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Lecture 8

Lecture 8 Study Guide


Department
Environmental Science
Course Code
EESA10H3
Professor
Jovan Stefanovic
Lecture
8

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Lecture #8: Foodborne Hazards and Human Health
Wednesday, March 16th/2011
Foodborne Illnesses
1.Transmissible Foodborne Illnesses
Types of Food
Meat, milk, dairy products, unpasteurised fruit and vegetable juices, raw or
undercooked eggs, chicken, tuna, potato and macaroni salads, cream filled
pastries, fresh produce, spices, chocolate , seafood
High content of starch, sugars = excellent source of food for many microbes
Careless food handling
ofood standing too long at RMT
oimproper cooking
ocontaminated cutting board
ocontaminated kitchen tools
Symptoms of Foodborne Illnesses
Diarrhea, abdominal cramping, fever, vomiting, headache;
Sometimes, blood in the stool
Symptoms usually last only a day or two; sometimes 7-10 days for parasites/
bacteria/ viruses much faster
For most people, symptoms are not life-threatening
Symptoms most severe in young children and very old people with certain
diseases and conditions such as liver disease, iron disorder, diabetes, cancer, etc.
oOld peopletheir immune system is not strong; very severe consequences
if they already have a chronic disease; foodborne illness could worsen
those symptoms
Prevention of Foodborne Illnesses
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