Chapter 13 - Chapter 13 Foodborne illnesses often caused by...

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Chapter 13 Foodborne illnesses - often caused by pathogens - Can be spread by fecal-to-oral transmission - Viruses : require living host to survive o Norovirus, Hepatitis A - Bacteria flourish on living and nonliving surfaces. o Some bacteria are beneficial: make vitamin K and biotin in intestines, used to make yogurt and cheese o Others can cause food spoilage and illness - Parasites : microscopic organisms that take nourishment from hosts - Prions are an extremely rare but deadly infectious agent - Chemical agents and toxins also cause illness o Naturally-occurring toxins include poisonous mushrooms and some fish o Pesticides added to foods also cause foodborne illness - Some people are at higher risk for foodborne illness o Older adults, young children, and those with compromised immune systems are more susceptible to ill effects Protection against foodborne illness - Practice “4 Cs” of food safety: o Clean your hands and produce Hands: hot soapy water with agitation for at least twenty seconds Sanitize cutting boards, sponges Wash fruits and vegetables under cold running water, scrub firm skins with vegetable brush o Combat cross-contamination Keep raw meat, poultry, fish separate from other foods during preparation, storage, and transport o Cook foods thoroughly
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  • Spring '08
  • Quintana
  • Bacteria, Foodborne illness, Flavor, food additives

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