Pocket Dictionary of Food Safety (2011)

Pocket Dictionary of

Food Safety

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Pocket Dictionary of

Food Safety

Jeffrey T. Solate

CRC Press is an imprint of theTaylor & Francis Group, an informa business

Boca Raton London New York

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CRC PressTaylor & Francis Group6000 Broken Sound Parkway NW, Suite 300Boca Raton, FL 33487-2742

© 2011 by Taylor and Francis Group, LLCCRC Press is an imprint of Taylor & Francis Group, an Informa business

No claim to original U.S. Government works

Printed in the United States of America on acid-free paper10 9 8 7 6 5 4 3 2 1

International Standard Book Number: 978-1-4398-4203-4 (Paperback)

This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publi-cation and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint.

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Library of Congress Cataloging‑in‑Publication Data

Solate, Jeffrey T.Pocket dictionary of food safety / Jeffrey T. Solate. -- [1st ed.].

p. cm.Includes bibliographical references.ISBN 978-1-4398-4203-4 (alk. paper)

1. Food--Safety measures--Dictionaries. I. Title.

TX531.S6475 2011363.19’26003--dc22 2010026456

Visit the Taylor & Francis Web site athttp://www.taylorandfrancis.com

and the CRC Press Web site athttp://www.crcpress.com

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www.copyright.com

www.copyright.com

To my wonderful wife, Dorothy, whose matchless support allowed time for me to prepare this book.

I’m also blessed by the Lord to share this new book with my daughter, Bridgette; my son, Theodore; my grandchildren,

Taijha, Talia, and Nayeli; and my son-in-law, Josh, whose support has

increased the importance of food safety.

I would also like to thank my research assistants, Eliane and Sana,

for assisting in compiling parts of the manuscripts for this book.

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vii

Contents

Introduction ix

TheAuthor xi

A–Z 1

References 149

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ix

Introduction

The study of food safety and the sci-ence of food safety are a relatively newfield, with many connections to severalbiological and medical sciences, includ-ing epidemiology, infectious diseases,communitymedicine,andpublichealth.ThisfirsteditionofthePocket Dictionary of Food Safetyisacollectionoftermsanddefinitionspreparedinitiallytoassistthestudents of the Canadian Food SafetyInstitute as a companion or referenceresourcewhenreading lessonnotesandcompletingcourseassignments.

Someofthetermsexplainedinthedic-tionary cover related areas such as foodmicrobiology, food chemistry, food qual-ity assurance, foodborne incidents, foodregulations,standards,etc.Thisdictionarycanalsobeusedasareferencematerialbyfoodprocessors,foodproductionperson-nel,professionals,consultants,instructors,and food-science and food-technologystudents.Thisbookalsoattemptstoclas-sifyandorganizefoodsafetytermsfrom

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x

Introduction

varioussourcesinanalphabeticallisting.Thereaderwillfinditaperfectcompaniontoothertechnicalandindustrymaterials.

Users of the Pocket Dictionary of Food Safetyare invitedtosendtheauthornewfood-safety-related definitions that couldbe added to the secondedition.Toorderadditionalcopiesofthisbook,[email protected].

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xi

The Author

Jeffrey Solate, director and CEO of theCanadian Food Safety Institute (CFSI),hasspent20yearsworkinginfood,nat-ural health products, medical devices,pharmaceuticals, cosmetic regula-tory compliance services, and humanresourcesmanagement.Hehas10years’experience in addressing, presenting,andanalyzingfoodsafetyandfoodqual-ity issues in Canada, the United States,andinternationalregions.

In1997,Mr.Solatewaselectedregionalcouncilor, Food, Drug and CosmeticDivision, of the American Society forQuality for all Canadian regions. Also,until recently, he served as the regionalcouncilorchair,Food,DrugandCosmeticsforCanada,theUnitedStates,andinterna-tionalregions.HewasthefirsttoreceivetheASQfood,drugandcosmeticregionalcounciloraward, in2000and in2001, forbothCanadaandtheUnitedStates.

Currently, Mr. Solate is proprietor ofthe Canadian Food Safety Institute, JTS

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xii

The Author

& Associates, which serves clients inthe food, drug, natural health products,human resources, medical devices, cos-metics,andhealthcareindustries.

Mr. Solate has given presentations inBritish Columbia and Puerto Rico onhazardanalysisandcriticalcontrolpoint(HACCP) in the food and pharmaceuti-calindustries.InBritishColumbia,hehaslecturedonHACCPintheCanadianfoodindustry and on pharmaceutical compli-ancecertificationprograms;inToronto,hehas given several presentations to Food,DrugandCosmeticDivisionmembers.

HehasalsopresentedatconferencesinSeattleandBostononHACCPinthefoodand pharmaceutical industries and hasgiven a presentation on food and phar-maceutical quality assurance issues inMexico. Previously, he was a member oftheCanadianStandardsAssociation(CSATechnicalCommittee)andservedascon-sultant on regulatory compliance issues(food,drug,andcosmetic).

Mr.Solatewassiteauditorandconsul-tant, ISO 9000:1994 Quality ManagementSystems,from1995to2003.Hewasformerleadauditor instructor, Sheridan College,andaprofessoratRyersonUniversity.HewasamemberoftheCanadianStandards

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xiii

The Author

Association (CSA) from 1965 to 1981 andservedasaregulatorysubmissionconsul-tantinfood,pharmaceuticals,andmedicaldevicesmarketresearchfrom1981to1993.

Mr. Solate holds a bachelor’s degreein business administration and honorsdegreesinhealthadministrationfromYorkUniversity. He pursued graduate studiesat theUniversityofTorontoandreceivedageneraldiploma inhealth sciences andpharmacology(Cr)fromNiagaraCollege.

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1

AAcanthamoeba (foodborne protozoa)

Signs & symptomsVisionimpairment,redeyes,lightsensitiv-ity,severeeyepain,eyelidswelling,sinusandskindisease

Duration of illness7–120days

Associated foodsVegetables

Laboratory testingParasitology

TreatmentVisioneyecareandantifungals

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2

Acceptable level

2

AAcceptable level

Thepresenceofafoodsafetyhazard—bio-logical,chemical,orphysical—atwhichlev-elsarelowenoughnottocauseanillnessorinjury.

Accuracy

Theabilityofameasuringdevicetopro-videatrueestimateofavalue(measure-ment)onanaverageofmultiplereadings,irrespectiveofprecision.

Acid

AsubstancewithapHoflessthan7.0.

Active managerial control

ThepurposefulincorporationofspecificactionsorproceduresbymanagementintheoperationofitsbusinesstoattaincontroloverthefivefoodborneillnessriskfactorsidentifiedbytheCDC.

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3

Adulterated

3

AAdenoviruses (foodborne virus)

Signs & symptomsFever,nausea,vomiting,andoftenwaterydiarrhea


Associated foodsContaminatedrawfoodandfastfood

Laboratory testingBloodwork;cultureofrespiratorysecre-tionsbynasalswab;stoolculture;chestX-ray

TreatmentIncreasedfluidintake;bronchodilatormed-ications;oxygenthroughamask;mechani-calventilation

Adulterated

Foodthatcontainsapoisonousordeleteri-oussubstancethatcausesittobehazardousorunfitforhumanconsumption.

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4

Aerobe

4

AAerobe

Amicroorganismthatisabletogrowinthepresenceofoxygenatlevelsfoundinair(i.e.,approximately21%).

Aerobic

Abletoreproduceandliveonlyinthepres-enceoffreeoxygen.

Aeromonas (foodborne Gram-negative bacteria)

Signs & symptomsDiarrhea,abdominalcramps,occasionalvomiting,mildfever;occasionally,popeye


Associated foodsFreshwaterfish

TreatmentEnsuringthatadequatefluidsaretaken

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5

Alkali

5

AAerotolerant

Anorganismthatisananaerobebutisabletogrowinthepresenceofsmallquantitiesofoxygen.

Agar

Agelcomposedofcarbohydrateandderivedfromseaweedthatisusedtosolidifyliquid,nutrientmediaandthusenablesbacteria,yeasts,andmoldstoformcoloniesonorinasolidmatrix.(Seealsoslope [slant].)

Algae

Unicellularandmulticellulareukary-oticmicroorganismsthatpossesschlo-rophyllandproduceoxygenduringphotosynthesis.

Alkali

AsubstancewithapHofmorethan7.0.

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6

Alternaria (foodborne fungus)

6

AAlternaria (foodborne fungus)

Signs & symptomsSkinrash,breathingshortness,swollenanditchyeyes


Associated foodsVegetables,fruits,andwheat

Laboratory testingFluoroimmunoassay

TreatmentAntihistamines,decongestants,nasalspray,andimmunotherapy

Anaerobe

Anorganismthatisonlyabletogrowinanenvironmentfromwhichoxygenisabsent.

Anaerobic

Abletoreproduceandliveintheabsenceoffreeoxygen.

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7

Antibody

7

AAnisakis (foodborne helminth)

Signs & symptomsAbdominalpain,nausea,tinglingorticklingsensationinthethroat,coughs,vomiting


Associated foodsRaworundercookedseafood

Laboratory testingMorphologicalexaminationofthenema-todeandlaparotomy

TreatmentAlbendazole

Antibody

Animmunoglobulinformedindirectresponsetotheintroductionofanantigenintohumansoranimals.Antibodiescom-binewiththeirspecificantigens.Thecom-binationofantigenandantibodycauses

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8

Antigen

8

Aphysical(oftenvisible)clumpingofthecombinedantigen–antibodycomplexes.

Antigen

Anyagentcapableofcausinganimmuneresponse(theproductionofanantibody)inhumansandanimals.Antigensareusuallylargemoleculessuchasproteinsorlipo-polysaccharides,includingsometoxinsaswellasbacterialcellwalls.

Approved source

Theregulatoryauthoritydeemedanaccept-ablesupplierbasedonadeterminationofconformitywithlaws,statutes,regulations,principles,practices,andgenerallyrecog-nizedstandardsofoperationthatprotectpublichealthandsafety.

Arcobacter (foodborne Gram-negative bacteria)

Signs & symptomsDiarrhea,abdominalpain,abdominalcramps,nausea,bloodinfection

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9

Aspergillus (foodborne fungus)

9

ADuration of illness2–5days

Associated foodsRawpoultry,meat,andmilk

Laboratory testingStooltest

TreatmentAntibiotics

Aseptic

Formicrobiologicaltestpurposes,thisreferstothepreventionofcontamination;aseptictechniquesareworkpracticesandprecautionarymeasuresthatpreventextra-neouscontaminationofculturesandmediaandinfectionofworkers.

