Offering Number: 00269/0031/01586

Course Code: HMC1

Time and Schedule:
Course Description: Risk Management as Applied to Safety, Security & Sanitation

Week 3: Topic: Understanding Microorganism

Microorganisms play an important role in food industry. They are used in production of various food products,
and are also responsible for food spoilage thereby causing intoxication and diseases. Knowledge of the role of
microorganisms in food spoilage and foodborne illness is needed to understand the principles of food sanitation.
Microorganisms (also called microbes and microbial flora) are found throughout the natural environment.
Effective sanitation practices are needed to combat their proliferation and activity.

What are Microorganisms?

A microorganism is a microscopic form of life found on all non-sterilized matter that can be decomposed. The
word is of Greek origin and means “small” and “living beings.” These organisms metabolize in a manner similar to
humans through nourishment intake, discharge of waste products, and reproduction. Most foods are highly
perishable because they contain nutrients required for microbial growth. To reduce food spoilage and to
eliminate foodborne illness, microbial proliferation must be controlled. Food deterioration should be minimized to
prolong the time during which an acceptable level of flavor and wholesomeness can be maintained. If proper
sanitation practices are not followed during food processing, preparation, and serving, the rate and extent of the
deteriorative changes that lead to spoilage will increase.

Three types of microorganisms occur in foods.

1. Beneficial microorganisms- include those that may produce new foods or food ingredients through
fermentation(s) (e.g., yeasts and lactic acid bacteria) and probiotics.
2. Spoilage microorganisms, through their growth and ultimately enzymatic action, alter the taste of foods
through flavor, texture, or color degradation.
3. Pathogenic microorganisms can cause human illness.

Types of pathogenic microorganism that cause foodborne illnesses

1. Foodborne infections- caused by food contaminated with bacteria, viruses or other
microorganisms.
2. Foodborne intoxication- caused by eating food that contains faeces and other contaminants.
3. Toxin-mediated infections- caused by toxins produced by microbes on the food after the food is
consumed.

Types of Pathogen
There are four types of pathogen; bacteria, viruses.parasites and fungi.

Bacteria: Basic Characteristics

Location; can be found everywhere
Detection: cannot be seen, smelled or taste
Growth: will grow rapidly in FATTOM
Prevention: control time and temperature

Bacteria consist of only a single cell (unicellular). Bacteria reproduce through “binary fission” when one cell
divides to form two new cells . All bacteria exist in a vegetative stage . Some bacteria has the ability to form a
spore where they can survive in an adverse or extreme conditions “spore forming bacteria” . Bacteria are
“photosynthetic”, they have the ability to make their own food through the use of the sunlight, thus bacteria also
gives off oxygen.
4 Phases of Growth of Bacteria:
1. Lag Phase –bacteria adapt themselves to growth conditions. It is the period where the individual bacteria
are maturing and not yet able to divide.
2. Log Phase or Logarithmic Phase –“exponential phase” growth is very rapid, doubling in numbers in every
few minutes
3. Stationary Phase - the growth rate slows as a result of nutrient depletion and accumulation of toxic
products. This phase is reached as the bacteria begin to exhaust the resources that are available to them.
4. Death or Decline Phase - bacteria run out of nutrients and die

What Bacteria Needs To Grow

There are six conditions that the bacteria needs in order to grow and multiply. FATTOM is an acronym for the
factor microorganisms need in order to grow. This will help you remember what biological hazards to watch out
for.

F: Food
Bacteria feed on Protein and Carbohydrates. Foods that contain these items can support the growth of
microorganisms. Potentially Hazardous Foods have the potential for contamination, they have the characteristics
to allow microorganisms to grow and multiply. There are rules to follow to stop microorganisms from growing in
these types of food.

How to Control the Growth of Bacteria in Food

1. Purchase from reputable suppliers
2. Avoid cross-contamination of food .
3. Cook food to safe internal temperature and test with food thermometer

A: Acid
Bacteria grows best at slightly acidic and slightly neutral environment (pH 4.6 to 7.5). A pH values are computed
on a scale of 0 to 14, with lower numbers being more acidic. Water is considered neutral, with a pH value of 7.  
Some bacteria can develop a “spore” such as acidophilic bacteria, where it could grow and multiply in an acidic
environment, bacteria such as E-Coli can grow in unpasteurized apple that has a pH value of 4.0.

