BIOLOGICAL HAZARDS
BIOLOGICAL HAZARDS
Biological hazard are acquired from disease causing microorganism and the poisonous toxins they may produce.
Biological hazard are far the most dangerous foodborne hazard in the food service and food retail businesses.
These includes harmful microorganism seen only in the microscope
1. BACTERIA
2.VIRUSES
3. PARASITES
4. MOLDS
5. YEAST
Other living organism are:
• Insects:
RODENTS
FARM ANIMAL
DOMESTIC PETS
BIRDS
FISH
PLANTS
TRANSMIT DISEASE
TO HUMAN BEING
• Even healthy people are sources of pathogenic microorganism. Those are people who does not wash their hands frequently and do not properly practice personal hygiene are the most common carrier .
3 classification of foodborne diseases
• Foodborne infection: ingestion of a harmful microorganism in food
• .
Foodborne infection
• An infection when a living microorganism is ingested as a part of food. After ingestion, the microorganism attach themselves to the gastrointestinal track and begins to grow. This can lead to common foodborne illnesses symtoms like diarrhea. The microorganism maybe carried by the bloodstream from the gastrointestinal tract to the other parts of the body. Foodborne infection
• Foodborne viruses and parasites are good examples of microorganism that can cause infection. An example of a bacterial infection is salmonella. 2. Foodborne Intoxication
• Ingestion of a harmful toxin produced in food
Foodborne Intoxication
• Takes when a microorganism takes place when a living microorganism is consumed and the ingested microorganism produces toxin itself causes the illness. Some examples of bacteria that cause food are CLOSTRIDIUM
BOTOLINUM and STAPHYLOCOCCUS AUREUS
• An intoxication may also occur due to consumption of a toxic chemical such as cleaning chemicals.
Foodborne Intoxication
• Clostridium Botolinum
Staphylococcus Aureus
3. Toxin Mediated Infection
• Ingestion of a harmful microorganism in food that produces a toxin in the
Biological hazard are acquired from disease causing microorganism and the poisonous toxins they may produce.
Biological hazard are far the most dangerous foodborne hazard in the food service and food retail businesses.
These includes harmful microorganism seen only in the microscope
1. BACTERIA
2.VIRUSES
3. PARASITES
4. MOLDS
5. YEAST
Other living organism are:
• Insects:
RODENTS
FARM ANIMAL
DOMESTIC PETS
BIRDS
FISH
PLANTS
TRANSMIT DISEASE
TO HUMAN BEING
• Even healthy people are sources of pathogenic microorganism. Those are people who does not wash their hands frequently and do not properly practice personal hygiene are the most common carrier .
3 classification of foodborne diseases
• Foodborne infection: ingestion of a harmful microorganism in food
• .
Foodborne infection
• An infection when a living microorganism is ingested as a part of food. After ingestion, the microorganism attach themselves to the gastrointestinal track and begins to grow. This can lead to common foodborne illnesses symtoms like diarrhea. The microorganism maybe carried by the bloodstream from the gastrointestinal tract to the other parts of the body. Foodborne infection
• Foodborne viruses and parasites are good examples of microorganism that can cause infection. An example of a bacterial infection is salmonella. 2. Foodborne Intoxication
• Ingestion of a harmful toxin produced in food
Foodborne Intoxication
• Takes when a microorganism takes place when a living microorganism is consumed and the ingested microorganism produces toxin itself causes the illness. Some examples of bacteria that cause food are CLOSTRIDIUM
BOTOLINUM and STAPHYLOCOCCUS AUREUS
• An intoxication may also occur due to consumption of a toxic chemical such as cleaning chemicals.
Foodborne Intoxication
• Clostridium Botolinum
Staphylococcus Aureus
3. Toxin Mediated Infection
• Ingestion of a harmful microorganism in food that produces a toxin in the