NUTR 200 Lecture Notes - Lecture 4: Campylobacter, Clostridium, Food Storage
Document Summary
Explain why food safety is a major concern. List some strategies for food safety at home and while eaing out. Food borne illnesses - symptoms or illness from food or water that contains an infecious agent or a toxin. Common contaminants pathogens insect parts pesicide residues chemicals from food processing. Microbes require warmth, moisture, source of nutrients, perhaps oxygen. High risk foods are warm, moist, and protein-rich, neutral or slightly acidic ph. Bacteria campylobacter,clostridium (both examples of preformed toxins) Salmonella, , e. coli (both examples of enteric toxins) Pay atenion to the sell by dates on perishable foods. Wash hands in hot soapy water for at least 20 seconds before and ater touching food. Use separate towels for hands and drying dishes. If possible, use separate cuing boards for meat and produce. Cook all leshy foods to an appropriate temperature. Intenional / direct - chemicals added to enhance foods. Unintenional / indirect chemicals leached into food from packaging pesicide residues.