Aspergillus (foodborne fungus)

Signs & symptomsAmphoricbreathsounds,sputumpurulent,chestpain,cough,fever

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10

Astroviruses (foodborne virus)

10

ADuration of illness1–7days

Associated foodsVegetables,birds,andcontaminatedwater

Laboratory testingSputumtest;bloodtest;X-rayandcomput-erizedtomography(CTscan)

TreatmentAmphotericinB,caspofungin,flucytosine,itraconazole,andvoriconazole

Astroviruses (foodborne virus)

Signs & symptomsDiarrhea,nausea,vomiting,fever,malaise,abdominalpain


Associated foodsRawproducts,contaminatedwater

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11

Autoclave

11

ALaboratory testingStooltest,electronmicroscopy,enzyme-immunoassay,immunofluorescence

TreatmentSymptomaticcare;maintenanceofhydration

Autoclave

Anitemoflaboratoryequipmentwhoseprincipleofoperationissimilartothatofapressurecooker.Itcomprisesapres-surevesselinwhichtheairisdisplacedbysteam,enablingthecontentsofthechambertoberaisedtoatemperaturegreaterthantheboilingpointofwater,asrequiredforthethermalinactivationofbacterialspores.Anautoclaveisusedtosterilizelaboratorymediaandequipmentortodecontaminatewastematerialsbymeansofdefinedtime–temperatureautoclaveprocesses.

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12

Avian influenza virus (foodborne virus)

12

AAvian influenza virus (foodborne virus)

Signs & symptomsCough,sorethroat,fever,difficultybreath-ing,diarrhea,runnynose,headache,mal-aise,muscleaches

Duration of illness7daysupto21days

Associated foodsMeat

Laboratory testingChestX-ray;nasopharyngealculture;blooddifferential;auscultation

TreatmentOseltamavir,zanamivir,andbreathingmachine

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13

BBacillus (foodborne Gram-positive bacteria)

(a)Bacillus:arod-shapedbacterium;(b)Bacillus:abacterialgenuscomprisingaerobic,Gram-positiverodsthatproduceheat-resistantspores.

Signs & symptomsDiarrhea,vomiting,abdominalpain

Duration of illness12–24hours

Associated foodsVegetables,herbs,spices,dairyproducts,andmeat

Laboratory testingGramstain(micromorphology),capsule(microscopicobservation)

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Bacteria

14

BTreatmentβ-lactamantibiotics,suchaspenicillin,andothersthatareactiveagainstGram-positivebacteria

Bacteria

Single-cellmicroorganisms,usuallyclassi-fiedasthesimplestofplants.

Bacteriocins

Proteinantibioticsproducedbyavarietyofstrainsofbacteria.Theyareinhibitoryorlethaltootherbacteria(oftenrelatedspecies).

Bacteriophage

Anyviruswhosehostisabacterium.

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15

Biological hazard

15

BBacteroides (foodborne Gram-negative bacteria)

Signs & symptomsChalk-coloredstool,darkurine,fever,chills,lossofappetite,nausea,vomiting,abdomenpain,weightloss,weakness


Laboratory testingBloodcultureandindirectimmunofluorescence

TreatmentAntimicrobialssuchasclindamycin,met-ronidazole,chloramphenicol,cefoxitin,andpenicillin

Biological hazard

Dangertofoodfromdisease—causingmicroorganismsknownaspathogens,poisonousplants,mushrooms,andfishthatcarryharmfultoxins.

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16

Bioterrorism

16

BBioterrorism

Intentionallyinfectingpeopletocauseill-nessanddeathbythespreadofhighlycon-tagiousdiseasessuchassmallpox,anthrax,botulism,plague,andviralhemorrhagicfevers.

Biotyping

Theconventionalmethodfordistin-guishingbetweenbacterialtypesusingtheirmetabolicand/orphysiologicalcharacteristics.

Boiling-point

Thetemperatureatwhichaliquidchangestoagas.Theboilingpointofwateris212°F(100°C)atsealevel.

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17

Brucella (foodborne Gram-negative bacteria)

17

BBotulism

Consumptionfood containingbotulinum toxin

Sequence of events in foodbornebotulism

Absorption throughintestinal tract

Blood circulation

Peripheral nerves

Paralysis

Disruptsacetylcholine

release

blocks nerveimpulse at the

neuromuscularjunction

Source:Bibek,R.,andBhunia,A.,Fundamental Food Microbiology,Taylor&Francis,CRC,2005.Withpermission.

Brucella (foodborne Gram-negative bacteria)

Signs & symptomsFlu,fever,sweats,headache,backpain,physicalweakness

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18

Buffer

18

BDuration of illnessWeekstomonths

Associated foodsMilk

Laboratory testingBloodtest

TreatmentAntibioticssuchasdoxycyclineandrifampin

Buffer

AsubstanceorsubstancesthatallowthepHvalueofasolutiontobemaintainedatanearlyconstantvalue,veryoftenaweakacidinthepresenceofoneofitssalts(e.g.,citricacidandsodiumcitrate).Alsousedisdisodiumhydrogenphosphate,andsodiumdehydrogenatingphosphateorcertainproteinsarealsoused.Whenextraacidisadded,thebufferreactswiththehydrogenionsoftheacid,thusmaintainingthepHvaluesothatitdoesnotdecrease.Inotherwords,thereisabufferagainstacidification.

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19

Burkholderia (foodborne Gram-negative bacteria)

19

BBurkholderia (foodborne Gram-negative bacteria)

Signs & symptomsFever,malaise,headache,myalgia,pulmo-naryinfection



Laboratory testingELISAtestandpolysaccharide-basedmicroarray

TreatmentAntibioticsuchasceftazidime,chloram-phenicol,doxycycline,andcotrimoxazole

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21

CCalibrate (calibration)

Inrelationtolaboratoryequipment,calibra-tionistheprocessofestablishingtheaccu-racyofalaboratorymeasuringdevice(e.g.,athermometer,atemperatureprobe,abal-ance)bycomparingwithareferencedeviceofknownaccuracythatisusuallytraceabletoanationalstandard.Anyinaccuraciesfoundaretakenintoaccountonsubsequentuseofthelaboratorydevice.

Camp test (Christie, Atkins, Munch-Petersen test)

Asynergistic,hemolyticreaction,whichisacharacteristicenhancementofthecon-ventionalhemolysisreactionthatoccursonsheepbloodagarwhen,forexample,Listeria monocytogenesisgrownincloseproxim-itytoaspecific,weaklybetahemolyticstrainofStaphylococcus aureus,butnotwhen

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22

Campylobacter (foodborne Gram-negative bacteria)

22

CListeria monocytogenesisgrownincloseproximitytoRhodococcusequi.

Campylobacter (foodborne Gram-negative bacteria)

Signs & symptomsCramping,abdominalpain,fever,nausea,vomiting,waterydiarrhea(sometimesbloody)


Associated foodsRawpoultry,freshproduce,unpasteurizedmilk

Laboratory testingStoolculture

TreatmentAntibioticssuchaserythromycin,fluoro-quinolone,ciprofloxacin,andazithromycin

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23

Clonorchis (foodborne helminth)

23

CCandida (foodborne fungus)

Signs & symptomsFever,malaise,nausea

Duration of illness4–6months

Associated foodsJunkfood

Laboratory testingCandidaimmunecomplexestest;combina-tionofIgA,IgG,andIgMtests

TreatmentAntifungalmedicationsuchasnystatinanddiflucan;controlleddietandprobiotics

Clonorchis (foodborne helminth)

Signs & symptomsAbdominalpain,nausea,diarrhea


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24

Clostridium (foodborne Gram-positive bacteria)

24

CAssociated foodsUndercookedfishandmeat


TreatmentRiclabendazole,praziquantel,bithionol,albendazole,andmebendazole

Clostridium (foodborne Gram-positive bacteria)

Signs & symptomsFever,milddiarrhea,mildabdominalcrampsandtenderness

Duration of illness6hours–10days

Associated foodsCannedcorn,peppers,greenbeans,soups,beets,asparagus,mushrooms,ripeolives,spinach,tunafish,chicken,chickenlivers,liverpate,luncheonmeats,ham,sausage,stuffedeggplant,lobster,smokedandsaltedfish

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25

Code of Federal Regulations (CFR)

25

CLaboratory testingCytotoxicityassay;toxinELISA;otherstooltests;computedtomography

TreatmentCorrectionofdehydrationandelectro-lyte(mineral)deficiencies;discontinuingtheantibioticthatcausedthecolitis,andusingantibioticstoeradicatetheC. difficilebacterium

Cocco-bacillus

Abacteriumwhosecellsareintermedi-ateinshapebetweenthoseofarodandacoccus.

Coccus

Abacteriumwhosecellsareapproximatelyspherical.

Code of Federal Regulations (CFR)

Theapplicationofcodestothegeneralandpermanentrulesestablishedbyfederal

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26

Colony-forming unit (cfu)

26

CagenciesanddepartmentsandpublishedintheFederalRegister.

Colony-forming unit (cfu)

Theunitofquantificationformicrobiologi-calenumeration(counting)tests.Whenmicroorganisms,especiallybacteriaandyeasts,areinoculatedintoorontoagar,theymaybedepositedeitherasseparatecellsorassmallclumpsofcells,bothofwhichgiverisetoindividualdiscretecolonies.Thetermcolony-formingunit(cfu)isusedbecauseitisnotpossibletodistinguishbetweencoloniesderivedfromsinglecellsandcoloniesderivedfromsmallclumps.

Commercial sterility

Aconditioninwhichafoodproductmaycontainviablemicroorganismsyetismicro-biologicallystable(i.e.,nomicrobialgrowthoccursundertheconditionsfoundwithintheproductand/ortheproductstoragecon-ditions).Thistermusuallyappliestosomecannedproductsthataremicrobiologically

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27

Contamination

27

Cstablewhenstoredatambienttemperatureintemperateclimatesbutmaybecomeunstablewhenstoredintropicalconditions.

Conductivity (or resistivity) units

Measurementunitsusedformonitoringwaterquality.Watercontainingchemicalcontaminantshasahigherconductivitythanwaterthathasbeenpurified.Unitsofconductivityaremicrosiemenspercenti-meter(µS/cm)andunitsofresistivityaremegohmspercentimeter.Thesemeasure-mentsaretemperaturedependentandareusuallyexpressedasmicrosiemenspercen-timeterat25°Cormegohmspercentimeterat25°C.Tapwatermayhaveaconductivityof80–800µS/cmat25°C,dependingonthenatureofthewatersource.Reverseosmosis(RO)watertypicallyhasaconductivityof2–40µS/cmat25°C,againdependingonthenatureofthetapwaterused.

Contamination

Thepresenceinfoodofpotentiallyharm-fulsubstances,includingmicroorganisms

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28

Control measure

28

C(bacteria,viruses,parasites),chemicals(pes-ticides,toxicmetals),andphysicalobjects(hair,dirt,glass).