0 4.6 7.0 12
14

Acidic neutral alkaline

If the pH is;
Below 4.6 Bacteria will not grow
Between 4.6-7.0 Bacteria will thrive
Between 7.0-9.0 Bacteria may survive

Foodborne bacteria prefer a pH level in the neutral to the mildly acidic range. pH levels of 4.5 or lower are
considered acidic and will inhibit the growth of bacteria. For example, lemon juice is around pH 2 to 2.5; most
vinegar are in the range of 2 to 3; jams and jellies range from 3 to 4.5, and ketchup is 3.5 to 3.9. Generally
speaking, anything with a pH value of lower than 4.5 does not need to be refrigerated. Pickling is a preservation
technique that involves immersing food in an acidic liquid such as vinegar.

How to Control Acidity to Control the Growth of Bacteria:

 1. Highly acidic foods such as vinegar and lemon inhibit the growth of microorganism.
2. Salad dressing made with vinegar, oil and garlic can make as a marinade for meat.

T: Temperature
Temperature is one of the key factors in bacterial growth. Bacteria prefer a nice moderate temperature. Too cold
and they slow down, entering a sort of suspended animation in which they don't reproduce. They're not dead,
they're just not making more of themselves or at least they're doing so much more slowly. Microorganisms grow
in a “Temperature Danger Zone” (TDZ) of 5° to 56.7°C. Unfortunately, this is also the general room temperature
range.

Temperature Abuse –foods that have not been to a safe temperature or kept at the proper temperature. Food
has been time temperature abused when:
- Cooked to wrong internal temp
- Held at wrong temp
- Cooked or reheated incorrectly
- If food is held in this range for 4 hours or more, it must be discarded
• Psychrophilic bacteria – grow within the temperature range of 32⁰F(0⁰C) – 70⁰F (21⁰C) (spoilage organisms)
• Mesophilic bacteria – grow at temp. 70⁰F(21⁰C) – 110⁰F(43⁰C)
• Thermophilic bacteria – grows best above 110⁰F (43⁰C)

How to Control Temperature To Control The Growth of Bacteria

1. Cold foods, must be stored 41⁰F or below
2. Hot foods, must be held at 140⁰F (60⁰C) and above
3. Control the temperature of food during storing, preparing, cooking, holding, re-heating, serving.
4. Check internal temperature regularly
5. Cook foods at a required internal temperature with a food thermometer
6. Keep foods out of Temperature Danger Zone

T: Time

Under ideal conditions, bacterial cells can double in number every 25 minutes to 30 minutes. Pathogens starts to
multiply in four hours at the Temp. Danger Zone. Don’t keep food at the TDZ for more than 4 hours. That’s
enough time for toxins from microbes on the food to multiply and contaminate the food.

How to Control Time to Control the Growth of Bacteria

1. Store received foods as quickly as possible to limit the time in Temp. DangerZone
2. If the foods will not be cooked or served right away, store it inside the refrigerator or freezer
3. Check temperature on holding cabinets, make sure that it maintains the internal of 135⁰F and above
4. Document food inside the storage room, practice First In First Out
5. Reheat foods at the internal temperature of 165⁰F for 15 seconds

O: Oxygen
Another thing bacteria need is oxygen.Oxygen helps many microorganisms grow. Keep food covered and
minimize exposure to stall bacterial growth.

Bacteria differ in their oxygen requirement:

● Anaerobic bacteria – cannot survive when oxygen is present bec. it is toxic to them. Anaerobic bacteria
grow well in vacuum packaged foods or canned foods where oxygen is not available.
● Aerobic bacteria – need oxygen to grow
● Facultative anaerobic bacteria – can grow with or without free oxygen but have a preference
● Microaerophilic organisms – can survive in a very little amount oxygen
How to Control Oxygen to Control the Growth of Microorganism
1. Bacteria grow in different oxygen requirement, it is difficult to control this condition.
2. Bacteria such as Clostridium Botulinum and Clostridium Perfringens live without. The presence of oxygen,
it is important to cool foods in a shallow pan

M: Moisture
Just like us, bacteria require water to survive, so moisture is one of the main factors related to bacterial
growth.The more moisture there is, the easier it is for microorganisms to grow, especially with poultry, meat and
raw eggs. Limit moisture and keep working surfaces clean and dry. The amount of water available for bacterial
activity.
• Water Activity level – is the measure of the amount of water that is not available for bacterial to grow. ( 0- 10)
• Potentially hazardous foods (PHF) – foods that have a water activity level of .85 or higher

