NTR 109 Lecture Notes - Lecture 6: Aureus, Egg Salad, Takers
Document Summary
Foodborne illness: any symptom or disorder that arises from ingesting food / water contaminated with pathogenic microorganisms, their toxic secretions / pollutants & industrial chemicals. 48 million americans experience foodborne illness a year. Immune system - many food borne contaminants are destroyed by antimicrobial enzymes in the salvia or hydrochloric and in the stomach. Foodborne illness: major causes of diarrhea / vomiting. Usually results from unsafe food handling in the home. Usda (us department of agriculture) - overseas safety of meat, poultry & eggs. Fda (food and drug administration) - regulates food standards of food products (except meat, poultry & eggs) Cdc (center for disease control and prevention) - track info needed to identify foodborne illness outbreaks. Causes of foodborne illness: mishandling of foods, mass production and distribution. Foods most likely to become unsafe: milk, dairy and eggs. Symptoms - fever, nausea, jaundice (yellowing of the skin and eye - disfunction of liver)
