Unformatted text preview: lysis and Critical Control Point originated more than 40 years ago, as a plan developed for NASA to assure safe foods for the US space program. It is a system to prevent food contamination, and assure safe production and processing of foods. It identifies points where a lack of control could result in an unacceptable risk. It is a proactive approach, not a reactive one. Foodborne illnesses are classified as Infections and Intoxications. Infections are caused by live organisms: bacteria, virus, and parasites. Ex.: bacteria infect and multiply within the intestinal tract (sometimes they spread to other organs of the body). A recent report (CDC, 2011) indicates that the top two pathogens causing foodborne infections in the U.S. are Norovirus and Salmonella. While bacteria multiply in foods and/or in humans, foodborne human viruses do not grow in foods. Viruses must have a living host to multiply. Some examples of foodborne infect...
View Full Document
- Spring '08
- Microbial foodborne illnesses