Food Hygine and Water Microbiology Final

MICROBIOLOGY DEPARTMENT
INSPECTORATE INTERNATIONAL LIMITED

( Bureau Veritas Commodities Division)
World Leader in Commodity Inspection and Testing
- Copyright Bureau Veritas
Legionella control in the

University of Sheffield
FOOD SAFETY- Microbiological hazards
Legionella Awareness for

Departmental
representatives
Bureau Veritas Presentation _ Date
Program outline
Introduction
Food legislation
Food poisoning statistics
Food hazards
Bacterial food poisoning
Potentially hazardous foods
Causes of food poisoning
Prevention of food poisoning

Food handling controls
Conclusion
Assessment
Introduction
Food safety is an important public health priority. Foodborne illness
(sometimes called "foodborne disease," "foodborne infection," or "food

poisoning) is a common, costlyyet preventablepublic health
problem.
.
Every person working in the food industry has a responsibility to prepare
food that is safe and suitable to eat.
This training presentation will assist you with this responsibility.
Food legislation
Food legislation
The Food Code has been developed to help the food industry and
the law-enforcement officers understand the ways and means to

meet the standards and objectives mentioned in the GCC, Federal
and Local regulations.
The Code also helps the Food Control Department determine
compliance with these standards and enhance consistency in the

interpretation and enforcement of regulations.
Who has had food poisoning?
Current food poisoning statistics in United states
CDC estimates that each year roughly 1 in 6 Americans
(or 48 million people) get sick

128,000 are hospitalized, and
3,000 die of foodborne diseases
A large majority of these cases stem from incorrect
food handling and hygiene practices within the food

industry
Current food poisoning statistics in Australia
It is estimated there are:
14,800 food poisoning cases per day
5.4 million cases per year
14,700 hospital admissions per year
76 deaths per year
$3 billion per year in associated costs
60-80% of all reported cases come from commercial food premises.

It is also estimated that between 500,000 and 1 million cases of food
poisoning occur in Queensland per year.
Causes of illness single food commodity outbreaks, 20032008
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Costs associated with food poisoning
Food business
Consumer/economy
Bad reputation
Productivity loss
Loss of revenue
Work absenteeism
Business closure
Medical expenses
Legal action and penalties
Hardship and suffering

Permanent disability
Death
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Categories of Contaminants
Chemicals
Microbiological
Bacteria
Virus
Protozoa
Helminths
bleach,
Causticsoda
Detergents
pesticides, etc
Physical
Metal
Wood
Glass
plastic, etc
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Hazards that can contaminate food
Food can be contaminated by the following three main hazard types:
Physical hazards (foreign objects) metal, wood, glass, plastic, etc.

Chemical hazards bleach, caustic soda, detergents, pesticides, etc.
Microbiological bacteria, viruses, moulds and parasites.
Food that is contaminated with any of these hazards is unsafe and

unsuitable to eat.
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Pathogens
micro-organism that cause disease
Several broad categories , including
Bacterial
Viruses
Protozoal
Zoom: Bacteria on the tip of a pin

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Size Comparison
Smallest
Virus
Bacteria
Protozoa
Helminth
Virus (0.02 to 0.2 micron)

Bacteria (0.2 to 5 microns)
Protozoa
Largest
4 to 20 microns
Helminth
40 to 100 microns
Pore size in a sand filter (1 micron)

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Bacteria
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7 Major Structures of a Bacteria Cell

1.
Capsule
2.
Cell wall
3.
Ribosomes
4.
Nucleoid
5.
Flagella
6.
Pilli
7.
Cytoplasm
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Capsule
keeps the cell

from drying out
and helps it
stick to food or
other cells
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Cell wall
Thick outer
covering that
maintains the
overall shape of
the bacterial
cell
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Ribosomes
cell part where
proteins are made

Ribosomes give the
cytoplasm of bacteria a
granular appearance in
electron micrographs
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Nucleoid
a ring made up
of DNA
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Flagella
a whip-like
tail that some
bacteria have
for locomotion
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Pilli
hollow hair-like
structures made
of protein
allows bacteria
to attach to
other cells.
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Cytoplasm
clear jelly-like
material that
makes up most
of the cell
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Shapes of Bacteria
Coccus
Chain = Streptoccus
Cluster = Staphylococcus
Bacillus
Chain = Streptobacillus
Coccobacillus
Vibrio = curved
Spirillum
Spirochete
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1. Coccus
Plural is cocci.
Spherical bacterium
Single cells -
monococci
Pairs - diplococci
Chains - streptococci
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2.Bacillus
Plural is bacilli.
A rod - shaped bacterium.
Exists as single cells, in
pairs (diplobacilli), and in

chains (streptobacilli).
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3. Spirillum
Plural is spirilli.
A spiral - shaped
bacterium.
Exist only as single
cells.
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Most Species of bacteria may be Grouped

