Cross Contamination Research Paper
Cross contamination is a process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. What that means for example, if you get sick from eating at a restaurant that might mean that the food handlers are not following correct food safety guidelines. Some examples are the some of the food handlers wash their hands or people forget to not touch there face and hair. But it gets worse there are also some people that forget they are cutting chicken and then they decide to cut melons with the same knife and cutting board and we have sanitize the knife and blades so that way we can prevent cross contamination. There are different types of pathogens like bacteria, viruses,
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parasites, and fungi. Bacteria is a member of a large group of unicellular microorganisms. These microorganisms that have cell walls but lack organelles and an organized nucleus, including some that can cause disease. Although viruses are very simple microbes, they can’t do much by themselves. Viruses need a host, another living organism that gives them everything they need to work. Viruses take any chance they can to find a host. They get inside the host cells and take it over. Parasite are also and organism that lives on or in a host and gets its food form or at the expense of its host. Fungi are organisms that feed on organic matter, including molds, yeast, mushrooms, and toadstools.
Food handlers diagnosed with illnesses from “Big Six pathogens” cannot work in the restaurant because you can get others sick. Like for example there is shigella spp is a diarrheal disease caused by a group of bacteria called shigella. Shigella causes about 500,000 cases of diarrhea in the united diarrhea in the united states annually. That’s not all there is also salmonella which comes form only poultry. Live poultry, including those kept in backyard flocks, are an important cause of human salmonella infections in the united states. People become infected with Salmonella when they put their hands or other things that have been in contact with feces in or around their mouth. Young children are especially at risk for illness because their immune systems are still developing and because they are more likely than others to put their fingers or other items into their mouths. It is important to wash hands immediately after touching poultry or anything in the area where they live and roam, because the germs on your hands can easily spread to other people or thing. Nontyphoidal salmonellosis refers to illnesses caused by all serotypes of Salmonella except for Typhi, Paratyphi A, Paratyphi B (tartrate negative), and Paratyphi C. Usually through the consumption of food or water contaminated with animal feces. Transmission can also occur through direct contact with infected animals or their environment and directly between humans. Diagnosis is based on isolation of Salmonella organisms. About 90% of isolates are obtained from routine stool culture, but isolates are also obtained from blood, urine, and material from sites of infection. Isolates of salmonellae are needed for serotyping and antimicrobial susceptibility testing. This particular outbreak appears to be over. However, E. coli is still an important cause of human illness in the United States. More information about E. coli, and steps people can take to reduce their risk of infection. Most E. coli are harmless and actually are an important part of a healthy human intestinal tract. However, some E. coli are pathogenic, meaning they can cause illness, either diarrhea or illness outside of the intestinal tract. The types of E. coli that can cause diarrhea can be transmitted through contaminated water or food, or through contact with animals or persons.
E. coli consists of a diverse group of bacteria. Pathogenic E. coli strains are categorized into pathotypes. Six pathotypes are associated with diarrhea and collectively are referred to as diarrheagenic E. coli. Hepatitis A is a liver infection caused by the Hepatitis A virus (HAV). Hepatitis A is highly contagious. It is usually transmitted by the fecal-oral route, either through person-to-person contact or consumption of contaminated food or water. Hepatitis A is a self-limited disease that does not result in chronic infection. More than 80% of adults with Hepatitis A have symptoms but the majority of children do not have symptoms or have an unrecognized infection. Antibodies produced in response to Hepatitis A last for life and protect against reinfection. The best way to prevent Hepatitis A is by getting vaccinated. About 20 million people get sick from norovirus each year, most from close contact with infected people or by eating contaminated food. Norovirus is the leading cause of disease outbreaks from contaminated food in the US. Infected food workers cause about 70% of reported norovirus outbreaks from contaminated food.
FATTOM is a good way to have time temperature control on your foods and to detect when foods will be infected by bacteria and plus bacteria never dies it just keeps growing.
For instance, FOOD= most bacteria need nutrients just like us and even plants and the more nutrients the bacteria eats. Acidity= bacteria grow best in food that contains little or no acid. Temperature= bacteria grow rapidly between 41degrees and 135 degrees this range is known and the temperature danger zone 41 degrees and 135 degrees. Bacteria growth is limited when food is held above 135 degrees or below 41 degrees the temperature danger zone. Time= but also bacteria also needs time to grow and the reason why is that is the more time bacteria spend in temperature danger zone, the greater chance they have to grow to unsafe levels. Oxygen Almost all he foodborne pathogens are aerobic, that is requiring oxygen to grow. Some of the pathogens, such as clostridium botulinum, the source of botulism, are anaerobic and do not require oxygen to grow. Moisture= water is essential for the growth of foodborne pathogens, water activity is a measure of the water available for use and is measured and is measured on a scale of 0 to 1.0 Foodborne pathogens are aerobic best in foods that have a between 0.95 and 1.0 FDA regulations for canned foods require of 0.85 or below.
