MODULE 1ii
LESSON 1 – OUR INVISIBLE ENEMIES
At the end of Module 3, you should be able to:
a. Identified food-borne microorganisms
b. Differentiate bacteria, viruses, fungi and
parasites.
c. Recognized the conditions and factors bacteria,
viruses, parasite and fungi grow and multiply.
LESSON 1
ACTIVITY
A very important part of preventing Foodborne illness is to
know the foods vulnerable to causing outbreaks, list 10 High risk
foods for disseminating foodborne illnesses:
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10.
Uploaded the new lesson and checked the
Why didoutput
you classify those foods as vulnerable foods prone
of the students
for foodborne illnesses? Explain you answer in not less than 5
sentences.
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INTRODUCTION
A very important part of preventing foodborne illness is to
know the foods vulnerable or susceptible to cause outbreaks. Just
like humans, bacteria need food to survive, so its natural for them
to break down organic material as part of the earth’s ecology.
Foods that best support their growth are those that contain large
amounts of protein and water.
MOLDS
Molds produce mycotoxins, which can cause food intoxication. More
than 300 mycotoxins, most of which do not present a significant food
safety risk, have been identified. However, some are carcinogenic
(cancer-causing). Aflatoxin, a carcinogenic toxin made by the mold
Aspergillus flavus, is the most potent liver carcinogen known. The foods
most likely to be infected with aspergillus flavus are peanuts and grains, it
has also been identified in corn, cottonseed, brazil nuts, pistachios,
spices, figs and dried coconut.
Patulin is a toxin produced by both Aspergillus and Penicillium that
can contaminate fruits and cereals. Fumonisins are produced by Fusarium
verticillioides and F. Proliferatum and are associated with corn. Unlike
bacteria, molds are visible, exhibiting bloom on affected foods. They also
thrive at room temperature and need less moisture than bacteria do.
Foods susceptible to molds are breads, jams, jellies and salty meats such
as bacon, ham and salami. Black spots in the refrigerator, often called
mildew, are actually molds that can be cleaned by washing the surface
with a solution of 1 tablespoon of baking soda dissolved in 1 quart of
water. Musty smelling dishcloths, sponges, and mops should be
thoroughly cleaned or replaced because such odors indicate that molds
has taken root.
VIRUSES
Viruses are one of nature’s simplest organisms. Unlike bacteria,
which can exist independently, a virus needs a living cell in order to
multiply. These microorganisms have been identified as casual agents in
about 3 to 10% of foodborne illnesses. All foodborne viruses are
transmitted via oral-fecal route, that is, from contaminated feces to the
mouth. They may be passed from person to person or through carriers
such as flies, soiled diapers, water and food. Two of the most common
foodborne illnesses are the Hepatitis A virus and Norovirus.
Hepatitis A Virus
Hepatitis A infection occurs most frequently after food is contaminated with fecal
matter. (This differs from Hepatitis B virus, which is transmitted through body fluids and
not through food.) Another common source of Hepatitis A is polluted shellfish beds and
vegetable fields. Shellfish are a source of Hepatitis A infection because they are eaten
with their digestive tracts intact. Another possible source of Hepatitis A contamination is
childcare centers, where diaper changing occurs. A vaccine is available that is 95%
effective against the virus and provides protection for about 15 years.
Norovirus
Norovirus, also known as Northwalk virus, was named after the town in Ohio
where the first was identified outbreak occurred. It is the second most common viral
infection after the common cold, more common in the summer months, and often referred
to as the “stomach flu”. The Norovirus is spread via contaminated food handlers (fecal-
oral route), shellfish (especially mollusks and oysters), and water containing raw sewage.
Heating will destroy the virus but freezing will not. Norovirus infection outbreaks can be
large, as in the case of a Minnesota restaurant in which two salad makers contaminated
the food and infected more than 2,000 people.
PARASITES
Parasites need a host to survive. They infect people in many parts of the world.
Two of the most common foodborne parasites are roundworms and protozoa.
Roundworms
Roundworm infections can result from eating undercooked pork or uncooked or
undercooked fish. The Trichinella Spiralis roundworm, which causes trichinosis, is
probably the most common parasite carried in food. Pork products are the primary source
of infection through consumption or raw or improperly cooked wild game ( esp. bear
meat)
Heating pork to an external temperature of 137 degrees Fahrenheit will kill the T. Spiralis
larvae. Microwave cooking of pork is not recommended because of its uneven heating.
Herring worms (Anisakis simplex and Cod Worms)
Japanese cooks preparing sushi inspect fish for tiny white worms, because the
worms are no wider than a thread, some may be missed; therefore; not all raw fish dishes
are guaranteed to be worm free. There is no commercial record to detect all parasites.
Even candling, which involves placing a fillet over a lighted translucent surface, finds only
60 to 70% of the worms. However, freezing kills the worms so all sushi grade are required
to undergo deep freezing.
People who consume raw or under cooked fish containing the live
worms may experience a tingling throat sensation caused by the worm
wriggling as it is swallowed. Other symptoms usually appear within an hour
after digestion but may show up as much as 2 weeks later. In serious cases,
the worm penetrates through the stomach or intestinal wall , causing severe
abdominal pain, nausea, vomiting, diarrhea. Symptoms often continue for
several days and have been misdiagnosed as appendicitis, gastric ulcer,
Crohn’s disease, and gastrointestinal cancer. After several weeks, the worm
dies, or may be coughed or vomited by the host. It may also may be
removed by a physician using a fiber-optic device equipped with mechanical
forceps.
PROTOZOA
Protozoa are single-celled animals that most frequently infect humans
through contaminated water. Only about four related of about thirty types of
protozoa are related to food safety: Giardia, toxoplasma gondii,
Cryptosporidium and Cyclospora. The most common of these is Giardia but
the most serious infection is due to Toxoplasma Gondii.
Giardia Lamblia
Giardia Lanblia, which is responsible for the most common parasite
infection in the world, is transmitted primarily through surface streams and
lakes that have been contaminated with the feces of infected livestock and
other animals. Childcare centers are also common source of infections.
Infection with this organisms causes recurring attacks of diarrhea and the
passage of stools containing large amounts of unabsorbed fats or yellow
mucus. When a Giardia infection is contracted, medications can be taken for
symptoms.
Toxoplasma Gondii
One of the leading causes of death due to foodborne illness. Problems
may occur in people with compromised immune systems, such as those with
cancer or AIDS or pregnant women. Two major sources of these dangerous
parasite are raw meat and feces from infected cats.
APPLICATI
ON
Answer the following questions:
1. List and briefly describe three parasites that can cause
foodborne illness.
2. Why are some molds all right on other foods whereas
others are not?
3. What are your recommendations to prevent foodborne
illnesses during preparation or production of food in
your household?
4. Give at least five(5) Personal Hygiene Habits that helps
keep contamination under control.
Well done! You have just
finished this lesson. Keep
working and enjoy!
