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Class Notes for Environmental Health at Ryerson University

ENH 733 Lecture 5: Bad Bug Book

Bad Bug Book Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins Introduction Food safety is a complex issue that has an impact on all segments of society, from the general public to governm...

Environmental Health
ENH 733
Jordan Tustin
ENH 324 Lecture Notes - Lecture 1: Sewage Treatment, Chemical Toilet, Cesspit
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ENH324 Topic 1 Introduction, Initial Screening and Background Learning Objectives Understand the basic concepts of sewage treatment. Understand the legislative basis for the Building Code Act, 1992 and the Ontario Building...

Environmental Health
ENH 324
Karl Kiproff
ENH 333 Lecture Notes - Lecture 4: Food Preservation, Zygosaccharomyces, Shelf-Stable Food
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ENH333 Food Preservation Part 2 Lecture 4 Drying The most ancient method of food preservation Foods that are dried have a lower a whan fresh and therefore microorganisms cannot grow or grow more slowly No spoilage or incre...

Environmental Health
ENH 333
Ian Young
ENH 333 Lecture Notes - Lecture 3: Food Preservation, Campylobacter, Aureus
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ENH333 Lecture 3 Sources of Contamination and Food preservation Introduction Contamination of food can occur via various routes Some are natural contamination occurs via production and harvesting and can be considered a no...

Environmental Health
ENH 333
Ian Young
ENH 333 Lecture 1:
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Food Hygiene ENH 333 Lecture one Introduction and History of Food Hygiene Microbiology Microbiology is the study and use of microorganisms for a variety of reasons, including : o Industrial/biot...

Environmental Health
ENH 333
Ian Young
ENH 333 Lecture Notes - Lecture 2: Logarithmic Scale, Exponential Growth, Food Industry
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ENH 333 Lecture 2 Microbial Growth and Inhibition Introduction Microbial growth is important to understand, so that it can be controlled Growth of microorganisms in food causes both spoilage and a possible ...

Environmental Health
ENH 333
Ian Young
ENH 222 Lecture Notes - Lecture 14: Water Activity, Aureus, Cobalt-60
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ENH 222 ch 14 Monosaccharides such as glucose (dextrose) and fructose are more effective in reducing the water activity than disaccharides like sucrose Thermophiles are more susceptible to the actio...

Environmental Health
ENH 222
Marcia Maguire
ENH 222 Lecture Notes - Lecture 10: Mung Bean, Foodborne Illness, Fenugreek
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ENH 222 ch 10 increasing popularity in Canada favoured for their nutritional value linked to outbreaks of foodborne illness E.g. mung bean sprouts, alfalfa sprouts Foodborne Outbreaks Associated with Seed Sprouts...

Environmental Health
ENH 222
Marcia Maguire
ENH 222 Lecture Notes - Lecture 11: Sprouting, Maple Leaf Foods, Listeriosis
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ENH 222 ch 11 Section 8. Control of Sprouting Operations Section 8.1 Control of food hazards Identify hazards that may be associated with sprouts and the sprouting process; Identify any steps in their o...

Environmental Health
ENH 222
Marcia Maguire
ENH 222 Lecture Notes - Lecture 8: Mung Bean, Hazard Analysis And Critical Control Points, Mayonnaise
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ENH 222 ch 8 Hazard Analysis & Critical Control Points (HACCP) Principle 1: Conduct a Hazard Analysis Process of: identifying the hazards that might affect a particular product in a specific processing oper...

Environmental Health
ENH 222
Marcia Maguire
ENH 222 Lecture Notes - Lecture 12: Maple Leaf Foods, Preterm Birth, Listeria
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ENH 222 ch 12 Infection may spread to the nervous system, with headache, stiff neck, confusion, loss of balance, or convulsions An infected pregnant mother may experience only a mild, flu- like illness...

Environmental Health
ENH 222
Marcia Maguire
ENH 222 Lecture Notes - Lecture 9: Hazard Analysis And Critical Control Points, Risk Assessment
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ENH 222 ch 9 No more than a combined total of 4 hours for all procedures Thawing Preparation time Cooling Reheating Hazard Analysis & Critical Control Points (HACCP) Principle 4: Establish Monitori...

Environmental Health
ENH 222
Marcia Maguire
ENH 222 Lecture Notes - Lecture 13: Food Preservation, Microorganism, Freeze-Drying
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ENH 222 ch 13 Food Preservation Food preservation is a process through which physical and /or chemical agents are used to prevent microbial spoilage of food Food preservation aims at treating food i...

Environmental Health
ENH 222
Marcia Maguire
ENH 222 Lecture Notes - Lecture 7: Fumonisin, Aflatoxin, Superantigen
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ENH 222 ch 7 Toxins ergotism toxic condition caused by growth of a fungus in grains aflatoxins carcinogens produced in fungus-infected grains and nut products fumonisins carcinogens produced in fungus-infec...

Environmental Health
ENH 222
Marcia Maguire
ENH 222 Lecture Notes - Lecture 2: Clostridium, Botulism, Food Spoilage
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ENH 222 ch 2 Temperature Food-borne pathogens grow best in temperatures between 5 to 60 C (41 to140 F), a range referred to as the temperature danger zone (TDZ) They thrive in temperatures that are b...

Environmental Health
ENH 222
Marcia Maguire
Permachart - Marketing Reference Guide: National Environmental Policy Act, Municipal Solid Waste, Criteria Air Contaminants

l e a r n • r e f e r e n c e • r e v i e w permacharts TM EEnvironmental Law ENVIRONMENTAL REGULATION NATIONAL ENVIRONMENTAL POL...

LAW
LAW 356
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