NUTR 200 Lecture Notes - Lecture 1: Pasteurization, Listeria Monocytogenes, Foodborne Illness
Document Summary
Foodborne illnesses: 1 in 6 people report food-borne illness each year in the us, ~3000 deaths, many unreported cases. Symptoms or illness from consumption of food or water that contains an infectious agent or toxin. Insect parts: pesticide residue, chemicals from food processing. Pathogens: transfer of fecal matter (human/animal, cross contamination (from one food to another) High risk food: microbes require warmth, moisture, source of nutrient, and perhaps oxygen, produce, meats, poultry, eggs, fish, milk products, etc. High risk groups: young children, pregnant women, listeria monocytogenes, avoid soft cheese, refrigerated meat spreads, smoked seafood, hot fogs, and deli meats, people with compromised immune systems and/or chronic illness. Signs and symptoms: nausea and vomiting, diarrhea, bloody stool, headache. Frequent causes of food-borne illnesses: bacteria: multiply in food and body under favorable conditions, viruses: only multiply inside living host cells, parasites: cannot multiply but survive in the environment. Foodborne intoxication: toxins present after cooking, naturally occurring, rapid onset, caused by bacteria.
