FOOD 2010 Chapter 11: Chapter 11

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Macrone

Document Summary

Fx(ed): effect(ed) b/c: because chem: chemical sim: similar neg: negative w: with a. a: amino acid dev: develop btwn: between s/thing: something s/one: someone. Foodborne illness: any illness from ingestion of food. 3 diff hazards associated w foodborne illness: biological: bacteria, molds, virus, parasites (such as protozoa and flatworms), and roundworms, chem: include chem substances that occur naturally in foods (eg. plant toxins)and those added to foods (eg. antibiotics) Types of biological hazards in food: physical: bone, metal, plastic, and other foreign matter that causes damage if eaten. Bacterial: cause disease in humans according to following classification: infection, intoxication, and intoxification. Foodborne intoxification: caused by ingestion of bacteria and once inside small intestine produces toxin: toxins absorbed by body and causes lots of damage to convoluted tubed once reach the kidneys, some examples: e. coli o157: h7, campylobacter jejuni. Mycotoxin: highly toxic substance made by mold.