FSN 202 Lecture Notes - Lecture 8: Norovirus, Hand Washing, Campylobacter

• School: University of Maine
• Department: Food Science and Nutrition
• Course: FSN 202
• Professor: Therrian

Document Summary

Foodborne intoxication: an intoxication - a living microorganism grows in food and produces a toxin, person ingests toxin, toxin causes illness, often fatal, symptoms appear more rapidly, within a few hours, clostridium botulinum. Bacteria grow in anaerobic conditions, produce deadly toxin. Infant botulism from spores in honey: staphylococcus aureus, pathogens. Risk of illness: elderly, infants, impaired immune system. Cooking poultry: cook to 165 degrees f. Cooking beef: cook to 155 degrees f, destroy e coli, restaurants may serve rare if, restaurants may serve rare if: Cross contamination: transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc. if not h. Prevention of foodborne illness in foodservice: be aware food might be contaminated prior to delivery, haccp to control risks, educate employees for personal hygiene, control risks from customers. Reducing effects of food contamination: minimize growth. Heat: 2 most common factors in outbreak. Safe for short storage: 41-135 = food danger zone.