FS HN 111 Chapter Notes - Chapter 3: Feces, Food Additives Amendment Of 1958, Shigatoxigenic And Verotoxigenic Escherichia Coli

• School: Iowa State University
• Department: Food Science and Human Nutrition
• Course: FS HN 111
• Professor: Kenneth Prusa

Document Summary

Bacteria (single cell: aerobic (die from lack of oxygen) or anaerobic (thrive in oxygen-free environments, thermophilic (produces rapidly at high temperatures, cyophilic (produces rapidly at cold temperatures) Molds (multi-cell: chees, loafs of bread, mycotoxins (poisonous, aflatoxin. Viruses (food and water bourne: fecal matter or vomit. Food contamination strains: salmonellae, streptococci, clostridia, staphylococci: contaminate with salmonella species or c. perfringens (food infections) Containing toxins produced by staphylococcus aureus and c. botulinum (food intoxication) Yersiniosis (yersinia enterocolitica: raw milk or pork. Perfringens poisoning: anaerobic bacteria clostridium perfringens: meats and meat dishes, resistant to heat. Staphylococcal poisoning: baked ham, creamed foods, poultry, cream pies, milk and cheese products, resistant to heat. Vibrio cholerae: food and water supplies contaminated with fecal matter: v. vulificus and v. parahaemolytica: raw seafood. Botulism: produced by several strains of clostridium botulinum: canned, low-acid vegetables and meats, poultry, fish. Listeriosis (listeria monocytogenes): farm animals and rural enviornments.