Control measure

Anyactionoractivitythatcanbeusedtoprevent,eliminate,orreduceanidentifiedbiological,chemical,orphysicalhazard.Controlmeasuresdeterminedtobeessen-tialforfoodsafetyareappliedatcriticalcontrolpointsintheflowoffood.

Control point (CP)

Anystepintheflowoffoodwhencon-trolcanbeappliedtoprevent,reduce,oreliminateabiological,chemical,orphysicalhazard.Lossofcontrolatthispointwillnotresultinunsafeorhigh-risklevelsoffood.

Controlled atmosphere packaging (CAP) foods

UsingCAP,apackageoffoodismodi-fiedsothat,untilthepackageisopened,itscompositionisdifferentfromair,and

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29

Cook chill (CC) processing

29

Ccontinuouscontrolofthatatmosphereismaintained,suchasbyusingoxygenscav-engers(chemicalsplaceddirectlyintothepackagingwallthatabsorbsoxygenthatpermeatesintothepackageovertime)oracombinationoftotalreplacementofoxygen,norespiringfoods(i.e.,meatandseafood),andimpermeablepackagingmaterial.Thefoodproductispackagedinalaminateorfilm,followingwhichtheatmosphereinsidethepackiscontrolled.Distilledwaterusuallyhasaconductivityofaround4µS/cmat25°C.Thequalityofhighlypurifiedwaterwithaconductivity<1µS/cmat25°Cisusuallymeasuredintermsofresistivity.Ahigherresistivityindicateshigherqual-ity;1µS/cmisequivalentto1megohm/cmandthereisareciprocalrelationshipbetweenthetwounits(i.e.,conductivity=1/resistivity).

Cook chill (CC) processing

Cookchillpackaging,inwhichcookedfoodishot-filledintoimpermeablebagsthathavetheairexpelledandarethensealedorcrimpedclosed.Thebaggedfoodisrapidlychilledandrefrigeratedat

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30

Corrective action

30

Ctemperaturesthatinhibitthegrowthofpathogens.

Corrective action

Anactivitythatistakenbyapersonwhen-everacriticallimitisnotmetoradeviationoccurs.

CP

Seecontrol point.

Criterion

Arequirementonwhichajudgmentordecisioncanbebased.

Critical control point (CCP)

Anoperationalstep,point,orprocedureinafoodpreparationprocessatwhichcontrolcanbeappliedandisessentialtopreventoreliminateabiological,chemical,andphysicalhazardorreduceittoacceptable

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31

Cryptosporidium (foodborne protozoa)

31

Clevels.Alossofcontrolatthispointresultsinunsafeandhigh-risklevelsinfood.

Critical limit (CL)

AcriterionofoneormoreprescribedparametersthatmustbemettoensurethataCCPeffectivelycontrolsahazard.

Cross-contamination

Thetransferofharmfulsubstancesordisease-causingmicroorganismsfromonesurfacetoanotherbyhands,food-contactsurfaces,sponges,clothtowels,equipment,storage,andutensils.

Cryptosporidium (foodborne protozoa)

Signs & symptomsWaterydiarrhea,nausea,vomiting,mildfever,weightloss,stomachcramps,pain

Duration of illness1–2weeks

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Cyclospora (foodborne protozoa)

32

CAssociated foodsWater,uncookedfood,rawvegetablesandfruits

Laboratory testingStoolcultureandbloodtest

TreatmentSymptomatictreatment;bedrest,fluids,andnitazoxanidemedicine

Cyclospora (foodborne protozoa)

Signs & symptomsFever,headache,fatigue,malaise,anorexia,waterydiarrhea,nausea,abdominalcramps,vomiting


Associated foodsFoodorwatercontaminatedwithfecesfrominfectedhumansoranimals

Laboratory testingStoolcultureandbloodtest

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Cyst (of protozoa)

33

CTreatmentAntibioticscombinationoftrimethoprim-sulfamethoxazole(Bactrim,Septra,orCotrim)andmaintenanceofhydration

Cyst (of protozoa)

Aspecializedcellproducedeitherinresponsetoadverseenvironmentalcondi-tionsorasanormalpartofthelifecycleofprotozoa.

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35

DDanger zone

Thetemperaturerangebetween41°F(5°C)and135°F(57°C),whichfavorsthegrowthofpathogenicmicroorganisms.

Date marking

Thepracticeofindicatingthedateordaybywhichallfoodshouldbeconsumed,sold,ordiscarded.

Debaryomyces (foodborne fungus)

Signs & symptomsCough,fever,dyspnea

Associated foodsDairyproductsandfish

Laboratory testingBloodtest

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Decline/death phase

36

DTreatmentAntibiotics

Decline/death phase

Thephaseofbacterialgrowth,followingthestationaryphase,inwhichtherateofdeathwithinthecolonyexceedstherateofreproductionandthenumberoflivingcellsbeginstodecrease.

De-ionization

Ameansofpurifyingwaterbytheremovalofionsfromasolution.

Deleterious substance

Asubstancethatisharmfulorinjurious.

Deviation

Thefailuretomeetarequiredcriticallimitforacriticalcontrolpoint.

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37

Distillation

37

DDiphyllobothrium (foodborne helminth)

Signs & symptomsAsymptomatic,abdominaldiscomfort,ane-mia,wormeggsinstool,diarrhea,vomit-ing,weightloss




TreatmentNiclosamideandpraziquantel

Distillation

Theprocessofconvertingaliquidintoavapor(e.g.,byboilingwatertocreatesteam)andthencondensingthevapor(steam)andcollectingthecondensedliquid/distillate(i.e.,distilledwater).Thisprocesspurifies

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38

D-value

38

Dwaterbyseparatingitfromthesubstancesdissolvedinit.

D-value

Thetimerequired(usuallyexpressedinminutes)atagiventemperaturetoreducethenumberofviablecellsorsporesofagivenmicroorganismto10%oftheinitialpopulation(i.e.,toreduceby90%)—forexample,thetimerequiredtoreducethenumbersofamicroorganismfrom105cfu/mLto104cfu/mL.Usuallyexpressed,forexample,asD60=2minuteswhere60isthetemperatureinCelsius.

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39

EElectrolyte

Asubstanceorsolutionthatcontainsfreepositivelyandnegativelychargedionsandisthereforeabletoconductanelectriccurrent.

Encephalitozoon and enterocytozoon (foodborne protozoa)

Signs & symptomsDiarrhea,bronchitis,pneumonia,sinusitis



Laboratory testingImmunofluorescenceantibodytest

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Entamoeba (foodborne protozoa)

40

ETreatmentAlbendazoleandfumagillin

Entamoeba (foodborne protozoa)

Signs & symptomsDiarrheaandamebiasis


Associated foodsFoodorwatercontaminatedwiththefecesfrominfectedhumansoranimals


TreatmentLuminalamoebicidessuchasparomomy-cin,diloxanidefuloate

Enterobacter (foodborne Gram-negative bacteria)

Signs & symptomsUrineinfection,sepsis,meningitis,necro-tizingenterocolitis

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Enterococcus (foodborne Gram-positive bacteria)

41

EDuration of illness1–10days

Associated foodsWater,vegetables,dairy

Laboratory testingUrinetest;stooltest


Enterococcus (foodborne Gram-positive bacteria)

Signs & symptomsUrinarytractinfections,bacteremia,bacte-rialendocarditis,diverticulitis,meningitis

Duration of illness24–48hours

Associated foodsMeatsuchassausage,anddairyproducts

Laboratory testingBile–esculintest

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Enzyme

42

ETreatmentAmpicillinandvancomycin

Enzyme

Aproteinaceouscatalyst,producedbylivingorganisms,thatactsononeormorespecificsubstrates.

Equilibrium relative humidity (ERH)

Thevaporpressureofwaterintheatmo-sphere,expressedasapercentage.AirthatiscompletelysaturatedwithpurewaterhasanERHof100%;airthatiscompletelydryhasanERHof0%(seewater activity).

Escherichia (foodborne Gram-negative bacteria)

Abacteriumassociatedwithcattleandbeefthatcauseshumanillnesswhenunder-cooked,contaminatedgroundbeefiseaten.Infectioncanalsooccurafterdrinkingrawmilkorbycontactwithsewage-con-taminatedwater.Foodserviceemployees

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Eukaryote

43

EwithE. colimustreportthisinfectiontotheproperhealthauthorities.

Signs & symptomsBloodydiarrhea,abdominalcramps,andlittlefever


Associated foodsGroundbeef,unpasteurizedmilkandjuice,sprouts,lettuce,andsalami


TreatmentMostpersonsrecoverwithoutantibiotics

Eukaryote

Aself-replicatingorganismthatpossesses,withinitself,aclearlydefinednucleuscon-tainingitsgeneticmaterialseparatedfromitscytoplasmbyanuclearmembrane.(Seealsoprokaryote.)

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Exclude

44

EExclude

Topreventapersonfromworkingasafoodemployeeorenteringafoodestablishmentexceptforthoseareasopentothegeneralpublic.

Exposure assessment

Thequalitativeand/orquantitativeevalua-tionofthelikelyintakeofbiological,chemi-cal,andphysicalagentsviafoodaswellasexposuresfromothersourcesifrelevant(CodexAlimentariusCommission1999).

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FF

Theequivalent,inminutesatsomegivenreferencetemperature,ofthetotalheatsup-plied,withrespecttoitscapacitytodestroysporesorvegetativecellsofaparticularorganism.

F0

Theseverityofaheatprocesswithrespecttoareferencetemperatureof121.1°C.

F0 = 3 minutes

Aheatprocessof121.l°Cfor3minutesoraprocessatadifferenttemperatureofequivalentlethalitydeterminedaccordingtothez-valueforaspecifiedmicroorgan-ism.AprocessofF0=3minutesisusedincanningtoachievea>12logcyclereductioninthenumbersofmesophilicClostridium

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Facultative

46

Fbotulinumspores.Thisisconsideredtopro-videanadequatemarginofsafety.

Facultative

“Optionallifestyle”associatedwithamodeoflifenotnormallyadopted(e.g.,facultativeanaerobe=usuallygrowsaerobicallybutcangrowanaerobically).

Family

Ataxonomicgroupoforganismsconsistingofrelatedgenera.Familiesaregroupedintoorders.

Fasciola (foodborne helminth)

Signs & symptomsFever,nausea,vomiting,appetiteloss,indigestion


Associated foodsFish

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Fat

47

FLaboratory testingStooltest

TreatmentChloroquine,bithionol,andemetine

Fast foods

Quick,reasonablypriced,andreadilyavailablealternativestohomecooking.Whileconvenientandinexpensiveforabusylifestyle,fastfoodsaretypicallyhighincalories,fat,saturatedfat,sugar,andsalt.Fastfoodchainsandrestaurantshaverespondedtothepublic’sincreasingaware-nessaboutnutritionandhaveattemptedtohelppeopleconcernedabouthealth.Forexample,theynowmakeingredientandnutritioninformationavailableontheirmenus.Despitethesechanges,however,inordertomaintainahealthydiet,itisneces-sarytochoosefastfoodscarefully.

