food safety and microbiology

1. BIKA, I O

2. Role of
industry
 Compliance with good agricultural and
 manufacturing practices
 Quality assurance programme (HACCP)
 Qualified personnel: trained managers and
 food handlers
 Informative labelling and consumer
 education

3. Role of Consumer
 Report bad practices (Spoiled products,
unhygienic practices )
 Read and be sensitised (stop ignorance,
accept education)
 Be vigilant on expiry dates of products
 Know your right

4. Quality and safety management
system
 Implementation of a quality and safety
management system by the food business
is not a passive but an active managerial
system.
 To provide active managerial control of
risk factors, producers and processors can
emphasize various areas and procedures
of relevance to the safety and quality of
their food products and/or establish
specific requirements, such as the
following:

5.  facility design and maintenance schedule
 equipment design and maintenance schedule;
 instrument calibration (e.g. thermometers,
timers);
 standard sanitation operating procedures
(SSOPs) for clean-up operations;
 standard operating procedures (SOPs) for
critical steps during processing;

6.  specifications for purchase of raw materials;
 periodic health certification of employees;
 exclusion of and compensation for ill
employees;
 training of managers, supervisors and
employees;
 record keeping.

7. Fbd Surveillance

8. FBD Surveilliance
 Disease surveillance is an information-based
activity involving the collection, analysis and
interpretation of large volumes of data
originating from a variety of sources.
The information collecteted is then used in a
number of ways to
 Evaluate the effectiveness of control and
preventative health measures
 Monitor changes in infectious agents e.g. trends
in development of antimicrobial resistance

9.  Support health planning and the allocation of
appropriate resources within the healthcare
system.
 Identify high risk populations or areas to target
interventions
 Provide a valuable archive of disease activity
for future reference.
 To be effective, the collection of surveillance
data must be standardized on a national basis
and be made available at local, regional and
national level.

10. Surveillance of foodborne diseaseSurveillance of foodborne disease
This include s

Getting reports of FBD

Investigating outbreaks (including
clinical laboratory analysis)

Compiling and interpreting data

Reporting to public health authorities,
industry and public (Notifiables)

11. Major food hazards globally include:
• Microbial pathogens – Salm o ne lla, Liste ria, E. co li,
• Parasites – Intestinal worms
• Mycotoxins
Naturally occurring on plants or in animal products
when animals eat feeds containing mycotoxins
• Genetically modified foods may contain allergens
or toxins
• Zoonotic diseases – diseases transmitted
between human being and animals

12. • Misuse of food additives
• Antibiotic residues in animal products eg milk
and meat
• Pesticide residues in plant or animal products
• Heavy metals – Enter food through the soil or
water
• Adulterants – physical contaminants in food, such
as metal, glass, rodent faeces

13. The nature ofThe nature of
microorganismsmicroorganisms
and parasitesand parasites

14. Nature of bacteria, moulds,Nature of bacteria, moulds,
virusesviruses
and parasites - Key messagesand parasites - Key messages
(1)(1)
• foodborne diseases are caused by bacteria,
moulds, viruses, and parasites
 certain microorganisms are of greater
significance than others for humans
 bacteria and moulds multiply on foods and
may produce toxins
 understanding the factors controlling growth
of microorganisms allows us to control them
in food

15.  bacteria may be harmful or useful
 bacteria, yeasts and moulds can be used
to preserve foods
 lactic acid bacteria secrete lactic and other
organic acids
 organic acids inhibit pathogens in food and
in the gut
 viruses and parasites do not grow in food
Nature of bacteria, moulds, virusesNature of bacteria, moulds, viruses
and parasitesand parasites

16.  pathogenic organisms
 spoilage organisms
 useful organisms
Microorganisms classifiedMicroorganisms classified
by their significanceby their significance

17. pathogenicpathogenic
organismsorganisms
Of Foodborne diseases
 bacteria eg Salmonella spp

moulds eg Asperigilus sp

viruses eg Rotaviruses

parasites eg Taenae saginata

18. moulds

19. Bacteria eg Myco bacte rium spp

20. Bacteria cultures

21. Viruses vary in shape from simple to more complex
structures
Note that an average virus is 100x smaller than a bacterium

22. Parasite eg Tae nie so lium

23.  To date there are identified 1,415 species of
infectious organisms known to be pathogenic to
humans:
217 viruses and prions,
538 bacteria and rickettsia,
307 fungi,
66 protozoa
287 helminths.
 Out of these, 868 (61%) are classified as zoonotic
 175 pathogenic species are considered to be
associated with emerging diseases.

