Chapter 10 Outline (edited by Cang Nguyen on Ultimeaciax-NB @ 1-12-2007 8-48-00 PM)

Chapter 10 Outline (edited by Cang Nguyen on Ultimeaciax-NB @ 1-12-2007 8-48-00 PM)

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Chapter 10 Foodborne and Waterborne Bacterial Diseases Introduction 10.1 Introduction to Foodborne and Waterborne Bacterial Diseases Many Foodborne and Waterborne Diseases Have a Bacterial Cause o Intoxications are illnesses in which bacterial toxins are ingested with food and water o Infections are illnesses in which live bacterial pathogens are ingested and grow in the body o The incubation period is the time between consumption of contaminated material and appearance of symptoms o Clinical symptoms and duration of illness depend on the toxin or microbe, and the infectious dose o Demographics such as age or sanitary conditions can make individuals more or less prone to food/waterborne illness There Are Several Ways Foods or Water Become Contaminated o Meat can be infected during improper slaughter procedure o Fruits and vegetables can be washed with contaminated water o Infected humans can contaminate food they handle through the fecal-oral route o Cross-contamination can occur between foods, or via knife, cutting board, etc. o Water contamination can occur by defecation of infected individuals in public water sources o Improperly stored foods can contain large numbers of pathogens because of rapid multiplication 10.2 Foodborne Intoxications Bacterial Food Poisoning Can Result from an Intoxication o Clostridium botulinum is the source of botulism C. botulinum produces a deadly exotoxin that attacks the nervous system, causing flaccid paralysis Death is caused within 1-2 days of symptom onset by respiratory paralysis If treated early, large doses of antitoxins can neutralize the toxin Most outbreaks are related to home-canned foods or from foods eaten cold (heat destroys the toxin) Wound botulism occurs when a wound is infected with C. botulinum
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Chapter 10 Outline (edited by Cang Nguyen on Ultimeaciax-NB @ 1-12-2007 8-48-00 PM)

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