Fat

Organiccompoundsthataremadeupofcarbon,hydrogen,andoxygen.Theyarea

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FATTOM

48

Fsourceofenergyinfoods.Fatsbelongtoagroupofsubstancescalledlipids,andtheycomeinliquidorsolidform.Allfatsarecombinationsofsaturatedandunsaturatedfattyacids.

FATTOM

Anacronymforfood,acidity,time,tem-perature,oxygen,andmoisture—thecondi-tionsneededformicroorganismstogrow.

FDA

UnitedStatesFoodandDrugAdministration

Fish

Afreshorsaltwaterfinfish,crustaceans,andotherformsofaquaticlife(includingalligator,frog,aquaticturtle,jellyfish,seacucumber,andseaurchin)andallmol-lusks,ifintendedforhumanconsumption.

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Food allergy

49

FFood

Raw,cooked,orprocessedediblesubstance,ice,beverage,chewinggum,oringredi-entusedorintendedforuseorforsaleinwholeorinpartforhumanconsumption.

Food additives

Substancesthatbecomepartofafoodproductwhenadded(intentionallyorunintentionally)duringtheprocessingorproductionofthatfood.

Food allergy

Conditioncausedbyareactiontonaturallyoccurringproteininafoodorafoodingre-dient.Majorfoodallergensandthe“Big8”arethefoodsthataccountfor90%ormoreofallfoodallergies.TheBig8areshellfish(crab,lobster,orshrimp),fish(bass,floun-der,orcod),peanuts,treenuts(almonds,pecans,chestnuts,pistachios,Brazilnuts,etc.),milk,eggs,soyandtofu,andwheat.

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Food contact surface

50

FFood contact surface

Anyequipmentorutensilthatnormallycomesincontactwithfoodorthatmaydrain,drip,orsplashonfoodoronsurfacesnormallyincontactwithfood.Examplesincludecuttingboards,knives,sponges,countertops,andcolanders.

Food defense

Theprotectionoffoodproductsfrominten-tionaladulterationorcontamination.

Food establishment

Anoperationattheretailorfood-servicelevelthatservesoroffersfooddirectlytotheconsumerandthat,insomecases,includesaproduction,storage,ordistribut-ingoperationthatsuppliesthedirect-to-consumeroperation.

Food guide pyramid

Guidedesignedtohelppeoplemakehealthyfoodchoices.

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Food preparation process

51

FFood jags

Whenachildwillonlyeatonefooditem,mealaftermeal.Someothercommonchild-hoodeatingbehaviorsthatcancausealarminmanyparentsincludefearofnewfoodsandrefusaltoeatwhatisserved.

Food labeling

Offersagreatdealofinformationonmostpackagedfoods.

Food poisoning

Theresultofeatingorganismsortoxinsincontaminatedfood.MostcasesoffoodpoisoningarefromcommonbacteriasuchasStaphylococcusorE. coli.

Food preparation process

Aseriesofoperationalstepsconductedtoproduceafoodreadytobeconsumed.

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Food security

52

FFood security

BestdefinedbytheWorldHealthOrganization(WHO)as“theimplicationthatallpeopleatalltimeshavebothphysi-calandeconomicaccesstoenoughfoodforanactive,healthylife.”Internationally,foodsecurityisdefinedasa2-yearsupplyoffoodforaparticularcountry.

Foodborne illness

Asicknessresultingfromtheconsumptionoffoodsorbeveragescontaminatedwithdisease-causingmicroorganisms(patho-gens),chemicals(pesticides),orotherharm-fulsubstances(glass).

Foodborne outbreak

Theoccurrenceoftwoormorecasesofillnessresultingfromtheingestionofacommonfood.

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Fusarium (foodborne fungus)

53

FFungus

Aunicellularormulticellular,eukaryoticmicroorganismthatdoesnotcontainchlo-rophyllandhasarigidcellwallcomposedofcellulose-orchitin-basedpolymers.The“body”ofafungusisnormallycomposedoffilamentsknownashyphae,whichaccu-mulateintoalargermassknowncollec-tivelyasmycelium.Fungigenerallyprefertogrowinoronsolidmaterials.(Seealsoyeasts.)

Macrofungi produce visible fruiting bod-ies,examplesofwhicharemushroomsandtoadstools.

Molds (microfungi) arefilamentous fungi,mostspeciesofwhichdonotproducevisiblefruitingbodies.


Signs & symptomsAbdominalpain,diarrhea,vomiting,pros-tration,fever,chills,myalgias,bonemar-row,skinrash,shortnessofbreath,blockednose,itchythroat,darkcirclesundereyes,noserubbing,andallergicsalute

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54


54

FDuration of illness4–28days

Associated foodsVegetables,cereal(rice,bean,soybean)

Laboratory testingPolymerasechainreaction(PCR)

TreatmentAntifungaldrugsuchasamphotericinBaloneorincombinationwithflucytosineorrifampin;antihistamines,decongestants,nasalspray,andimmunotherapy

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GGame animal

Ingeneral,ananimalsuchasbison,deer,elk,rabbit,raccoon,andsquirrel.Gameanimalsarenotratitesorlivestock.

Genotyping

Methodsusedtodifferentiatebacteriaandothermicroorganismsbasedonthecompo-sitionoftheirnucleicacids.

Genus (plural: genera)

Ataxonomicgroupconsistingofcloselyrelatedspecies.Generaaregroupedintofamilies.

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Giardia (foodborne protozoa)

56

GGiardia (foodborne protozoa)

Signs & symptomsDiarrhea,gas,orflatulence;greasystoolsthattendtofloat;stomachorabdominalcramps;nausea




TreatmentAntibioticsandfluids

Gram reaction

Aclassificationsystemforbacteriabasedupontheircellwallcomposition.ThereactiontotheGramstainisobservedbylightmicroscopyanddistinguishesGram-negative bacteriafromGram-positivebacteria.ThecellwallsofGram-positivebacteriaare

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Gray (Gy)

57

GresistanttodecolorizationafterstainingwithaspecificdyewhilethecellwallsofGram-negativebacteriacanbedecolorizedeasily.

Gray (Gy)

Theunitofenergyabsorbedfromioniz-ingradiationbythematterthroughwhichtheradiationpasses.Aradiationdoseof1Gyinvolvestheabsorptionof1joule(J)ofenergybyeachkilogramofmatterthroughwhichtheradiationpasses.Largemultipleunitsarefrequentlyusedtoexpresstheradiationdoseinfoodirradiation(e.g.,1000Gy=1kGy).

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HHACCP

Acronymforhazardanalysisandcriticalcontrolpoint.

HACCP plan

AwrittendocumentthatisbasedontheprinciplesofHACCPanddescribesthepro-cedurestobefollowedtoensurethecontrolofaspecificprocessorprocedure.

HACCP system

TheresultofimplementingtheHACCPprinciplesinanoperationthathasfoun-dationalcomprehensive,prerequisiteprogramsinplace.AHACCPsystemincludesallprerequisiteprogramsandtheHACCPplan,includingallsevenHACCPprinciples.

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HACCP team

60

HHACCP team

AgroupofpeoplewhoareresponsiblefordevelopingandimplementingaHACCPplan.

Halophile

Anorganismthatcantolerateandgrowoptimallyinthepresenceofhighlevelsofsalt(sodiumchloride)initsenvironment.Thetermisnolongerwidelyusedforyeastsandmoldsbecausemostso-calledhalophilesaretolerantoflowwateractivityingeneralandshouldthereforebecalledxerophiles.However,somebacteria,suchassomeVibriospp.andafewmolds,aretruehalophilesandgrowonlypoorlyintheabsenceofsalt.

Hazard

Abiological,physical,orchemicalprop-ertythatmaycauseafoodtobeunsafeforhumanconsumption.

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Hazard identification

61

HHazard analysis and critical control point (HACCP)

Aprevention-basedfoodsafetysystemthatidentifiesandmonitorsspecificfoodsafetyhazardsthatcanadverselyaffectthesafetyoffoodproducts.

Hazard characterization

Thequalitativeand/orquantitativeevalu-ationofthenatureoftheadversehealtheffectsassociatedwithahazard.Forthepurposeofmicrobiologicalriskassessment,theconcernsrelatetomicroorganismsand/ortheirtoxins(CodexAlimentariusCommission1999).

Hazard identification

Theidentificationofbiological,chemical,orphysicalagentscapableofcausingadversehealtheffectsthatmaybepresentinaparticularfoodorgroupoffoods(CodexAlimentariusCommission1999).

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Helicobacter (foodborne Gram-positive bacteria)

62

HHelicobacter (foodborne Gram-positive bacteria)

Signs & symptomsNauseaandabdominalpain

Duration of illnessSeveraldays

Associated foodsDairyproducts

Laboratory testingEndoscopy;biopsyofgastricmucosa;bloodtestsandnoninvasivebreathtests

TreatmentAntibioticsandacid-blocker/protonpumpinhibitor(e.g.,clarithromycin,amoxicillin)

Hemolysis

Thebreakdownor“lysis”ofredbloodcells(erythrocytes)bybacteria.Whenbloodisincorporatedintoagarmedia,theresultisanopaquered-coloredagar.Ifbacteriacausehemolysis,thentheareaaroundthecolonywouldappeartohaveazoneof

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Hepatitis A and E viruses (foodborne virus)

63

Hdiscoloration(greening)orclearingwheretheredcellsareruptured.Varioustypesofhemolysishavebeendescribedaccordingtothesizeofthezoneofclearingandanycoloringwithinthezoneofhemolysis.

Hepatitis A and E viruses (foodborne virus)

Virusesthatcanbetransmittedthroughdirectcontactwithaninfectedpersonoringestionofcontaminatedfoodorwater.Itisoftenseenwithajaundicecondition.Afood-serviceemployeediagnosedwiththisvirusmustreportittotheproperhealthauthorities.

Signs & symptomsFatigue,fever,abdominalpain,nausea,diarrhea,appetiteloss,depression,jaundice,sharppainsintheright-upperquadrantoftheabdomen,weightloss,itching;fecestendtobelightincolorduetolackofbili-rubininbile


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Hermetically sealed container

64

HAssociated foodsRawfood

Laboratory testingMicroscopicallyexaminingastoolsample;bloodtests

TreatmentRest,well-balanceddiet,andmaintenanceofhydration

Hermetically sealed container

Acontainerthatisdesignedtokeepmicro-organismsoutinsuchproductsaslow-acidcannedfoods.

Heterophyidae (foodborne helminth)

Signs & symptomsDiarrhea,abdominalpain


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Hoax

65

HAssociated foodsRaworundercookedseafood


TreatmentPraziquantel

Highly susceptible population (HSP)

Personswhoaremorelikelythanotherpopulationstoexperiencefoodbornediseasebecausetheyareimmunocompro-mised,preschool-agechildren(infantsortoddlers),orolderadults.

