headaches and occasionally can
be fatal.
-False morels have wrinkled, irregular caps that are
brainlike or saddle-shaped.
-They may be black, gray, white, brown or reddish.
-Other names: elephant ears, Arkansas morels, brain
mushrooms.
 Note: Because these mushrooms have already caused
deaths, it is not advisable to eat them. Nonetheless, if they
must be eaten, they should be thoroughly cooked in a well-
ventilated room since MNH is driven off by heat.

3. Little Brown Mushrooms (LBMs)

Description:
-It includes all small to medium-sized hard
to identify brownish mushroom with spores
of all colors.
-Many LBMs are harmless, some mildy
poisonous, and few are deadly.
-The innocent looking little mushrooms are
probably the most dangerous of the LBMs.
(Grow in clusters on woods)
4. Jack O’ Lantern
Description:
-Bright-orange mushrooms.
-Not only is it pumpkin-colored, it
also glow in the dark. Fresh
specimens sometimes give off a faint
greenish glow at night.
-These common mushroom have
caused many poisonings because
they look, smell and even taste good.
They are sometimes mistaken for the
edible chanterelle, same color and
pleasant smell.
5. Green-Spored Lepiota
Description:
-These large common mushrooms often
appear in fairy rings on sub urban lawns
and frequently eaten by the lawn’s owner.
These may cause violent gastrointestinal
upsets.
-These mushrooms may be rendered
poisonous by insecticides sprayed on
lawns or reserves. It is recommended to
never pick mushrooms in non-natural
landscapes for this reason. Also
mushrooms are sometimes contaminated
by concentrating pollutants, such as heavy
metals or radioactive material.
Foodborne Illness Caused by Prions
Prions
-infectious proteins.
-refers to proteniuos infectious particles (PrP). They
are small glycosylated protein molecules found in
brain call membranes.
-The incubation time for Prion diseases is quite long.
They usually surface later in life but after they
surface, the diseases are rapid and fatal.
-Prion diseases are fatal neurodegerative disorders
in humans and other animals.
-Prion disease in also called transmissible
spongiform encephalopathies. (TSEs)
Mad Cow Disease
-best known bovine spongiform encephalopathy (BSE).
-An infected cow is observed to be disoriented, irritable and
unable to stand or walk properly.
-Most cases in Great Britain occur in dairy cows between 3-
6 years of age.
-Milk production decreases and animals show nervousness,
aggressive, abnormal posture, poor coordination and difficulty
in rising.
Scrapie- It is a similar brain disease found
in sheeps.

-BSE also affect goats.

Can humans get Mad Cow

Disease?
- People cannot get mad cow disease.
However, in rare cases they can get a
human form of mad cow disease called
variant Creutzfeldt-Jacob disease (vCJD),
which is also fatal.
-People affected are usually between 50-75
years old.

Clinical Signs and Symptoms:

-Rapid Progressive Dementia
-This can happen if you eat nerve tissue (the brain
and spinal cord) of cattle that were infected with
mad cow disease. Over time, vCJD destroys the
brain and spinal cord.
-There is no evidence that people can get mad cow
disease or vCJD from eating muscle meat-which is
used for ground beef, roasts, and steaks-or from
consuming milk or milk products.
-People with vCJD cannot spread it to others
through casual contact
 Prion diseases in humans are fairly rare – about 1 to 2
people out of every 1 million people dies of a prion
disease each year . Prion diseases can come about in
one of three ways:
-Acquired, Genetic or Sporadic
Acquired-means the person gets exposed to prions and
becomes infected.
Genetic- “inherited” or “familial” prion diseases.
Sporadic-meaning we don’t know why they happen.
Methods on How to Control
Microbial Growth:

1. Application of Heat
2. Application of Low Temperatures
3. Controlling of pH Conditions
4. Reduction of Free Oxygen
5. Reduction of Available Water
6. Role of Other Chemicals
7. Safe and Sanitary Food Handling
Prevention of Foodborne Illness
-Most cases of Foodborne illness can
be prevented through proper cooking or
processing of food.

Danger Zone: 41F-140F

Why?
-Bacteria multiply rapidly between 40F-
140F.
-Food must be kept out of this
temperature range.
A. Food Preparation Stage:
1.Refrigerate food promptly.
2.Prevent cross-contamination.
3.Handle food properly.
4.Wash utensils and surfaces before and
after use with hot, soapy water.
5.Wash sponges and dish towels weekly
in hot water in washing machine.
B. Food Processing Stage (Cooking)
-Cook food with the appropriate internal
temperature:
*145F- for roasts, steaks and chops of beef
*160F- for pork, ground veal and ground beef
*165F- for ground poultry
*180F for whole poultry

-Use food thermometer to measure the food

temperature.
-Foods are properly cooked only when they are
heated long enough and at high enough temperature
to kill the harmful bacteria that cause illness.
C. Food Storage Stage
-Keep cold food cold and hot food hot.
-Maintain hot, cooked food at 140F or higher.
-Reheat cooked food to at least 165F.
-Refrigerate or freeze perishable, produce,
prepared food and leftovers within two hours.
-Never defrost food on the kitchen counter. Use
the refrigerator, cold, running water or
microwave oven.
-Never let food marinate at room temperature.-
refrigerate it.
-Divide large amounts of leftovers into small,
shallow container for quick cooling in the
refrigerator.
-Remove the stuffing from poultry and other
meat immediately and refrigerate it in separate
container.
-Wash all unpacked and packed and not marked
“pre-washed,” fruits and vegetables, under
running water just before eating, cutting or
cooking.
-Do not overcrowd the refrigerator. Cool air
must circulate to keep food safe.
 Always remember the
Old Saying,
“Prevention is better than
Cure”
Thank you for listening!    
