HTM 2700 Midterm: Lecture Notes for Midterm 1.docx

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Val Allen

Document Summary

17/09/2010 08:21:00 acrerar@uoguelph. ca course pack page 10 foods should be. Pleasing to the senses main focus foodborne illness (food poisoning) Caused by consumption of a contaminated food with: microorganisms, chemicals, foreign material. 500, 000 to 700, 000 reported cases each year. Takes 42 million bacteria to cover a postage stamp. Most cause change in taste, odour or appearance of food. Caused by: cross contamination, temperature abuse! 4 degrees c = proper refrigerator temperature: poor personal hygiene (hands!) Young, old, pregnant, people with suppressed immune systems like those with aids. Foodborne pathogens: microorganisms that cause illness in humans, transmitted by consumption of a food. An illness that results from eating food containing living disease causing microorganisms. Pathogens are present and grow in gastrointestinal (gi) tract. Pathogens often but not always present in large numbers: enter body and multiply in gi tract, incubation period 6+ hours, duration a few days, symptoms diarrhea, cramps & fever, salmonella, listeria monocytogenes, norwalk, shigella, jejuni.