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Lecture 8

Lecture 8 Study Guide

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Department
Environmental Science
Course
EESA10H3
Professor
Jovan Stefanovic
Semester
Winter

Description
**not sure about highlights** Lecture #8: Foodborne Hazards and Human Health th Wednesday, March 16 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 o food standing too long at RMT o improper cooking o contaminated cutting board o contaminated 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. o Old 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 www.notesolution.com
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