HRMA 1345 1st Edition Lecture 3Outline of Last Lecture I. Contaminants that can make food unsafeA. Categories of contaminantsII. How food becomes unsafeB. Risk factors for foodborne illnessC. Ready-to-Eat FoodIII. Populations at high-risk for foodborne illnessIV. Food safety responsibilities of the person in charge of a foodservice operationOutline of Current Lecture V. Factors that affect the growth of foodborne pathogens (FAT TOM) characteristics of TCS foodsD. Definition of microorganismsE. Definition of pathogens F. Pathogens vs. spoiled microorganismsVI. Major foodborne pathogens and their sources; resulting illnesses and their symptomsG. Types of pathogensH. How contamination occursI. Symptoms of foodborne illnessCurrent LectureV. D. Microorganisms are small, living organisms that can only be seen through a microscopeE. Many microorganisms are harmless, but some can make you sick when you eat them, these are called pathogensOther produce poisons or toxins that make you sickF. Pathogens cause illness without changing the appearance, odor, or taste of foodSpoiling – implies decay or a quality issueVII.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.G. The four types of pathogens that can contaminate food are:- Viruses- Bacteria- Parasites- FungusH. Most pathogens get into food and onto food-contact surfaces because of the way people handle them- Person to person- Through sneezing and vomiting onto food or food-contact surfaces- From touching dirty food-contact surfaces and equipment and then touching foodIt is obvious that a pathogen must be ingested in order to initiate a foodborne diseaseThis may be contacted via the fecal-oral routeI.- Diarrhea- Vomiting- Fever- Nausea- Abdominal cramps- Jaundice (a yellowing of the skin or