Lecture_8_Food_hazards - Foodborne Hazards and Human Health...

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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 too 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- 10 days For most people not life threatening Severe in the young children, the very old and people with certain diseases and conditions such as liver disease, iron disorder, diabetes, cancer. Symptoms of Foodborne illness
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Prevention of Foodborne illnesses In supermarket Safe storage Safe food preparation Keep everything clean Keep hot food hot and cold food cold Cook properly Proper storage of leftovers Wash a hands
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Bacteria: Escherichia coli Food poisoning usually associated with eating unwashed vegetables and meat contaminated post-slaughter Grounded beef Diarrhea, abdominal cramps Complications Hemolytic Uremic Syndrome in which the red blood cells are destroyed and kidneys fail (2-7% cases)
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Bacteria: Clostridium botulinum ( Botulism) Rare but serious illness (fatal) Nerve toxin of bacterium Clostridium botulinum Caused by the toxin made by C. botulinum, not by the bacterium itself Commercially canned goods undergo "botulinum cook" at 121 °C (250 °F) for 3 minutes Home-canned foods Unusual sources: Garlic or herbs stored covered in oil Improperly handled baked potatoes wrapped in aluminium foil , Home-canned or fermented fish
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Main kinds of botulism 1. Foodborne botulism 2. Wound botulism 3. Infant botulism
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Symptoms of Foodborne botulism Occur between 12–36 hours after consuming the botulinum toxin Double and/or blurred vision Difficulty swallowing, severe constipation Muscle weakness, lead to body paralysis Respiratory failure
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Lecture_8_Food_hazards - Foodborne Hazards and Human Health...

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