Based on Staining
Gram-Positive
Gram-Negative
thin layer of peptidoglycan
Thicker layer of peptidogycan
Stain pink
Stain purple
Endotoxins
Exotoxins (released when

bacteria die)
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Gram +
Gram -
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Bacterial contamination
As soon as food is harvested, slaughtered or
manufactured into a product it starts to change. This
is caused by two main processes:
autolysis self destruction, caused by enzymes
present in the food;
microbial spoilage caused by the growth of
bacteria, yeasts and moulds.
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How does bacteria enter a food premises
Food poisoning bacteria come from five main sources:
Food handlers (especially their hands)

Raw foods, such as meat, poultry, shellfish and vegetables
Pests and animals
Air and dust
Dirt and food waste
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Microbial spoilage - bacteria

.
There are many different kinds, some are useful, e.g. in
the production of yogurt, and some harmful.
The presence of bacteria in food can lead to digestive
upset.
Some bacteria produce toxins which can lead to this
also.
Spores can also be produced by some bacteria leading
to toxins being produced.
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Microbial spoilage - yeast

Yeasts are single celled fungi which can reproduce
by budding. This means that a small offshoot or
bud separates from the parent yeast cell. Yeasts
can also form spores which can travel through the
air. These are easily killed by heating to 100C.
In warm, moist conditions in the presence of sugar,
yeasts will cause foods like fruit to ferment
producing alcohol and carbon dioxide gas.
Yeast is used in the production of bread and wine.
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Microbial spoilage - mould

Moulds are fungi which grow as filaments in food.
They reproduce by producing spores in fruiting bodies
which can be seen on the surface of foods.
These fruiting bodies sometimes look like round furry
blue-coloured growths, e.g. mould on bread.
Some moulds can be seen by the naked eye, e.g. on
bread.
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Conditions for bacterial growth

Micro-organisms need conditions to survive and
reproduce these can include:
temperature;
moisture;
food;
time;
oxygen;
pH level.
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Temperature
Bacteria need warm conditions to grown and multiply.
The ideal temperature for bacterial growth is 30C 37C.

Some bacteria can still grow at 10C and 60C. Most
bacteria are destroyed at temperatures above 63 C.
Bacterial growth danger zone in 5C - 63C.
At very cold temperatures, bacteria become dormant they

do not die, but they cannot grow or multiply.
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Bacteria grow
best in
temperatures
ranging from
40-140 F
The Danger Zone
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Recommended Safe Temperatures (Fahrenheit)
Bacteria multiply
rapidly at temperatures
between 40 and 140 F.
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Whole poultry
170
Poultry breast, well-done meats
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Stuffing, ground poultry, reheat leftovers
160
Medium-done meats, raw eggs, egg dishes,

pork, ground meats
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Medium-rare beef steaks, roasts, veal, lamb
140
Hold hot foods
DANGER ZONE: Do not keep foods between

40 F and 140 F for more than 2 hours.
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Refrigerator temperatures
Freezer temperatures
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Food can be kept in

the temperature
danger zone for
only 2 hours. At this
time, the Bacteria is
in the Lag phase.
By 4 hours, the
bacteria will be well
into the Logarithmic
phase and the food
should be
considered unsafe
to eat.
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100C Water boils
82C Core temperature of hot food
5C - 63C danger zone for

rapid growth of micro-organisms
1C - 4C temperature of fridge
0C Freezing point of water
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Moisture
Where there is no moisture bacteria cannot grow. However,
bacteria and moulds can both produce spores which can
survive until water is added to the food.
Food
Bacteria need a source of food to grow and multiple, these
food usually contain large amounts of water and nutrients.
Time
One bacterium can divide into two every 20 minutes. Food
where bacteria rapidly multiple in are called perishable
foods.
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Oxygen
Some bacteria need oxygen to grow and multiply.
These are called aerobic bacteria. Other bacteria
grow well when there is no oxygen present, these are
known as anaerobic bacteria.
pH level
An acidic or alkaline environment can promote of
inhibit microbial growth. Most bacteria prefer a neutral
pH (6.6 7.5). Moulds and yeasts can survive at pH
levels of 1-1/5 (very acidic), food spoilage usually
occurs by yeast and moulds.
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Bacteria need
water to live.
Foods with a high

water content are
most likely to
become
contaminated.
Meat
Cheese
Salads
Fruit
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PRESERVATION
Salt and Sugar

bind to water,
making food less
likely to be
contaminated by
bacteria.
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Bacteria prefer a neutral environment.
A pH between 6.6 7.5 is ideal.

Strong acids and bases will kill
bacteria.
Bacteria also need an appropriate
atmosphere in which to breed.
Aerobic bacteria need oxygen
Anaerobic bacteria cannot survive in
oxygen
Facultative Bacteria can adapt to their
environment. Most bacteria are
facultative.
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Cross-contamination
Cross-contamination occurs when food becomes contaminated with
bacteria from another source.

Bacteria can be transported by hands, utensils, surfaces, equipment,
tea towels, raw food and pests.

Common examples of cross contamination include unclean hands; dirty
knives; utensils; equipment and food contact surfaces (eg chopping

boards); blood dripping from raw foods; storing raw food with cooked
foods; storing food uncovered; and using dirty cleaning cloths and tea
towels.
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Unclean food premises
Dirty kitchens increase the risk of cross-contamination from pests and

particles of food, grease and dirt.
Poor pest control
Common pests found in food premises include:

rats and mice
flies
cockroaches
These pests can carry food poisoning bacteria and may also cause
physical contamination of food with their droppings, eggs, fur and dead
bodies.
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Where is this?
No Prize for guessing!

