NSD 225 Lecture 4: Food Safety
14 Feb 2017
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Document Summary
Food borne illness illness caused by consumption of contaminated food. Usually caused by microbes (microorganisms), such as bacteria, viruses, fungi, or parasites. Food borne infection: usually from consumption of a large number of pathogens that cause infection or produce toxins in the body. Food born intoxication: caused by consuming food containing toxins produced by pathogens, can be caused by food containing only a few pathogens if they have produced enough toxin. In soil, on our skin, on most surfaces in our homes, and in food. Most are harmless, some are beneficial, and a few are pathogenic. Bacteria in food born infection: salmonella; e. coli o157:h7. Bacteria food born intoxication: clostridium botulinum. Causes: most common cause of u. s. food borne illness. Common sources: poultry and eggs are the foods most commonly contaminated; contaminated meat, dairy products, seafood, fresh produce, and cereal have caused outbreaks. Killed by heat; thoroughly cook foods less likely to be contaminated: coli bacteria (escherichia)
