FDSC 3000 Chapter : FDSC 3000
Document Summary
3,000 deaths know the major foodborne illnesses and what the symptoms are. 12: salmonella, campylobacter, e. coli, listeria, toxoplasmagondi, noro virus. Cdc does this (center for disease control and prevention) Epidemiology the study of the cause, distribution and control of diseases in populations. Factors contributing to foodborne disease: change in demographic characteristics. Raw produce: changes in human behavior, changes in food production industry, changes in travel and commerce, microbial adaptation. Freezer half full food lasts 24 hours. Use thermometer to check temp of food before you cook or eat it. Know more about pathogens and what illness they are associated with. Some microbes can overcome the body"s defenses and cause infection. Keep raw meat and ready to eat foods separate. Effective hand-washing may eliminate nearly half of all cases of illness. Those with autoimmune disorders, liver disease or decrease stomach acid. Those with reduced immune function due to chemotherapy. Harmful bacteria are destroyed with food is cook to proper temps.
