FOOD 2010 Lecture Notes - Lecture 5: Starch, Leuconostoc, Lactococcus

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Existence of gas bubbles or pockets (bulging packages) Sot, mushy texture; presence of exudate: of-odours (ie. sulfurous, putrid, sour, alcoholic, of-lavours (ie. biter, yeasty) Someimes it"s desire ie. blue cheese, yogurt, vinegar. Pathogenic organisms are found in a wide variety of foods and are typically resident in farm environments where raw commodiies are grown. It is expensive and rare to ind completely sterile foods. A properly funcioning immune system is capable of ighing of many pathogenic organisms in food. Organisms enter body on food muliply in the intesine secrete toxins irritate the intesinal lining or destroy it diarrhea, cramps, fever, etc. Duraion is greater than 6 hours-a few days. Toxins are ingested (not always organisms), no ime needed to muliple, incubaion ime is short, duraion is shorter, nausea and vomiing proceed. Botulism the nervous system is afected, double vision, dizziness, muscular weakness paralysis o o. Blocks release of acetylcholine in nerve receptors, death by paralysis of lung muscles.