HNF 150 EXAM 3[984].doc - HNF 150 EXAM 3 WEEK 10...

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HNF 150 EXAM 3 WEEK 10 TERMS/CONCEPTS: ***-main cause of food poisoning - microbes -bacteria - tiny one-celled organisms that get their nutrients from their environments in order to live -virus- cant live outside of living cells. need to be in or on a living thing like a plant, animal, or person to grow and reproduce -protozoan- one celled organisms that love moisture and often spread diseases through water -parasite - an organism that grows, feeds, and is sheltered on or in a different organism while contributing nothing to the survival of its host -toxin- poisonous chemicals that bacteria release -enterotoxin- poisons that act upon the mucous membranes- like those of the digestive tract -food borne illness/poisoning- illness transmitted to human beings through food and water; caused by an infectious agent or poisonous -****short/medium/long onset -pasteurization: treatment of food with heat sufficient enough to kill certain disease causing pathogens (not sterilization). still have bac that cause spoilage -HAACP: Hazard Analysis Critical Control Point. Producers/packers/distributors/transporters must identical critical control points in their procedures where risk of food contamination is high. Then develop and implement procedures to prevent loss of control at critical points. Increased technology, reduction of problems! -danger zone and safe cooking temperature for meats: meats should be cooked to 160 degrees! CONDITIONS BACTERIA WILL GROW -warmth (40-140) -moisture -nutrients FOODS/SX/PREVENTION -E. Coli: -undercooked ground beef, unpasteurized milk and juices, raw fruits and veggies, contaminated water, person to person contact -onset: 1-8 days; severe bloody diarrhea, stomach cramps, vomiting; lasts 5-10 days -cook ground beef thoroughly, use pasteurized milk, use sanitary food-handling methods, treated, boiled, bottled water -Salmonella -raw or undercooked eggs, meats, poultry, raw milk, shrimp, frog legs, yeast, coconut, pasta, chocolate -onset 1-2days; fever, vomiting, tummy cramps, diarrhea; lasts 4-7days - use sanitary food-handling methods, use pasteurized milk, cook foods t horoughly, refrigerate foods properly
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-Listeriosis -unpasteurized milk, soft cheeses, lunch meat, hot dogs -fever, mm aches, nausea, vomiting, blood poisoning, complications in pregnancy, meningitis -use sanitary food-handling methods, cook food thoroughly, use pasteurized milk -Hepatitis A -undercooked or raw shellfish -diarrhea, dark urine, fever, headache, nausea, tummy pain, jaundice, mm pain -cook foods properly -Traveler’s Diarrhea -contaminated water, uncooked foods -diarrhea, abdominal pain, gas -use sanitary food handling methods, avoid raw fruits/veggies in certain areas, dispose of sewage properly -Botulism -anaerobic environment of low acidity (canned foods like corn, peppers, green beans, soups, tuna, chicken, olives, spinach, ham, lunch meat etc) -nervous system symptoms- double vision, inability to swallow, speech difficulty, progressive paralysis of respiratory system -use proper canning methods, refrigerate homemade garlic and herb oils, avoid buying cans that are leaky, bent, bulging
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