SanitationSafetySimSpring2011

SanitationSafetySimSpring2011 - FoodSanitationandSafety

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    Food Sanitation and Safety Brown, A. Understanding Food.  Thomson/Wadsworth
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    Food Sanitation and Safety Foodborne illness – an illness transmitted to  humans by food 1/3 of all reported diarrhea cases in U.S. linked  to foodborne illnesses. Symptoms of foodborne illness include  gastroenteritis, nausea, abdominal cramps,  diarrhea, and vomiting Severity varies – severe cases may result in  hospitalization and death
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    Foodborne Hazards Foodborne Hazards Biological Chemical Bacteria Molds Viruses Parasites Prions Harmful chemicals In food, e.g. Plant toxins Animal toxins
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    Bacteria #1 Cause of Foodborne Illness.   90% foodborne illness caused  by bacteria.    Classifications of bacteria: Shape – cocci- spherical,  e.g. diplococcus; staphylococcus bacilli, spirilla Motility – flagellae Endospores – spore-forming resistant to heat universe-review.ca/I11-30-bacteria.gif Astronomynotes.com    www.beedata.com
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    Bacterial Growth Rate
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    Requirements for Growth Food Moisture Osmotic Pressure Oxygen or no oxygen pH – 6.5-7.5 preferred Temperature Inhibitors - chemicals
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    #1 Cause of Foodborne  Illness Bacteria Food Infections Food Intoxicants Food Intoxification Salmonella species Cl. botulinum Staph. aureus E. Coli
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    Bacteria - #1 Cause of Foodborne  Illness Food Infections  ~ 80%         Ingestion of bacteria  that grow in host’s intestine –  longer incubation time Food Intoxication or poisoning -      Bacteria grow on food and release toxins.   These  toxins  cause illness in persons consuming toxin-laden 
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This note was uploaded on 09/09/2011 for the course HTM 352 taught by Professor Staff during the Spring '11 term at S.F. State.

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SanitationSafetySimSpring2011 - FoodSanitationandSafety

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