EESA10H3 Lecture Notes - Canadian Food Inspection Agency, Botulinum Toxin, Listeria Monocytogenes
18 Apr 2012
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Document Summary
Human health and environment lec 8: food hazards and. There are two kinds of foodborne illnesses: transmissible caused by mostly living organisms: bacteria, virus, parasite, nontransmissible caused by non-living organisms. Types of foods: 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. Food with fat and protein most likely to cause illnesses. Illness is caused by careless food handling i. e. food standing too long on the room temperature, improper cooking, contaminated cutting boards and kitchen tools. Diarrhea, abdominal cramping, fever, vomiting, headache, sometimes blood in the stool. Usually last only a day or two sometimes 7-10 days. Severe in the young children, the very old and people with certain diseases and conditions such as liver disease, iron disorder, diabetes, cancer. Food poisoning usually associated with eating unwashed vegetables and meat contaminated post-slaughter.
