NUTR 200 Lecture Notes - Lecture 4: Foodborne Illness, Pesticide, Diarrhea
25 Jan 2020
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Document Summary
Causes of food borne illness: contaminated foods, common food contaminants, pathogens. Insect parts: pesticide, chemicals from processing, how do pathogens get into food, transfer of fecal matter. High risk foods: microbes require warmth, moisture, source of nutrients, oxygen, high risk foods are warm, moist, and protein rich, produce, meat, eggs, fish, milk. High risk groups: pregnant women, young children, older adults, have compromised immune systems. Signs and symptoms: nausea, vomiting, diarrhea, headache, lethargy, fever, loss of appetite. Most frequent causes: bacteria, salmonella, campylobacter, e coli, viruses, norovirus, parasites, trichinella, giardia. Ingesting foods that contain a toxin: toxins present after cooking, rapid onset can occur, most commonly caused by two strains of bacteria, staphylococcus aureus, bacillus cereus. Prevention strategies: dates on perishable foods, sell by vs use by, don"t buy foods in damaged containers, check eggs, cooking meat and poultry dishes to a certain temp helps destroy pathogens, thaw food in fridge.