. Let me give you guys some examples of cross contamination cross. For example, it can happen when bacteria from the surface of raw meat, poultry and raw vegetables with visible dirt (such as unwashed potatoes), are transferred onto ready to eat food, such as green salads, rice or pasta salads, cooked meats or poultry or even fruit. The bacteria on the raw food are killed when the food is cooked, but the ready to eat food gets eaten without further cooking – bacteria and
all.
Hands are among the obvious culprits in transferring bacteria from raw to ready to eat food, but direct contact with raw foods, dirty chopping boards, knives and other cooking implements can also spread the contamination. Chopping boards, plates and knives that have been in contact with raw food need to be carefully washed with warm water and detergent, then rinsed and thoroughly dried before being used for ready to eat foods.
Incorrectly storing raw food in the fridge by allowing it to come into direct contact with ready to eat foods, or allowing raw meat juices to drip onto cooked foods, fruit and other ready to eat food, can also cause cross contamination.
Raw foods should always be treated as though they are contaminated. Raw food, such as meat, poultry or fish, should be stored in a rigid container or at the bottom of the fridge to prevent it coming into contact with ready to eat food or allowing meat juices to drip onto other food. Ready to eat food should be stored covered in the fridge to further reduce the risks.
In the home it really doesn’t matter whether you have wooden, plastic or glass chopping boards so long as they are kept really clean and in good condition. The porous nature of wood makes it advisable to use plastic or glass chopping boards for raw meat, poultry and seafood. It may be easiest to have two boards – one for raw food and one for ready to eat food. All chopping boards should be scrubbed with hot water and detergent after preparing raw foods. Plastic chopping boards are good as they can be washed at high temperatures in the dishwasher. However, any board should be replaced when its surface becomes scratched because bacteria can hide in the scratches.
There are different ways to prevent cross contamination Always use a clean plate.
Never place cooked food back on the same plate or cutting board that previously held raw food. Food becomes contaminated through a variety of mechanisms. Some things that can contribute to foodborne illness are: inadequate handwashing, cross-contamination, storage and cooking temperatures, and contamination of food by animal waste. Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. Raw juices often contain harmful bacteria.
Store eggs in their original carton and refrigerate as soon as possible.
parasites, and fungi. Bacteria is a member of a large group of unicellular microorganisms. These microorganisms that have cell walls but lack organelles and an organized nucleus, including some that can cause disease. Although viruses are very simple microbes, they can’t do much by themselves. Viruses need a host, another living organism that gives them everything they need to work. Viruses take any chance they can to find a host. They get inside the host cells and take it over. Parasite are also and organism that lives on or in a host and gets its food form or at the expense of its host. Fungi are organisms that feed on organic matter, including molds, yeast, mushrooms, and toadstools.
Food handlers diagnosed with illnesses from “Big Six pathogens” cannot work in the restaurant because you can get others sick. Like for example there is shigella spp is a diarrheal disease caused by a group of bacteria called shigella. Shigella causes about 500,000 cases of diarrhea in the united diarrhea in the united states annually. That’s not all there is also salmonella which comes form only poultry. Live poultry, including those kept in backyard flocks, are an important cause of human salmonella infections in the united states. People become infected with Salmonella when they put their hands or other things that have been in contact with feces in or around their mouth. Young children are especially at risk for illness because their immune systems are still developing and because they are more likely than others to put their fingers or other items into their mouths. It is important to wash hands immediately after touching poultry or anything in the area where they live and roam, because the germs on your hands can easily spread to other people or thing. Nontyphoidal salmonellosis refers to illnesses caused by all serotypes of Salmonella except for Typhi, Paratyphi A, Paratyphi B (tartrate negative), and Paratyphi C. Usually through the consumption of food or water contaminated with animal feces. Transmission can also occur through direct contact with infected animals or their environment and directly between humans. Diagnosis is based on isolation of Salmonella organisms. About 90% of isolates are obtained from routine stool culture, but isolates are also obtained from blood, urine, and material from sites of infection. Isolates of salmonellae are needed for serotyping and antimicrobial susceptibility testing. This particular outbreak appears to be over. However, E. coli is still an important cause of human illness in the United States. More information about E. coli, and steps people can take to reduce their risk of infection. Most E. coli are harmless and actually are an important part of a healthy human intestinal tract. However, some E. coli are pathogenic, meaning they can cause illness, either diarrhea or illness outside of the intestinal tract. The types of E. coli that can cause diarrhea can be transmitted through contaminated water or food, or through contact with animals or persons.
