2-Bacterium

新华网北京2011年9月24日电（记者李亚红）近
日北京市食品安全办公室抽检公告，7种品牌袋 装烤鸭因菌落总数、大肠菌群超标被要求下架
停售。

其中，超标最严重的 “京华”牌袋装
北京烤鸭，每克烤鸭的菌落总数达
7100万CFU，是标准限值每克5万 CFU的1420倍。
雀巢牛奶曝检出蜡样芽孢杆菌

中国香港食物安全中心 2011年7月29日发布的6月 份食物安全报告显示，雀 巢脱脂高钙牛奶（236毫 升）检出蜡样芽孢杆菌， 饮用后可导致呕吐、腹泻 等食物中毒症状。

Food-borne Illness

A disease caused by the consumption of contaminated food. Caused by (Biological): Bacterium Virus Parasite ……
北京7种品牌烤鸭细菌超标 被要求下架
CHAPTER 2 Microbiological hazards
Biological Chemical Physical Processed Emerging
Food Industry
One of the world’s largest enterprise Made-up of businesses that produce, manufacture, transport, and distribute food for the people Made up of:
Follow these steps to wash your hands:
Follow these steps to wash your hands:
Contamination
Presence of substances or conditions in the food that can be harmful to humans Greatest threats: Bacteria Viruses

…flow

Involves thawing, cooking, cooling, reheating, hot-holding and cold-holding.
Role of Government
Oversee the food-producing system and protect food that is intended for human consumption. Enforce laws and rules to protect food against adulteration and contamination
How is it Spread?
Most EHEC isolates are acid-tolerant, and are capable of surviving in acid foods and during passage through the stomach. Cattle are the primary reservoir for E. coli 0157:H7. Contamination of carcasses during slaughter seems to be the primary route that leads to contamination of ground beef.

Factors (Food-borne Illness)

Temperature abuse
Poor personal hygiene practices Cross contamination


Highly Susceptible Populations

The Very Young
The Elderly Pregnant and Lactating Women Weakened Immune System
Cleaning – removal of visible soil from surfaces of equipment and utensils. Sanitary – reducing the number of diseasecausing microorganisms on the surface of equipment and utensils to acceptable public health levels.
Retail distribution system- stores, prepares, packages, serves, vends, and provide food for human consumption.

FOOD SAFETY

Needed to prevent food-borne illnesses.
进口依云矿泉水细菌超标
依云矿泉水被称为“中国最贵”(10元/瓶). 2007年5月， 国家质检部门发现110吨依云细菌总数超标 2007年9月，通过上海进口的原产地为法国的依云共有 11批次菌落总数超标；与此同时，通过深圳进口的依云 共有2批次菌落总数超标 其中，批次为2007-8-24 由上海进口的约21.1吨 依云矿泉水细菌总数为 17000 CFU/mL，为国 标50 CFU/mL的339倍


Food Production- occurs in farms, ranches, orchards and in fishing operations.
Continuation…food industry

Food Manufacturing - raw materials converted into forms suitable for distribution and sale.

Hot topic? (20110925)

Google: 4,340,000 Yahoo: 1,490,000 : 670,000
Defining the E. coli Problem
What is it? Where does it come from? How dangerous is it? How can it be detected (symptoms)? How can it be controlled/prevented?
Wash Hands Often
Hands: Most Dangerous Serving Equipment Scratching head
Touching hair
Touching wound
Transmit harmful microorganisms to food
Follow these steps to wash your hands:
Escherichia coli 0157:H7
Escherichia coli 0157:H7

Hot topic? What? Spread? Harm Detection Prevention Research potential
Escherichia coli 0157:H7

……
Escherichia coli 0157:H7
Campylobacter jejuni
Listeria monocytogenes
Salmonella
Staphylococcus aureus
Vibrio
Hepatitis A Virus
Norwalk Virus
Cryptosporidium parvum 隐孢子虫

The E. coli Family
E. coli 0157:H7 is one of hundreds of strains of bacterial E. coli. Most are harmless and live in the intestines of humans and animals. E. coli 0157:H7 produces a strong toxin that can cause severe illness. First recognized to cause illness in 1982, during an outbreak of severe bloody diarrhea.

Role of the Food Industry

Create and satisfy the food safety assurance program in the food establishment.
Certified Food Protection Manager
Responsible for identifying hazards. Develops specific policies aimed at preventing food-borne illness. Coordinates training, supervises food preparation activities and takes corrective actions Conducts in-house self-inspection of daily operations on a periodic basis



FOOD FLOW
consists of food products and the ingredients used to make them, as they flow through a food establishment. begins with the purchase of safe and wholesome ingredients from approved sources, then flows through receiving into storage. ends in preparation and serviceood Safely?