ENH 222 Study Guide - Spring 2018, Comprehensive Midterm Notes - Bacteria, Salmonella, Time

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ENH 222
MIDTERM EXAM
STUDY GUIDE
Fall 2018
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ENH 222 ch 1
Foundations of Aetiology Lecture 1
Learning Objectives
By the end of this lecture students will be able to:
1. Understand how bacterial contamination leads to spoilage in
different types of food
2. Understand the effects of physical control of microbial
growth for storage and handling of raw and prepared food
items to reduce contamination and spoilage
3. Explain Hazards Analysis and Critical Control Points (HACCP)
4. Recognize different foodborne illnesses and their association
with certain types of food
5. Understand food preservation techniques
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The good, the bad and the ugly
Good-important in food production provide better taste and
texture
Bad-cause of food borne illness:
Infection with live organisms
Intoxication with bacterial toxins
Ugly-cause food spoilage with undesirable changes
Food Storage
Depends whether food item is: RawCookedProcessed
Type of food
Meat
Fish & seafood
Fresh fruits & vegetables
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