HPED 2507 Lecture Notes - Lecture 17: Foodborne Illness, Campylobacter, Enterotoxin
6 Oct 2016
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Ongoing areas of concern regarding our food supply. Hazard whenever people consume single foods either by choice or necessity. Regulation of canadian food supply (see table 12-1 p 454: foodborne illness. Illnesses transmitted to people through food and water. Caused by: an infectious agent e. g. disease-causing bacteria or virus, or a substance produced by a bacteria or virus i. e. an enterotoxin or neurotoxin (aka food intoxication) Most common cause of foodborne illness: bacteria and viruses. Enter through: food processing, storage, preparation. Health canada estimates ~11 to 13 million cases of foodborne illness/year. High risk individuals may develop serious health problems. High risk individuals include those who are: ill or malnourished, dealing with a compromised immune system (aids, institutionalized, dealing with liver or stomach illnesses, pregnant, very old, or very young. According to the cdc (u. s. ), it is estimated that foodborne illness causes approximately. All foods have potential to cause illness.
