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HNSC 1200 (46)
Snehil Dua (46)
Chapter 3

HNSC 1200 Chapter 3: Topic 3.4

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University of Manitoba
Human Nutritional Sciences
HNSC 1200
Snehil Dua

OS82 Symptoms of food borne illness: headache nausea vomiting diarrhea dehydration abdominal pain fatigue fever b/c the symptoms are so similar, Health Canada states that food borne illness can often be mistaken for a viral illness, like a 24-hr flu. The elderly, those with a chronic disease (compromised immune system), young infants and pregnant women have a greater risk of developing food borne illness, as well as having more severe symptoms, and having their symptoms last for a longer period of time. FOOD BORNE ILLNESS CAN BE CAUSED BY INFECTION OR INTOXICATION 1. Infection: multiples and infects tissues in the body bacteria multiply and infect tissues (e.g. the intestinal tracts that causing damage to the epithelial cell lining) imbalance of osmotic pressure occurs, resulting in diarrhea damaged cells in intestinal tract signal the brain to trigger vomiting fever occurs onset of symptoms takes 12 hours to 2 days on average e.g. salmonella, shigella 2. Intoxication: produce toxins as they multiply which cause harm to tissues bacteria that produce toxins in the food or in the body as they multiply toxins grow if food is not stored properly these toxins can cause damage to the cells that line the intestinal tract, and can travel to the oS82 kidneys and cause damage there onset of symptoms takes a few hours; very fast e.g. Staphyloccoccus aureus, clostridum botulinum what do microorganisms need to grow? food acid (~4.6-7.0pH) temperature 4°C (40°F) - 64°C (140°F) is called the “danger zone" time (more than 2 hrs) oxygen (however some microorganisms are anaerobic, so do not need oxygen) moisture We can control microbial growth by: decreasing pH keeping foods refrigerated at 4°C (40°F) or lower, or heated above 64°C (140°F) not leaving food out at room temperature for more than 2 hrs wrapping food tightly to avoid contact w oxygen drying foods FOUR BACTERIA RESPONSIBLE FOR FOOD BORNE ILLNESS see table 12.2: food borne illness 1. Salmonella Salmonella is the leading cause of food borne illness in North America: the Food and Drug Administration estimates that there are 2-4 million cases annually of salmonellosis (the disease caused by Salmonella) • salmonella bacteria can be found in the environment (water,soil, insects) , in animal feed and in the intestines
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