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What are the risks of cross-contamination?
50
How can this result in food poisoning?
51
How can this result in food poisoning?
52
What are the risks of poor pest control?
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Poor pest control
Common pests found in food premises include:

rats and mice
flies
cockroaches
These pests can carry food poisoning bacteria and may also cause
physical contamination of food with their droppings, eggs, fur and dead
bodies.
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Poor personal hygiene
Examples of poor personal hygiene include:

Dirty hands and clothing
Uncovered cuts and wounds
Long dirty fingernails
Excess jewellery on hands and wrists
Coughing and sneezing over food
Handling food while ill
Not washing hands after going to the toilet
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Good Personal Hygiene
keeping yourself clean
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Importance of good personal hygiene

Hygiene
describes a system of sanitary principles to preserve health
Personal hygiene
Refers to cleanliness of a persons body
Communicable disease
Pathogens transmitted by one person to another may be by touch / through

food / by aerosols
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Good Hygiene
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Communicable diseases
May be:
Diseases of respiratory tract
Intestinal disorders
Infectious hepatitis, dysentery, typhoid fever
Staphylococci (boils, acne, infected cuts)
A person may be a carrier (no symptoms)
Convalescent (< 10 wks after acquiring disease)
Chronic (carries it indefinitely)
Contact (carries but doesnt get sick)

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Good Hygiene
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Wearing clean clothing

Clean outer garments
Hair nets / head coverings
Employee uniforms
No uncovered street clothes in production area
Worn to protect product and equipment from employees clothes
Clean footwear / overshoes

Use locker facilities provided
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Good Hygiene
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1. Before you get to work

Take a shower
Wash off dead skin and bacteria
Put on clean clothes and footwear
Clothes and footwear can carry bacteria into the plant
Your skin sheds and

carries bacteria
Keep fingernails clean, trimmed and without polish / no artificial nails
Polish or artificial nails can fall off
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Good Hygiene
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2. When you get to work
Place outside
clothes/footwear
in locker
Put lunches
(food) in
designated places
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Good Hygiene
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When you get to work

Put on clean uniforms/smocks and footwear for use in plant only
Smocks are to keep your clothes from contaminating the product!
Wash hands before
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touching food product
Good Hygiene
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When you get to work

Dont wear watches
or jewelry
They carry soil and

bacteria
Use clean footwear
Footwear can bring in

contamination from the
outside
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Good Hygiene
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Empty pockets above waist

Sew pockets shut if possible
Pens and other objects can fall out when you bend over
These items are often physical hazards
They also carry bacteria
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Good Hygiene
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3. When you are at work
You should wash

After using the toilet
After touching bare body parts (skin)
Have you washed

your hands?
After coughing, sneezing, using a handkerchief or
tissue
After eating, drinking, smoking tobacco
Before returning to your workplace
Before entering finished product packaging area to
package product
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Good Hygiene
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Hand sanitizer stations

Convenient location & visible
For employees entering process area
For employees moving between jobs
Hand dip stations
Hands must be washed before sanitizing
Gloves should be put on before dipping
Keep concentration at correct level
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Good Hygiene
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How to wash
Use adequate amount of
soap with warm water

Scrub vigorously between
fingers (include wrists)

Use brush to remove dirt
from under fingernails

Rinse thoroughly and
dry with paper towel

Use hand sanitizer when
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Good Hygiene
leaving washroom
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Why wear hair nets?
Hair gets washed less frequently than other parts of

the body
Hair follicles produce oil
The oil attracts dust containing bacteria

Hair falls out periodically
If the hair drops into food or onto food contact
surfaces, it will contaminate the food
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Good Hygiene
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Wear hair nets / beard nets
Hair nets and beard

nets protect food
products from
contamination
Baseball caps or
bump caps are not

sufficient!
All hair must be
tucked in nets
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Good Hygiene
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Use of gloves
Gloves are used to protect food product from your
hands
Cuts, etc. should be covered with an approved bandage

first
Hands should be washed thoroughly before putting on

gloves
Dip gloved hands into sanitizer to keep the gloves
sanitized
Inspect gloves at least daily for pinhole leaks or
cuts
Good Hygiene
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Employee responsibilities
No food or drink in storage, processing & packaging areas
No use of gum or tobacco in food handling areas
Injuries, infections, disease must be reported to employer
Wash hands thoroughly
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Good Hygiene
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Workplace habits
Dont use smock or uniform to clean hands
Dont stick hand into food product to test it
Dont chew gum
Never sneeze into air
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Good Hygiene
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Plant production personnel policies

