Lecture - History of Food Microbiology

Lecture - History of Food Microbiology - What is Food...

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What is Food Microbiology? 1. P roduction: Microbes and food preparation, spoilage 2. P reservation: Inhibition of spoilage or contamination 3. P oisons: Food (water) borne intoxication 4. P lagues: Food borne infections 5. P revention: Pathogen detection, food safety, control measures, vaccines
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OVERVIEW Incidence of food borne diseases: Estimated 76 million illnesses 325,000 hospitalizations 5,200 deaths in the US each year ( Known pathogens <20%) Clinical Features: Diarrhea/vomiting most common Transmission: Contaminated food, person to person. Etiologic Agents: Bacteria, viruses, parasites, chemicals. Risk Groups: All persons, infants, elderly, immunocompromised
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Significance to U.S. Costs: ???? ( Salmonellosis > $1 billion/year). Sequelae: Septicemia, abortion, arthritis, HUS, Guillain-Barré, death. Trends Emerging pathogens, imported foods, antibiotic resistance, bioterrorism? Challenges: Identify new pathogens. Effective intervention. Control strategies: treatment, vaccines . Opportunities: Understanding molecular basis of infection, Identification of control points, JOBS!
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Food Borne Disease Infections Agents Salmonella spp. Campylobacter jejuni Yersinia enterocolitica, Y. pseudotuberculosis Listeria monocytogenes Vibrio cholerae O1 Vibrio cholerae non-O1 Vibrio parahaemolyticus and other vibrios Vibrio vulnificus Aeromonas hydrophila and other spp. Plesiomonas shigelloides Shigella spp. Miscellaneous enterics Food Poisoning Clostridium botulinum Clostridium perfringens Staphylococcus aureus Bacillus cereus Mycotoxins Algal Toxins Histamines Parasites Protozoa Flatworms Roundworms Viruses Hepatitis A Rotavirus Norwalk Polio Prions Mad Cow Disease
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Reported Foodborne 90% 6% 3% 1% 0 10 20 30 40 50 60 70 80 90 Bacteria Viruses Chemical Parasites http://www.cdc.gov/ncidod/dbmd/outbreak/fbo_finals/fbo1997/summary97.htm
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http://www.astdhpphe.org/infect/idresource.html http://www.foodsafety.gov/~fsg/fsgpath.html http://www.cdc.gov/foodsafety/pubs.htm
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This note was uploaded on 09/25/2010 for the course FOS 4222 taught by Professor Rodrick during the Spring '08 term at University of Florida.

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Lecture - History of Food Microbiology - What is Food...

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