ENH 333 Study Guide - Final Guide: Amnesic Shellfish Poisoning, Trimethylamine, Ground Meat
7 Dec 2016
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Fishy odour of spoiled fish is usually due to: the chemical trimethylamine. Bacteria breaks down chemical, trimethylamine that causes the fishy odour. People ate some tuna sandwiches at subway at the airport got sick. For exam focus on the differences between all types of poison. In on, non-federally registered fish processors are inspected by: 20 questions are based upon pre midterm content. Microbial growth and intrinsic parameters: understand the different phases of growth for unicellular models, one calculation for generation, initial bacterial count. Sources of contamination: examples of sources of contamination (refer to slide that has bacteria and different sources) D / z value description and preservation methods. No calculation of d values or process equivalency! Whose responsible for what: food labels, food recalls. Key definition of hazards, food premises and other terms according to haccp. What premises are exempted from food regulation.
