[FND 100] - Midterm Exam Guide - Everything you need to know! (20 pages long)

• School: Ryerson University
• Department: Nutrition and Food
• Course: FND 100
• Professor: Yvonne Yuan

Document Summary

If you were to choose to defrost a turkey, you would defrost it in the refrigerator to avoid foodborne illnesses. Large majority of foodborne illness are caused by bacteria and growth. Bacteria 90% (e. coli, salmonella, c. botulinum, listeria) Chemicals 3% (residue of chemicals that have not been cleaned properly, chemicals apart of agricultural growth, surfaces not being cleaned properly) Parasites 1% (giardia causes beaver fever) The large variance could be from the severity of the illness, if you need to go to the doctor, medication, the ability to identify it i. e (i just have the stomach food), cost of missed work, and recall costs. Estimates of people falling ill in u. s: 6. 5 33 million people become ill from contaminated food in one year. In canada, the cost of foodborne illnesses cost around m and approximately 13% of the population = 19. 7 million sick days. Over a 10 yr period: 60% were of unspecified agents = 2. 4 m annually.