Front Back
Microbial Safety
Disease-causing bacteria in food
Chemical Safety
Harmful chemical substances in food either as toxins or teratogens.
New Challenges to Food Safety (3)
-Globalization -Mixing -Microbe Evolution
Pathogens
Disease causing microorganisms. Varied within food-borne illnesses.
Foodborne Illnesses
Infect the host, who has to ingest the bacteria.
Campylobacter
Diarrhea, Fever, Vomiting, Cramps. Found in guts of birds which may cross-contaminate or be under-cooked.
Norwalk Virus
Vomiting. Passed person-person.
Salmonella
Diarrhea, Fever, Cramps. Guts of mammals, reptiles, birds.
E-Coli
Diarrhea and severe cramping. Found in mammalian gut and contaminated by manure. 5% of cases get Hemolytic Uremic Syndrome in kidneys.
Listeria
Occurs in infants, elderly (those with poor immune systems).
Examples of Additives
-Colors -Preservatives -Fortification
Contaminants
End up in food by accident.
Estrogenic
The effect of Estrogen. Caused by BPA contamination.
Botulism
Food-Borne Toxin, deadly, paralysis. Home-canned produce.
Stapphylococus
Food-Borne toxin that causes vomiting.
Safe Meat Temperatures
Roasts: 145, Beef/Pork: 160, Poultry: 165
Pesticides
Found on most produce, little harm proved.

Access the best Study Guides, Lecture Notes and Practice Exams

Login

Join to view and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?