MB1-PRINCIPLES OF FOOD

MICROBIOLOGY, SAFETY,
HYGIENE AND SANITATION
MS. CELY ANN B. SALACUP
DEFINITION OF TERMS
PRINCIPLE- is the origin of something. It is a
fact.
MICROBIOLOGY- is the study of tiny, usually
single-celled organisms that can be seen only
with a microscope.
SAFETY- is the freedom from danger; injury or
damage.
HYGIENE- is the science of health and its
preservation.
SANITATION- the practices of making sanitary
MICRO-ORGANISMS
 It came from the Greek word micro
(small) and organismo ( living being).
 Tiny living and active beings that rapidly
multiply in numbers.
 They take nourishments, discharges waste
and reproduce rapidly if given the right
conditions.
MICRO-ORGANISMS
KINDS:
BACTERIUM-a single-celled, often parasitic microorganism
without distinct nuclei or organized cell structures. Various
species are responsible for decay, fermentation, nitrogen fixation,
and many plant and animal diseases.
-it is the most harmful pathogen. It is the major source of
food-borne illness.
FUNGUS- are responsible for food spoilage, thus it is helpful in
the food business for the production of beers, wines and cheeses.
VIRUS-is acquired from contaminated food through poor sanitation
and hygiene.
PARASITES-are harmful microorganisms that feed and live in
another organism.
 Food safety and sanitation management
FOOD ESTABLISHMENT- 1. Schools
refers to facilities that are 2. Hospitals
involved in food distribution. 3. Stadium/ Concession
TYPES OF FOOD 4. Child Care
ESTABLISHMENT:
5. Prison/ Jails
1. Nursing homes
6. Bars
2. Supermarkets
7. Cruises
3. Lodging
8. Airlines
4. Convinience stores
9. Trains
5. Employee feeding
10. Full Service
6. Caterers
11. Quick service
7. Elder Care
8. Military bases
Food safety and sanitation
management
FOODBORNE ILLNESS- is the sickness that
some people experience when they eat
contaminated food.
***Most cases of foodborne illness in retail food
establishments are caused by foods that have
been:
a. Exposed to unsafe temperatures
b. Handled by infected food workers who
practice poor personal Hygiene
c. Exposed to disease-causing agents by
contamination and cross-contamination.
Food safety and sanitation
management
Elements of Safe Food:
 TIME
 TEMPERATURE
 HEAT
 COLD
 WASH-RINSE-SANITIZE
 HAND WASHING
THE PROBLEM: FOODBORNE
ILLNESS
FOODBORNE DISEASE OUTBREAK- is
defined as an incident in which two or
more people experience a similar illness
after eating a common food.
THE PROBLEM: FOODBORNE
ILLNESS
COMMON CAUSES OF RECENT FDI:
1. ESCHERICHIA COLI(E. COLI) bacterium in
lettuce, unpasteurized apple juice, and radish
sprouts
2. SALMONELLA SPP. In alfalfa sprouts, ice
cream, and dry cereal
3. HEPATITIS A VIRUS in raw and lightly
cooked oysters
4. LISTERIA MONOCYTOGENS in hotdogs
and luncheon meats
THE PROBLEM: FOODBORNE
ILLNESS
ESCHERICHIA COLI(E. COLI) - a bacterium found in the colon of
human beings and animals that becomes a serious contaminant
when found in the food or water supply.
SALMONELLA SPP.(species) - a rod-shaped bacterium found in
the intestine that can cause food poisoning, gastroenteritis, and
typhoid fever
HEPATITIS A VIRUS- a relatively mild form of hepatitis that is
caused by a virus and transmitted through contaminated food and
water
LISTERIA MONOCYTOGENS- a rod-shaped aerobic parasitic
bacterium that causes disease, especially listeriosis- a disease of
the nervous system of mammals, birds, and occasionally humans
that can cause fever, meningitis, miscarriage, or premature birth
and is spread by eating food contaminated with listeria
THE PROBLEM: FOODBORNE
ILLNESS
FBI HIGHLY SUSCEPTIBLE
POPULATIONS:
1. The very young
2. The elderly
3. Pregnant or lactating women
4. Poeple with impaired immune system
***FBI can cause reactions, even death to
these individuals. The availability of a safe
food supply is critical to these people.
contamination
Contamination is the presence of
substances or conditions in the food that
can be harmful to humans.
Cross Contamination- germs are transfers
from one food item to another
contamination
Sources of food contamination:
Air
Water
Soil
Food Handlers
Packaging Materials
