HNSC 1200 Chapter Notes - Chapter 3: Pasteurization, Aureus, Food Contaminant
13 May 2017
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Lomoar cpsd| 987298 days, however they can last up to 7 days, with most people recovering without treatment. Long term complications can include severe arthritic symptoms. prevention: cook eggs and poultry thoroughly, pasteurized milk, irradiate chicken, proper hand washing, appropriate kitchen clean up, avoid cross contamination: staphylococcus aureus: Staphylococcus aureus is a common bacterium present in the nasal passages, throats and on. The bacteria can cause boils, pimples, other skin infections and toxic shock the hair and skin of 30-40% of healthy people and animals. syndrome. Staphylococcus aureus can also be found in the air, dust, sewage, water, milk, food or on food equipment (e. g. , meat slicers not properly cleaned), environmental surfaces. Food handlers are usually the main source of food contamination in food poisoning outbreaks. Contamination comes from people preparing food while they have colds / sore throats (sneezing or coughing near food), eye infections, or infected skin cuts (important to wear gloves).
