Foods and Nutrition 1021 Chapter Notes - Chapter 12-15: Extra Ea-300, Basal Metabolic Rate, Sidestream Smoke

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Jennifer Broxterman

Document Summary

Safety: the practical certainty that injury will not result from the use of a substance. Hazard: a state of danger; used to refer to any circumstance in which harm is possible under normal conditions of use. Foodborne illness: illness transmitted to human beings through food and water; caused by an infectious agent (foodborne infection) or a poisonous substance (food intoxication) also called food poisoning. Episodes of food poisoning far outnumber any other kind of food contamination. Microbes: a shortened name for microorganisms; minute organisms too small to observe without a microscope, including bacteria, viruses, and others. Can be life threatening and are increasingly unresponsive to standard antibiotics. Microorganisms can cause foodborne illness either by infection or by intoxication. Other microorganisms in foods produce enterotoxins or neurotoxins. Enterotoxins: poisons that act upon mucous membranes, such as those of the digestive tract. Neurotoxins: poisons that act upon the cells of the nervous system.