BIOL 233 Lecture Notes - Lecture 18: Pasteurization, Irradiation, National Organic Program
25 Dec 2020
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Document Summary
Foodborne illness: a sickness caused by food contaminated with microorganisms, chemicals, or other substances hazardous to human health. Botulism: an often fatal type of food poisoning caused by a toxin released by clostridium botulinum , a bacterium that can grow in improperly canned low-acid foods. Bovine spongiform encephalopathy: a chronic degenerative disease, widely referred to as mad cow disease that affects the central nervous system. Pesticides: chemicals used to control insects, diseases, weeds, fungi, and other pets on plants, vegetables, fruits, and animals. Pollutant: gaseous, chemical, or organic waste that contaminates air, soil, or water. Natural toxin: poisons that are produced by or naturally occur in plants or microorganisms. Preservative: chemicals or other agents that slow the decomposition of a food. Irradiation: a food preservation technique in which foods are exposed to measured doses of radiation to reduce or eliminate pathogens and kill insects, reduce spoilage, and, in certain fruits and vegetables, inhibit sprouting and delay ripening.
