NU FS100 Lecture Notes - Lecture 2: Good Manufacturing Practice, Hazard Analysis, Pasteurization

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS100
• Professor: Wendy Wismer

Document Summary

Every 20 minutes there is a double of bacteria. Parasites: found in raw undercooked food increasingly found in food products because they are found in water and soil, fruits or veggies. Viruses: can remain in food and cause foodborne illness can be transmitted through the air. Food is si(cid:373)pl(cid:455) the (cid:448)ehi(cid:272)le, the (cid:448)irus does(cid:374)"t a(cid:272)tuall(cid:455) de(cid:448)elop i(cid:374) the food. Most likel(cid:455) (cid:272)old, ra(cid:449) food produ(cid:272)ts (eg. a sandwich) Molds: spoilage organisms, (can contribute character to cheeses) not as associated with food borne illness, more unsightly, very good at replicating themselves with a micellium ( root like) and with spors. Yeasts: can cause food spoilage but also involved in fermentations, unlikely to become very very ill from abundance of yeast. Bacteria: primary organisms implicated in food borne disease. (salmonella, staphyloccus aureus, clostridium botulinum- most heat stable, spread through spors, concern in canned food products/vacuum packed meat. Food sterilization focus: destruction of thermoduric spores.