FOOD 2010 Chapter Notes -Hazard Analysis And Critical Control Points, Gastroenteritis, Pressure Cooking

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Foodborne illness: any illness resulting from ingestion of food. If agent causing disease is detected in sample of food victim has eaten. If there is cluster of cases among people who have nothing in common except food they ate. Biological hazards: bacteria, molds, viruses, parasites (protozoa, flatworms, roundworms) Chemical hazards: chemical substances that occur naturally in foods (pplant toxins) and those added to food (antibiotics) Physical hazards: bone, metal, plastic, other foreign matter that can damage consumer if ingested. During colonization, epithelial cells lining intestine are damaged, disrupting uptake of solutes into body of cells. Results in imbalance in osmotic pressure, causing water to be secreted from tissues back into intestinal tract. Excess of water responsible for loosening of stool (diarrhea) Damage of intestinal lining sends message to brain that triggers vomiting response. Foods contaiminated with toxin-producing or ganims (staphylococcus aureus or clostridium botulinum) Caused by ingestion of bacteria that once inside small intestine, produces toxin.