NU FS100 Lecture Notes - Lecture 5: Campylobacter Jejuni, Listeria Monocytogenes, Raw Milk
6 Feb 2017
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Document Summary
Resulted from microorganism (pathogens) present in food that caused an infection to humans: food intoxications. Bacterial toxin or chemical that is toxic to humans: food infections. High amount of pathogens in food: toxin-mediated infections. Pathogen in food produces toxin after ingestion. Transmit through contaminated food or water or person to person through food handling. Resistant to heat, salt, low tempt and acidity. Transmitted when consuming raw or undercooked meat, contaminated fruits and vegetables, Live naturally in the intestine of many animals untreated water, and unpasteurized milk. Transmitted through raw or undercooked meat, raw milk, shellfish, and untreated drinking water. Note: there are constantly new challenges to food safety because it is universal, and there are always new and emerging bacteria that have antibiotic resistance. Even an infection of 2 or more cases can become an outbreak. Advantages include preservation, new products, and that fermented products can be more nutritious than original. Controlling fermentation: controlled microbial growth by starter cultures:
