Dairy products on cheese in pizza.

this is what i found the foodborne pathogens in mozarella cheese. i will do further research on other diary products and eggs.


Mozzarella Cheese.

Common Foodborne Pathogens

Bacillus cereus
Cause of illness: large molecular weight protein (diarrheal type) or highly heat-stable toxin (emetic type)
Incubation period: 30 minutes to 15 hours
Symptoms: diarrhea , abdominal cramps, nausea, and vomiting (emetic type)
Possible contaminants: meats, milk, vegetables, fish, rice, potatoes, pasta, and cheese
Steps for prevention: pay careful attention to food preparation and cooking guidelines.
Listeria monogenates

http://www.extension.iastate.edu/foodsafety/pathogens/index.cfm?parent=37



i found this site that they had almost similar format as our haccp form..thou i dunno if it applies to our context, but u guys can check it out.

http://meathaccp.wisc.edu/haccp_models/assets/model%20pdfs/Pizza.pdf





types of spoilage microbes in common food during improper freezing.

http://www.theculinarycompanion.com/TheCulinaryReview4.htm



Bacteria & Parasites:

Food stored constantly at 0° F will always be safe. Only
the quality suffers with lengthy freezer storage. Freezing
keeps food safe by slowing the movement of molecules,
causing microbes to enter a dormant stage. Freezing
preserves food for extended periods because it prevents
the growth of microorganisms that cause both food spoilage
and food borne illness.

Freezing to 0° F inactivates any microbes - bacteria, yeasts
and molds - present in food. Once thawed, however, these
microbes can again become active, multiplying under the
right conditions to levels that can lead to food borne illness.
Since they will then grow at about the same rate as
microorganisms on fresh food, you must handle thawed items
as you would any perishable. Thorough cooking will destroy
bacteria.

Trichina and other parasites can be destroyed by sub
-zero freezing temperatures. However, very strict
government-supervised conditions must be met. It is not
recommended to rely on home freezing to destroy
trichina. Thorough cooking will destroy all parasites



failed packaging spoilage microbes

http://jds.fass.org/cgi/reprint/75/6/1411.pdf

total conliforms

fecal coliforms

spore-forming bacteria

heterofermentative lactobacilli

propionibacteria

yeasts