Hoax

Afalseclaimofdamageduetofoodcon-taminationoranintentionalcontaminationoffoodandthenclaimingdamage.

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Humectant

66

HHumectant

Asolublesubstancethatbindswaterandmakesthewaterunavailableformicrobialuseorgrowth.

Hydrophobic

Repelswater.Fattyfoodsandthewaxysurfacesofsomemicroorganismsarehydrophobicandthereforedifficulttowet.Detergentsareaddedtodiluentsusedforfattytestsamplestoaidtheirdispersion.

Hygiene

Practicesnecessaryforestablishingandmaintaininggoodhealth.

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Hygiene

67

H

Magnified bacteria population onhand

Why hand washing is so important in food safety

Sanitizer in sneeze hand

Sanitized hand

Rinsed hand

Unwashed hand

Washed hand

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IIce point

Thetemperatureatwhichaliquidchangestoasolid.Theicepointofwateris32°F(0°C).

Incubation period

Thephaseinthecourseofaninfectionbetweentheinvasionofthehostbythepathogenandtheappearanceofthesymp-tomsofillness.

Infection

Diseasecausedbyinvasionoflivingpatho-genicorganisms,whichmultiplywithinthebody,causingillness.

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Intoxication

70

I

Intoxication

Diseasecausedbyconsumptionofpoisons(toxins),whichmaybechemical,naturallyoccurringinfood,orproducedbypatho-genicmicroorganisms.

Information about a food

safety problemfrom other

externalsources

Consumercomplaints

concerning a foodwhich may includereports of illness

Food productdetermined by CFIA,

HC, P/T, local orinternational officials ashaving the potential to

cause a foodborneillness outbreak

Notificationfrom industryof a potential

food safetyproblem Food

processingdeviations identified

during inspectionactivities

Laboratoryreports indicating

presence of hazardouscontaminant indistributed food

Internationaloutbreak with thepotential to affect

Canada

National orP/T surveillanceactivities identify

an outbreakLocal/regional

officialsidentify outbreakOutbreak

determined byPHAC, P/T, localor international

officials to bepotentially

causedby a food

Information exchange to assistepidemiological and food

safety investigations

Outbreak InvestigationCoordination Committee

may be established inthe event of an outbreak

Risk managementactivities

A post-outbreakreview may be initiated

P/T officials

Health Canada

CFIA

PHAC

Local/Regionalofficials

Identification of foodborne hazard

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Isospora (foodborne protozoa)

71

IIsomers

Chemicalcompoundsthatsharethesameatomicstructurebutdifferfromeachotherintheconformation(shape)ofthemolecule(e.g.,mirrorimages).

Isospora (foodborne protozoa)

Signs & symptomsFoulsmellingdiarrhea,anorexia,fever,weakness,weightloss



Laboratory testingFluorescentmicroscopy,stooltest

TreatmentAntibiotics,trimethoprim-sufamethoxazole

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JJaundice

Aconditionthatcausestheskinandeyestoyellow.

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KKlebsiella (foodborne Gram-negative bacteria)

Signs & symptomsHighfever,chills,fluandcoughproductiveofalotofmucus

Duration of illnessSeveraldays

Associated foodsRawvegetables

Laboratory testingUrinetest

TreatmentAntibioticssuchasamoxicillinandampicillin

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LLag phase

Theperiodofbacterialgrowthfollowingtransfertoanewenvironment,whenadap-tationtonewconditionstakesplaceandthereislittleornoincreaseinthenumberofcellsinthecolony.

Listeria (foodborne Gram-positive bacteria)

Signs & symptomsFever,muscleaches,nausea,diarrhea


Associated foodsRawfoodfromanimalsources,vegetables,ready-to-eatfood,unpasteurizedmilk,cheesefromunpasteurizedmilk;hotdog,luncheon,anddelimeats

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Log phase

78

LLaboratory testingBloodtest

TreatmentAntibioticssuchasampicillin,vancomycin,ciprofloxacin,linezolid,andazithromycin

Log phase

Theperiodofbacterialgrowthfollowingthelagphase,whenmultiplicationrateisconstantandrapidandthenumberofcellsinthecolonyincreasesexponentially.

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MMeat

Thefleshofanimalsusedasfood,includ-ingthedressedfleshofcattle,swine,sheep,orgoatsandotheredibleanimals,exceptfish,poultry,andwild-gameanimals.

Metabolism

Thebiochemicalchanges(constructiveanddestructive)thatoccurinlivingorgan-isms.Metabolismresultsinenergypro-ductionandgrowthandinvolvesnutrientuptakeintocellsandtheexcretionofwasteend-products.

Metagonimus (foodborne helminth)

Signs & symptomsDiarrhea,abdominalpain

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Microaerobe

80

MDuration of illness1–14days

Associated foodsUndercookedorseawaterfish



Microaerobe

Anorganismthatisabletogrowoptimallyinamicroaerobicenvironment.

Microaerobic

Anenvironmentoratmosphereinwhichoxygenispresentatalowerpartialpres-sure(percentage)thanthatinair(usually5–l0%asopposedto21%inair).

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Modified atmosphere packaged (MAP) foods

81

MMicrobe

Ageneraltermformicroscopicorganisms,particularlypathogens.

Micron

Onethousandthofamillimeter;oftenwrit-tenas“µm.”

Microorganism

Aformoflifethatcanbeseenonlywithamicroscope,includingbacteria,viruses,yeast,andsingle-celledanimals.

Modified atmosphere packaged (MAP) foods

Foodthatispartiallyprocessedorlightlycookedbeforebeingputintoacontainerandsealed.TheMAPprocessusesspecialgasesthatcontrolreductioninthepropor-tionofoxygen,totalreplacementofoxygen,oranincreaseintheproportionofothergasessuchascarbondioxideornitrogen.

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Mold

82

MMold

Seefungus.

Molluscan shellfish

Anyediblespeciesofrawfreshorfro-zenoysters,clams,mussels,andscallopsoredibleportionsthereof,exceptwhenthescallopproductconsistsonlyoftheshuckedadductormuscle.

Monitoring

Theactofobservingandmakingmeasure-mentstohelpdeterminewhethercriticallimitsarebeingmetandmaintained.

Morphology

Theappearance(shape,size,form)ofamicrobialcellorcolony—hence,cellmor-phology,colonymorphology.

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Mycobacterium (foodborne Gram-positive bacteria)

83

MMycobacterium (foodborne Gram-positive bacteria)

Signs & symptomsCough,fever,nightsweats,malaise,leth-argy,hemoptysis,adenopathy,pleuriticchestpain,weightloss,hepatomegaly,andsplenomegaly


Associated foodsVegetables,rawproducts,andcontami-natedwater

Laboratory testingTuberculinskintestusingtheMantouxprocedure;radiographicexamination,sometimesincludingCTscans;bacteriol-ogy(directstainingandcultureofsputumorotherspecimens).Molecularamplifica-tion(PCR)andgeneprobesassistinrapiddiagnosis

TreatmentOxygen,IVfluids,erythromycin,clarithro-mycin,azithromycin,doxycycline,levoflox-acin,andalbuterol

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NNanometer

Onethousandthofamicron;oftenwrittenas“nm.”

National Shellfish Sanitation Program (NSSP)

Thevoluntarysystembywhichregulatoryauthoritiesforshellfish-harvestingwatersandshellfishprocessingandtransportationandtheshellfishindustryimplementspeci-fiedcontrolstoensurethatrawandfrozenshellfisharesafeforhumanconsumption.

Norovirus

Agastrointestinalvirusthatiscommonlycalledthe“Norwalk-likevirus,”“small,round-structuredvirus,”and“wintervom-itingdisease.”Itresultsinnausea,diarrhea,vomiting,andstomachcramps.Becauseit

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NSSP

86

Nishighlycontagious,anorovirusmustbereportedtotheproperhealthauthorities.

Signs & symptomsNausea,vomiting,diarrhea,stomachcramping,fever,chills,headache,muscleaches,tiredness


Associated foodsSeafoodandrawvegetables

Laboratory testingReversetranscriptasepolymerasechainreaction(RT-PCR),environmentalswabs;immuneelectronmicroscopyoffecalspecimens;detectionofafourfoldincreaseofspecificantibodiesinacute-andconva-lescent-phasebloodsamples

TreatmentMaintenanceofhydration

NSSP

NationalShellfishSanitationProgram.

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OObligate

Arequiredattribute(e.g.,obligateaerobe=growsonlyunderaerobicconditions).

Operational step

Anactivityorstageintheflowoffoodthroughafoodestablishment,suchaspurchasing,receiving,storing,preparing,cooking,holding,cooling,reheating,andserving.

Opisthorchis (foodborne helminth)

Signs & symptomsFever,jointpain,rash,dyspepsia,abdomi-nalpain,constipation,diarrhea

Duration of illness2weeks–2months

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Organism

88

OAssociated foodsRaworundercookedseafood



Organism

Anindividuallivingthing.

Osmophile

Anorganismthatcantoleratehighlevelsofsugarsinitsenvironment.Thetermisnolongerwidelyusedbecausemostosmo-philesaretolerantoflowwateractivityingeneralandshouldthereforebecalledxerophiles.

Outbreak

Anincidentinwhichtwoormorepeopleexperiencethesameillnessaftereatingthesamefood.

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PParagonimus (foodborne helminth)

Signs & symptomsDrycough,rust-coloredsputum,fever,dyspnea,chestpain

Duration of illness1week–3months


Laboratory testingStooltest,sputumtest,lungbiopsy,and X-ray


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Parasite

90

PParasite

Anorganismthatlivesonorinanother,usuallylargerhostorganisminawaythatharmsorisofnoadvantagetothehost.

Pasteurization

Aheattreatmentthatkillsvegetativepatho-gensandmostspoilagemicroorganismsinmilkandotherfoodsbutdoesnotinacti-vatebacterialsporesorsomenonpatho-genicvegetativeorganisms;acommonpasteurizationprocessformilkis7l.7°Cfor15seconds.

Pathogen

Amicroorganism(bacteria,parasites,viruses,orfungi)thatcausesdiseaseinhumans.

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Pathogen

91

PView of common food pathogens on bacteria colony plate

Yersiniaenterocolitica

Leuconostocmesenteroides

Listeria ivanovii

Shigellasonnei Staphbetadeltagen 1

Vibrioparahaemolyticus

Pseudoeruopkargen 1Salmonella

typhimuriumShewanellaputrefaciens

�Source: http://www.microbiologyatlas.kvl.dk/biologi/english/forsidekolonier.asp

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http://www.microbiologyatlas.kvl.dk/biologi/english/forsidekolonier.asp

http://www.microbiologyatlas.kvl.dk/biologi/english/forsidekolonier.asp

92

Pathogenic

92

PPathogenic

Disease-causingmicroorganisms.

