FOOD 2010 Chapter Notes - Chapter 11: Claviceps Purpurea, Listeria Monocytogenes, Campylobacter Jejuni

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

Document Summary

Illness resulting from ingestion of food containing disease causing bacteria. Biological: bacteria, molds, viruses, parasites (ex. protozoa, flatworms, roundworms) Chemical: naturally occurring chemical substances in food (ex. plant toxins, added antibiotics) Physical: foreign matter that could cause damage to consumer (ex. bones, metal, plastic) Infection: bacteria is ingested and invades the intestinal tract where it produces colonies. Epithelial cells lining the intestine are damaged, disrupts the uptake of solutes. This creates an imbalance in osmotic pressure and water is secreted back into the intestinal tract. The damage causes diarrhea and signals the brain to trigger a vomiting response. Disease onset is from 12 hours to 2 days. Intoxication: toxins are produced during food growth. Improper storage of foods allows growth and toxin production. Onset is within a few hours since the toxins are rapidly absorbed in in intestinal tract and reach target organ quickly. Intoxification: ingestion of bacteria that produces toxins in the small intestine.