Policies
To prevent contamination of product
Minimize potential routes of entry
Control visitors
Restrict access
Post signs
Control drivers
Authorized visitors only / wear clean gear
Use footbaths where necessary
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Good Hygiene
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Use of Lunchroom
Eat only in the lunchroom
Not in the processing area
Store your lunch in designated area
Not in lockers
Dont leave garbage lying around
Food attracts rodents and insects
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Good Hygiene
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Allergens
Allergens are usually proteins that cause a severe anti-body reaction
Allergens include: eggs, soy, milk, nuts, seafood, and sulfites
Employees bring lunches that have allergens
Wash hands and dont bring food into plant
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Good Hygiene
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Temperature control
Minimise the time that potentially hazardous foods spend in the danger
zone.
Always remember to keep:
cold food cold at 5C or colder
hot food hot at 60C or hotter
All food businesses are required to obtain and use a probe thermometer,
accurate to +/-1C to monitor the temperature of potentially hazardous
foods.
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Avoid cross-contamination
Keep food covered until use.
Practise correct personal hygiene.
Separate raw and cooked, and old and new food at all times.
Use separate equipment and utensils when preparing raw meats,
poultry and seafood.

Clean and sanitise all equipment, utensils and food contact surfaces.
Store chemicals separate to food.
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Personal hygiene
Clean hands and clothing.
Minimise jewellery on hands and wrists.
Tie-back or cover hair.

Clean and short fingernails.
Avoid unnecessary contact with food.
Cover all cuts and sores with a brightly coloured waterproof dressing.
Do not eat over food or food surfaces.
Do not prepare food when you are ill.
Avoid touching your face and hair.
Do not cough or sneeze over food.
Do not taste food with your fingers or double dip with a spoon.
If wearing gloves, change frequently.
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When should you wash your hands?
Before commencing or resuming work

After using the toilet
After smoking
After handling rubbish
After using a handkerchief or tissue
After touching your hair or face
Before and after handling raw food

Before handling cooked food
After any cleaning task
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Hand washing facilities
Must be accessible to all food handlers.

To be used only for the washing of hands.
Provide soap and warm potable water.
Provide disposable towels for drying hands.
Provide a bin for the disposable towels.
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What is wrong with this hand wash area?
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Cleaning
Essential for the safe operation of any food business.

Must be continuous and ongoing.
Thoroughly clean and sanitise all food surfaces, equipment and utensils
with hot water and detergent and chemicals (sanitisers). Remember that
most detergents do not kill bacteria, but hot water and sanitisers do!
Implement a cleaning schedule to ensure that cleaning is conducted on
a regular basis (including hard to reach places).
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Potentially hazardous foods
Potentially hazardous foods support the growth of bacteria. They need
to be kept at temperatures either below 5C or above 60C to prevent

the growth of any food poisoning bacteria that may be present in the
food.
Examples of potentially hazardous foods include meat, poultry, seafood,
eggs, dairy foods, gravies and cooked rice.
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Cleaning and sanitising without a dishwasher
Wear rubber gloves to protect your hands from the hot water and
chemicals.
Remove food particles by scraping or soaking.
Wash using hot water and detergent change the water if it

becomes cool or greasy.
Rinse in hot water with chemical sanitiser or in very hot water (above
80C - only if sink has heating element and rinsing baskets) and
leave to soak for 30 seconds.
Either drip-dry or use a clean tea towel to reduce the risk of crosscontamination.
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Pest Control
Keep them out seal the food premises.

Starve them out keep food premises clean.
Throw them out conduct regular pest inspections or services.
Dont give them a home - remove all unnecessary equipment and items.
Report all pest sightings or evidence of pest activity to your supervisor.
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Waste management
Place waste in plastic lined bins.

Remove all waste from the premises as required.
Empty and clean waste bins regularly.
Ensure all external bins are covered.
Protect external waste bin area from pests and birds.
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Supply use food suppliers that have a good reputation
Receival check temperatures of potentially hazardous foods on delivery and store at

the correct temperature as soon as possible. Do not accept potentially hazardous food
unless it is delivered under temperature control.
Storage
0 to 5C for fresh; -18C to -24C for frozen; and 60C or above for hot food
Keep food covered and up off the floor.
Separate food types (meat, poultry, seafood, dairy, fruit & veg).
Separate raw food from cooked and new food from old.
Store raw foods such as meat, poultry and seafood in containers on the bottom shelf
of the coolroom or fridge.

Rotate stock (first in, first out).
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Preparation
Personal hygiene
Ensure that equipment, utensils and surfaces are clean
Temperature control
Avoid cross contamination
Dont prepare food too far in advance
Cooking ensure correct internal temperatures are achieved, using your probe
thermometer
Cooling
Cool to 5C within 6 hours
Cool in shallow containers in a well-ventilated area
Cover only when cooled thoroughly
89
What are the risks of cooling and

storing food like this?
90

Reheating
Reheat food rapidly to 60C or above.
Ensure correct internal temperatures are achieved, using your probe
thermometer.
Never reheat food in a bain marie or hot box.
Thawing
Thaw foods in the coolroom or fridge on a drip tray.
Thaw only small food items in the microwave, then cook immediately.
Always ensure thorough defrosting before cooking.
Never thaw foods at room temperature.
Never thaw food in water.

