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Chapter 2 - Penn State Extension
... ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request. ...
... ©2006 Department of Food Science - College of Agricultural Sciences at Penn State University Penn State is committed to affirmative action, equal opportunity, and the diversity of its workforce. This publication is available in alternative media on request. ...
Microbiology Consumer Safety Concerns
... • First diagnosed in 1986 (UK) • 182,000 head in Europe • 2 cases in U.S. (December 2003) • Linked to variant Creutzfeldt-Jakob disease (vCJD) • Transmitted through feed • 1997, FDA banned use of ruminant products for livestock feed ...
... • First diagnosed in 1986 (UK) • 182,000 head in Europe • 2 cases in U.S. (December 2003) • Linked to variant Creutzfeldt-Jakob disease (vCJD) • Transmitted through feed • 1997, FDA banned use of ruminant products for livestock feed ...
Salmonellosis Fact Sheet
... Salmonellosis Fact Sheet Why is salmonellosis important for child nutrition professionals? People working with food who are sick with Salmonella can easily make others ill. A sick child nutrition employee can contaminate the food he or she is handling. Those eating the contaminated food may become ...
... Salmonellosis Fact Sheet Why is salmonellosis important for child nutrition professionals? People working with food who are sick with Salmonella can easily make others ill. A sick child nutrition employee can contaminate the food he or she is handling. Those eating the contaminated food may become ...
International Scientific Forum on Home Hygiene
... outbreaks in 2006 for their European region In a 2003 report the WHO concluded that about 40% of reported foodborne outbreaks in the WHO European region over the past decade were caused by food consumed in private homes. UK data shows that the number of food poisoning notifications reached a peak in ...
... outbreaks in 2006 for their European region In a 2003 report the WHO concluded that about 40% of reported foodborne outbreaks in the WHO European region over the past decade were caused by food consumed in private homes. UK data shows that the number of food poisoning notifications reached a peak in ...
Chapter 1 Lesson 2: Classifying Life
... with just the eyes. ________________________ - anything that interferes with the normal functions of the body. ________________________ - disease-causing agents ________________________ - pathogens that are passed from one organism to another. ________________________ - poisonous substance _________ ...
... with just the eyes. ________________________ - anything that interferes with the normal functions of the body. ________________________ - disease-causing agents ________________________ - pathogens that are passed from one organism to another. ________________________ - poisonous substance _________ ...
salmonellosis - Summit County Public Health
... Humans can become ill with salmonella by eating foods that are contaminated with infected animal feces. These contaminated foods, usually beef, poultry, milk, and eggs often look and smell normal. Contaminated raw fruits and vegetables may also be a source of infection. Specific foods such as alfalf ...
... Humans can become ill with salmonella by eating foods that are contaminated with infected animal feces. These contaminated foods, usually beef, poultry, milk, and eggs often look and smell normal. Contaminated raw fruits and vegetables may also be a source of infection. Specific foods such as alfalf ...
Wash your Hands …Not your Poultry
... Researchers from the University of Georgia found that once bacteria are firmly attached, rinsing will not effectively remove them. Dr. H. Lillard found that bacteria could still be recovered from the 40th rinse of a single chicken carcass! The bacteria that are dislodged could be spreading to your h ...
... Researchers from the University of Georgia found that once bacteria are firmly attached, rinsing will not effectively remove them. Dr. H. Lillard found that bacteria could still be recovered from the 40th rinse of a single chicken carcass! The bacteria that are dislodged could be spreading to your h ...
Section 1 - Short answer questions on knowledge of epidemiology
... butter and specific brands of prepackaged peanut butter crackers but no association with national brand jarred peanut butter sold in grocery stores. Epidemiologic and laboratory findings indicate that peanut butter and peanut paste produced at one plant are the source of the outbreak. These products ...
... butter and specific brands of prepackaged peanut butter crackers but no association with national brand jarred peanut butter sold in grocery stores. Epidemiologic and laboratory findings indicate that peanut butter and peanut paste produced at one plant are the source of the outbreak. These products ...
foodborne_disease_-3
... • Food worker can harbor disease for up to 6 weeks w/o symptoms • Food workers are infectious one week before onset of symptoms ...
... • Food worker can harbor disease for up to 6 weeks w/o symptoms • Food workers are infectious one week before onset of symptoms ...
Infectious diseases
... organisms- such as bacteria, viruses, fungi or parasite. Many live in and on our bodies. They’re normally harmless or even helpful, but some organisms may cause disease. ...
... organisms- such as bacteria, viruses, fungi or parasite. Many live in and on our bodies. They’re normally harmless or even helpful, but some organisms may cause disease. ...
Wright_State_Final_Version_(2).doc
... butter and specific brands of prepackaged peanut butter crackers but no association with national brand jarred peanut butter sold in grocery stores. Epidemiologic and laboratory findings indicate that peanut butter and peanut paste produced at one plant are the source of the outbreak. These products ...
... butter and specific brands of prepackaged peanut butter crackers but no association with national brand jarred peanut butter sold in grocery stores. Epidemiologic and laboratory findings indicate that peanut butter and peanut paste produced at one plant are the source of the outbreak. These products ...
IFAI-Introduction-to-Food-Microbiology
... heating up to 2120F and are resistant to most chemicals including sanitizing solutions. The most noteworthy sporeformer is Clostridium ...
... heating up to 2120F and are resistant to most chemicals including sanitizing solutions. The most noteworthy sporeformer is Clostridium ...
Power Point Presentation
... heating up to 2120F and are resistant to most chemicals including sanitizing solutions. The most noteworthy sporeformer is Clostridium ...
... heating up to 2120F and are resistant to most chemicals including sanitizing solutions. The most noteworthy sporeformer is Clostridium ...
