FOOD 2010 Chapter Notes - Chapter 11: Foodborne Illness, Antibiotics, Vacuole

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

Document Summary

There is no need to memorize specific characteristics of pathogens mentioned in tables 11. 2 through 11. 7. Foodborne illness: an illness resulting from ingestion of food. Hazards associated with foodborne illness: biological: include bacteria, molds, viruses, parasites, chemical: chemical substances that occur naturally in foods (ex. Plant toxins), chemical substances added to foods (ex. Antibiotics, hormones: physical: bone, metal, plastic, and other matter that can do damage to a consumer. **note; you should be able to list some examples of physical hazards and be able to explain why they are dangerous** **note; you should be able to distinguish the general characteristics of bacterial infections, intoxications, and intoxifications** Infections require living bacteria to attack the intestinal wall. Infections are those that invade the intestinal tract. The individual ingests the bacteria by consuming the food. Imbalance of osmotic pressure, and excess water that cause diarrhea. The damage caused to the intestinal lining sends a message to the brain which triggers vomiting.