NUTR 201 Chapter Notes - Chapter 5: Foodborne Illness, Diarrhea, Aflatoxin
Document Summary
Helpful microbes reside in your gi tract, which assist in food digestion and prevention of some diseases. Consuming pathogenic microbes in foods and beverages is the main cause of foodborne illness. Foodborne illness a disease caused by ingesting unsafe food. Foodborne illnesses are caused by infectious and noninfectious agents: infectious agents a pathogen in food that causes illness and can be passed or transmitted from one infected animal or person to another. Bacteria, viruses, molds, fungi, and parasites: noninfectious agents an inert (nonliving) substance in food that causes illness. Chemical residues from processing, pesticides, and antibiotics. Different strains of a microorganism are called serotypes: serotypes a specific strain of a larger class of organism. Staphylococcus aureus causes nearly 250000 foodborne illnesses annually in the. Symptoms include sudden onset of severe nausea and vomiting, diarrhea, and abdominal cramps typically occurring within 1-6 hours of consuming the contaminated food.
