Food Preservation - preservationandgelatinisation
... To slow down the activity of disease-causing bacteria To kill the bacteria altogether In certain cases, a preservation technique may also destroy enzymes naturally found in a food that cause it to spoil or discolor quickly. An enzyme is a special protein that acts as a catalyst for a chemical reacti ...
... To slow down the activity of disease-causing bacteria To kill the bacteria altogether In certain cases, a preservation technique may also destroy enzymes naturally found in a food that cause it to spoil or discolor quickly. An enzyme is a special protein that acts as a catalyst for a chemical reacti ...
Microbial Hazards - wcsculinaryestes
... • Cause _________ ___________ and not foodborne illness • Grow in a wide range of foods – high ...
... • Cause _________ ___________ and not foodborne illness • Grow in a wide range of foods – high ...
Environmental Change and Human Health
... • Incursions into wildlife habitat can lead to new exposure to zoonotic disease as seen in Ebola, simian retroviruses, and, probably, human immunodeficiency syndrome ...
... • Incursions into wildlife habitat can lead to new exposure to zoonotic disease as seen in Ebola, simian retroviruses, and, probably, human immunodeficiency syndrome ...
Presentation: The 2007 Norovirus Season (PDF: 899KB/42 pages)
... • 4 patrons tested positive for norovirus • 2 employees tested positive for norovirus ...
... • 4 patrons tested positive for norovirus • 2 employees tested positive for norovirus ...
EXPERT TESTIMONY IN YOUR LIABILITY CASE
... (1) the witness must be an expert; (2) the procedures and methods used in forming the witness' opinion must be reliable; and (3) the testimony must “fit” the factual dispute at issue so as to assist the trier of fact. ...
... (1) the witness must be an expert; (2) the procedures and methods used in forming the witness' opinion must be reliable; and (3) the testimony must “fit” the factual dispute at issue so as to assist the trier of fact. ...
Outbreak investigation Tutorial
... (e.g. Transfer of micro-organisms from dirty hands of a food handler to food, transfer of micro-organisms from raw meat to food, transfer of micro-organisms from contaminated water to food.) ...
... (e.g. Transfer of micro-organisms from dirty hands of a food handler to food, transfer of micro-organisms from raw meat to food, transfer of micro-organisms from contaminated water to food.) ...
Staphylococcus
... • If the infection is localized to a certain area, it is called impetigo. – Impetigo is very common in infants and young children and is highly communicable. ...
... • If the infection is localized to a certain area, it is called impetigo. – Impetigo is very common in infants and young children and is highly communicable. ...
Prospects of Pre-Harvest Control of Bacterial Foodborne Disease
... these cases, herds that are persistently infected are likely to be recycling the bacteria between animals in the herd. The results of an investigation of one dairy herd in California suggested that the Salmonellae in the herd were production system-adapted rather than host-adapted (Gay et at., 1993) ...
... these cases, herds that are persistently infected are likely to be recycling the bacteria between animals in the herd. The results of an investigation of one dairy herd in California suggested that the Salmonellae in the herd were production system-adapted rather than host-adapted (Gay et at., 1993) ...
Campylobacter jejuni
... annually. Approximately 100 people die each year.. Most cases go unreported or undiagnosed – Estimated 1-4 million cases in U.S. yearly. ...
... annually. Approximately 100 people die each year.. Most cases go unreported or undiagnosed – Estimated 1-4 million cases in U.S. yearly. ...
Campylobacter
... Drinking contaminated water or untreated milk. Person-to-person transmission can occur through poor inadequate hand washing by infected individuals who prepare read-to-eat food. Illness and Symptoms The infectious dose, i.e. the minimum dose required to cause illness, is as low as 100 bacteria. ...
... Drinking contaminated water or untreated milk. Person-to-person transmission can occur through poor inadequate hand washing by infected individuals who prepare read-to-eat food. Illness and Symptoms The infectious dose, i.e. the minimum dose required to cause illness, is as low as 100 bacteria. ...
Food Safety
... milk and products made from Listeria unpasteurized monocytogenes milk; resists acid, heat, salt, nitrate, and refrigeration ...
... milk and products made from Listeria unpasteurized monocytogenes milk; resists acid, heat, salt, nitrate, and refrigeration ...
food poisoning (Food borne illness )
... The genus Staphylococcus is subdivided into >23 species and subspecies Several species of Staphylococcus, including both coagulase-negative and coagulase-positive isolates, can produce staphylococcal enterotoxins Although several species can cause gastroenteritis, nearly all staphylococcal food pois ...
... The genus Staphylococcus is subdivided into >23 species and subspecies Several species of Staphylococcus, including both coagulase-negative and coagulase-positive isolates, can produce staphylococcal enterotoxins Although several species can cause gastroenteritis, nearly all staphylococcal food pois ...
Chapter 8 – Gastrointestinal Tract Infections
... In the United States, rotavirus infection outbreaks are common during the winter and spring months. It is particularly a problem in childcare centers and children's hospitals because rotavirus infection is very ...
... In the United States, rotavirus infection outbreaks are common during the winter and spring months. It is particularly a problem in childcare centers and children's hospitals because rotavirus infection is very ...
