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EESA10H3 (489)
Lecture 8


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University of Toronto Scarborough
Environmental Science
Jovan Stefanovic

Lecture 8 Foodborne Hazards and Human HealthIt must be something I ateFoodborne illnessesTransmissible Bacteria Escherichia coli Salmonellosis Botulism Viruses ParasitesNontransmissible can not transfer from person to person Shellfishassociated toxins Color additives Bioengineered foods Obesity DiabetesTransmissible Foodborne illnessesCanada has safe food produce but still there are cases Types of food Meat milk dairy products cheese ice cream etc unpasteurized fruit and vegetable juices raw or undercooked eggs chicken tuna potato and macaroni salads cream filled pastries fresh produce some veggies spinach etc spices chocolate seafood Careless food handling food standing too long on the room temperature improper cooking contaminated cutting boards and kitchen toolsSymptoms of Foodborne illness Diarrhea abdominal cramping fever vomiting headache sometimes blood in the stool Usually last only a day or two bacteria usually sometimes 7 10 days mostly for viruses and parasites For most people not life threatening ie vomiting headaches in kids Elders have weak immunity and some other people who have other problemsSevere in the young children the very old and people with certain diseases and conditions such as liver disease iron disorder diabetes cancerPrevention of Foodborne illnesses In supermarket when u enter it pick your packages and canned food first Dont pick stuff thats damaged Check expiration date If you have a weak immune system avoid seafood and risky food Choose eggs that are refrigerated in the store Biggest source of contamination is the cutting board or kitchen table Use bleach to wash it properly disinfect germsSafe storage Safe food preparation Keep everything clean
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