Foodborne Illness

Foodborne Illness
Caused by a chemical or biological agent that is carried in the food
1. Staph Aureus
2. Clostridium Botulinum
3. Bacillus
What are the 3 major toxins?
1. Caused by picking nose or infected sore
2. Heat stable enterotoxin – Heating the food will NOT destroy it
3. Symptoms – Low body temp
Describe Staph.
(3)
1. Anaerobe
2. Produces heat labile nerotoxin
3. Messes w/ nerves, can cause paralysis/respiratory failure
4. FORMS SPORES
5. Canning Methods
6. DONT GIVE HONEY TO INFANTS
7. BOTOX
Describe Clostridium Botulinum:
(7)
pH < 4.6
(Tomato, cherry, peach. Only have to bring to boil)
What is considered a high acid?
pH > 4.6
(Pumpkin, meats, veggies. Have to cook at 212 degrees or use steam cooker to kill endospore)
What is considered a low acid?
1. FORMS SPORES
2. Two toxins: Diarrheal, strong emetic(extreme vomiting)
3. Associated with rice
Describe Bacillus Cereus:
(3)
1. Not proteins
2. Heat stable- Cannot be destroyed by heat
3. Produced by molds
Describe Mycotoxins:
(3)
1. Aflatoxin
2. Zearalene
3. Patulin
4. Control of molds
What are the 4 molds of concern?
Aflatoxin
What is a potent liver carcinogen that is associated with corn and peanuts?
Zearalenone
What can cause infertility?
Patulin
What is found in apples and is a carcinogen?
Endospore
A highly resistant structure produced by only certain bacteria
toxin, bacteria
A foodborne intoxication is caused by the ____, while foodborne infection is caused by the presence of _____.
Birth defects
Patulin is teratogen, which means it causes:
Clostridium & Bacillus
What 2 toxins form spores?
x

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