How to Control Moisture to Control the Growth of Microorganism

1. Lower the amount of moisture in food through freezing, dehydrating, adding sugar or salt.
2. Sun-drying, air-drying, and smoking are common techniques for removing the water from food, rendering
it inhospitable to bacteria.
3. Curing foods in salt and sugar can also deprive bacteria of the water they need. They do this via a
process known as osmosis. When applied to a food's exterior, salt and sugar pull moisture from the inside of
the food to the surface, where it evaporates. Salt and sugar also bring on osmosis with the bacteria themselves
— by sucking the water out of them through their own cell walls, killing them by dehydration.

**Bacteria remain alive and become potentially hazardous when moisture is added**

Viruses: Basic Characteristics

Location: Carried by human beings and animals. Require a living host to grow. It does not grow in food. It can be
transferred through food and remain infectious in food.
Sources: food,water or any contaminated surface. Typically occur through fecal-oral route.
Destruction: not destroyed by normal cooking temperature. Good personal hygiene must be practice when
handling food and food contact surfaces.

Microbes are single-celled organisms that can perform the basic functions of life — metabolism, reproduction,
and adaptation except viruses. Viruses can’t metabolize nutrients, produce and excrete wastes, move around on
their own, or even reproduce unless they are inside another organism’s cells. They aren’t even cells. Viruses are
the simplest and tiniest of microbes; they can be as much as 10,000 times smaller than bacteria. Viruses comes
in many sizes and shapes. Viruses consist of a small collection of genetic material (DNA or RNA) encased in a
protective protein coat called a capsid. Some may survive in freezing and cooking.

The FDA has identified two viruses, Hepatitis A and Norovirus that are highly contagious and can cause severe
illness. Food handler diagnosed with an illness from Hepatitis A or Norovirus must not work in an operation while
they are sick.

Parasite: Basic Characteristics

Parasite required a host to live and reproduce.
Source: seafoods, wild game and food processed with contaminated water such a produce. It can be prevented
by purchasing food from approved and reputable suppliers, cooked food to a required minimum internal
temperature and fish that will be serve raw or under cooked must be frozen correctly by manufacturer.

A parasite is an organism that lives by feeding upon another organism. Parasites living in the human body feed
on our cells, our energy, our blood, the food we eat and even the supplements we take.
There are several types of parasites:
1. protozoa are single celled organisms that are only visible under a microscope, while
2. worms come in all sizes
3. threadworms, that measure less than one centimeter,
4. tapeworms that grow up to 12 meters in length.
They grow naturally in many animals such as pigs, cats and rodents. They can be killed by proper cooking or
freezing.

How can I get a Parasite? • Raw or rare meat

• Contaminated or unfiltered water • Pets Mosquitoes Contact with feces
• Contaminated soil • Contact with someone with parasites
• Contaminated fruits and vegetables

Fungi: Basic Characteristics

Fungi are a group of organisms and micro-organisms that are classified within their own kingdom, the fungal
kingdom, as they are neither plant nor animal.Fungi draw their nutrition from decaying organic matter, living
plants and even animals. Many play an important role in the natural cycle as decomposers and return nutrients to
the soil, they are not all destructive. Fungi usually reproduce without sex. Single-celled yeasts reproduce
asexually by budding.

Examples of Fungi are: Yeast, Molds and Mushrooms:

● Some molds and mushrooms produce toxin
● Throw out moldy food, unless mold is natural part of the food
● Purchase mushrooms from approved and reputable suppliers
Biological Toxin naturally occur in certain plants, mushroom and seafood. Seafood toxin produce by pathogens
found on certain fish like tuna. Histamine is produce when fish is temperature abuse.

