Sources of Food

Safety Hazard

THM 202- RISK MANAGEMENT AS

APPLIED TO SAFETY, SECURITY, AND
SANITATION
Topic Outline:
• Foodborne Hazard
• What Bacteria Need in Order to
Grow
• Potentially Hazardous Foods
( PHF)
• Ready-to-Eat Foods
Foodborne Hazard defined
Foodborne hazard refers to a
biological, chemical, or
physical hazard that can
cause illness or in injury
when consumed along with
the food.
Foodborne Hazard defined
Biological Hazards
Biological hazards include
microorganisms that are very
small and can only be seen with
the aid of microscope. These are
commonly associated with
humans and with raw products
entering the food establishments.
Foodborne Hazard defined
Chemical Hazards
Chemical hazards are toxic
substance that may occur
naturally or may be added during
the processing of food.
Foodborne Hazard defined
Physical Hazards
Physical hazards or soft foreign
objects in food the can cause
illness and injury.
Bacteria
Bacteria are one of the most
important biological foodborne
hazards in any type of food
establishment. Bacteria are
reported in more case of
foodborne illness than any other
hazard.
Bacteria
All bacteria exist in vegetative
state. Vegetative cells grow,
reproduce, and produce waste
just like other organism.
Bacteria
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 or reproduce.
Classification of Bacteria

Spoilage bacteria – degrade

foods so that they look, taste,
and smell bad. They reduce the
quality of food to unacceptable
levels. When this happens, the
food will have to be thrown
away.
Spoilage bacteria in food
Classification of Bacteria

Pathogenic Bacteria – are

disease causing microorganism
that can make people ill if they
or their toxins are consumed
with food.
Pathogenic Bacteria in Food
Bacterial Growth
Bacteria reproduce when one
bacteria cell divides to form two
new cells. This process called
binary fission. The reproduction
of bacteria and an increase of the
number of organism is referred to
as bacterial growth.
What Bacteria Need in Order to Multiply

Bacteria need six conditions in

order to multiply:
F - Food
A - Acidity
T - Temperature
T - Time
O - Oxygen
M- Moisture
What Bacteria Need to Grow
Source of 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.
Acidity
The pH symbol is used to designate
the acidity or alkalinity of a food.
Most foods are acidic and have pH
less than 7.0. Very acidic foods (pH
below 4.6), like lemons, limes, and
tomatoes, will not normally support
the growth of disease-causing
bacteria.
 7. 0
Acidic Neutral Alkaline

4.6- 9.0
0 14.0
Temperature
All bacteria do not have the same
temperature requirements for
growth.
• Psychrophilic bacteria
• Mesophilic bacteria
• Thermophilic bacteria
Temperature
Psychrophilic bacteria grow
within a temperature range of
32◦F (0◦C) to 70◦F (21◦C).
Temperature
Mesophilic (middle range)
bacteria grow at temperature
between 70◦F (21◦C) and 110◦F
( 43◦C), with most rapid growth at
human body temperature
[98.6◦F(37◦C)].
Temperature
Thermophilic bacteria that
grows best at temperature above
110◦F (43◦C). All thermophilic
bacteria are spoilage organism.
Time
Under ideal conditions, bacterial
cells can double in number every
15 to 30 minutes. 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. 3hrs. 5hrs.

....
....
. .. .... ....
....

# of cell 1 2 4 16 >1000 >1

million
Oxygen
Bacteria also differ in their
requirements for oxygen. Aerobic
bacteria must have oxygen in order to
grow. Anaerobic bacteria, however,
cannot survive when oxygen is present
because it is toxic to them.
Oxygen
Facultative anaerobic forms of
bacteria can grow with or without free
oxygen but have a preference.

Microaerophilic organism have

specific oxygen requirements, usually in
the range 3% to 6%.
Moisture
Moisture is an important factor in
bacterial growth. Scientist have
determined that it is not the percentage
of moisture or “water by volume” in a
food that most affetcs bacterial growth.
Rather it is the amount of “available
water” or water available for bacterial
activity.
Moisture
Water activity is a measure of the
activity and is designated with the
symbol Aw. Water activity is a
measure of the amount of water that is
not bound to the food and is,
therefore, available for bacterial
growth.
Moisture
Disease- causing bacteria can
only grow in foods that have a
water activity higher than .85.
What Bacteria Need in Order to Multiply

Bacterial growth follows a

regular pattern that consist of four
phases:
• Lag phase
• Log phase
• Stationary phase
• Decline phase
What Bacteria Need in Order to Multiply
Lag Phase
The first phase is the lag phase in
which the bacteria exhibit a little
or no growth.
What Bacteria Need in Order to Multiply

Log phase
Bacteria growth is very rapid
during the log phase with
bacteria doubling in numbers
every few minutes.
What Bacteria Need in Order to Multiply

Stationary phase
The number of new bacteria being
produced equals the number of
organism that are dying off
during this phase.
4 phases of Bacterial Growth
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.
Potentially Hazardous Foods (PHF)
Potentially hazardous foods
(PHF) are usually high in protein
or carbohydrates and have a pH
above 4.6 and a water acitivity
above 0.8
Potentially Hazardous Foods (PHF)
The FDA Food Code classifies the
following as potentially hazardous
foods:
 Foods of animal origin that are raw
or heated-treated
 Foods of plant origin that are
heated-treated or consist of raw
seed sprouts
Potentially Hazardous Foods (PHF)

Cut melons
Garlic and oil mixtures that are
not modified in a way to inhibit
the growth of microorganism.
Potentially Hazardous Foods (PHF)
Ready- to- Eat Foods
Food items that are edible
without washing cooking, or
additional preparation by the
consumer or by the food
establishment.
 Ready- to- Eat Foods
Examples of ready- to –eat foods
include:
• Delicatessen items such as cheeses
and luncheon meats
• Fruits & Vegetables
• Salad items
• Hotdogs
• Hard-boiled eggs
Thank You