Viruses are the simplest organisms in nature. These microorganisms have been identified as causal agents in about 3 to 10 percent of foodborne illnesses. All foodborne viruses are transmitted via the oral-fecal route. In other words, they are shed in the feces and infect another person by being ingested in some way. Read more »

Molds

Unlike bacteria, molds are visible, exhibiting bloom on affected foods. This bloom can be white, black, or some other color. Molds thrive at room temperatures and need less moisture than bacteria. Breads are particularly susceptible to molds. Molds may tolerate high sugar and salt concentrations and may be seen on jams and jellies, and on salty meats such as ham, bacon, and salami. Read more »

Bacterial Food Intoxications

Food intoxication or poisoning occurs when a food is consumed that contains a toxin produced by microorganisms. Bacteria that may cause food intoxication include Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, and Bacillus cereus. Read more »

Yersinia enterocolitica

This microorganism is destroyed by heat, but can grow in a wide temperature range (32° to 106°F (0° to 41°C)). The ability of this bacteria to grow at refrigerator temperatures makes it all the more hazardous. Milk, poultry, and swine are some of the current reported sources of this microorganism. Read more »

Listeria monocytogenes

Like Salmonella, Listeria is found everywhere - in soil, vegetation, and water. Found frequently in the intestinal tracts of many animals, Listeria travels in the feces where it can end up in sewage and/or contaminate the water supply. Read more »

Escherichia coli

The CDC estimates that between 7,600 and 20,400 people become ill and 120 to 360 people die each year from Escherichia coil (E. coli) infection. Found as a normal inhabitant of the intestinal tract, E. coli can nevertheless cause problems when fecal matter from cattle and infected humans gets into the food or water supply. Read more »

Campylobacter jejuni

The number of people infected with Campylobacter jejuni now equals or exceeds those affected by Salmonella. Although the largest foodborne disease outbreak was traced to a municipal water supply, Read more »

Salmonella Bacteria

Over 2,000 strains of Salmonella exist, but only 10 strains are responsible for a large percentage of foodborne illnesses. Salmonella is one of the most common causes of illnesses traced to contaminated foods and water. Salmonella typhi is responsible for typhoid fever, which still occurs in isolated situations when the bacteria infect water, food, or milk. Read more »

Identifying the various hazards to food safety is the first step in guarding against foodborne illness. These hazards may be microorganisms (bacteria, molds, and viruses), animal parasites, natural toxicants, or chemical and physical contaminants. Read more »

Step 1: Assess the Hazards

The first step in implementing HACCP is to identify the specific hazards. The hazards to be identified for foodborne illnesses can be biological (microorganisms, parasites, natural toxins), chemical (agricultural and industrial contaminants), or physical (foreign objects found in food) Read more »