NUTR 1010 Lecture Notes - Lecture 29: Foodborne Illness, Escherichia Coli, Pathogenic Bacteria
3 Apr 2017
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Document Summary
Keeping food safe: government roles (federal, provincial and municipal levels, in canada, the canadian food inspection agency (cifa),, healthy canada and public health. Other bugs: campylobacter jejune, clostridium (perfringens and botulinum, viruses, norovirus (water, shellfish, salad ingredients, hepatitis (raw shellfish, food or water, parasites, trichinella spiralis (undercooked pork, anisakis simplex (raw fish) Most at risk: young children, pregnant women, elderly persons, individuals with compromised immune systems. Fight back: educational campaign recommends consumers to follow 4 steps to prevent food borne illness, clean (wash hands and clean surfaces, separate (dont cross contaminate, ex. meats and veggies, cook (cook to proper temperatures, chill (refrigerate properly) Store food properly: main goal: to keep foods from remaining at temperatures that promote bacterial growth, cold foods should be kept cold, at 4 celsius or less, hot foods should be kept hot at more than 60 celsius.
