FOS-4209 Lecture Notes - Tinidazole, Heat Treating, Taeniasis
18 Sep 2013
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Document Summary
Viruses: all foodborne viruses are transmitted via the oral-fecal route, contamination of food: Polluted water: the incubation period for foodborne viral illness is usually several weeks. Viral particles invade host cells and replicate. Two of the most common viruses known to cause foodborne diseases are hepatitis a virus and norwalk virus (norovirus: survival characteristics of foodborne illnesses. Survive on acid fruits like strawberries, raspberries, and in processes like pickling in vinegar or yogurt production. Also resistant to alcohol and high sugar concentrations. Hardy and may survive for prolonged periods in foods or the food handling env"t. Highly resistant to chilling, freezing, preservatives and ionizing radiation: hepatitis a virus and norovirus have both been shown to survive 60 c for 10 minutes. Used to be called infectious hepatitis, epidemic hepatitis, epidemic jaundice, botkins disease and ms- Mainly spread by person to person transmission but can be spread by food handlers: nature of disease:
