NFSC 112 Lecture Notes - Lecture 9: Countertop, Stillbirth, Aspergillus
2 Nov 2016
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Parasites intestinal worms or microscopic protozoa that live in a host animal or human. Viruses small particles that live and can only replicate in a host. Add them to foods or they are naturally present in foods. Food fermentation: preservation and/or creating unique avors and textures. Examples: cheese, yogurt, sour cream, bread, salami, and pickles. Changes foods and causes them to go bad or spoil. Examples: discolored, mushy, or fuzzy vegetable; sour milk; slimy, putrid meat. Pathogenic, causes illness ranging from mild to life-threatening. May not affect sensory characteristics of the food. Common signs and symptoms: diarrhea, nausea, vomiting, etc. Bacteria: salmonella species, e. coli o157:h7, campylobacter, listeria monocytogenes, staphylococcus aureus. Viruses: hepatitis a virus, norwalk-like virus, rotavirus. Most are residents of intestinal tracts of humans and animals. Where foodborne pathogens live: salmonella, e. coli, shigella, campylobacter, viruses and parasites. Some common in soils: listeria monocytogenes, bacillus cereus, clostridium botulinum. For the 31 most common food borne pathogens, estimate:
