SERVSAFE/Chapter 2

THE MICROWORLD

Microorganisms…

• Small, living organisms

• Harmful microorganisms are called pathogens

• Cause foodborne illness

TYPES OF PATHOGENS

• Viruses

• Bacteria

• Parasites

• Fungi

VIRUSES

• Leading cause of foodborne illness

• Cannot grow in food, but can survive cooler and freezer temperatures

• Key to prevention is good personal hygiene

BACTERIA

• Usually controlled by keeping food out of the temperature danger zone

• Some bacteria can change into spores to keep from dying when they don’t have enough food

• Multiplies quickly under the right conditions

PARASITES

• Must be in the meat of another animal in order to survive

• Can contaminate both food and water…particularly water used to irrigate produce

• Method of prevention would be to purchase food from a reputable supplier

FUNGI

• Sometimes makes people sick

• Mostly spoils food• Examples are mold

and yeast• Any food spoiled by

mold or yeast should be thrown out, unless the mold is a natural part of the product

WHAT PATHOGENS NEED TO GROW

• FOOD• ACIDITY• TEMPERATURE• TIME• OXYGEN• MOISTURE

Pathogens grow well in food held between the temperatures of 41 degrees F. and 135 degrees F.

• You can help keep food safe by controlling FAT TOM

• Viruses are the leading cause of foodborne illness.

Fish toxins…

• Can be a natural part of the fish or made by pathogens on it.

• Some occur when fish eat smaller fish that have the toxin.

• Shellfish toxins are caused by marine algae that have a toxin, which the shellfish then eats

SEAFOOD TOXINS

• Scombroid Poisoning• Ciguatera Fish

Poisoning• Paralytic Shellfish

Poisoning• Neurotoxic Shellfish

Poisoning• Amnesic Shellfish

Poisoning

Mushroom toxins…

• Foodborne illness linked with mushrooms are almost always caused by eating toxic, wild mushrooms collected by amateur hunters.