FSN 121 Lecture Notes - Lecture 1: Foodborne Illness, Water Activity

• School: Cal Poly
• Department: Food Science and Nutrition
• Course: FSN 121
• Professor: Samir Chandrakant Amin

Document Summary

A foodborne illness is a disease transmitted to people through food. Two or more people have the same symptoms after eating the same food. An investigation is conducted by state and local regulatory authorities. Challenges include time and money, language and culture, literacy and education, pathogens, unapproved suppliers, high risk customers, staff turnover. Metal shavings, stables, bandages, glass, dirty, natural objects. When food has stayed too long at temperatures good for pathogen growth. Has not been held or stored at correct temperatures. Not cooked or reheated enough to kill pathogens. Cross contamination: when pathogens are transferred from one surface or food to another. Cross contamination can cause a foodborne illness when. Contaminated ingredients are added to food that receives no further cooking. A food handler touches contaminated food and then touches ready to eat food. Contaminated cleaning . cloths touch food contact surfaces. Poor personal hygiene can cause a foodborne illness when food handlers.