PCO

Pestcontroloperator(licensed).

Penicillium (foodborne fungus)

Signs & symptomsSkinrash,shortnessofbreath,blockednose,itchythroat,darkcirclesundereyes,noserubbing,andallergicsalute

Associated foodsVegetables,fruit,andcheese

Laboratory testingUrinetest,enzyme-linkedimmunosorbentassay

TreatmentDecongestants,nasalsprays,cromolynsodium,andimmunotherapy

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93

Phage typing

93

PPersonal hygiene

Individualcleanlinessandhabits.

Person in charge

Theindividualpresentatafoodestablish-mentwhoisresponsiblefortheoperationatthetimeofinspection.

pH

Themeasureoftheacidityofaproduct.Key:pH0–7isacidic,pH7isneutral,andpH7–14isalkaline.

Phage (bacteriophage)

Avirusthatinfectsbacteria.

Phage typing

Amethodusedtodistinguishbetweenbac-teriawithinthesamespeciesonthebasisoftheirsusceptibilitytoarangeofbacterialviruses(bacteriophages).

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94

Phenotype

94

PPhenotype

Theobservablecharacteristicsofanorgan-ism,whichincludebiotype,serotype,phagetype,andbacteriocintype.

Photooxidation

Oxidationofchemicals(e.g.,inlaboratorymedia)catalyzedbyvisibleorultravioletlight.

Plesiomonas (foodborne Gram-negative bacteria)

Signs & symptomsDiarrhea,abdominalpain,nausea,vomit-ing,fever

Duration of illness2days–3weeks

Associated foodsShellfish,water

Laboratory testingStoolculture,entericpathogensabnormal

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95

Positive release

95

PTreatmentMostantibiotics,suchasciprofloxacin,ofloxacin,andnorfloxacin

Polymerase chain reaction (PCR)

AtechniqueusedtoamplifythenumberofcopiesofapreselectedregionofDNAtoasufficientlevelfortesting.

Polymorphism

Individualsofthesamespeciesthatappearintwoormoremorphologicallydistincttypes(morphotypes)exhibitpolymorphism.

Positive release

Referstotheprocessofholdingbatchesoffoodproductin“quarantine”underappro-priatestorageconditionsuntiltheresultsofspecifiedtests(usuallymicrobiological)areavailableandsignedbyanauthorizedpersonassatisfactory.Atthispoint,the“quarantine”isliftedandtheproductsmadeavailablefordispatch.

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9696

PHF/TCS

PPotentially hazardous food/time/temperature controls for safety of food (PHF/TCS)

Afoodthatrequirestimeandtemperaturecontrolstolimitpathogenicmicroorganismgrowthortoxinformation.

Poultry

Anydomesticatedbird(chicken,turkey,duck,goose,guinea,ratite,squab)orgamebird(pheasant,partridge,quail,peacock,pigeon).

Prerequisite programs

Procedures,includingstandardoperat-ingprocedures(SOPs),thataddressbasicoperationalandsanitationconditionsinanestablishment.

Preventive measure

Physical,chemical,orotherfactorsthatcanbeusedtocontrolanidentifiedhealthhazard.

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97

Process approach

97

PProcedural step

Anindividualactivityinapplyingthecon-tentsofthisbooktoafoodestablishment’soperations.

Process approach

Amethodofcategorizingfoodoperationsintooneofthreecategories:

Simple/no-cook stepFoodpreparationwithno-cookstepwhereinready-to-eatfoodisreceived,stored,prepared,held,andserved.

Same-day serviceFoodpreparationforsame-dayservicewhereinfoodisreceived,stored,prepared,cooked,held,andserved.

Complex food preparationComplexfoodpreparationwhereinfoodisreceived,stored,prepared,cooked,cooled,reheated,hot-held,andserved.

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98

Prokaryote

98

PProkaryote

Aself-replicatingorganismthatdoesnotpossessanyspecializedmembraneseparat-ingitschromosomesfromitscytoplasm.

Proteus (foodborne Gram-negative bacteria)

Signs & symptomsOdorinurine;kidneystonedevelopment

Duration of illnessDaystoweeks

Associated foodsVegetables(soil)andwater


TreatmentMostantibiotics

Protozoa

Adiversegroupofeukaryotic,mostlyuni-cellular,microorganismswithadefinedlife

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99

Pulsed field gel electrophoresis (PFGE)

99

Pcycle,ranginginsizefromaboutlµmtojustvisibletothenakedeye.

Pseudomonas (foodborne Gram-negative bacteria)

Signs & symptomsFever,tiredness,musclepains,jointpains,chills

Associated foodsWater,vegetables

Laboratory testingBloodculture,sputumculture

TreatmentAntibioticsandpenicillins

Pulsed field gel electrophoresis (PFGE)

Atechniquethatallowschromosomalrestrictionfragmentpatternstobeproduced.

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101

QQuality assurance

Allthoseplannedandsystematicactionsnecessarytoprovideadequateconfidencethataproductorservicewillsatisfygivenrequirementsforquality.

Quality control

Theoperationaltechniquesandactivi-tiesthatareusedorcarriedouttofulfillrequirementsforquality.

Quantitative risk assessment

Ariskassessmentthatprovidesnumeri-calexpressionsofriskandindicationoftheattendantuncertainties(CodexAlimentariusCommission1999).

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103

RRatite

Aflightlessbirdsuchasanostrich,anemu,orarhea.

Ready-to-eat (RTE) food

RTEfoodsincludethefollowing:

• Rawanimalfoodsthathavebeenprop-erlycooked

• Fishintendedforrawconsumptionthathasbeenfrozentodestroyparasites

• Raw fruits and vegetables that arewashed

• Fruits and vegetables that are cookedforhotholding

• Plant food for which further wash-ing, cooking, or other processing isnotrequiredforfoodsafetyandfromwhich rinds,peels,husks,or shells, ifnaturallypresent,areremoved

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104

Record

104

R• Substancesderivedfromplantssuchas

spices,seasonings,andsugar;abakeryitemsuchasbread,cakes,pies,fillings,or icing for which further cooking isnotrequiredforfoodsafety

• Dry, fermented sausages, such as drysalamiorpepperoni

• Salt-curedmeatandpoultryproducts,suchasprosciuttoham,country-curedham,andParmaham

• Driedmeatandpoultryproducts,suchas jerky or beef sticks, and low-acidfoods that have been thermally pro-cessed and packaged in hermeticallysealedcontainers

Record

Adocumentationofmonitoringobserva-tionsandverificationactivities.

Reduced oxygen packaging (ROP)

Encompassesalargevarietyofpackagingmethodswheretheinternalenvironmentofthepackagecontainsacontrolledoxygenlevel(typically21%atsealevel),including

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105

Reduced oxygen packaging (ROP)

105

R

vacuumpackaging(VP),modifiedatmo-spherepackaging(MAP),controlledatmo-spherepackaging(CAP),cookchill(CC)processing,andsousvide(SV).UsingROPmethodsinfoodestablishmentshastheadvantageofprovidingextendedshelflifetomanyfoodsbecauseitinhibitsspoilageorganismsthataretypicallyaerobic.

Grouping of Ready-to-Eat Food Commodities Relative to the Control Potential for Listeria monocytogenes

A. Foodsheat-treatedtoalistericidallevelinthefinalpackage.

B. Heat-treatedproductsthatarehandledafterheattreatment.TheproductssupportgrowthofL. monocytogenesduringtheshelf-lifeatthestipulatedstoragetemperature.

C. Lightlypreservedproducts,notheat-treated.TheproductssupportgrowthofL. monocytogenesduringtheshelf-lifeatthestipulatedstoragetemperature.

D. Heat-treatedproductsthatarehandledafterheattreatment.TheproductsarestabilizedagainstgrowthofL. monocytogenesduringtheshelf-lifeatthestipulatedstoragetemperature.

E. Lightlypreservedproducts,notheat-treated.TheproductsarestabilizedagainstgrowthofL. monocytogenesduringtheshelf-lifeatthestipulatedstoragetemperature.

F. Raw,ready-to-eatfoods.Source: StephenJ.Forsythe,The Microbiology of Safe Food.

Dec.2000,Wiley-Blackwell.Withpermission.

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106

Reference cultures

106

RReference cultures

Formicroorganisms,theseareusuallyobtainedfromarecognizednationalcollection.

Regulatory authority

Afederal,state,local,ortribalenforcementbodyorauthorizedrepresentativehavingjurisdictionoverthefoodestablishment.

Repeatability

Anassessmentofthevariationbetweenmicrobiologicaltestresultsobtainedbyasingleoperatorinonelaboratoryexaminingreplicatetestsamplesfromthesametestmaterialatthesametimeusingthesamemethodsandequipment.

Reproducibility

Anassessmentofthevariationbetweentestresultsobtainedbydifferentoperatorsinthesameorindifferentlaboratories,eachexaminingreplicatetestsamplesfromthe

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107

Restriction enzyme analysis (REA)

107

Rsametestmaterialusingthesamemethodsandthesameordifferentequipment.

Restrict

Tolimittheactivitiesofafoodemployeesothatthereisnoriskoftransmittingadis-easethatistransmissiblethroughfoodandsothatthefoodemployeedoesnotworkwithexposedfood,cleanequipment,uten-sils,linens,andunwrappedsingle-serviceorsingle-usearticles.

Restriction enzyme analysis (REA)

AmethodfordiscriminatingbetweenisolatesofthesamespeciesonthebasisofpatternsobtainedfromtheseparationofDNAfragmentsinagarosegelafterdiges-tionwithoneormorerestrictionenzymes.Differencesinthebandingprofilesoftwoisolatesarereferredtoasarestrictionfrag-mentlengthpolymorphism(RFLP).

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108

Restriction enzymes (restriction endonucleases)

108

RRestriction enzymes (restriction endonucleases)

EnzymesthatattackDNA.EachenzymerecognizesaparticularanddifferentnucleotidesequenceandcutstheDNAataspecificsite.

Reverse osmosis

Ameansofpurifyingwaterinwhichwatermoleculesareforcedthroughasemiper-meablemembraneunderpressurefromahigh-soluteconcentrationtoalow-soluteconcentration—thatis,intheoppositedirectionfromconventional(natural)osmosis.

Rhodotorula (foodborne fungus)

Signs & symptomsDiarrhea,fever


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109

Risk

109

RAssociated foodsDairyandvegetables

Laboratory testingUrinetest,stooltest

TreatmentAmphotericinBoritslipidformulations

Ribotyping

Amethodforcharacterizingbacterialiso-latesaccordingtotheirribosomalRNApat-tern(ribotype)andidentifyingtheisolatebycomparingthepatternobtainedwithadatabaseofpatterns.

