The document discusses various pathogens that can cause foodborne illness, referred to as "bad bugs". It focuses on six pathogens that the FDA and CDC consider highly infective and easily transmitted by food employees. These six pathogens are Salmonella, Shigella, E. coli, norovirus, Clostridium perfringens, and Campylobacter. The document also discusses bacteria, viruses, parasites, fungi, and toxins that can cause foodborne illness. It provides details on specific pathogens like Listeria, norovirus, and Shiga toxin-producing E. coli. The intrinsic and extrinsic factors that influence bacterial growth are explained.

1. Copyright 2023, Hawkes, Stine

3. American Meringue Cookies & Vacherin
This week’s recipe from the
Student Workbook is:
The American meringue
method is the simplest
preparation with great results.
This reliable recipe will
produce light, fluffy meringue
cookies and nests (called
Vacherin in French).
Chapter Recipe

4. Introduction

5. What is a Bad Bug?
“Bad bugs” range from live pathogenic
organisms, such as bacteria, fungi, and
parasites, to non-living entities, such as
viruses, spores, and natural toxins.
The book will often refer to these
collectively as pathogens.
Introduction

6. The Big 6
Of the over 40 pathogens leading to foodborne illness, the Food and
Drug Administration (FDA) and Centers for Disease Control (CDC) name
six that are highly infective and easily transmitted by food employees.
Introduction

7. Living Organisms

8. Bacteria
Bacteria is a common foodborne contaminant made
up of a single cell. Most bacteria are not harmful, but
some can cause illness when ingested, usually with
food.
Another source of foodborne illness is spores and
toxins produced by bacteria, which are covered later
in this chapter.
Living Organisms

9. Bad Bugs Bacteria
Living Organisms
• Salmonella spp. (nontyphoidal)
• Salmonella Typhi (typhoid-like fever)
• Campylobacter jejuni
• Shigella spp.
• Clostridium perfringens
• Clostridium botulinum
• Staphylococcus aureus
• Streptococcus spp.
• Bacillus cereus
• Listeria monocytogenes
• Vibrio vulnificus
• Vibrio parahaemolyticus

10. FAT TOM
Living Organisms
Understanding and
controlling these six
intrinsic and extrinsic
factors greatly reduce the
potential for foodborne
contamination and
consumer illness.
 Intrinsic: Inherent to food, such as
additives or pH level.
 Extrinsic: External conditions under which
food is stored, such as temperature and
moisture or oxygen levels.

11. FAT TOM
Living Organisms

12. FAT TOM
Living Organisms

13. FAT TOM
Living Organisms

14. FAT TOM
Living Organisms

15. FAT TOM
Living Organisms
There are four phases of
bacterial growth:
• Slow growth (lag-phase)
• Rapid growth (log-phase)
• Equilibrium (stationary phase)
• Reduction (death phase)
Refrigeration & Cooking are
important safety measures.

16. Fungi
Living Organisms
The presence of fungi (i.e., mushrooms, molds, and yeasts) is
widespread in the air, ground, and in some foods. Certain fungi are safe
to eat, while others are the most dangerous due to naturally occurring
toxins.

17. Mushrooms
Living Organisms
Certain mushrooms contain
toxins that cause foodborne
illness. Moreover, the poison
is rarely destroyed by
washing, cooking, freezing,
or canning.

18. Mold
Living Organisms
Molds are spores produced by fungi that
live on plant or animal matter. Unlike
one-celled bacteria, molds are made of
many cells and can sometimes be seen
without a microscope. The spores can be
transported by air, water, or insects.
Molds can thrive within a wide range of
environmental conditions, such as:
 pH: 2 – 9
 Temperature: 50°F – 95°F (10°C – 35°C)
 Water activity: 0.85 aW or lower
Aflatoxin is a toxin produced
by mold and associated with
the following foods:
 Corn and corn products
 Peanuts and peanut
products
 Cottonseed, milk, and
tree nuts such as Brazil
nuts
 Pecans, pistachio nuts,
and walnuts

19. Yeast
Living Organisms
Yeasts are single-celled microorganisms, with over 1,500 species
documented, which are a form of fungi. Some yeasts are used safely as
an ingredient in food preparation. For example, yeast is a leavening
agent that causes bread to rise. It is also used to promote fermentation
in the production of beer and wine.
However, some species of yeast can cause infection in people; the most
common is Candida albicans, according to the CDC. Candida usually
lives on the skin and inside the body without causing problems.
Candida can cause infections if it grows out of control or enters deep
into the body.

20. Parasites
Living Organisms
Parasites are organisms that derive protection
and nourishment from a host (a human or
animal) in a way that is of no advantage to the
host or harms it by restricting normal organ
functions or robbing nutrients.
There are three ways parasites usually enter the food chain.
• Direct contamination of food ingredients or farm-fresh produce
• Contaminated water sources used in irrigation, washing, or
processing foods
• Direct human transfer by food handlers

21. Non-living Entities

22. Viruses
Unlike bacteria, viruses are not living
organisms but are essentially DNA or RNA
covered by protein. Viruses are not able to
reproduce on their own. Instead, they multiply
in a host rather than growing, technically.
A virus enters the cells of other living things,
including humans, and appropriates those
cellular substances to multiply itself. The virus
can mass-produce copies of itself in this way.
Non-living Entities

23. Norovirus
Norovirus is a very contagious virus that causes vomiting and diarrhea.
It is the leading cause of illness from contaminated food or water in the
U.S. Anyone can get infected and sick with norovirus.
Non-living Entities

24. Spores
Some bacteria create spores as a survival mechanism that are not
destroyed by cooking, freezing, refrigeration, or sanitation at lower
concentrations. They can exist for years with little/no nutrition available.
Non-living Entities

25. Toxins
A toxin is a poison created by a living organism
but is a non-living substance. Dangerous toxins
exist in some mushrooms, fish, and shellfish.
Additionally, some animals have toxins in the
form of venom.
Shiga toxin-producing Escherichia coli (STEC) is
one of the “Big 6” foodborne causing illnesses.
Non-living Entities

26. Bad Bug Symptoms

27. Common Symptoms – Part I
Bad Bug Symptoms

28. Common Symptoms – Part II
Bad Bug Symptoms