NU FS363 Lecture Notes - Lecture 13: Gut Flora, Flaccid Paralysis, Botulism

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS363
• Professor: Lynn Mc Mullen

Document Summary

Ingest a toxin in a food product, and makes you sick. Usually toxin produced during bacterial growth in food. Endo formed in outer membrane of gram-negative bacterium. Aerotolerant anaerobe (cid:894)o(cid:454)(cid:455)ge(cid:374) does(cid:374)"t kill the(cid:373) right a(cid:449)a(cid:455)(cid:895) Grows very fast generation time 6 7 mins. One of the fastest generation time for bacteria. Heat resistant spores (cooking will not remove them) cooling is important if cooking it. Mesophile (37 45oc optimum) -does(cid:374)"t gro(cid:449) at refrigeratio(cid:374) te(cid:373)p, (cid:374)eed to (cid:272)ool it properl(cid:455) A i(cid:373)porta(cid:374)t for food(cid:271)or(cid:374)e (cid:862)i(cid:374)to(cid:454)i(cid:272)atio(cid:374)(cid:863) (this requires a live organism, it does not set up an infection in the git, it produces the toxin in the git still call it a foodborne intoxication) Only when we allow it to grow in our foods then it becomes a problem. High protein foods (loves this), cooked meats, soups, stews. Time and temperature (hold >60oc) (need high population to cause infection ~106 dose)