HTM 3090 Chapter Notes - Chapter 3: Foodborne Illness, Norovirus, Campylobacter

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3090
• Professor: Simon Day

Document Summary

Are living organisms that grow and cause disease, referred to as pathogens. Are caused by disease causing microorganisms, certain plants and fish that carry toxins (poisons) Are microscopic in size, affect a great number of people if present in food. Can be hard to kill or control because some can survive hot and cold temps. Bacteria, viruses, parasites, fungi, plant toxins, shellfish toxins, seafood toxins. Host: where organisms live and feed (people, animals, plants) Carrier: someone who doesn"t show signs of being sick but carries microorganisms. Vehicle: an item that carries microorganisms (water, wind, human hands, utensils) Can survive on skin and clothes, human hair, scabs, scars, mouth, nose and throat. Can spread quickly throughout a foodservice or food retail operation. Most foodborne illnesses are caused by bacteria. Bacteria can be pathogenic (cause disease), beneficial (in yogurt) and can cause food spoilage, or be inactive. Pathogenic: bacteria that feed on potentially hazardous food and can multiply quickly under favourable conditions.