HTM 2700 Study Guide - Midterm Guide: Foodborne Illness, Dried Fruit, Hemicellulose

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Caused by the consumption of contaminated foods. Microorgansims that cause illness in humans and that are transmitted by the consumption of food. Illness that results from eating food containing living disease causing organisms. Multiply in gi tract, takes more than 6 hours. Duration: a few days with symptoms like diarrhea, fever, cramps, etc. Came from plant in toronto: 12 died. Listeria moncytogenes: duration: up to a few weeks, duration: indefinite, treatment needed, symptoms: nausea, vomiting, diarrhea, fever, chills, aches, foods: milk, cheese, meats, ice cream, ready to eat foods, causes miscarriage, premature birth and still birth. Illness cause by eating food containing harmful toxins. Toxins from bacteria, molds, plants and animals (pufferfish, mushrooms) Up to 36 hours before you show symptoms. No fever, but other symptoms similar to infection. Carrier so(cid:373)eo(cid:374)e who does(cid:374)"t show a(cid:374)y (cid:374)oti(cid:272)ea(cid:271)le sy(cid:373)pto(cid:373)s (cid:271)ut (cid:272)arries the (cid:373)i(cid:272)roorga(cid:374)is(cid:373)s that (cid:272)a(cid:374) be transferred to food or ther people and cause foodborne illness.