FOOD 2010 Chapter Notes - Chapter 6: Immunoglobulin E, Abdominal Pain, Asthma

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

Document Summary

Food poisoning and food infecions caused by bacteria illness in the stomach and intesinal tract. Food poisoning caused by agents other than microorganisms ex tuna and mercury. Most can be avoided if the food is handled properly. Organisms important in food include: bacteria, fungi, viruses, and parasites. Harmful efects of microorganisms include- spoilage of foods, foodborne toxins, foodborne infecions, viral borne infecions. Viruses- iniest and simplest form of life. Parasite- need to live on or in a host to survive. Fungi- can be microscopic or as big as a giant mushroom. Bacteria- greatest threat to food safety some are useful, others are infecious. Factors afecing microbial growth ph- cannot grow at levels below 4. 0. Anaerobic (no oxygen) organisms only grow in the absence of air. Moisture availability- organisms need free moisture in order to grow. Nutrient availability- foods need nutrients to support the growth of organisms. Storage temperature- psychrotrophic- can tolerate low temps and can grow under refrigeraion.