NUTR 132 Lecture Notes - Lecture 12: Disease Surveillance, Bacteriostatic Agent, Food Preservation
14 Dec 2018
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Document Summary
Leads federal efforts to gather data on foodborne illnesses, investigate foodborne illnesses and outbreaks, and monitor the effectiveness of prevention and control efforts in reducing foodborne illnesses. Plays a key role in building state and local health department capacity to support foodborne disease surveillance and outbreak response. Can use official mark to show federal inspection: why food borne illness is so common, mishandling of foods, preference for meat cooked rare. , use of immunosuppressant medications. d. e. Increased shelf life of products: centralized food production. g. Use of antibiotics in animal feeds: food preservation technique historic methods a. Heat kills microbes; chemicals in the smoke act as preservatives; water evaporates through drying. Bacteria or yeast makes acids and alcohol; minimizes growth n. Evaporates water: food preservation technique modern methods a. Moderately high (62 c to 100 c) temperatures are used for ion about 15 to 30 minutes to inactivate enzymes and kill microorganisms, especially in milk.
