INTE 398 Lecture Notes - Lecture 10: Mycotoxin, Ground Meat, Escherichia Coli
21 Apr 2018
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Document Summary
Food safety: risks and statistics on the probability of acquiring food borne illnesses. Risk: a measure of probability that a substance or activity will cause harm under defined conditions of exposure: risk = dependent on behavior. In canada, every year 4 million people get sick from foodborne illnesses (1 in 8 people / A serious infection can lead to chronic sequeale (chronic secondary complications following an acute illness, otherwise known as a chronic disease: may occur in 2% to 3% of food borne diseases. Microbes: most often thought of as disease causing bacteria but not all microbes are bacteria and not all bacteria are pathogenic: too small to be seen by the naked human eye, includes: bacteria (algae) and fungi. Some are more pathogenic than others (some people are also more susceptible than others: high risk, pregnant women, old people, very young people, those with compromised immune systems, the malnourished.