Molds 
Molds are multicellular filamentous fungi whose growth on foods is usually readily recognized by their fuzzy or
cottony appearance. Mold cause spoilage in food and could cause illnesses. They grow under almost any
conditions, but grow well in sweet, acidic food with low water activity. Molds can rapidly grow on grains and corns
when these products are stored under moist conditions. Molds require free oxygen for growth and hence grow on
the surface of contaminated food.
Molds also find their use in manufacturing of different foods and food products. They are used in ripening of
various types of food products as cheese (e.g. Roquefort,Camembert). Molds are also grown as feed and food
and are employed to produce ingredients such as enzymes like amylase used in making bread or citric acid used
in soft drinks. Molds are major contributors in the ripening of many oriental foods.
Freezing temperatures prevent or reduce the growth of molds, but not destroyed. Some molds produce called
“aflatoxins”

Yeast
Yeasts have the ability to ferment sugars to ethanol and carbon-dioxide and hence they are extensively in food
industry.Yeast also cause food spoilage. Yeast spoilage produce a smell or taste of alcohol. They appear in pink
color discoloration. They also grown well in sweet, acidic foods with low water activity level such as jellies, honey
and fruit juice. The most commonly used yeast, the baker’s yeast is grown industrially. Saccharomyces
carlsbergensis is most commonly used in fermentation of most beers.

Mushrooms
Edible mushrooms are macrofungi since they are visible with a naked eye. Mushrooms have fleshy fruit body
with certain aroma and flavors as well as good nutritional properties and are used mostly as food. A few species
of mushrooms have been cultivated but wild mushrooms are harvested as well. However, some mushrooms
produce toxic compounds that can be life-threatening. Proper identification is key since quite often poisonous
mushrooms mimic edible ones in appearance. Even if not dangerous, mushrooms in general are great
absorbants of chemicals from the environment and sometimes they can make them toxic, e.g., pesticides,
insecticides, heavy metals. Certain mushrooms have been used for their medicinal properties in some cultures

Food borne Illnesses

Food-borne Ilnnesses Caused by Bacteria

Bacteria are classified as “spore forming” and “non spore forming”. Spore – enables a cell to survive
environmental stress such as cooking, freezing, high salt condition, drying and high acid condition. Spore forming
bacteria are found in foods that are grown in soil and animal products.

Botulism (spore forming bacteria)

Bacteria: Clostridium Botulimun
Anaerobic bacteria
Organism produce a neurotoxin, deadly biological toxin to man
Type of illness: Bacterial intoxication
Symptoms : Dizziness , double vision, difficulty in breathing and swallowing
Onset time : 12-36 hrs.
Food Sources : Improperly canned foods, vacuum packed, refrigerated foods
Prevention : Discard bulging cans , do not use home canned foods, do not mix and store oil and garlic,
saute’ onion as needed Don’t store left over potatoes in a foil.

Campylobacteriosis
Bacteria : Campylobacter Jejuni 
It requires a very strict amount of air for growth (microaerophilic)
Type of Illness : bacterial infection
Symptoms : watery, bloody diarrhea , fever, nausea, vomiting, abdominal pain, headache,muscle pain
Onset time : 7-10 days
Food Sources : Unpasteurized milk, raw poultry, beef , fecal contaminated water
Prevention :
Personal hygiene • Maintain good pest control
• Follow hand washing guidelines • Use pasteurized dairy products
• Avoid cross contamination • Use safe water
• Cook all meat

E-Coli Infection
Bacteria :Escherichia coli 
Produce Shiga Toxin , a poisonous substance
Facultative anaerobic bacteria
Type of Illness : Bacterial Infection
Onset time : 3-8 days
Symptoms : Bloody diarrhea followed by kidney failure
Food Sources : undercooked ground beef, unpasteurized apple juice, undercooked fruits
and vegetables, raw milk, dairy products
Prevention
Good personal hygiene 
Avoid cross contamination 
Cook all poultry, meat carefully 
Use pasteurized milk and dairy products 
Wash all fresh fruits & vegetables in a clean running water

Listeriosis
Bacteria: Listeria Monocytogenes
Facultative Anaerobic bacteria, has the ability to survive in high salt foods, and can grow at refrigerated
temperature.
Type of Illness: bacterial infection
Onset Time: 3-70 days
Symptoms: headache, stiffneck, confusion, loss of balance, convulsion, dangerous for
pregnant women (result premature delivery, fetal death).
Food Sources: raw milk,meat, refrigerated ready to eat foods, processed foods (hotdogs,
deli meats, luncheon meats), soft cheese
Prevention: good personal hygiene, avoid cross-contamination, cook all meat and poultry carefully, use
pasteurized milk, milk products, wash all frutis and vegetables in a clean running water, clean and sanitized
utensils & equipment.