Never re-freeze thawed food.
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What are the risks of thawing food like this?
92

Displaying protect food from contamination and keep potentially hazardous
foods under temperature control
Hot holding (bain maries, pie warmers and hot boxes)

Pre-heat hot holding equipment before adding food.
Heat food to above 60C before hot holding.
Maintain temperature of food above 60C.
Conduct regular temperature checks using your probe thermometer.
Packaging protect food from contamination and use suitable packaging

materials.
Transporting protect food from contamination and keep potentially
hazardous foods under temperature control.
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Food disposal
Label food and keep separate.
Destroy food or return to supplier.
Food recall a food business involved in wholesale supply,

manufacture or importation of food must have a documented system in
place to ensure the recall of any unsafe food.
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Be a pro-active food handler
Report or prevent all suspected breaches of food safety.

Report all evidence of pest activity.
Conduct
regular temperature checks of food with your probe

thermometer.
Implement a cleaning schedule.

Obtain and read a copy of the Food Safety Standards.
Encourage other food handlers to attend food safety training programs
like this one.

Be aware food hazards are everywhere! Dont give them any
opportunity to contaminate food.

Always remember - prevention is better than cure.
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Conclusion
It is essential that food handlers have the required skills and knowledge of
food safety and food handling controls to minimise the risk of food
poisoning.
As a food handler, it is your responsibility to ensure that food for your

customers is safe and suitable to eat.
Happy and safe cooking!
96
Safe Food Starts

with Good
Sanitary Habits
97
THANK YOU
98
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100
Legionella control in the

University of Sheffield
Water Quality
Legionella Awareness for

Departmental
representatives
101
Water Quality
Water quality is the physical, chemical and

biological characteristics of water
The vast majority of surface water on the
planet is neither potable (fit for drinking) nor toxic
Approximately 25% of the worlds population
has no access to potable water
102
Water Quality
No simple property can tell whether water is polluted or not.
Industrial pollution is a major cause of water pollution

Water quality depends on the local geology and ecosystem,
as well as human uses (sewage dispersion, industrial pollution,
use of water bodies as a heat sink)
103
Water Quality
POTABLE WATER
The word potable came into English from the Late
Latin potabilis meaning drinkable
Potable - (clean) water free of all objectionable

material, including pathogens, tastes, odors,
colors, toxins, radioactive material, organisms, oils,
gases, etc.
104
POTABLE WATER
Over large parts of the world, humans have inadequate
access to potable water and use sources contaminated
with disease vectors, pathogens or unacceptable levels of
toxins or suspended solids.
Drinking or using such water in food preparation leads to
widespread acute and chronic illnesses and is a major
cause of death and misery in many countries.
Reduction of waterborne diseases is a major public
health goal in developing countries
105
Water Quality
Why Do We Do Water Quality Testing?
106
Why Do We Do Water Quality Testing?
Ensure safe drinking water
Identify problems
Adopt precautionary measures
Raise awareness
Determine the effectiveness of water treatment technologies
Select an appropriate water source
Influence policies to supply safe water
107
Water Quality
Water quality is the physical, chemical and

biological characteristics of water
The vast majority of surface water on the
planet is neither potable (fit for drinking) nor toxic
Approximately 25% of the worlds population
has no access to potable water
108
Chemicals
Microbiological
Physical
109
Chemicals
Microbiological
Organic
Bacteria
Inorganic
Virus
pH
Protozoa
Helminths
Physical
Colour
Odor
Taste
Turbidity
110
MICROBIOLOGY OF WATER
111
MICROBIOLOGICAL CONTAMINANTS OF WATER
112
Fecal pollution:
Introduces varieties of pathogens.
Bacterial:
Cholera
Typhoid fever
Shigellosis
Diarrhoea
E.coli
Y.enterocolitica
C.fetus
Leptospirosis
Viral:
Hepatitis A , E
Rota viral diarrhoea
Poliomyelitis
Helminthes:
Round worm
Thread worm
Whip worm
Hydatid disease
Guinea worm disease
Fish tape worm
Schistosomiasis
Protozoal:
Amoebiasis
Giardiaisis
Balantidiasis
113
Microbiological Testing
114
Heterotrophic plate count
115
Heterotrophs are broadly defined as microorganisms that require

organic carbon for growth.
They include
Bacteria,
Yeasts
Moulds
A variety of simple culture-based tests that are intended to

recover a wide range of microorganisms from water are
collectively referred to as heterotrophic plate count or HPC
test procedures.
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Only a small proportion of the metabolically active
microorganisms present in a water sample may

grow and be detected under any given set of HPC
test conditions, and the population recovered will
differ significantly according to the method used.
The actual organisms recovered in HPC testing
can also vary widely between locations, between
seasons and between consecutive samples at a
single location
118
Microorganisms recovered through HPC tests
generally include those that are part of the natural

(typically non-hazardous) microbiota of water; in
some instances, they may also include organisms
derived from diverse pollutant sources.
119
Use of HPC in water management

to indicate the effectiveness of water treatment
processes, thus as an indirect indication of

pathogen removal;
as a measure of numbers of regrowth organisms
that may or may not have sanitary significance
120
Correlation of waterborne pathogens
There is no evidence, either from

epidemiological
studies
or
from
correlation
with
occurrence
of
waterborne pathogens, that HPC values
alone directly relate to health risk.
121
Correlation of waterborne pathogens