Employee Health and Personal Hygiene
... Healthy Food Handler • A clean, hygienic environment starts with a healthy food handler. For a food handler to be considered healthy, he/she must be free from diseases that may contaminate food, such as intestinal disorders (typhoid fever and hepatitis), ...
... Healthy Food Handler • A clean, hygienic environment starts with a healthy food handler. For a food handler to be considered healthy, he/she must be free from diseases that may contaminate food, such as intestinal disorders (typhoid fever and hepatitis), ...
LOct15 foodmicroCH31 24HO
... – Food left at 280C for 2-4 hours with S. aureus will have enough cells grown to cause food poisoning ...
... – Food left at 280C for 2-4 hours with S. aureus will have enough cells grown to cause food poisoning ...
L5 foodmicrobiology7e
... – Remember aw coefficient for this organism is low – Food left at 280C for 2-4 hours with S. aureus will have enough cells grown to cause food poisoning ...
... – Remember aw coefficient for this organism is low – Food left at 280C for 2-4 hours with S. aureus will have enough cells grown to cause food poisoning ...
Cryptosporidiosis
... children, following visits to zoos and ‘educational’ working farms. The illness and Symptoms After being ingested Cryptosporidium cysts attach themselves to the lining of the small intestine. Illness develops following an incubation period of between 2 to 26 days, but usually 2 to 10 days. Because o ...
... children, following visits to zoos and ‘educational’ working farms. The illness and Symptoms After being ingested Cryptosporidium cysts attach themselves to the lining of the small intestine. Illness develops following an incubation period of between 2 to 26 days, but usually 2 to 10 days. Because o ...
Health Department:Public Health Advisory:Countywide Increase in
... capability to test for noroviruses by RT-PCR. RT-PCR can be used to test stool and emesis samples, as well as to detect the presence of noroviruses on environmental swabs in special studies. Identification of the virus can be best made from stool specimens taken within 48 to 72 hours after onset of ...
... capability to test for noroviruses by RT-PCR. RT-PCR can be used to test stool and emesis samples, as well as to detect the presence of noroviruses on environmental swabs in special studies. Identification of the virus can be best made from stool specimens taken within 48 to 72 hours after onset of ...
How can we better prepare for more frequent infectious disease
... a rise in the frequency of new outbreaks and epidemics. The rapid transit of material and commerce across state, national and international borders allows these disease outbreaks to move quickly across large geographic regions. Widespread use of antibiotics and increasing global temperatures have cr ...
... a rise in the frequency of new outbreaks and epidemics. The rapid transit of material and commerce across state, national and international borders allows these disease outbreaks to move quickly across large geographic regions. Widespread use of antibiotics and increasing global temperatures have cr ...
Norwalk Virus (Norovirus) Fact Sheet
... telephones). You can become ill if you do not clean your hands after touching these surfaces and place your hands in your mouth. There is a large amount of virus in the stool. Food handlers ill with norovirus can easily pass the infection to a lot of people if hand washing is not done after using ...
... telephones). You can become ill if you do not clean your hands after touching these surfaces and place your hands in your mouth. There is a large amount of virus in the stool. Food handlers ill with norovirus can easily pass the infection to a lot of people if hand washing is not done after using ...
PowerPoint 演示文稿
... 1. People who have eaten contaminated food may suffer from food poisoning. (T) 2. Food poisoning is rare in our daily life. (F) 3. Food poisoning usually occurs in winter. (F) 4. The mass production of food has decreased the opportunity for food poisoning. (F) ...
... 1. People who have eaten contaminated food may suffer from food poisoning. (T) 2. Food poisoning is rare in our daily life. (F) 3. Food poisoning usually occurs in winter. (F) 4. The mass production of food has decreased the opportunity for food poisoning. (F) ...
kinger.pbworks.com
... ~ you can also get Staph from areas where foods have touched where it has not been sanitized correctly ...
... ~ you can also get Staph from areas where foods have touched where it has not been sanitized correctly ...
Sources of Foodborne Enteric Microbial Contamination
... Most reported outbreaks and cases are caused by bacteria: •Salmonella •Campylobacter •E. coli •Cl. perfringens •Shigella •Staph. aureus These pathogens were responsible for 22% reported outbreaks; 49% cases; 79% deaths from 1993-1997 Simmons 21 ...
... Most reported outbreaks and cases are caused by bacteria: •Salmonella •Campylobacter •E. coli •Cl. perfringens •Shigella •Staph. aureus These pathogens were responsible for 22% reported outbreaks; 49% cases; 79% deaths from 1993-1997 Simmons 21 ...
File
... 33. Investigator determines through a controlled process the exposure for each individual (clinical trial) or community (community trial), and then track the individual or communities over time to detect the effects of the exposure 34. Can use a prospective (forward in time ) or retrospective (backw ...
... 33. Investigator determines through a controlled process the exposure for each individual (clinical trial) or community (community trial), and then track the individual or communities over time to detect the effects of the exposure 34. Can use a prospective (forward in time ) or retrospective (backw ...
Foodborne illness
Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms.Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made, e.g.: The incubation period ranges from hours to days, depending on the cause and on how much was consumed. The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so to cause sufferers to attribute the symptoms to gastroenteritis for example. Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes (if applicable) can pass through the stomach into the intestine via cells lining the intestinal walls and begin to multiply. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade deeper body tissues.