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Week 3 Notes on Microbials

by: Maia Notetaker

Week 3 Notes on Microbials CUL 102

Maia Notetaker
Montgomery County Community College

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About this Document

These notes cover Microbials, pathogens, and the Big ^
Hospitality Fundamentals
Julia Quay
Class Notes
Culinary, ServSafe, Hospitality
25 ?




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This 3 page Class Notes was uploaded by Maia Notetaker on Monday October 3, 2016. The Class Notes belongs to CUL 102 at Montgomery County Community College taught by Julia Quay in Fall 2016. Since its upload, it has received 3 views. For similar materials see Hospitality Fundamentals in Culinary Arts at Montgomery County Community College.

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Date Created: 10/03/16
Microbial Madness- September 26 , 2016 th October 17 - Outbreak paper due  Pathogens- microbial beings that are harmful/ causes foodborne illness o Bacteria o Virus o Parasite o Fungi/ Plant toxins  DANGER ZONE: 41-135  Cross Contamination- from one surface to another  F.OOD A.CIDITY T.IME T.EMPERATURE O.XYGEN M.OISTURE  Log phase- when bacteria activity can be logged  Spores- when bacteria has no food they turn into spores until food is available.  BIG 6: why their dangerous 1. Easily transferable 2. Very contagious 3. Affect ready to eat foods o Salmonella, spp- bacteria, can be cooked off o Salmonella Typhi- bacteria, can be cooked off o E Coli- bacteria that produces toxin that remains even after killed. o Shigella- bacteria associated with ready to eat food. Spread by flies o Noro Virus- affects ready to eat foods, fecal matter coming in contact with food. o Hepatitis A- associated with raw shellfish  How to keep bacteria from multiplying? o No cross contamination o Keep out of danger zone o Cook until minimum internal temperature o Time/Temperature control o Listeria- grows on food while not in d.z o Personal hygiene  Viruses(noro+hepatitis a)- requires a host, then multiplies. Cannot be killed with by cooking or freezing.  To help prevent spread of viruses: o Keep infected out o Good personal hygiene  Parasite: requires a warm live host, may be visible to naked eye. Can only be killed by cooking. o Fish and beef most commonly contain parasites. o Cyclosporiasis- microbial parasites found on raspberries  Fungi: Plant molds that can contain toxins o Mushrooms- only purchase from verified sellers. Can be extremely poisonous  Biological Toxins: toxins that are already present inside of animal  2 3


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