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Pathogens Bacteria – single celled, living organisms Found almost everywhere Cannot be seen, smelled, or tasted Some produce toxins *Most important prevention measure: controlling time and temperature* 1. Bacillus cereus – cooked rice dishes 2. Listeria monocytogenes – raw meat, ready-to-eat food such as hotdogs, deli meat, soft cheeses *grows in cool moist environments ** can cause miscarriages ***ready-to-eat food – food that can be eaten without further preparation, washing, or cooking, ex.: cooked food, washed fruits and vegetables, deli meats, bakery items, spices 3. E. coli – ground beef, contaminated produce *found in the intestines of cattle *takes only a small amt. to make a person sick 4. Campylobacter jejuni – poultry, water, stews and gravies 5. Clostridium perfringens – dirt, intestines of animals and humans; meat, poultry, stews and gravies 6. Clostridium botulinum – (botulism) incorrectly canned food, ROP food ex.: vacuum packed, juices boxes, bagged salads etc., baked potatoes 7. Salmonella spp. – poultry, eggs, dairy products, produce **eating only a small amt. can make a person sick 8. Salmonella Typhi – lives only in humans, linked to readyto-eat foods, beverages 9. Shigella spp. – food easily contaminated by hands (potato, tuna, macaroni, chicken salads), contaminated water; control flies, practice good personal hygiene 10. Staphylococcus aureus – found in humans; *cooking does not destroy these toxins; linked to salads, deli meat; prevention: washing hands, practicing good personal hygiene 11. Vibrio – linked to oysters from contaminated water; prevention: purchase from reputable suppliers, cook to minimum internal temperature Viruses (highly contagious) Smallest of the contaminates Carried by humans and animals Require a living host to grow Sources: food, water, contaminated surfaces Transferred: person to person, people to food, people to surfaces Prevention: NOT destroyed by cooking temperatures; wash hands, avoid bare-hand contact with food (wear gloves), prohibit food handlers who are sick from working Major Viruses 1. Norovirus 2. Hepatitis A Both are linked to ready-to-eat foods and shellfish from contaminated water. Parasites Not as common Cannot grow in food, have to have a living host Commonly associated with seafood, wild game, and produce processed with contaminated water Prevention: purchase food from reputable suppliers; cook to required minimum temperatures; if fish is to be served raw or undercooked, make sure it has been frozen correctly by the manufacturer. 1. Anisakis simplex – tingling in the throat, coughing up worms; linked to raw or undercooked fish 2. Cryptosporidium parvum – linked to contaminated water and produce; day care and medical communities have been frequent sites of an outbreak 3. Giardia duodenalis – linked to incorrectly treated water and produce; prevention: purchase from reputable suppliers and wash hands 4. Cyclospora cayetanensis – linked to incorrectly treated water and produce; prevention: purchase from reputable suppliers and wash hands Fungi (only sometimes make people sick, mostly they spoil food) 1. Mold – some produce toxins; grow under almost any condition; cooler and freezer temperatures slow the growth but they do not kill them. 2. Yeast – can spoil food quickly; signs of spoilage include a smell or taste of alcohol, white or pink discoloration, bubbles, or slime. Biological Toxins 1. Seafood toxins – cannot be smelled or tasted; cannot be destroyed by freezing or cooking once they form in food. Prevention: purchase from a reputable supplier Histamine – can be found in tuna and other fish Ciguatoxin – can cause reversal of hot and cold sensations; symptoms may last months or years Saxitoxin – found in shellfish Brevetoxin – found in shellfish Domoic acid – found in shellfish 2. Mushroom toxins – almost always caused by eating toxic wild mushrooms 3. Plant toxins – found in toxic plants mistaken for the edible version; honey; undercooked kidney beans