HTM 2700 Lecture Notes - Lecture 1: Foodborne Illness, Tetraodontidae, Soy Protein

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Any illness caused by the consumption of contaminated foods. Foods are contaminated by microorganisms, chemicals or other foreign material. Microorganisms that cause illness in humans and that were transmitted by the consumption of a food. An illness produced by the presence and growth of pathogens. Are often, not always, present in large numbers. Enters the body and multiply in the gi tract. (gastrointestinal tract, an organ system that is responsible for consuming and digesting foodstuffs, absorbing nutrients and expelling waste. Incubation period: normally more than 6 hours. Foods: unpasteurized milk and cheese, meats and poultry, ice cream, raw vegetable, ready to eat foods. Incubation period: few days to 3 weeks. Illness caused by eating food containing harmful toxins (the toxins produces the illness) Incubation period: few hours to 36 hours. Caused by eating food containing harmful microorganisms(pathogens) which produce a toxin once they get inside the intestinal tract. Toxigenic bacteria produce harmful toxins as they multiply, die, and breakdown.