FND 100 Lecture Notes - Lecture 1: Foodborne Illness, Listeria, Sepsis

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 100
• Professor: Yvonne Yuan

Document Summary

Four main groups of food at risk for foodborne illness: improperly prepared fruits and veg fits into one (e. g. recent listeria outbreak in salad). Ref(cid:396)ige(cid:396)atio(cid:374) (cid:449)o(cid:374)"t (cid:374)e(cid:272)essa(cid:396)ily de(cid:272)(cid:396)ease its a(cid:271)ility to (cid:396)epli(cid:272)ate. It"s (cid:272)apa(cid:271)le of g(cid:396)o(cid:449)i(cid:374)g outside the danger zone. It has some salt and acid tolerance, which all opens up the variety of foods that can harbour and transmit listeria. 1 day to 3 weeks for onset to occur (so it is not self-limiting). Making it difficult to identify which food made you ill. Encephalitis: backache these two show the spinal cord/nervous system can also be affected. Birth defects: range from miscarriage, stillbirth (if meningitis can transfer to fetus) Raw meats: e. g. maple leaf foods listeria outbreak. Raw veg (via soil): e. g. dole/pc organics recent outbreak. Cross-contamination in food processing (maple leaf cold-cuts occurred during the slicing of the meat and misunderstanding of how to clean the meat slicer properly) Insufficiently cooking raw foods, not outside the danger zone.