H H SA C Factors that contribute to C the existence of hazards P MU
Factors that contribute to the existence of hazards
H SA INFECTIVE DOSE It is the number of microorganisms HAccP needed to cause illness. It depends on consumers③ physiological factors immunological status of the individual
INFECTIVE DOSE It is the number of microorganisms needed to cause illness . It depends on: – consumers – physiological factors – immunological status of the individual
H SA Important The presence of some microorganisms such as HAcc Escherichia colio157: h7 clostridium botulinum, in any amount, is enough to render food potentially hazardous P VI MUN
Important: The presence of some microorganisms such as Escherichia coli O157:H7, Clostridium botulinum, in any amount, is enough to render food potentially hazardous
H VARIABLES OF THE PARASITE OR MICROORGANISM Variability of gene expression of multiple pathogenic mechanisms Potential for damage or stress of the HAccP microorganIsm o Interaction of organism with food and environment
VARIABLES OF THE PARASITE OR MICROORGANISM • Variability of gene expression of multiple pathogenic mechanisms • Potential for damage or stress of the microorganism • Interaction of organism with food and environment
H H SA ph susceptibility of organism C Immunological "uniqueness"of the organism c o Interactions with other organisms SP IMU
• pH susceptibility of organism • Immunological "uniqueness" of the organism • Interactions with other organisms