Perfringens foodborne illness

Bacteria : Clostridium perfringens
Microaerophilic bacteria
Type of Illness: Bacterial toxin mediated infection
Onset time : ( 8- 22 hrs.)
Symptoms : Severe abdominal cramps severe diarrhea
Food Sources:cafeteria germs, spices, gravy, improperly cooled foods and foods not
cooked to the right temperature
Prevention: Good personal hygiene 
Avoid cross contamination 
Cook all meat carefully

Salmonellosis
Bacteria : Salmonella bacteria 
Facultative anaerobic bacteria 
Fecal contamination
Type of Illness : Bacterial infection
Symptoms : stomach cramps, diarrhea, head ache, nausea, fever, vomiting
Food Sources:contaminated by soil, insects, intestinal waste of animals raw meat, fish,
eggs, raw salad dressing, cake mixes, sliced fruits & vegetables dried
gelatin, peanut butter
Prevention: Good personal hygiene 
Avoid cross contamination 
Cook all meat carefully

Shigellosis
Bacteria : Shigella bacteria 
Facultative anaerobic bacteria.
Comes from human intestines, polluted water, spread by flies and food handlers
Type of Illness : Bacterial infection
Symptoms : Diarrhea, fever, abdominal cramps, dehydration
Food Sources : foods that are prepared by human contacts, salads, ready to eat meats
pasta salads, lettuce, moist foods
Prevention: Good personal hygiene 
Avoid cross contamination 
Use clean water 
Control flies 
Cook foods properly
Staphylococcal illness
Bacteria : Staphylococcus aureus 
Facultative anaerobic bacteria. Can grow in cooked or safe foods that are recontaminated  Commonly found in
human skin, hands, hair, nose and throat. Carrier are healthy and unhealthy people. Can grow in high salt or high
sugar, and lower water activity
Type of Illness : Bacterial intoxication
Symptoms : nausea, vomiting, abdominal cramps, headaches 
Food Sources:  Foods that are prepared by human contacts, left over, meat, eggs, egg
products, potato salad, salad dressings
Prevention:  Good hygiene 
Avoid cross contamination 
Cover a burn or cut wounds 
Wear a disposable gloves when preparing foods 
Cook foods thoroughly

Illnesses caused by Viruses

The viruses foodborne disease differ from bacteria:

1) They can only multiply inside the living host
2) Viruses do not multiply in foods.
3) Viruses are usually transferred from one food to another.
4) From a food handler to food and water
5) A potentially hazardous food is not needed to support survival of virus

Hepatitis A
Virus : Hepto Virus or a Hepatitis A virus
• Found in human intestinal and urinary tract and contaminated water
Symptoms : fever, fatigue, headache, nausea, loss of appetite, stomach pain, vomiting, “jaundice”
Incubation time: 2-10 months after contaminated food and water is consumed
Food sources : 1) Raw and lightly cooked oyster and clams harvested from polluted water
2) Raw vegetables irrigated and washed in polluted water
3) Potentially hazardous food handled by a person infected with hepa A that
needed no further cooking
Prevention: 1. Handle foods properly
2. Cook the at recommended temperature
3. Avoid eating raw seafoods
4. Food handlers must practice good personal hygiene
5. Wash hands and fingernails properly

Norwalk Virus
Virus : Norwalk virus
Symptoms : nausea, vomiting, diarrhea, abdominal pain, headache, low grade fever
Food Sources : contaminated water, shellfish from contaminated water, contaminated fruits and vegetables
Prevention : Cook foods to a proper temperature, practice good personal hygiene, wash hands and fingernails

Rota Virus
Virus : Cause diseases like rota virus gastroenteritis
• It is the leading cause of severe diarrhea among infants and children.
Symptoms : vomiting, low grade fever, watery diarrhea
Transmission : person to person spread through contaminated hands
Prevention : Cook foods properly, practice good personal hygiene
 Illnesses Caused by Parasites

Parasite is a biological hazard. They need a living host to survive. Parasites can enter a food system and can
cause food borne illnesses

Anisakis
Parasite : Anisakis spp.
Are nematodes (roundworm)
• Associated with food borne infection from fish.
• Anisakis is about 1- 1 ½ inches long and a diameter of human hair.
• They are beige, ivory, white, gray, brown or pink.
Symptoms: Vomiting, abdominal pain if the worm is attached to the stomach , coughing if the worm is
attached to the throat , sharp pain, fever if the worm is attached to the large intestines
Food Sources: Raw undercooked seafoods , Bottom feeding fish (cod, salmon, herring, flounder)
Human are accidental host upon eating fish infested with parasite

