NU FS363 Lecture Notes - Lecture 4: Hand Washing, Quality Management System, Codex Alimentarius

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS363
• Professor: Lynn Mc Mullen

Document Summary

Identify cause, determine mode f transmission, evaluate method of control. Each individual has different immune system to fight off microorganisms, and it will be different quantities that affect. There was a person to person transmission (one death did not result from consumption) Cooked burgers to 55 degrees celsius internal temp (not high enough temp to cook burgers) 1998 clinton legislated zero tolerance for e. coli o157:h7 in ground meat (later expanded to all non- intact meats and as of 2012, the list was expanded to include 6 different serotypes of enteohaemorragic: coli) Food service 74% (we rely on others to produce our foods) Unknown 24% (cid:894)a lot that (cid:272)a(cid:374)"t (cid:271)e t(cid:396)a(cid:272)ked, (cid:272)a(cid:374)"t figu(cid:396)e out (cid:449)hat the (cid:272)ause (cid:449)as, symptoms were similar (cid:271)ut (cid:272)ould(cid:374)"t isolate the (cid:271)a(cid:272)te(cid:396)ia (cid:271)e(cid:272)ause the food (cid:449)as go(cid:374)e(cid:895) Outbreak alert: field cucumbers recalled from five canadian retail stores for salmonella risk.