HTM 2700 Lecture Notes - Lecture 20: Cronut, Microorganism, Diarrhea

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

" did( you( become( nauseated,( feel( abdominal( pain,( have( diarrhea( and( even( Foods( are( contaminated( with( microorganisms,( chemicals( or( other( foreign( material( (course(pack,(p. 10)( Q:( how( long( does( it( take( to( cook( a( 40litre( (10( gallon)( pot( of( chili( in( a( walkzin( refrigerator? ( ( ( a. (2(to(3(days( =( illness( that( results( from( eating( food( containing( living,( diseasezcausing( microorganisms( Symptoms:( nausea,( vomiting,( diarrhea,( fever,( headache,( chills,( backache( Foods:( unpasteurized( milk( &( cheese,( meats( &( poultry,( ice( cream,( raw(vegetables(and(readyztozeat(foods( # pregnant( women( ( miscarriage,( premature( delivery,( stillbirth( or( very(sick(newborn( Caused( by( eating( food( containing( harmful( microorganisms( (pathogens)( which(produce(a(toxin(once(they(get(inside(the(intestinal(tract( Toxigenic( bacteria( produce( harmful( toxins( as( the( multiply,( die( and( break( down( # dehydration( e. g. )(clostridium(perfringens( ( ( ( ( escherichia(coli((e. (coli)( Carrier( =( someone( who( does( not( show( any( noticeable( signs( of( being( sick,( but( carries( microzorganisms( that( can( be( transferred( to( food( or( other( people( and( cause(a(foodborne(illness( Time/temperature(control( strict( control( of( temperature( of( food( is( the( most( important( factor( in( preventing(foodborne(illness(