Cyclosporiasis
Prevention : cook seafoods at proper temperature
Parasite : Cyclospora cayetanisis
Symptoms : infections that infect the small intestines
1.
2. Watery diarrhea 6. Nausea
3. Loss of appetite 7. Vomiting
4. Bloating 8. Low grade fever
5. Stomach cramps
Food Sources : Berries, lettuce, fresh herbs

Giardiasis
Parasite: Giardia doudenalis
• A single cell microorganism called “protozoa”
Symptoms: diarrhea, stomach cramps, nausea
Food Sources: undercooked pork

Trichonosis
Parasite : Trichiniella spiralis
• This parasite looks like a small, hairy round worm
Symptoms : nausea, vomiting, abdominal pain, later stage are fever, swelling of tissues around the
eyes, muscle stiffness, death
Food Sources:Undercooked pork and sausages, Ground meats contaminated through meat grinders

Illnesses Caused by Fungi

Molds, yeast and other fungi cause food spoilage
Molds
• individual mold cells are microscopic, they grew quickly and they become visible
• Molds spoil foods, causing discoloration, and unpleasant smell
• Molds grow in any conditions ( moist, dry, acidic, salty, sweet, cold, warm)
• Mold produce toxins, some of which relate to cancer and cause allergies
• Aflatoxin can cause liver disease
• Molds can be used to make cheese such as Brie, Camembert, Gorgonzola, Bleu cheese
• Although the cells and spores can be killed by heating to 140°F for 10 minutes, the toxins are heat stable and
are not destroyed
Yeast
• Like molds, yeast can cause food spoilage
• Foods such as jellies, honey, syrup, fruit juices are most likely loved by yeast
• Evidence of bubbles, and alcoholic smell or taste are the sign where foods have the presence of yeast
• Discard any foods that has the evidence of yeast

Foodborne Illnesses Caused by Naturally Occurring Chemicals

Naturally occurring chemicals include toxins that are produced by a biological organism.

Food Allergens: Cause the immune system to overreact

Symptoms: Hives, swelling of the lips, tongue and mouth, difficulty in breathing, Vomiting, diarrhea and
cramps.
Common Food Allergens: Milk Soy, egg, fish, wheat proteins, shell fish, peanuts,chicken

Ciguatoxins intoxication caused by eating contaminated tropical reef fish. The toxin is found in algae and then
eaten by reef fish, which is eaten by big fish such as barracuda, mahi, bonito, jack fish, snapper, in which the
toxin is accumulated in the flesh of these fishes.
Symptoms : nausea, vomiting, diarrhea, dizziness, shortness of breath
Common Foods : Barracuda, mackerel, snapper, triggerfish
Prevention : Toxin is not destroyed by cooking. Purchase sea foods from Reputable
supplier.

Scombrotoxin : called ‘histamine” poisoning, caused by eating food high in a chemical compound called
“histamine” which produced by certain bacteria. Leaving fish at room temperature usually result in histamine
production.
Symptoms : dizziness, burning sensation, facial rash, shortness of Breath, peppery
taste in the mouth.
Common Foods : tuna, anchovies, blue fish, mackerel, amberjack, Dark meat fishes.
Prevention : Purchase food from reputable supplier, Store “fresh” sea food at Temperature between
32⁰F (0⁰C)-39⁰F (4⁰C). Do not accept seafood that is suspected being thawed and Refrozen or temperature
abused

Shellfish Toxin : toxins are produced by certain algae called “ dinoflagellates” when Eaten by certain
shellfish such as mussles, clams, oysters, scallop accumulate in their internal organs and become toxic to
humans.
Common Foods : Mussel, clams, oysters, scallop
Prevention : Purchase shellfish from reputable supplier.

Mycotoxins: Fungi are molds, yeast and mushrooms, some of which are causing food borne illnesses.
Molds and yeast can withstand more extreme condition than bacteria. Many mycotoxin have been shown to
cause cancer, “aflatoxin” is produced by certain mold
Common Foods : More drier and acidic food such as corn, corn products,peanuts, pecans,
walnuts and milk
Prevention : Purchase food from reputable supplier. Store grains and nuts in a dry and protected from
humidity area

Note: Toxin is not destroyed by cooking