EESA10H3 Lecture 8: information from lecture slides + information added by prof during lecture
13 Apr 2011
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Document Summary
Transmissible diseases: diseases that can be transmitted from human to human, animal to human, or human to animal. Bacteria, viruses, and parasites cause transmissible diseases. Proteins, such as meats and milk products, can carry transmissible disease. Appropriate food handling and cleaning is essential. Nontransmissible diseases: cannot be transmitted from person to person. Cardiovascular diseases are non-transmissible, but can be caused by food. Symptoms include: diarrhea, cramping, fever, vomiting, headache, sometimes blood in the stool: symptoms are always related to the gastrointestinal tract, symptoms from viruses appear quickly, but symptoms from parasites appear later. Type of food poisoning that is associated with eating unwashed vegetables and contaminated meat: ground beef is common source of e. coli. Symptoms are usually not serious and medication is not usually necessary, hydration is important. Possible complication: hemolytic uremic syndrome: rbcs are destroyed. 3 kinds of botulism: foodborne botulism, wound botulism, infant botulism. Occur about 12-36 hours after consuming the botulinum toxin.