Risk

Afunctionoftheprobabilityofanadversehealtheffectandtheseverityofthateffectconsequentialtoahazardinfood(CodexAlimentariusCommission1999).

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110

Risk analysis

110

RRisk analysis

Anestimateofthelikelyoccurrenceofahazard.

Risk assessment

Thescientificevaluationofknownorpotentialadversehealtheffectsbymeansofhazardidentification(whatisthehaz-ard?),hazardcharacterization(whattypeofadverseeffectsarecaused?),exposureassessment(whatisthelikelihoodofitsbeingconsumedandhowmuchwillbeconsumed?),andriskcharacterization(whatistheeffectonagivenpopulationofexposuretothehazard?).

Risk characterization

Theprocessofdeterminingthequalitativeand/orquantitativeestimation,includingattendantuncertainties,oftheprobabil-ityofoccurrenceandseverityofknownorpotentialadversehealtheffectsinagivenpopulationbasedonhazardiden-tification,hazardcharacterization,and

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111

Risk factor

111

Rexposureassessment(CodexAlimentariusCommission1999).

Risk communication

Aninteractiveprocessofexchangeofinfor-mationandopiniononrisks.

Risk control plan (RCP)

Aconciselywrittenmanagementplandevelopedbytheretailorfood-serviceoperatorwithinputfromthehealthinspec-torthatdescribesamanagementsystemforcontrollingspecificout-of-controlriskfactors.

Risk factor

Oneofthebroadcategoriesofcontributingfactorstofoodborneillnessoutbreaks,asidentifiedbytheCDC,thatdirectlyrelatestofoodbornesafetyconcernswithinretailandfood-serviceestablishments.Thefivefactorsarepoorpersonalhygiene,inad-equatecookingtemperatures,improper

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112

Risk management

112

Rholdingtemperatures,contaminatedequip-ment,andfoodfromunsafesources.

Risk management

Theprocessofaccepting,minimizing,orreducingassessedrisks.

Rotaviruses (foodborne virus)

Signs & symptomsWaterydiarrhea,low-gradefever


Associated foodsRawproductsandready-to-eatproducts

Laboratory testingStooltest;enzymeimmunoassay;electronmicroscopy;polyacrylamidegelelectro-phoresis;reversetranscription-polymerasechainreaction(RT-PCR)


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113

SSaccharomyces (foodborne fungus)

Signs & symptomsDiarrhea,irritablebowel

Associated foodsSaccharomycescausesfoodspoilageofsugar-richfoods,suchasmaplesap,syrup,concentratedjuices,andcondiments

Laboratory testingUrinetest,stooltest

TreatmentFluconazoleandamphotericinB

Salmonella

Abacteriathatcancausediarrhea,fever,andstomachpaininpeoplewhohaveeatenfoodorhadcontactwithanimalswiththesalmonellabacteria.Thiscouldbehighlycontagious,sofood-serviceemployeeswith

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114

Salmonella

114

S

thisdiseaseshouldreportittotheproperhealthauthorities.

Signs & symptomsFever,diarrhea,headache,vomiting,myalgias


Consumptionof food withsalmonella>105 cells

Adhesion andinvasion of

mucosal cells

Inflammation,tissue damageand release ofprostaglandins

Elevated levelsof cAMP

Increased Cl−secretion andreduced Na+

uptake and loss offluid

Diarrhea

Microvillus

Lysis

Growth invacuole

Membraneruffling

Adhesion

Epithelialcell

Schematic drawing showing stepsinvolved in Salmonella pathogenesis

Source: Bibek, R., and Bhunia, A., Fundamental Food Microbiology,Taylor&Francis,CRC,2005.Withpermission.

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115

Sapoviruses (foodborne virus)

115

SAssociated foodsEggs,poultry,rawmeat

Laboratory testingStooltest;bloodtest

TreatmentAntibioticssuchasciprofloxacin

Sanitary

Freeofdisease-causingorganismsandotherharmfulsubstances.

Sanitization

Thereductionofthenumberofpathogenicmicroorganismsonasurfacetolevelsacceptedassafebyregulatoryauthorities.

Sapoviruses (foodborne virus)

Signs & symptomsVomiting,diarrhea,fever,abdominalpain


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116

Sarcocystis (foodborne protozoa)

116

SAssociated foodsSeafoodandcontaminatedwater

Laboratory testingStoolculture


Sarcocystis (foodborne protozoa)

Signs & symptomsFever,myalgias,bronchospasm,fleetingpruriticrashes,transientlymphadenopathy


Associated foodsUndercookedmeat

Laboratory testingBloodtest,cerebrospinalfluidanalysis

TreatmentAntiprotozoaltherapy

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117

Serotype (serovar)

117

SSelectivity

Theabilityofagrowthmediumtorestrictthegrowthoforganismsthatwouldoth-erwisecompetewiththetargetorganismfornutrients,etc.butthatallowsthetargetorganismtogrowwell.

Sensitivity

Theabilityofamethodtodetectslightvariationsinthenumberofmicroorgan-ismswithinagivenmatrix(e.g.,afood).

Sequelae

Amorbidaffliction(illness)occurringastheresultofapreviousdiseaseorinfection.

Serotype (serovar)

Avarietyofmicroorganismwithinaspe-ciesthatisserologicallydistinctfromallothermembersofthespecies.Mostcom-monlyusedfordistinguishingorcompar-ingdifferentisolatesofSalmonellaandEscherichia coli.

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118

Serotyping

118

SSerotyping

Amethodofdistinguishingbacteriaonthebasisoftheirantigenicproperties(i.e.,theirsurfaceproteinsorothercomponents).

Serovar

Seeserotype.

Serratia (foodborne Gram-negative bacteria)

Signs & symptomsUrinarycolorred,woundinfections,pneu-moniaandredsputum

Associated foodsRawvegetables(soil);waterandmilk

Laboratory testingRodesonsmearandurinetest

TreatmentAntibiotictherapy

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119

Shigella (foodborne Gram-negative bacteria)

119

SSeverity

Theseriousnessoftheeffectsofahazard.

Shigella (foodborne Gram-negative bacteria)

Signs & symptomsDiarrhea,abdominalpain,chills,malaise,headache,fever


Associated foodsRawvegetables;milkanddairyproducts

Laboratory testingStooltest,bloodtest,andsigmoidoscope

TreatmentBactrimorCipro

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120

Shigellosis

120

SShigellosis

Abacterialinfectioncausingseverediar-rheathatcanpassfrompersontopersonorfromeatingcontaminatedfood.Foodmaybecomecontaminatedbyinfectedfoodhandlerswhodonotproperlywashhandsafterusingtherestroom.Fliesandsewage-contaminatedwaterareothersources.Anyfoodhandlerwithshigellosismustreportittotheproperhealthauthorities.

Sine wave (simple harmonic motion)

Theamplitude(height)andthefrequency(distanceofseparationofwaves)determinethecharacteristicsofawave.Sinewavedescribesthetypeofwavethatoccursinthemotionoflight(initswave-likeform).Thesecharacteristicsareexploitedinphasecontrastmicroscopy.

Slope (slant)

Asolidagarmediumthathasbeenallowedtosetinadiagonallyorientedtube(e.g.,

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121

Solution

121

Scappedtesttube,universalbottle,orsome-thingsimilar).Therearetwocomponentstoaslope:theslope,withalargesurfaceincontactwiththeair,andthebutt,whichisthedeepagarbelowtheslope.Inoculationmayinvolvestreakingtheslope,togrowandmaintaincultures,aswellasstabbingtothebottomofthebuttwithaninoculatedwire,toenablegrowthinreducedoxygenconditions.

Solute

Asubstancethathasbeendissolvedinasolventtoformasolution;forexample,salt(solute)isdissolvedinwater(solvent)toformbrine(solution).Similarly,sugarisdis-solvedinwatertoformsyrup.

Solution

Theresultofdissolvingasoluteinasol-vent.(Seesolute.)

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122

Solvent

122

SSolvent

Asubstance,suchaswater,inwhichsolutesmaybedissolved.(Seesolute.)

SOP

Standardoperatingprocedure.

Sous vide (SV)

Raworpartiallycookedfoodthatispack-agedinahermeticallysealed,impermeablebag,cookedinthebag,rapidlychilled,andrefrigeratedattemperaturesthatinhibitthegrowthofpathogens.

Species

Ataxonomicunitwithinagenus.Aspeciesmaycontainparticularvarietieswithinit,basedonserotypes,phagetypes,etc.Allrelatedspeciesaregroupedintoagenus.

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123

Spore former

123

SSpecificity

Thedegreetowhichamethodwillprovideconfidencethatthetargetorganismwillbefound;thatis,ahighspecificityprovidesahighlevelofconfidenceintheresultandthepercentageoffalsepositiveswillbeverylow.

Spore

Averytough,dormantformofcertainbacterialcellsthatisveryresistanttodesic-cation,heat,andavarietyofchemicalandradiationtreatmentsthatareotherwiselethaltovegetativecells.

Spore former

Abacteriumcapableofproducingsporesunderadverseconditions.SporeformersinfoodincludeClostridium botulinum, Bacillus cereus,andClostridium perfringens.

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124

Stab culture

124

SStab culture

Inoculationofaslopeordeepagarbystab-bingwithaninoculatedstraightwireorneedletothebottomofthebuttoftheslopeordeepagar.Growthmayoccuratvariousdepths,dependingontheoxygenrequire-mentsoftheorganism.

Standard operating procedure (SOP)

Awrittenmethodofcontrollingapracticeinaccordancewithpredeterminedspecifi-cationstoobtainadesiredoutcome.

Staphylococcus (foodborne Gram-positive bacteria)

Signs & symptomsIntravasculardevices,infectionsofpros-theticjoints,woundinfections,osteo-myelitisassociatedwithforeignbodies,endocarditis,diarrhea,agitation,headache


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125

Staphylococcus (foodborne Gram-positive bacteria)

125

S

Associated foodsCustard,cream-filledpastry,meatandfish


TreatmentAntibioticssuchaspenicillin,ensuringthatadequatefluidsaretaken

Cooked orprocessed food

contaminated withSta. aureus

Production ofenterotoxin(heat-stable)

Consumption

Toxin stimulatesvagus nerve in

stomach

Induce vomitingwithin 1-6 h

Pathogenic mechanism of intoxicationwith enterotoxin from Staphylococcus aureus

Source:Bibek,R.,andBhunia,A.,Fundamental Food Microbiology, Taylor & Francis, CRC, 2005. Withpermission.

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126

Stationary phase

126

SStationary phase

Theperiodofbacterialgrowth,follow-ingthelogphase,inwhichthenumberofbacterialcellsremainsmoreorlessconstantascellscompeteforspaceandnourishment.

Strain

Anisolateorgroupofisolatesthatcanbedistinguishedfromotherisolatesofthesamegenusandspeciesbyeitherpheno-typicandorgenotypiccharacteristics.

