Lecture_8_Food_hazards - Assignment 2 Assignment 2 Posted...

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Assignment 2
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Assignment 2 Posted on the Intranet Due Date: March 28th , 5 pm Submission box: outside SW 511A, blue wooden, labeled visibly If you have conflict you can see another TA but you have to submit the assignment to your, designated, TA Plagiarism will not be tolerated Students are expected to submit individual work for grading Late assignments will not be accepted and assigned a grade of zero. Extensions will be granted ONLY with medical note or under exceptional circumstances. Your TA must be informed about that immediately or within maximum 10 days after the assignment due date.
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Assignment 2 You should use a word processor for your written responses Remember to write your name, student number, date and TAs name Check the Intranet regularly for possible announcements
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Assignment 2 Q #1 a - Submit your graph b - Explain the graph in no more than 1-2 sentences. No referencing required c - Explain you answer in maximum half of page. Provide at least ONE reference d - Explain you answer in maximum half of page. References not required. Q #2- Explain you answer in less than one page. Provide at least TWO references in total (at least ONE journal reference) Q #3 Explain you answer in less than one page. Provide at least TWO references in total (at least ONE journal reference)
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What are good references? Peer reviewed papers Reliable websites (Government, EPA, CEPA, Health Canada, University's websites etc.) Books Do not use the lectures and the textbook as reference Use APA style
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Who is your TA? Victoria Wong (A-C) Nehal El-Hadi (D-I) Cindy Tat (J-L) Jerry Jien (M-R) Smriti Das (S-Z) (A –Z first letter of the student's last name)
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TA’s office hours TA’s office SW-511A Victoria Wong - Friday 10am-12pm (Feb 4 & 11; Nehal El-Hadi - Friday 10am-12pm (Feb 4 & 11; Cindy Tat - Monday 12-2pm (Jan. 31, Feb. 7, Mar. 21, 28) Jerry Jien - Smriti Das- Thursdays 10-12pm (Feb. 3, Feb. 10, Mar. 17, Mar. 24)
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Foodborne Hazards and Human Health ―It must be something I ate‖
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Foodborne illnesses Transmissible Bacteria Escherichia coli Clostridium botulinum ( Botulism) Salmonella Listeria monocytogenes (Listeriosis) Viruses Parasites Nontransmissible Shellfish-associated toxins Color additives Obesity Diabetes Organic food Bioengineered foods
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Transmissible Foodborne illnesses
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Types of food Meat, milk, dairy products, unpasteurised fruit and vegetable juices, raw or undercooked eggs, chicken, tuna, potato and macaroni salads, cream filled pastries, fresh produce, spices, chocolate, seafood Careless food handling (food standing to long on the room temperature, improper cooking, contaminated cutting boards and kitchen tools)
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Diarrhea, abdominal cramping, fever, vomiting, headache, sometimes blood in the stool Usually last only a day or two sometimes 7-
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This note was uploaded on 04/09/2011 for the course ENVIRONMEN EESA10 taught by Professor Silvajastovenovij during the Spring '11 term at University of Toronto- Toronto.

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Lecture_8_Food_hazards - Assignment 2 Assignment 2 Posted...

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