Lecture Notes for Midterm 1.docx

40 Pages
Unlock Document

University of Guelph
Hospitality and Tourism Management
HTM 2700
Val Allen

September 1317 17092010 082100 acreraruoguelphcacourse pack page 10foods should bewholesome FIRST WEEKS FOCUSnutritious MINOR EMPHASISpleasing to the senses MAIN FOCUSfoodborne illness food poisoningcaused by consumption of a contaminated food with o microorganisms o chemicals o foreign material500 000 to 700 000 reported cases each year8 million in totalyeartakes 42 million bacteria to cover a postage stampmost cause change in taste odour or appearance of foodhow long does it take to cool a hot 40L pot of chilli in a walkin refrigerator o 23 days o use trays less than 8cm deep o cool in ice first so refrigerator temperature doesnt increase with all the hot chilli in therecaused by o cross contamination o TEMPERATURE ABUSE4 degrees Cproper refrigerator temperature o Poor personal hygiene handsMost susceptible o YOPIYoung old pregnant people with suppressed immune systems like those with AIDSFoodborne pathogens o Microorganisms that cause illness in humans transmitted by consumption of a foodPathogenicInfectiousDiseasecausingFoodborne infectionAn illness that results from eating food containing living diseasecausing microorganismsPathogens are present and grow in gastrointestinal GI tractPathogens often but not always present in large numbers o Enter body and multiply in GI tract o Incubation period 6 hours o Durationa few days o Symptomsdiarrhea crampsfever o Salmonella listeria monocytogenes Norwalk shigella jejunicampylobacter o Maple leaf foods summer 2008Meat products from plant 97B in Toronto12 confirmed dead dozens ill with listeriosislisteria monocytogenes bacteriaincubation period a few days3 weeksduration indefinite depending on treatmentsymptomsnausea vomiting diarrhea fever headache chills backachefoodsunpasteurized milk and cheese meatspoultry ice cream raw vegetablesreadytoeat foodscauses pregnant women to have premature delivery stillbirth miscarriage or very sick newbornSide notesIf the waters nonpotable then PEEL YOUR FRUITHamburgers should always be WELL DONEPerishable foodsmost likely to support the growth of microorganisms o 2 hours MAX at room temperature o 2 days MAX for leftoversIf in doubt throw it out Foodborne intoxication Illness caused by eating foods containing harmful toxins fromBacteriaMoldsCertain plants or animals like mushrooms puffer fish Toxin produces the illness Short incubation periodno multiplication of bacteria needed Few hours36 25 days duration symptomsNO FEVERNauseaVomitingCramps ExamplesStaphylococcus aureusClostridium botulinumToxinMediated InfectionCaused by eating food containing harmful microorganisms pathogens which produce a toxin once in the intestinal tract Toxin bacteria produce harmful toxins as they multiply die and break down Characteristics of both foodborne infection and foodborne intoxication Incubation period hours2 to 9 days Duration 1 day to 2 weeks SymptomsNormally no feverAb painDiarrhea may be bloody with E coliVomitingDehydration Clostridium perfringens Escherichia coli E coliJack in the box hamburgers 1992
More Less

Related notes for HTM 2700

Log In


Don't have an account?

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.