Animals, Rodents and insects
Food Contact surfaces
Ingredients
Case study
Fourteen people became ill after eating pei that had been highly
contaminated with Salmonella enteriditis. Several of the victims
were hospitalized, and a man in his forties, who was otherwise
in good health, died as a result of the foodborne illness.
In this outbreak, cream, custard, and mringue pies were made
using ingredients from shell eggs. The pies were baked in a
restaurant bakery and were stored for two and a half hours in
walk-in cooler before being transported in the trunk of a car to a
private company outing. The pies were consumed three to six
hours later. Leftover pie was consumed later that evening and
the next day after having been kept unrefrigerated for as long as
21 hours.
What conditions may have promoted bacterial growth?
HAZARDS TO FOOD
SAFETY
General symptoms of foodborne illness usually
include one or more of the following
Headache
Nausea
Vomiting
Dehydration
Abdominal pain
Diarrhea
Fatigue
Fever
HAZARDS TO FOOD
SAFETY
CLASSIFICATION OF FOODBORNE ILLNESS:
1. INFECTION- caused by eating food that
contains living disease causing microorganisms.
2. INTOXICATION- caused by eating food that
contains a harmful chemical or toxin produced
by bacteria or other source
3. TOXIN-MEDIATED INFECTION- caused by
eating food that contains harmful
microorganisms that will produce a toxin once
inside the human body.
HAZARDS TO FOOD
SAFETY
FOODBORNE HAZARD refers to a
biological, chemical, or physical hazard
that can cause illness or injury when
consumed along with the food
HAZARDS TO FOOD
SAFETY
TYPES OF FOODBORNE HAZARDS:
1. BIOLOGICAL HAZARD- includes bacterium, parasite,
virus and fungus.
2. CHEMICAL HAZARD- are toxic substances that may
occur naturally or may be added during the processing of
food.(Examples: agricultural chemicals such as pesticides,
fertilizers, antibiotics; cleaning compounds; heavy metals
such as lead and mercury; food additives and food
allergens.)
3. PHYSICAL HAZARD- are hard or soft foreign objects in
food that can cause illness and injury. (Examples: fragments
pf glass, metal, unfrilled toothpicks, jewelry, adhesive,
bandages and human air)
Biological hazard
BACTERIA
***All bacteria exist in a vegetative state. Vegetative cells
grow, reproduce and produce wastes just like other living
organisms.
VEGETATIVE STATE-the active state of bacterium where
the cell takes in nourishment, grows, and produces wastes.
***Some bacteria have the ability to form spores. Spores
help bacteria survive when their environment is too hot,
cold, dry, acidic, or when there is not enough food. Spores
are not able to grow and reproduce.
SPORE-the inactive or dormant state of some rod-shaped
bacteria.
Biological hazard
vegetative cells spores
REPRODUCE YES NO
GROW YES NO
PRODUCE TOXIN YES NO
RESISTANT TO NO YES
STRESS
HARMFUL IF EATEN YES NO
Biological hazard
CLASSIFICATIONS OF BACTERIA:
1. SPOILAGE BACTERIA- degrade
(break-down) foods so that they look,
taste, and smell bad. It reduces the
quality of food to unacceptable levels.
2. PATHOGENIC BACTERIA- are disease
causing microorganisms that can make
people ill if they or their toxins are
consumed with food.
Biological hazard
BACTERIAL GROWTH
***bacteria reproduce when one bacterial cell
divides to form two new cells. This process is
called binary fission.
REGULAR PATTERN THAT CONSISTS OF
FOUR PHASES:
1. LAG PHASE- bacteria exhibit little or no growth.
The bacteria adjust to their surroundings during
this phase. It lasts only a few hours at room
temperature, it is prolonged by keeping foods at
41oF(5oC) or below.
Biological hazard
2. LOG PHASE- bacterial growth is very rapid
during this phase with bacteria doubling in
numbers every few minutes.
3. STATIONARY PHASE- the number of new
bacteria being produced equals the number of
organisms that are dying off during this phase.
The bacteria have used up much space, nutrients,
and moisture in the food by this phase.
4. DECLINE PHASE- here, bacteria die off rapidly
because they lack nutrients and are poisoned by
their own toxic wastes.
Biological hazard