24. Emerging diseases
Defined as:
 A zoonosis that is newly recognised or newly
evolved, or has occurred previously, but shows
increases in incidence or expansion in a
geographical, host or vector range.
 Existing infection or disease which appears
again or invades new territories.

25. Examples of major global existingExamples of major global existing
and emerging pathogensand emerging pathogens
 Majo r

Salm o ne lla

Cam pylo bacte r

Shig e lla

V. cho le rae

Trematodes
 Em e rg ing patho g e ns
 E. co li (EHEC)

Ae ro m o nas
hydro phila

Liste ria
m o no cyto g e ne s

Vibrio cho le rae 0 1 39

26. SpoilageSpoilage
microorganismsmicroorganisms
 bacteria
 yeasts
 moulds

27. Food products madeFood products made
with useful microorganismswith useful microorganisms
 fermented meats
 yoghurt
 cheese
 beer
 leavened bread
 soy sauce
 fermented soybean (tofu)

28. Useful microorganismsUseful microorganisms
Lactic acid bacteria (LAB)
 These ferment carbohydrates into organic acids
which inhibit

Salmonella

Staphylococcus

Listeria

Clostridium

E. coli
LAB are found in

Plants

Soil

Animals

Human Gut

29. Major Bacteria causing FBD in
Bw
 Cam philo bacte r spp
 Salm o ne lla spp
 Liste ria spp o r Shig e lla spp o r
E. co li

30. Introduction
Campylobacter (meaning 'twisted bacteria') is a
genus of bacteria that are Gram-negative,
spiral, and microaerophilic. Motile, with either
unipolar or bipolar flagella, the organisms
have a characteristic spiral/corkscrew
appearance

31. Campylobacter in apperance

32. 17 serotypes (WHO)
 C. co li C. je juni
C. co ncisus C. curvus
C. fe tus C. g racilis C. he lve ticus
C. ho m inis C. hyo inte stinalis
C. insulae nig rae C. je juni
C. lanie nae C. lari
C. m uco salis C. re ctus
C. sho wae
C. sputo rum C. upsalie nsis

33. Incubation period
2 to 5 days but may take up to 10 days to
appear
 Fatality rate..1 death per 1000cases
 growth temperature between 37 and 42°C
 Ph 6.5 - 7.5
 minimum water activity for growth is > or =
0.987 (2 % sodium chloride).
 reduced levels of oxygen (5 - 6 %) to grow

34. Where do we find it most
 Raw and undercooked poultry, unpasteurized
milk, contaminated water.
Person at risk
 People of all age groups are susceptible to the
disease. Younger children, older adults and
people who have compromised immune systems
are at greatest risk for complications associated
with campylobacteriosis.

35. Sources of contamination
 Go back to your list

36. Photos of cross contamination

37. Symptoms of
Campylobacteriosis
 Fever, abdominal cramps,vomiting
 a mild to severe diarrhea.
 Diarrhea can lead to dehydrating.
 Signs of dehydration include: thirst, irritability,
restlessness, sunken eyes, dry mouth and
tongue, dry skin, fewer trips to the bathroom to
urinate (pee), and (in infants) a dry diaper for
several hours

38. treatment
 Visit your Physician
 Phamarcy antibiotic eg erythromycin
 Drink a lot of water in cases of
dehyration..dehydration salts

39. Prevention and Control
 Cook all poultry products thoroughly. Make
sure that the meat is cooked throughout (no
longer pink) and any juices run clear. All
poultry should be cooked to reach a minimum
internal temperature of 165 °F.
 If you are served undercooked poultry in a
restaurant, send it back for further cooking.
 Wash hands with soap before preparing food
 Wash hands with soap after handling raw
foods of animal origin and before touching
anything else.

40.  Prevent cross-contamination in the kitchen by
using separate cutting boards for foods of
animal origin and other foods and by carefully
cleaning all cutting boards, countertops, and
utensils with soap and hot water after preparing
raw food of animal origin.
 Avoid consuming unpasteurized milk and
untreated surface water.
 Make sure that persons with diarrhea, especially
children, wash their hands carefully and
frequently with soap to reduce the risk of
spreading the infection.
 Wash hands with soap after contact with pet
and their feaces