The HPC monitoring can be used in drinking-water supplies
along with other information for validation and verification of
treatment process performance and other applications.
This may include the following things.
to monitor the performance of filtration
To monitor the performance of filtration or disinfection
processes.
For verification (and by some authorities also for validation)
of efficacy of cleaning
122
DUBAI MUNICIPALITY LIMITS /GUIDELINES
SWIMMING POOL
<1000 CFU/mL
Potable water
<500 CFU/mL
Cooling tower
<10000 CFU/mL
123
.
INDICATOR MICROORGANISMS
124
Indicator Microorganisms
There are dozens of types of waterborne pathogens

which can be spread in water. The goal of the
water treatment plant operator is to ensure that
none of these pathogens are present in the
finished water to infect the customers.
125
Bacterial Indicator Organisms
Testing the water for the presence of each type of waterborne

pathogen is too time consuming and expensive to be
feasible
Test for the presence of one or a few indicator
microorganisms which are usually present when pathogens

are present insted:
Cheaper
Easier to perform
Faster results
126
Characteristics of a Useful Indicator

Useful for all water types
Always present when pathogens
are present
Not present in the absence of the
pathogen
Correlated with degree of pollution
More easily detectable than a
pathogen
Survive longer than the pathogen
Not dangerous to work with
127
Indicator organisms:
Coliforms
Esch.coli.
Faecal coliforms
Faecal streptococci.
Clostridium perfringens.
Presence of fecal streptococci along with coliforms in

the absence of E.coli is also confirmatory of fecal
pollution.
128
Total coliform bacteria

The most commonly used indicator
microorganisms are coliform bacteria

which are found in large numbers living
beside pathogenic microorganisms in
the intestinal tracts of warm-blooded
animals
129
Coliform bacteria
130

Masses of coliform bacteria are discharged from the
intestinal tract with these animals' feces.

If sewage enters water, the coliform bacteria in the sewage
will be carried along and will survive in the water for long
periods of time.
Thus, the presence of coliform bacteria provides evidence
that water has been polluted with sewage, and also

indicates the possible presence of pathogenic microbes.
131

Masses of coliform bacteria are discharged from the
intestinal tract with these animals' feces.

If sewage enters water, the coliform bacteria in the sewage
will be carried along and will survive in the water for long
periods of time.
Thus, the presence of coliform bacteria provides evidence
that water has been polluted with sewage, and also

indicates the possible presence of pathogenic microbes.
132
Coliform Group (total coliform)

Enterobacteriaceae
Coliform genera
Facultative anaerobe
Enterobacter
Gram negative
Non-spore forming
Klebsiella
Rod shaped
Citrobacter
Ferment lactose
Escherichia
Produce gas and acid within

48 h @ 35 C
133
133
Faecal Coliforms/Thermotolarent coliforms
A subgroup of coliform, called fecal coliform bacteria, is

different from the total coliform group because they can
grow at higher temperatures and are found only in the fecal
waste of warm-blooded animals
134
Escherichia coli (E. coli)

Found mainly in faeces of warm-blooded animals
Majority of E. coli is harmless (non-pathogenic)
Meets criteria for a good indicator and is the
most important
135
Pseudomonas aeroginosa:
P. aeruginosa is ubiquitous in water, vegetation and soil.

Although shedding from infected humans is the
predominant source of P. aeruginosa in pools and hot tubs ,

the surrounding environment can be a source of
contamination. The warm, moist environment on decks,
drains, benches and floors provided by pools and similar
environments is ideal for the growth of Pseudomonas, and it
can grow well up to temperatures of 41 C
136
Pseudomonas aeroginosa:
Pseudomonas tends to accumulate in biofilms in filters that
are poorly maintained and in areas where pool hydraulics

are poor.
It is also likely that bathers pick up the organisms on their
feet and hands and transfer them to the water. In swimming

pools, the primary health effect associated with
P. aeruginosa is otitis externa or swimmers ear, although
folliculitis has also been reported
137
Bacteria
Heterotrophic Bacteria: Most
bacteria in nature, includes all
pathogens
Total Coliforms:
Presence in water may
indicate contamination
Thermotolerant Coliforms:
Found in intestines of warmblooded animals
E. coli: Indicator of fecal
contamination
138
Legionella sp
139
Legionella sp.
Legionnaires Disease
Pontiac Fever
140
Genus Legionella
Best-studied species is L. pneumophila

accounts for ~ 85% of infections
motile, Gram-negative, aerobic rod
complex nutritional requirements
~ 50 species in genus, > half implicated in human

disease
o L. micdadei: mild, febrile, flu-like illness called Pontiac
fever
self-limiting, little or no tissue damage
141
Ecology
There are 40 species in the family
of legionella bacteria in the world.
Of these species, 12 have been
implicated in human disease. 90%
of these disease cases are caused
by Legionella Pneumophila.
There are 15 serogroups of L.
Pneumophila and most cases are

