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CSU FSHN 300 - Food Safety and Foodborne Illness

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Lecture 5 Outline of Last Lecture I. Introductions and Syllabus II. Water’s Function in Food ContinuedIII. Osmosis and Osmotic PressureIV. Carbohydrates:V. Monosaccharides, Disaccharides, Oligosaccharides, and PolysaccharidesVI. LipidsVII. ProteinsVIII. Vitamins and MineralsI. Nonnutritive Food ComponentsOutline of Current Lecture II. Nonnutritive Food Components ContinuedIII. Food Safetya. The FactsIV. Foodborne Illnessesa. What is a Foodborne Illness?b. Biological Hazardsi. Bacteriaii. Bacterial Food Infections1. Salmonellaiii. Foodborne Illness vs. Food Poisoning iv. Bacterial Food Intoxications 1. Clostridium Botulinumv. Toxin-Mediated Infection1. Escherichia coli (E. coli)vi. Molds and VirusesCurrent LectureI. Nonnutritive Food Components Continued:a. The purposes of food additives are to improve appeal of the food, extend the storage life of food products, maximize performance outcomes of food, and to protect the nutrient value in different food products.b. The appeal of food can be improved by color compounds (certified colors vs. natural colors), flavor compounds, and texture compounds.c. Plant Compounds can be both beneficial (phytochemicals) and harmful (natural toxins) for humans to eat. i. Caffeine is an example of a plant compound that can be harmful to human is consumed in a large amount daily. This is because caffeine is made up of natural stimulant and methylxanthines. These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute. FSHN 300 1nd Edition1. Spiders, dogs, horses and parrots are some of the animals that are not able to digest caffeine. II. Food Safety:a. The Facts:i. The United States has the safest food supply in the world.ii. There are still as many as 76 million cases of foodborne illnesses, which lead to about 5,000 deaths each year.iii. In the United State the CDC investigates causes of foodborne illnesses; while the FDA and the USDA share the responsibility for monitoring food supply (making sure food safety is follow in the distribution of food around the United States.iv. Food defense is protecting against food terrorism.III. Foodborne Illnesses: a. What is a Foodborne Illness?i. The symptoms of foodborne illnesses include gastroenteritis, nausea, abdominal cramps,diarrhea, and vomiting.ii. Those who are very young, old, or have compromised immune systems are the most vulnerable to foodborne illnesses.iii. Most biological hazards can be inactivated or killed by adequate cookingiv. There are three types of foodborne illness hazards biological, chemical, and physical.b. Biological Hazards: are naturally occurring hazards in the forms of bacteria, molds, viruses, and parasites.i. Bacteria are the number 1 cause of foodborne illness. Only about 4% of bacteria in foodsare pathogenic (disease causing). Pathogenic bacteria cause three types of foodborne illness food Infections, food Intoxication, and toxin-mediated infectionii. Bacterial Food Infections: 1. Bacteria are ingested and grow in the intestine of the host, causing an infection, which leads to illness.2. Bacterial food infections account for about 80% of bacterial foodborne illness, one being salmonella.a. Salmonella is one of the most common causes of foodborne illness tracedto contamination within meat products, fish, poultry products, eggs (especially egg products made with raw eggs).b. The common causes of salmonella is cross-contamination and undercooked foods.iii. Foodborne Illness vs. Food Poisoning :1. According to the CDC food poisoning occurs when people drink, eat, breathe, inject, or touch enough of a chemical (poison) to cause illness or death.a. The key here is the presence of a poison (in the form of a toxin).iv. Bacterial Food Intoxications:1. Bacteria grow on the food and then in turn release toxins. When toxins are ingested they cause illness (poisoning), like clostridium botulinum.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.a. Clostridium botulinum is rare, but deadly foodborne illness. Less than halfa cup (8 ounces) of botulinum toxin could kill every person on earth.b. It is also unique because it is anaerobic and it can only be killed off food at 240°F.c. The most common cause is improper home canning, but it is rarely found in commercial cans that are bought in stores.v. Toxin-Mediated Infection:1. When bacteria exist on the food that is being ingested into the host, the bacteria then starts to produce toxin in the intestines, making the host sick. Escherichia coli (E. coli) are an example of toxin-mediated infection.a. Escherichia coli (E. coli) are very dangerous, it causes illness in 7,600 to 20,000 people a year and of those people 120-360 people die a year. b. It occurs naturally in the intestinal tract, but the common causes of contamination are during slaughter and processing, when there is poor hand washing and unwashed produce.c. The common sources are in undercooked ground beef (especially hamburgers) and contaminated fresh produce.vi. Molds and viruses are also apart of biological hazards.1. Molds unlike bacteria are visible to the naked eye.a. Foods with molds in general should not be eaten, but they are some exceptions of that including certain cheeses (like bleu cheese) and other foods (like soy sauce) that depend on healthful molds.i. Cheeses such as Swiss can be cut one inch from the mold and continued to be eaten.ii. Soft cheeses like cottage cheese or cream cheese should be discarded because the mold may penetrate all of the cheese.2. Viruses rely on a host to multiply and most commonly come from human fecal contamination. These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a


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