Food poisoning, protection, intoxication

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Department
Microbio, Immun, Pathology
Course
MIP 300
Professor
Erica Suchman
Semester
Spring

Description
3 MayFood poisoningFoodborne infectionsingest pathogen growth invasion andor toxin production illnessSalmonella sppShigella sppListeria monocytogenesE coliCampylobacter jejuniClostridium perfringensYersinia enterocoliticaNote spp means multiple species within the generaTake 8 hours or more to become illbacteria must get in grow invade produce toxinsProtectionProper hygiene avoid fecal oral routeProperly cook foods especially meat poultry 160 F 72 C insideDont use utensils cutting boards bowls plates on uncooked meat counters and then other
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