associated with serogroup 1. There
are 5 subgroups in this serogroup
which have different degrees of
virulence.
142
Ecology
Legionella are usually found in the freshwater of
streams, lakes, warm springs, rivers, and riverbanks.
In their natural aquatic environment, legionella feed on

various nutrients from the water, but are most adept in
the role of an intracellular parasite on other bacteria.
Once it is uptaken by a larger bacterium, it resists

bacterial defenses and then multiplies.
143
Ecology
Environmental conditions which promote the growth
of legionella are:
Water temperature between 20 50 C.
Stagnant water.
pH range of 2.0 8.5
Sediment in water which supports the growth of supporting
microbiota.
Presence microbiota including algae, protozoa, and others.
L-Cysteine-HCL and Iron salts to promote growth.
144
Ecology
The range of temperatures within which legionella

survives and thrives:
145
Pathogenesis
In their usual aquatic environment, legionella do not cause

infections. But, when transferred to water supplies and air
conditioning units, they are able to cause large outbreaks of
disease.
Legionnaires Disease is caused by inhaling L. pneumophila

bacteria dispersed in aerosols of contaminated water from the
environment.
These aerosols are provided by devices in which warm water

can stagnate, such as A/C cooling towers, humidifiers, shower
heads, decorative fountains, and water misters in grocery
stores.
146
RISK AREAS
Hot & cold water systems

Cooling Towers & Air Conditioning
Storage Cisterns
Calorifiers
Deadlegs
Showers
Spa pools
Nemco
UTILITIES
147
Legionellae have been isolated from hot-water systems up to

66 C; however, at temperatures above 70 C they are
destroyed almost instantly (Dennis, Green & Jones, 1984;
Dennis, 1988b).
Kusnetsov et al. (1996) found that growth of all strains tested
decreased at temperatures above 4445 C, with the growthlimiting temperature being between 48.4 C and 50.0
148
149
Host
Aerosolized
Droplets
Source
150
Route of Infection?
Primarily through inhalation of
aerosols, fine droplets & mists

Can be contracted by choking on
contaminated water
Statistically most susceptible
- 50 to 70 year olds
- Males
- Smokers
151
Conditions Favorable for Legionella
Water Temperature 20-40C)

Area where water can become stagnant and formation of a bio-film can
occur.
Total Chlorine Residual below .5ppm
Lack of routine maintenance and cleaning of cooling towers, decorative
fountains and recreational water facilities.
152
SHOWERS
Operate at desired temps
Poor hygiene
Infrequently used
Prone to scaling
Create aerosol
Nemco
UTILITIES
153
DEAD LEGS
Stagnant water
Ambient temps
Breeding ground
Nemco
UTILITIES
154
STORAGE TANKS
Over capacity
Stagnation
Out of site
Poor flow
Ambient temps
Nemco
UTILITIES
155
CALORIFIERS
Can run at
critical temps
Thermal
stratification
Sludge build up
Nemco
UTILITIES
156
COOLING TOWERS
Run at ideal temps
Open to elements
Contamination via
water supply
Intermittent use
Drift affects wide

area
Nemco
UTILITIES
157
Virulence Factors
Environmental survival
o free living
o intracellular parasites of amoebae (Acanthamoeba

sp, Naegleria sp), ciliated protozoa, slime molds
more resistant than free-living bacteria to
biocides
Biofilms
omore resistant to disinfectants (very slow

growth rate in the biofilm)
158
Virulence Factors
Phospholipase C
ohydrolyzes phosphatidylcholine
omay injure phagocytes and lung tissue
ocould allow escape from phagosome
Protein kinases
ophosphorylate tyrosine, serine, threonine

residues in eucaryotic signaling proteins
159
Pathogenesis
L. Pneumophila enters a human host by penetrating into the alveolar region
of the lungs; the size of the bacterium allows its entrance in the human
respiratory tract.
Alveolar macrophages attempt to ingest the invader. Instead of being

destroyed within the macrophage, they grow and replicate , eventually killing
the macrophage. Many new legionella are released into the lungs and
worsen the infection.
Legionnaires Disease develops 2 10 days after exposure to the bacteria.

Exposure doesnt necessarily lead to infection. About 5 10% of the
American population show serologic evidence of exposure, but never
develop symptoms of an infection.
160
Legionnaires Disease
Susceptibility
ohealthy are relatively resistant
oimpairment of respiratory defenses (heavy
alcohol use, smoking, old age) increases
susceptibility
ohospital patients with underlying immune
defects also susceptible
161
Damage to the Lung
Phagocytes, T cells
o attracted to lung, do not kill bacteria
o release cytokines, other toxic products
Zinc metalloprotease
o intranasal, intratracheal challenge of guinea pigs

produces compatible lesions
o similar to Pseudomonas aeruginosa elastase
enzymatically inactivates IL-2, CD4 receptors on T cells:
could inhibit T cell activation
antibodies are protective
162
Symptoms
Early symptoms include lethargy, headaches,
high fever, chills, muscle aches, and anorexia.
As the disease progresses, a dry, hacking

