FOOD 2010 Lecture Notes - Lecture 5: Foodborne Illness, Germination, Pasteurization

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Food-borne illness: examples of pathogenic organisms, bacteria (salmonella, e. coli, toxin producing molds, viruses, parasites, hard to find food that is totally sterile but a properly functioning immune system is capable to handling small amounts of pathogens. What is food-borne infection: organisms enter the body (via food ingestion) where they multiply in the intestine and secrete toxins which irritate intestinal lining or destroy it, fever is a symptom. What is a food borne intoxication: toxins are ingested but organisms need not be ingested, nausea and vomiting are associated with intoxication. Incubation time is short since there is no time for the bacteria to multiply. Examples of food-borne pathogens: pathogenic bacteria, toxin-producing molds, viruses, dinoflagellates in shellfish, parasites, microbial pathogens in water. Intrinsic: biological structures, nutrient availability, ph, water activity, redox potential, presence of antimicrobial compounds: extrinsic: storage temp, relative humidity of environment, gas composition of environment.