SIX CONDITIONS BACTERIA NEED TO
MULTIPLY
Food
Acid
Temperature
Time
Oxygen
Moisture
Biological hazard
FOOD
***A suitable food supply is the most
important condition needed for bacterial
growth. Most bacteria prefer foods that
are high in protein or
carbohydrates(meats, poultry, seafood,
dairy products, cooked rice, beans and
potatoes.
Biological hazard
ACIDITY
The pH(potential of hydrogen) symbol is used to
designate the acidity or alkalinity of a food. The
measure of acidity or alkalinity in which the pH
of pure water is 7, with lower numbers indicating
acidity and higher numbers indicating alkalinity.
***Very acid foods(pH below 4.6) like lemons,
limes, tomatoes will not normally support the
growth of disease-causing bacteria. Pickling fruits
and veg. Preserves the food in order to slow down
the rate of bacterial growth.
Biological hazard
ACIDITY
***Examples of alkaline foods are olives, egg
whites, or soda crackers.
Since most foods have a pH of less than 7.0, we
have identified the range where harmful bacteria
grow: from 4.6-7.0.(Many foods offered for sale
in food establishments have a pH in this range.)
***Disease-causing bacteria grow best when the
food it lives on has a pH of 4.6-7.0 like milk,
meat, and fish.
Biological hazard
TEMPERATURE
In retail establishments, temperature is measured in
degrees Fahrenheit(oF), degrees Celsius(oC) or both.
KINDS OF BACTERIA:
PSYCHROPHILIC BACTERIA- grow within a
temperature range of 32oF(0oC)-70oF(21oC). These
microorganisms are especially troublesome because
they are capable of multiplying at both refrigerated
and room temperature. Most of these bacteria are
spoilage organisms, but some can cause disease.
Biological hazard
2. MESOPHILIC(middle range)
BACTERIA- grow at temperatures
between 70oF(21oC) and 110oF(43oC),
with most rapid growth at human body
temperature (98.6oF,37oC).
3. THERMOPHILIC BACTERIA- they
grow best at temperatures above
110oF(43oC). All of these bacteria are
spoilage organisms.
Biological hazard
***Most disease-causing bacteria can grow within
a temperature range of 41oF(5oC) to
140oF(60oC). This is commonly referred to as the
Food “Temperature Danger Zone”.
TEMPERATURE ABUSE- is the term applied to
foods that have not been heated to a safe
temperature or kept at the proper temperature and
it results in FBI.
***An important rule to remember for avoiding
temperature abuse is “Keep Hot Foods Hot, Keep
Cold Foods Cold, or Don’t Keep the food at all.”
Biological hazard
TIME
***Because bacteria have the ability to
multiply rapidly, it does not take long
before many cells are produced. A rule of
thumb in the foodservice industry is that
“bacteria need about 4 hours to grow to
high enough numbers to cause illness”
TIME 0 15 mins. 30 mins. 60 mins. 3 hrs. 5 hrs.
# of cells 1 2 4 16 >1000 >1 M.
Biological hazard
OXYGEN
TYPES OF BACTERIA:
1. AEROBIC BACTERIA- must have oxygen in
order to grow.
2. ANAEROBIC BACTERIA-cannot survive when
oxygen is present because it is toxic to them.(grow
well in vacuum packed foods & canned)
3. FACULTATIVE ANAEROBIC- can grow with or
without air.
4. MICROAEROPHILIC- organisms that have a very
specific oxygen requirements(usually 3-6%)
Biological hazard
MOISTURE
Like most other forms of life, moisture is an
important factor in bacterial growth. That is why
man has dried foods for thousands of years to
preserve them.
(Scientists have determined that it is not the % of
moisture or “water by volume” in a food that most
affects bacterial growth. Rather it is the amount of
“available water” or water available for bacterial
activity. This is expressed as water activity and is
designated with the symbol Aw.)
Biological hazard
WATER ACTIVITY is a measure of the
amount of water that is not bound to the
food and is therefore available for
bacterial growth. It is measured on a
scale from 0-1.0.
Disease-causing bacteria can only grow in
foods that have a water activity higher
than .85.
Biological hazard
Water Activity (Aw) of Some Foods Sold in
Food Establishments
1.0
Dairy products
Poultry and Eggs
Meats
Fish & Shellfish
Cut Melons &
Sprouts
Steamed Rice
.85 Pasta