Streptococcus (foodborne Gram-positive bacteria)

Signs & symptomsFever,alteredmentalstatus,chills,myalgia,nausea,vomiting,diarrhea,oliguria,sorethroat


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127

Symbols

127

SAssociated foodsRawmeatandvegetables

Laboratory testingBile-esculintest

TreatmentAntibioticssuchaspenicillin,erythromy-cin,andclindamycin

Substrate

Asubstancethatisutilizedinchemicalorbiochemicalreactions.

Symbols

<=lessthan>=greaterthan≥=greaterthanorequalto≤=lessthanorequalto±=plusorminus~=approximately

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129

TTaenia (foodborne helminth)

Signs & symptomsNausea,weakness,lossofappetite,increasedappetite,headache,constipation,dizziness,diarrhea,pruritusani

Duration of illness2–3months

Associated foodsUndercookedbeeforpork

Laboratory testingCysticercosisantibody,IgG


Taxonomy

Thearrangementandclassificationoflivingorganisms.

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130

TC

130

TTC

Temperaturecontrol.

Temperature measuring device

Athermometer,thermocouple,thermostat,orotherdeviceformeasuringthetempera-tureoffood,air,orwater.

bacteria die if heated for a sufficient time:the longer the time, the greater the destruction

bacteriamultiplyrapidly

bacteriamultiply

bacteriamultiply

at areduced

rate

number ofbacteriatime

12:00

12:20

12:40

13:00

14:00

15:00

16:00

17:00

18:00

19:00

1

2

4

8

64

512

4096

32,768

262,144

2,097,152

under idealconditions bacteria

can multiply bydividing into twoevery 20 minutes,

so that a singlebacterium could

increase to2,097,152

within 7 hr.

°C

100° 212°

60° 140°45° 113°

37.7° 100°

37° 98.6°36.1° 97°

15° 59°5° 41°0° 32°

0°

°F

Temperature & Bacteria

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131

Toxoplasma (foodborne protozoa)

131

TThermoduric (thermotolerant) organism

Avegetativeorganismabletosurviveheatprocessesthatareusuallylethaltovegeta-tivebacteriabutthatisnotasheatresistantasabacterialspore.Indairymicrobiology,thetermreferstopasteurizationsurvivorssuchastheenterococci.

Toxigenic microorganisms

Pathogenicbacteriathatcausefoodborneillnessinhumansduetotheingestionofpoisonoustoxinsproducedinfood.

Toxin

Apoisonoussubstancethatmaybefoundinfood.

Toxoplasma (foodborne protozoa)

Signs & symptomsEnlargedlymphnodesintheheadandneck,headache,mildillnesswithfever,musclepainandsorethroat

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132

Trend analysis

132

TDuration of illness1–2weeks

Associated foodsToxoplasmafood,raworundercookedmeat(lamb,pork,andbeef)

Laboratory testingBrainbiopsy,cranialCTscan,MRIofhead,serologictitersfortoxoplasmosis,slitlampexam


Trend analysis

Theexaminationofdatacollectedoveraperiodoftime,forasingleactivityoropera-tion,todeterminewhethertheyremainconsistentorshowanychanges(forbetterorworse).Examplesofsuchdatamightbelaboratoryresults,processcontrolcharts,orcomplaintsrecords.Analysismightbedonebyusingsimplegraphsormorecomplexstatisticaltechniques.

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Trichinella (foodborne helminth)

133

TTrichinella (foodborne helminth)

Signs & symptomsDiarrhea,nausea,abdominaldiscomfort,muscleaches,itching,fever,chills,jointpain,swolleneyelids,bleedingintotheeyes,bleedingundertongue,lightsensi-tivity,fatigue,chills,sweating,thirst,skinirritation

Duration of illness2days–8weeks

Associated foodsUndercookedorrawporksuchasporksausage

Laboratory testingEnzyme-linkedimmunosorbentassay,indirectimmunofluorescence,andlatexagglutination

TreatmentThiabendazole,corticosteroids,mebenda-zole,painmedications,bedrest,andfluids.

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135

UUltraheat treatment (UHT)

Ahigh-temperatureheattreatment(usually138–l42°Cfor2–5seconds)appliedtoliquidfoods,usuallyfollowedbyasepticpackag-ingfortheproductionoflong-life,ambient-stable,low-acidproducts.

USDA

U.S.DepartmentofAgriculture.

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VVacuum packaging (VP)

Theprocessinwhichairisremovedfromapackageoffoodandthepackageisher-meticallysealedsothatavacuumremainsinsidethepackage.

Validation of HACCP plan

Thatelementofverificationfocusedoncol-lectingandevaluatingscientificandtechni-calinformationtodeterminewhethertheHACCPplan,whenproperlyimplemented,willeffectivelycontrolthehazards.

Validation (of microbiological methods)

Theconfirmation,bydetailedexaminationandtheprovisionofobjectiveevidence,thattheparticularrequirementsforaspe-cificintendedusearefulfilled(European

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138

Variance

138

VStandardBSENISO/IEC170252000).Insimpleterms,“Canitwork?”“Doesitworkinthelaboratoryundertherequiredconditions?”

Variance

Awrittenwaiverissuedandauthorizedbyaregulatoryagency.

Vegetative cell

Abacterialcellthatiscapableofactivelygrowing.

Verification

Ensuringthatmonitoringandotherfunc-tionsofaHACCPplanarebeingproperlyimplemented.

Vero cytotoxigenic

Organismsthatproduceatoxincapableofkillingverocells—anestablishedcelllinederivedfromAfricangreenmonkey

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139

Vibrio (foodborne Gram-negative bacteria)

139

Vkidney.VerocytotoxigenicstrainsofEscherichia colicauseasevereformofgastrointestinaldiseaseinhumans.Thedif-ficultiesthathaveevolvedwiththenomen-clatureofenterohemorrhagicE. coli wereclarifiedbytheInternationalLifeSciencesInstitute(ILSI)in2001.

Vibrio (foodborne Gram-negative bacteria)

Signs & symptomsInfectedopenwounds,causingsepticemia

Duration of illness6hours–5days

Associated foodsBrackishwaterandsaltwater

Laboratory testingStoolGram-stainculture

TreatmentOralrehydrationtherapy

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Virus

140

VVirus

Thesmallestofmicroorganismsthatisdependentonalivinghostcelltosurviveandmultiplyandthereforecannotmultiplyinoronfood.

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141

WWater activity (aw)

Theamountofwateravailableintheproducttoallowbacteriatoliveandgrow.Scientifically,itisthequotientofthewatervaporpressureofthesubstance,dividedbythevaporpressureofpurewateratthesametemperature.

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143

XXerophile

Anorganismthatcangrowatlowwateractivity(0.85orbelow).Wateractivityisreducedbyhighlevelsofasolutesuchassalt,sugar,orglycerolintheaqueousphaseofthefood.(Seehalophile,osmophile,water activity.)

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145

YYeasts

Fungithathaveevolvedamostlysingle-celledlifestyleandreproduceasexuallybyproducingbudsoroccasionallybyfission(inthesamewaythatbacteriadivide).Yeastsgrowwellinliquidenvironments,especiallynutritionallyrichones,andsomecangrowanaerobicallyusingafermentativemetabolism.Someyeastscanadoptafilamentous,mold-likeform,justassomemoldscangrowinayeast-likeform.(Seefungus.)

Yersinia (foodborne Gram-negative bacteria)

Signs & symptomsFever,abdominalpain,diarrhea


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146

Yersinia (foodborne Gram-negative bacteria)

146

YAssociated foodsDairy,rawporkandmeat

Laboratory testingExaminationofsputum;lymphnodebiopsyandstooltest

TreatmentAntibioticssuchasaminoglycosides,doxy-cycline,trimethoprimsulfamethoxazole,andfluoroquinolones

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ZZoonotic disease

AdiseasethatiscommunicablefromanimalstohumanssuchasBSE(madcow),avianflu,Escherichia coli,salmonella,rabies,andmalaria.

Z-value

Atermusedinheatprocesscalculationsthatexpressesthenumberofcentigradedegrees(C°)increaserequiredtoachievea10-folddecreaseintheD-valueofanorgan-ism.(SeeD-value; F0 = 3 minutes.)

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149

References

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Altekruse,S.F.,Bauer,N.,Chanlongbutra,A.,Desgun,R.,Naugle,A.,Schlosser,W., Umholtz, R., and White, P.2006. Salmonella enteritidis in broilerchickens, United States, 2000–2005.Emerging Infectious Diseases 12 (12):1848.

Andrews,H.L.,Baumler,A.K.,andSmith,J. I., eds. 2005. Norfolk, England:CaisterAcademicPress,p.327.

Anon.1989.Listeriosisassociatedwithcon-sumptionofturkeyfranks.Morbidity and Mortality Report 38 (15): 267–268(referredtoinDairy Food Environment and Sanitation10:718,1989).

———. 1990. Salmonella enteritidis infec-tion and grade A shell eggs—United States, 1989. Dairy, Food, and Environmental Sanitation10:507.

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Bean,N.H.,andGriffin,P.M.1990.Food-bornediseaseoutbreakintheUnitedStates, 1973–1987. Journal of Food Protection53:804.

Bean, N. H., Griffin, P. M., Goulding, J.S., and Ivey, C. B. 1990. Food-bornedisease outbreaks, 5-year summary,1983–1987. Journal of Food Protection53:711.

Bibek, R., and Bhunia, A. 2005.Fundamental food microbiology. BocaRaton,FL:Taylor&Francis.

Daly,M.,Buckeley,J.,Power,E.,O’Hare,C., Corsican, M., Cyan, B., Wall, P.T., and Fanning, S. 2000. Molecularcharacterization of Irish Salmonella enterica serotype Typhimurium:Detection of class I integrons andassessment of genetic relation-ships by DNA amplification finger-printing. Applied and Environmental Microbiology66:614–619.

D’Aoust, J.-Y. 1989. Salmonella. In Food-borne bacterial pathogens, ed. M. P.Doyle,327.NewYork:MarcelDekker.

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Donnenberg, M. S., and Whittam, T. S.2001. Pathogenesis and evolution ofvirulence in enteropathogenic andenterohemorrhegic Escherichia coli.Journal of Clinical Investigation107(5):539.

Doyle, M. P. 1991. Escherichia coliO15:H7 and its significance infoods. International Journal of Food Microbiology12:289.

Doyle, M. P., and Padhye, V. V. 1989.Escherichia coli. InFood-borne bacterial pathogens, ed.M.P.Doyle,235.NewYork:MarcelDekker.

Ewing,W.E.1986.ThegenusSalmonella.InEwer’s identification of enterobacteria-ceae.NewYork:Elsevier.

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Pocket Dictionary of Food Safety (2011)

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