HPED 2507 Lecture Notes - Lecture 10: Gastroenteritis, Foodborne Illness, Enterotoxin
8 Feb 2020
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Ongoing areas of concern regarding our food supply: microbial foodborne illness, natural toxins in foods. Hazard whenever people consume single foods either by choice or necessity. Regulation of canadian food supply (see table 12-1 p 454: foodborne illness. Health canada estimates ~ 4 million cases of foodborne illness/year. The facts : _____________________ have potential to cause illness. Including ____________________________: micro organisms can exist on all surfaces, _____ of north american households practice unsafe food handling procedures. Symptoms of foodborne illness: most commonly consist of, nausea, ______________________, abdominal cramps, _______________________ Common foodborne illnesses (see table 12-2 p 456-457, re: sources, onset & symptoms: staphylococcus aureus, campylobacter, salmonella, e. coli. Botulism [clostridium botulinum bacteria: produces a toxin - one of deadliest known. Can cause: difficulty seeing, swallowing and breathing, ____________________ & respiratory failure, ___________________, bacteria thrive without _________ produce gas as the bacteria grow, usual source: improperly (home) canned low acid foods, c botulinum may be found in:
