NFS 034 Lecture Notes - Lecture 2: Foodborne Illness, Vomiting, Shiga Toxin
5 Feb 2019
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Document Summary
They don"t wash their hands after using the restroom. They are in contact with a person who is sick. They sneeze or vomit onto food contact surfaces. They touch dirty food contact surfaces and equipment and then touch food. Allowing ready-to-eat food touch surfaces that contacted raw meat/seafood/poultry. Microorganism small, living organism that can be seen only with a microscope. Pathogen harmful microorganism, make people sick when eaten. Four types of pathogens can contaminate food and cause foodborne illness: The big six pathogens: shigella spp, salmonella typhi, nontyphoidal salmonella (nts, shiga toxin producing e. coli (stec, hepatitis a, norovirus. Depend on the type of foodborne illness. Can range from 30 minutes to six weeks. Grow rapidly if fattom conditions are correct. Tcs food supports the growth of bacteria better than other types of food. Bacteria grow best in food that contains little or no acid. Bacteria grow rapidly between 41 and 135 degrees fahrenheit.