E. coli consists of a diverse group of bacteria. Pathogenic E. coli strains are categorized into pathotypes. Six pathotypes are associated with diarrhea and collectively are referred to as diarrheagenic E. coli. Hepatitis A is a liver infection caused by the Hepatitis A virus (HAV). Hepatitis A is highly contagious. It is usually transmitted by the fecal-oral route, either through person-to-person contact or consumption of contaminated food or water. Hepatitis A is a self-limited disease that does not result in chronic infection. More than 80% of adults with Hepatitis A have symptoms but the majority of children do not have symptoms or have an unrecognized infection. Antibodies produced in response to Hepatitis A last for life and protect against reinfection. The best way to prevent Hepatitis A is by getting vaccinated. About 20 million people get sick from norovirus each year, most from close contact with infected people or by eating contaminated food. Norovirus is the leading cause of disease outbreaks from contaminated food in the US. Infected food workers cause about 70% of reported norovirus outbreaks from contaminated food.
FATTOM is a good way to have time temperature control on your foods and to detect when foods will be infected by bacteria and plus bacteria never dies it just keeps growing.
For instance, FOOD= most bacteria need nutrients just like us and even plants and the more nutrients the bacteria eats. Acidity= bacteria grow best in food that contains little or no acid. Temperature= bacteria grow rapidly between 41degrees and 135 degrees this range is known and the temperature danger zone 41 degrees and 135 degrees. Bacteria growth is limited when food is held above 135 degrees or below 41 degrees the temperature danger zone. Time= but also bacteria also needs time to grow and the reason why is that is the more time bacteria spend in temperature danger zone, the greater chance they have to grow to unsafe levels. Oxygen Almost all he foodborne pathogens are aerobic, that is requiring oxygen to grow. Some of the pathogens, such as clostridium botulinum, the source of botulism, are anaerobic and do not require oxygen to grow. Moisture= water is essential for the growth of foodborne pathogens, water activity is a measure of the water available for use and is measured and is measured on a scale of 0 to 1.0 Foodborne pathogens are aerobic best in foods that have a between 0.95 and 1.0 FDA regulations for canned foods require of 0.85 or below.
. Let me give you guys some examples of cross contamination cross. For example, it can happen when bacteria from the surface of raw meat, poultry and raw vegetables with visible dirt (such as unwashed potatoes), are transferred onto ready to eat food, such as green salads, rice or pasta salads, cooked meats or poultry or even fruit. The bacteria on the raw food are killed when the food is cooked, but the ready to eat food gets eaten without further cooking – bacteria and
all.
Hands are among the obvious culprits in transferring bacteria from raw to ready to eat food, but direct contact with raw foods, dirty chopping boards, knives and other cooking implements can also spread the contamination. Chopping boards, plates and knives that have been in contact with raw food need to be carefully washed with warm water and detergent, then rinsed and thoroughly dried before being used for ready to eat foods.
Incorrectly storing raw food in the fridge by allowing it to come into direct contact with ready to eat foods, or allowing raw meat juices to drip onto cooked foods, fruit and other ready to eat food, can also cause cross contamination.
Raw foods should always be treated as though they are contaminated. Raw food, such as meat, poultry or fish, should be stored in a rigid container or at the bottom of the fridge to prevent it coming into contact with ready to eat food or allowing meat juices to drip onto other food. Ready to eat food should be stored covered in the fridge to further reduce the risks.
In the home it really doesn’t matter whether you have wooden, plastic or glass chopping boards so long as they are kept really clean and in good condition. The porous nature of wood makes it advisable to use plastic or glass chopping boards for raw meat, poultry and seafood. It may be easiest to have two boards – one for raw food and one for ready to eat food. All chopping boards should be scrubbed with hot water and detergent after preparing raw foods. Plastic chopping boards are good as they can be washed at high temperatures in the dishwasher. However, any board should be replaced when its surface becomes scratched because bacteria can hide in the scratches.
There are different ways to prevent cross contamination Always use a clean plate.
Never place cooked food back on the same plate or cutting board that previously held raw food. Food becomes contaminated through a variety of mechanisms. Some things that can contribute to foodborne illness are: inadequate handwashing, cross-contamination, storage and cooking temperatures, and contamination of food by animal waste. Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. Raw juices often contain harmful bacteria.
Store eggs in their original carton and refrigerate as soon as possible.