Food Science 7 - Lecture 1 Foodborne Illness Lesson 7 1...

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Lecture 1: Foodborne Illness Lesson 7 1. What is causing us to get sick? a. Bacteria- 5 million cases and 1500 deaths b. Parasites- 2.5 million and 800 deaths c. Viruses- 31 million and 2,700 deaths d. Unknown agent- 40 million cases 2. Foodborne infection: a. You eat fod that contains harmful microbes, and these microbes cause an internal infection Foodborne intoxication: b. some microbes can grow in the food before you eat it, producing a toxin in the food and the toxin makes you sick Incubation period- if pathogens in food are swallowed delay before symptoms begin. a. microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply. 3. Special features of bacteria that ‘help’ them cause illness: a. Incubation period- if pathogens in food are swallowed delay before symptoms begin. b. microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to multiply. c. Foodborn intoxications are caused by toxins produced by growing microbes; you eat food containing the toxin and you get sick. Illness onset may be within 30 min, sonner tht for a food infection, because the tocin is already in the food. There can be nausea abdominal cramps and violent omitting as your body attempts to get rid of the poison. Usually lasts less the 24 hours. d. Attack of the microbes a. Avoiding bacterial infections should be easy. But illness does occur because i. Microbes are found everywhere ii. Bacterial cells are protected by cell wall and capsule iii. Cells are often motile (flagella iv. Bacterial cells produce toxins and enzymes 1
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Lecture 1: Foodborne Illness Lesson 7 4. Trends in foodborne illness outbreaks a. An outbreak of foodborne illness occurs when a group of people consume the same contaminated food and 2 or more of them get sick. Seafood produces the most outbreaks b. Ten causes of foodborne illness i. Bacterial pathogens: Salmonella, campylobacter, listeria monocytogenes, E. Coli O157:H7, colostridium botulinum and staphylococcus aureus ii. Parasitic diseases: trichina spirallis iii. Viruses: norovirus, hepatitis A iv. Prion diseases: scrapie, BSE (mad cow), CWD(chronic wasting disease), and variant
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This note was uploaded on 03/31/2008 for the course FOOD SCI 120 taught by Professor Ingraham during the Spring '08 term at University of Wisconsin.

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Food Science 7 - Lecture 1 Foodborne Illness Lesson 7 1...

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