FOOD 2010 Study Guide - Midterm Guide: Pneumonia, Hazard Analysis And Critical Control Points, Trichinosis
31 Jan 2015
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Document Summary
Food safety deals with, disease-producing or toxic hazards that are accidently introduced into the food supply. Food security- deals with, planned contamination of food with substances as a result of malicious and criminal intent. Foodborne illness- any illness resulting from ingestion of food. Hazards associated with foodborne illness are of three types: biological, chemical and physical. Biological hazards- bacteria, molds, viruses and parasites such as protozoa flatworms and roundworms. Chemical hazards- chemical substances that occur naturally in foods, such as plant toxins and those that are added to food such as antibiotics. Physical hazards- bone, metal, plastic and any other foreign matter that can cause damage to the consumer if ingested. Bacterial causes can be classified as, infection, intoxication and intoxifacation. Foodborne infection- infectious bacteria are those that invade the intestinal tract. The bacteria travels down the digestive tract when it reaches the intestinal tract they colonize it.