Dry noodles
Dry Rice & Pasta
Flour
Uncut Fruits&
vegetables
Jams & Jellies
Solidly Frozen Foods

0
POTENTIALLY HAZARDOUS
FOODS(PHF)
Some types of foods have the ability to
support the rapid and progressive growth
of infectious and toxin-producing
microorganisms. These foods are called
“potentially hazardous”; which are high in
protein or carbohydrates and have a pH
above 4.6 and a water activity above 0.85.
FDA(FOOD & DRUG ADMINISTATION)
CLASSIFICATION OF PHF
Foods of animal origin that are raw or
heat-treated
Foods of plant origin that are heat-treated
or consist of raw seed sprout
Cut melons
Garlic and oil mixtures that are not
modified in a way to inhibit the growth of
microorganisms.
COMMON SAMPLES OF PHF
Red meats
Poultry
Raw shell eggs
Fish & shellfish
Dairy products
Rice
Potatoes
Refried beans
Cut melons
READY-TO-EAT FOODS
-are food items that are edible w/o washing,
cooking, or additional preparation by the consumer
or by the food establishment. These foods can
become contaminated if not handled properly.
Samples of which:
 Cheeses & luncheon meats
 Fruits and vegetables
 Salad items
 Hot dogs
 Hard-boiled eggs
SPORES-VEGETATIVE STATE
Spores turn vegetative when:
Heat-shocked (heating causes spores to
change)
Optimum conditions exist for growth
(high protein, high moisture)
Temperature are in the TDZ or between
41oF-140oF
The amount of time food is in the danger
zone(4 hours or more)
LAB. EXERCISE # 05
GENERAL INSTRUCTION: Group yourselves into three. A
maximum time of 45 mins. will be given for each group to
purchase the materials needed for the laboratory.
MATERIALS TO BE PURCHASED:
 1 kilo ground pork
 Salt
 Garlic
 Prague powder
 Black pepper
 Anisado wine
 Accord powder
 1/4 kilo brown sugar
 Cut-rite paper/ plastic for skinless longanisa
SKINLESS LOGANISA
INGREDIENTS:
1 kg ground pork
2 tbsp garlic
¼ tsp Prague powder
1 tsp black pepper
1 tbsp Anisado wine
1 tbsp Accord powder
7 tbsp./ ½ cup brown sugar
PROCEDURE:
1. Mix the above ingredients well with the meat.
2. Form into 2-3 inches ling links
3. Wrap in cut-rite
4. Allow to cure in the refrigerator for 2-3 days.
COMPLETE THE TABLE BELOW:
RECIPE COLOR COLOR SMELL SMELL TASTE TASTE COMMENT
NAME BEFORE AFTER BEFORE AFTER BEFORE AFTER S/
CURING CURING CURING CURING CURING CURING SUGGESTI
ONS
SKINLESS
LONGANIS
A

TOCINO

CHICKEN
HAM

BONELESS
HAM

EMBOTIDO