201 Lecture notes Autumn 2008_Part2

201 Lecture notes Autumn 2008_Part2 - e. Infants, aged,...

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6 e. Infants, aged, infirm, immunocompromised, pregnant = serious threat http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm B. From: Food-Related Illness and Death in the United States: Food and Drug Administration 2003 Paul S. Mead, Laurence Slutsker, Vance Dietz, Linda F. McCaig, Joseph S. Bresee, Craig Shapiro, Patricia M. Griffin, and Robert V. Tauxe Centers for Disease Control and Prevention, Atlanta, Georgia, USA http://www.cdc.gov/ncidod/eid/vol5no5/mead.htm Things to consider about FBI: 1. Contamination: Processed foods or Food handlers (thought to be the major source of contamination !) Vectors: ways which humans can pass on viruses and bacteria Blood Saliva Sweat Body fluids Urine, feces 2. Cross contamination (prep. or public); Using a cutting board for raw chicken, followed by salad ingredients. Water supplies suspect 3. Temperature abuse (danger zone between 40 and 140 F): allows bacteria to grow Note: Viruses and Prions do NOT grow on foods—once it is contaminated, if not treated to kill the virus, it will be transmitted. III. Contamination 1. Difference between "spoiled" and "contaminated: 4. spoiled = 5. contaminated = IV. Preparation and Storage
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7 General rules: Leftover foods should be cooled below 70 degrees in a maximum of 2 hours; from 70 to 40 in a maximum of 4 hours.
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This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.

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201 Lecture notes Autumn 2008_Part2 - e. Infants, aged,...

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