cough develops. Half of the people who
develop Legionnaires Disease suffer
shortness of breath and a third complain of
chest pain.
Although the pneumonia affects the lungs, the

disease is accompanied by symptoms that affect
other areas of the body such as diarrhea, nausea,
and vomiting.
163
Diagnosis
Clinically, the early stages of Legionnaires Disease resemble
influenza. The advanced symptoms are common to many types
of pneumonia. Routine laboratory tests will not detect the
presence of legionella bacteria. Patients who have been
misdiagnosed as having pneumococcal pneumonia will fail to
respond to the usual penicillin therapy given.
If a pneumonia case involves multi-system symptoms, such as

diarrhea and vomiting, Legionnaires Disease can be
suspected. The diagnosis depends on very specialized lab tests
involving culture of the patients sputum, detection of specific
antibodies in the patients sera, or detecting the organism in
urine.
164
Who Gets Legionnaires Disease?

Factors influencing susceptibility include the elderly, those with
suppressed immune systems, heavy smokers & alcoholics, and
others with weak lungs. Males are over twice as susceptible as
females.
Estimates of the number of cases vary from 25,000 to 50,000 a

year in the U.S., mostly in the summer. Between 5 15% of
those who contract the disease die from it. There have been
over 50 separate outbreaks.
165
Indicator organisms:
Esch.coli.
Faecal coliforms
Faecal streptococci.
Clostridium perfringens.
Presence of fecal streptococci along with coliforms in the

absence of E.coli is also confirmatory of fecal pollution.
166
Sampling of Water:
Three basic types :
1.From tap or fixed hand pump
2.From reservoir (River, Lake, Tank)
3.Water from dug well.
167
Sampling from Tap Water:

Attachments of tap should be removed.
Dirt has to be removed by using a sterile cloth.
Water is allowed to flow for 2 minutes with maximum flow.
Tap is sterilized with flame ( gas burner, lighter, cotton
soaked in spirit).
Open the tap for outflow.
Fill the sterile bottle with water by leaving an air space.
168
169
170
171
172
173
174
Slide Title
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xoxoxoxoxoxox
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175
Slide Title
Chart Title
xoxoxoxoxox
xoxox 5%
xoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox
18%
xoxox
22%
xoxox
xoxoxoxoxox
xoxoxoxox
xoxoxoxox
33%
xoxox
22%
Chart Title
xoxox
xoxoxoxoxox
8%
xoxox 11%
xoxox
xoxox
14%
13%
xoxox
xoxox
11%
13%
xoxox
20%
xoxox
10%
176
Slide Title
xoxoxoxox
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xoxoxoxox
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xoxoxoxox
xoxoxoxox
xoxoxoxox
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oxoxoxoxoxo
xoxoxoxox
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177
Slide Title
Text Title
Chart Title
m
145
161
20
166
29
145
141
138
2004
2005
2006
xoxoxoxoxox
xoxoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox
xoxoxoxox
Chart Title
m
xoxoxoxoxox
42
44
34
2,6%
2,4%
2005
2006
2,4%
2004
xoxoxoxox
178
Color Palette
Priority Colors
Additional Colors
R= 79
G= 116
B= 170
R= 153
G= 204
B= 255
R= 70
G= 137
B= 102
R= 104
G= 102
B= 92
R= 187
G= 186
B= 177
R= 219
G= 172
B= 19
R= 176
G= 0
B= 45
R= 236
G= 155
B= 162
R= 193
G= 91
B= 31
Conclusion
R= 43
G= 82
B= 112
179
Water Quality
180
Water Quality
181
Water Quality
182

Food Hygine and Water Microbiology Final

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MICROBIOLOGY DEPARTMENT

INSPECTORATE INTERNATIONAL LIMITED

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Legionella control in the

Legionella Awareness for

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Prevention of food poisoning

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Food safety is an important public health priority. Foodborne illness

(sometimes called "foodborne disease," "foodborne infection," or "food

food that is safe and suitable to eat.

This training presentation will assist you with this responsibility.

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the law-enforcement officers understand the ways and means to

compliance with these standards and enhance consistency in the

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Who has had food poisoning?

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Current food poisoning statistics in United states

CDC estimates that each year roughly 1 in 6 Americans

(or 48 million people) get sick

A large majority of these cases stem from incorrect

food handling and hygiene practices within the food

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Current food poisoning statistics in Australia

It is estimated there are:

14,800 food poisoning cases per day

5.4 million cases per year

14,700 hospital admissions per year

76 deaths per year

$3 billion per year in associated costs

60-80% of all reported cases come from commercial food premises.

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Causes of illness single food commodity outbreaks, 20032008

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Costs associated with food poisoning

Legal action and penalties

Hardship and suffering

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Hazards that can contaminate food

Food can be contaminated by the following three main hazard types:

Physical hazards (foreign objects) metal, wood, glass, plastic, etc.

Food that is contaminated with any of these hazards is unsafe and

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Zoom: Bacteria on the tip of a pin

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Virus (0.02 to 0.2 micron)

Pore size in a sand filter (1 micron)

Bureau Veritas Presentation _ Date

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