ENH 222 Study Guide - Spring 2018, Comprehensive Midterm Notes - Bacteria, Salmonella, Time
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12 Oct 2018
School
Department
Course
Professor
ENH 222
MIDTERM EXAM
STUDY GUIDE
Fall 2018
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: • Raw• Cooked• Processed
• Type of food
• Meat
• Fish & seafood
• Fresh fruits & vegetables
find more resources at oneclass.com
find more resources at oneclass.com