NFS284H1 Lecture Notes - Lecture 8: Listeria Monocytogenes, Foodborne Illness, Abdominal Pain
Document Summary
Food safety: nausea (cid:2884) (cid:2885, vomiting, abdominal pain, diarrhea(cid:2884) (cid:2885, headache, fever. Food infection: caused by the ingestion of living microbes. Listeria monocytogenes: survives cold temp, vulnerable in luncheon meats, b/c they are often eaten without cooking, need to make sure a very low bacteria load on food produced, prevent the growth of the dangerous amounts. Salmonella: vulnerable in chicken & eggs, destroyed by thorough cooking. Food intoxication: microwave cooking the raw chicken -> not a recommended way -> it"s uneven cooking, caused by the ingestion of toxins secreted by microbes. Ingestion of toxin -> hemolysis of rbc -> fragments of cells damage tubules of kidney: note: toxin is destroyed by high temp, vulnerable in beef, veges. grown near cattle. Staphylococcus aureus: heat-resistant toxin, essential to keep food refrigerated -> limiting the bacterial growth, bacteria spread via coughing & sneezing, vulnerable in eggs, meat, potato, & macaroni salads.
