NUTR 200 Lecture Notes - Lecture 4: Serotype, Shigatoxigenic And Verotoxigenic Escherichia Coli, Headache
31 May 2018
School
Department
Course
Professor
NUTR 200 Nutrition for Today 4/2/2018
MJ Gunnarson, MS, RD 1
Food Safety
Reading:
P 463-471, 473-479
Chapter 20 – Itrodutio, A Brief Histor…, Foodore Itoiatio…, Food “afet i the Hoe
Learning Objectives:
• Explain why food safety is a major concern.
• Identify some sources of pathogens and other contaminants in food.
• Explain the differences between foodborne intoxication and foodborne infection.
• List strategies for food safety at home and while eating out
Food Borne Illnesses - Symptoms or illness from food or water that contains an infectious agent or a
toxin
• 1 in 6 people report food-borne illness each year in U.S.
• >100000 hospitalizations annually in the U.S.
• ~3000 deaths
• many more cases go unreported
Caused by contaminated foods –
Common food contaminants –
Infectious agents:
• pathogens
1. living microorganisms
2. bacteria
3. virus
4. mold
5. fungus
6. parasite
noninfectious agent:
• pesticide residues
• chemicals from food processing
• isets’ parts
• bacterial toxin
• physical hazard (glass or plastic)
How do pathogens get into food?
Transfer of fecal matter (human and/or animal)
Insects, rodents
Poor hygiene (wash hands)
Improper food handling
Temperature of cooking and/or storage
Cross contamination – transfer of pathogens from one food to another
find more resources at oneclass.com
find more resources at oneclass.com
NUTR 200 Nutrition for Today 4/2/2018
MJ Gunnarson, MS, RD 2
High Risk Foods –
Microbes require warmth, moisture, source of nutrients, perhaps oxygen
High risk foods are warm, moist, and nutrient-rich, neutral or slightly acidic pH
-Produce, meats, poultry, eggs, fish, shellfish, milk and milk-products
High Risk Groups –
Pregnant women – listeria is a common concern
-avoid soft cheese, refrigerated meat spreads, smoked seafood, hot dogs, and deli meats (unless
they are steaming hot)
Very young children
Older individuals
People with weakened immune systems from disease (chronic) or some medical treatments
Signs and Symptoms:
Generally gastrointestinal:
GI distress – nausea, vomiting, diarrhea, intestinal cramps, bloody stools, headache, lethargy, loss
of appetite, fever
Most common pathogens causing food borne illnesses
Bacteria – Multiply in food when conditions are favorable
• Preformed toxins - Campylobacter, Clostridium perfringens, Staphlococcus aureus
• Enterohemorrhagic
1. Salmonella
• most common cause of bacterial foodborne illness
• raw poultry, undercooked meat, improperly washed fruits, sprouts
2. E Coli (E Coli lives safely in GI tract, E Coli 0157: H7 causes severe illness)
Pathogens invade cells of the intestine
Cause bloody diarrhea and inflammation
Viruses – Only multiply inside the living cells of a host
• Norovirus, Hepatitis A
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Chapter 20 i(cid:374)trodu(cid:272)tio(cid:374), a brief histor(cid:455) , food(cid:271)or(cid:374)e i(cid:374)to(cid:454)i(cid:272)atio(cid:374) , food afet(cid:455) i(cid:374) the ho(cid:373)e. Identify some sources of pathogens and other contaminants in food: explain why food safety is a major concern, explain the differences between foodborne intoxication and foodborne infection. List strategies for food safety at home and while eating out. Infectious agents: pathogens living microorganisms bacteria virus: mold fungus parasite noninfectious agent: pesticide residues chemicals from food processing i(cid:374)se(cid:272)ts" parts bacterial toxin physical hazard (glass or plastic) Cross contamination transfer of pathogens from one food to another. Microbes require warmth, moisture, source of nutrients, perhaps oxygen. High risk foods are warm, moist, and nutrient-rich, neutral or slightly acidic ph. Produce, meats, poultry, eggs, fish, shellfish, milk and milk-products. Pregnant women listeria is a common concern. Avoid soft cheese, refrigerated meat spreads, smoked seafood, hot dogs, and deli meats (unless they are steaming hot) People with weakened immune systems from disease (chronic) or some medical treatments.
