FDST 100 Lecture Notes - Lecture 9: Listeria Monocytogenes, Raw Milk, Pasteurization

• School: UTK
• Department: Food Science and Technology
• Course: FDST 100
• Professor: Pruett

Document Summary

Deals with ensuring that food products are safe for consumption. Food are free from biological chemical and physical hazards. Unwanted or undesirable substances (naturally occurring or artificial) in foods that can lead to safety concerns. Chemical: allergens, cleaning chemicals, drug residues. Essentially all biological hazards in the food industry are potentially harmful. Foodborne illness (pathogens: food infections, food intoxication aka food poisoning. Intoxication- performed toxin produces symptoms: clostridium botulinum, staphylococcus aureus. Infection- activities of viable microorganisms in host produce symptoms: salmonella, listeria monocytogenes. Naturally on raw prodcuts ingredients added to the product. Contact with contaminated: washing, conveying or preparation. Symptoms/ onset: nausea, fever, vomiting, abdominal cramps, diarrhea (8-72 hr more commonly. Sources: domestic and wild animals, human beings. Food implicated in illness: poultry and meat products, milk, shell eggs, custards, chocolate, cream-filled desserts, coli o157:h7 characteristics (infection) Symptoms/ onset: diarrhea (may be bloody), fever, hemolytic uremic syndrome (hus), thrombotic thrombocytopenic pupura (ttp) Sources: domestic (particularly cattle) and wild animals.