Hrma 1345 1st Edition Lecture 8Outline of Last Lecture I. VirusesA. Definition and prevention measuresII. Norovirus and Hepatitis AB. Basic characteristics of virusesC. Norwalk virus gastroenteritisD. Symptoms and prevention measures for Hepatitis AIII. ParasitesE. Definition and general informationIV. TrichinellaspiralisF. Where it is found and preventionG. Trichinosis characteristics and symptomsV. Anisakis simplexH. Illness and sourceI. Anisakiasis- symptoms, food involved in outbreak and prevention measuresVI. ClyptosporidiumparvumJ. Illness and symptoms and preventionVII. Giardia duodenalis (aslo called G. lamblia)K. Illness, symptoms, source, and preventionVIII. CyclosporacayatanensisL. Illness, source and symptomsM. Cyclosporiasis- Food involved in outbreaks and preventionIX. Toxoplasma gondiN. Illness, symptoms, source, and preventionX. FungiO. MoldP. YeastXI. Biological ToxinsQ. Illness and general symptomsOutline of Current Lecture XII. Physical ContaminantsR. Sources, symptoms and preventionXIII. Chemical ContaminantsS. Sources and symptomsT. What to do when consumedU. Material Safety Data Sheet (MSDS)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.V. PreventionXIV. Chemical HazardsW. Kinds of chemical hazards of special concern to the foodservice managerXV. PesticidesX. Definition and typesXVI. Additive and PreservativesY. MSGXVII. NitratesXVIII. Food irradiation considered an additiveZ. Electron beam irradiationCurrent LectureXII. Foods can become contaminated when objects get into itR. - Sources:o Metal shavings from canso Woodo Stapleso Glasso Jewelryo Dirto Bandageso Fingernails- Symptoms:o Bleeding and paino Cutso Dental damageo Choking- Prevention:o Purchase food from approved, reputable supplierso Closely inspect food when you receive ito Take steps to ensure no physical contaminants get into foodo Practice good hygieneXIII. S. - Source:o Cleanerso Sanitizerso Polisheso Machine lubricantso Pesticideso Deodorizeso Hand lotions/hair spray- Symptoms:o Vary depending on the chemical consumedo Most occur within minuteso Vomiting and diarrhea are commonT.What do when consumed?- Call poison control- Consult the MSDS sheetU. Chemical information sheet- Identifies the chemical- Lists hazards of chemical- Emergency first aid guidelinesRequires by OSHA (Occupational Safety and Health Act) to protect employeesV.- Purchase chemicals from reputable suppliers- Store away from food prep areaso Never store above food or food-contact surfaces- Use for their intentional use and follow manufacturer’s directions- Make sure the labels stay on the containers- Follow manufacturer as well as local regulatory requirements when throwing out chemicals- Keep MSDS currentXIV. W. There are 5 kinds of chemical hazards of special concern to the foodservice manager:- Pesticides- Contamination of food with food service chemicals- Use of excessive quantities of additives, preservatives and spices- Acidic action of food with metal-lined containers- Contamination of food with toxic metalsXV.- Receive the most media attention- The danger of pesticide contamination has been minimized by the increased controls and legislative requirementsX. Pesticide is a substance used to destroy pestsTypes of pesticides:- Insecticides- Rodenticides- Herbicides- FungicidesXVI. Y. MSG is a flavor enhancer that some people have allergic reactions to- Avoid using it or use with cautionXVII.Nitrates are used by the meat industry as a curing agent to prevent bacterial growth:- Scientist have established a link between cancer and nitrates- Spinach has a higher concentration than processed meats- Do not burn or over cook meat- Recent study shows that nitrites and nitrates may reduce damager of heart attacks- Naturally present in our mouthsXVIII. - Food irradiation rids foods of pathogens by exposing it to beams of electrons- Food irradiation also lengthens storage lifeZ. - Electron beam (e-beam) technology uses high-energy electrons to destroy pathogens- Ionizing radiation kills microorganism by causing irreparable damage to cell biomolecules- Microorganisms affected are therefore