FOOD 2010 Chapter Notes - Chapter 11: Clostridium Botulinum, Toxoplasma Gondii, Yersinia Enterocolitica

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

Document Summary

Defined as any illness resulting from ingestion of food. 3 types of hazards associated with foodborne illnesses. Biological hazards include bacteria, molds viruses and parasites. Chemical hazards include chemical substances that occur naturally in foods. Physical hazards include bone, metal, plastic, and any other foreign matter that can cause damage to the consumer if ingested. Caused by bacteria that produce toxins in the food during growth. Can cause disease in humans according to the following classifications. 11. 2 types of biological hazards in food (see foods 2700 week 1) Able to produce highly toxic substances known as mycotoxins. Can cause vomiting, gangrene, bone marrow destruction, renal disorders, liver cancer. Food can serve as a carrier for parasite from which disease can develop. Due to undercooking meat (cyst from feces may contaminate meat) Ingesting of bacteria, that once inside the small intestine, begin to produce toxins. 11. 3 the most common biological hazards in food.