lec6 - antidote available. Treatment is supportive, to...

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Lecture 6 – Main topics FOOD SAFETY (cont.) Intoxications - Bacterial intoxications. Examples Botulism is a rare, but deadly disease. Caused by toxin produced by Clostridium botulinum bacteria. It is a neurotoxin (if untreated, can cause paralysis and respiratory failure), which can be destroyed by high temperatures. SEAFOOD POISONING Paralytic shellfish poisoning : caused by of saxitoxins produced by dinoflagellates. These can grow to large numbers leading to "red tides." Shellfish that have caused this disease include mussels, clams, scallops among others. In cases of severe poisoning, muscle paralysis and respiratory failure occur, may result in death. Saxitoxins are heat stable. Pufferfish Poisoning (Fugu Poisoning): Toxicity is due to Tetrodotoxin; there is no
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Unformatted text preview: antidote available. Treatment is supportive, to maintain respiration. OTHERS Mushroom Poisoning. The mushroom Death cap produces amatoxins, the most hazardous of the mushroom toxins. A single mushroom can kill an adult. Protection of Food Supply FDA : All foods, except meat and poultry USDA: Meat and Poultry products ____________________ Smell, Taste & Flavor Olfactory receptors in the nasal passages can detect volatiles. Basic Tastes: Sweetness, Saltiness, Bitterness, Sourness, Umami Astringency Pungency (see McGee p. 270-272) ____________________ Food as energy source Energy-yielding nutrients Carbohydrates: 4 Calories/g Lipids: 9 Calories /g Proteins: 4 Calories/g...
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This note was uploaded on 02/21/2009 for the course FST 10 taught by Professor Jack during the Fall '08 term at UC Davis.

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