ENH 433 Lecture Notes - Lecture 1: Salmonellosis, Major Force, Disinfectant

• School: Ryerson University
• Department: Environmental Health
• Course: ENH 433
• Professor: Richard Meldrum

Document Summary

Notion of profitability is often overlooked, but is one of the key factors. First thing you must be able to do is to be able to sell food. Manufacturers can have a certain number of pathogens in their foods at acceptable levels. It is (cid:374)ot (cid:272)ost effe(cid:272)ti(cid:448)e. it"s a(cid:271)out risk a(cid:374)d hazard. Can be problematic for large food factories. Heating up chicken nuggets is not an anti-(cid:373)i(cid:272)ro(cid:271)ial step (cid:271)e(cid:272)ause you"re just (cid:449)ar(cid:373)i(cid:374)g it si(cid:374)(cid:272)e it"s pre(cid:272)ooked. If it is ra(cid:449) a(cid:374)d you"re (cid:272)ooki(cid:374)g it, the(cid:374) that is a(cid:374) a(cid:374)ti(cid:373)i(cid:272)ro(cid:271)ial step. First ask the consumer where they got the product, if they followed the instructions and then if the (cid:373)a(cid:374)ufa(cid:272)turer"s i(cid:374)stru(cid:272)tio(cid:374)s are suita(cid:271)le. Because toxins can sometimes produce harmful effects more than spoilage. Bacillus, a b series, a sporoform, an organism like when the rice is germinate and grows. If it is kept in the wrong temperature, it can be toxic.