NUTR 313 Lecture Notes - Lecture 14: Foodborne Illness, Food Irradiation, Food Preservation
Document Summary
Pasteurizing the process of heating food products to kill pathogenic microorganisms and reduce the total number of bacteria. Fungi simple parasitic life forms, including molds, mildews, yeasts, and mushrooms: they live on dead or decaying organic matter, fungi can grow as single cells, like yeast, or as a multicellular colony, as seen with molds. Parasite an organism that lives in or on another organism and derives nourishment from it. Foodborne illness sickness caused by the ingestion of food containing harmful substances. Most susceptible to foodborne illness: infants and children, older adults, those with liver disease, diabetes, hiv infection (and aids), or cancer, postsurgical patients, pregnant women, people taking immunosuppressant agents. Toxins poisonous compounds produced by an organism that can cause disease. Why is foodborne illness so common: more common in moist, protein-rich, neutral/slightly acidic ph foods. Ex: meats, eggs, dairy products: refrigerated storage only slows, it does not prevent bacterial growth, consumer trends.