796478COMMUNICABLE_DISEASES
... droplets of saliva or mucus into a nearby person’s eyes, nose, or mouth. Pregnant woman passing it to the child Tetanus from a puncture wound ...
... droplets of saliva or mucus into a nearby person’s eyes, nose, or mouth. Pregnant woman passing it to the child Tetanus from a puncture wound ...
Gastroenteritis Strikes Again
... Background: An outbreak of gastroenteritis occurred the evening of April 28. A total of 89 people went to the emergency room of 3 local hospitals. No more cases were reported afterwards. The patients complained of headache, fever, nausea, vomiting and diarrhea. 1. Could this also be called an epidem ...
... Background: An outbreak of gastroenteritis occurred the evening of April 28. A total of 89 people went to the emergency room of 3 local hospitals. No more cases were reported afterwards. The patients complained of headache, fever, nausea, vomiting and diarrhea. 1. Could this also be called an epidem ...
LOYOLA COLLEGE (AUTONOMOUS), CHENNAI – 600 034
... 14. Give a detailed note on any two shellfish intoxication. 15. Differentiate food infection and intoxication with two examples each. 16. Write the steps involved in bread production. 17. What are the factors to be manipulated in bacterial food fermentations? 18. Write notes on mushroom cultivation. ...
... 14. Give a detailed note on any two shellfish intoxication. 15. Differentiate food infection and intoxication with two examples each. 16. Write the steps involved in bread production. 17. What are the factors to be manipulated in bacterial food fermentations? 18. Write notes on mushroom cultivation. ...
1 Classify the following diseases under the headings `Transmissible
... 13 Which one of the following is least likely to prevent contamination of food by houseflies? (a) A well-fitting dustbin lid. (b) Swatting flies. (c) Covering food with cling-film. (d) Efficient sewage disposal. 14 Complete the following sentences by selecting the appropriate words from the list bel ...
... 13 Which one of the following is least likely to prevent contamination of food by houseflies? (a) A well-fitting dustbin lid. (b) Swatting flies. (c) Covering food with cling-film. (d) Efficient sewage disposal. 14 Complete the following sentences by selecting the appropriate words from the list bel ...
E.Coli - ECGCWednesday
... The week of the fair, people from all around came to play games, eat fair food, and have a good time. School started and the number of kids at school started to decrease. Most people in the town had E.Coli. David Jones, Charlie ...
... The week of the fair, people from all around came to play games, eat fair food, and have a good time. School started and the number of kids at school started to decrease. Most people in the town had E.Coli. David Jones, Charlie ...
Advice for persons suffering from suspected food poisoning or
... Infected people in these groups must not return to work, school or nursery until their symptoms have ceased and their bowel habits have been normal for at least 48 hours (without medication). This is provided that they wash their hands thoroughly after using the toilet. Certain more dangerous infect ...
... Infected people in these groups must not return to work, school or nursery until their symptoms have ceased and their bowel habits have been normal for at least 48 hours (without medication). This is provided that they wash their hands thoroughly after using the toilet. Certain more dangerous infect ...
E. Coli
... Bacillus cereus Brucella Campylobacter* Clostridium botulinum Clostridium perfringens E. coli O157:H7* E. coli, non-O157 STEC* E. coli, other diarrheagenic* Listeria monocytogenes* Salmonella Typhi Salmonella non-typhoidal Shigella Staphylococcus Streptococcus Vibrio cholerae, toxigenic* ...
... Bacillus cereus Brucella Campylobacter* Clostridium botulinum Clostridium perfringens E. coli O157:H7* E. coli, non-O157 STEC* E. coli, other diarrheagenic* Listeria monocytogenes* Salmonella Typhi Salmonella non-typhoidal Shigella Staphylococcus Streptococcus Vibrio cholerae, toxigenic* ...
lecture 15
... • Symptom or illness from food or water that contains an infectious agent or toxic substance ...
... • Symptom or illness from food or water that contains an infectious agent or toxic substance ...
Food Contamination: Major Challenges of the Future
... challenges of food products. Food contamination is generally defined as foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption. A food contaminant can be biological, chemical or physical in ...
... challenges of food products. Food contamination is generally defined as foods that are spoiled or tainted because they either contain microorganisms, such as bacteria or parasites, or toxic substances that make them unfit for consumption. A food contaminant can be biological, chemical or physical in ...
Chapter 21: Infectious Diseases Affecting the Digestive System
... • Food poisoning illnesses are the result of enterotoxins • Staphylococcus aureus causes staphylococcal food poisoning • Toxins are often consumed in protein-rich foods such as – meat and fish – dairy products • The enterotoxin causes gastroenteritis for several hours • Food is often contaminated by ...
... • Food poisoning illnesses are the result of enterotoxins • Staphylococcus aureus causes staphylococcal food poisoning • Toxins are often consumed in protein-rich foods such as – meat and fish – dairy products • The enterotoxin causes gastroenteritis for several hours • Food is often contaminated by ...
Lecture Presentation Outline
... Food Safety Instructor Resources: Unit 32 Nutrition Scoreboard transparency masters; Unit 32 PowerPoint presentation on Multimedia Manager; CNN Today Nutrition Vol. 3: Protecting Food (1:56) A. CDC says annual U.S. foodborne illnesses cause: 1. Sickness in 76 million people 2. 325,000 hospitalizat ...
... Food Safety Instructor Resources: Unit 32 Nutrition Scoreboard transparency masters; Unit 32 PowerPoint presentation on Multimedia Manager; CNN Today Nutrition Vol. 3: Protecting Food (1:56) A. CDC says annual U.S. foodborne illnesses cause: 1. Sickness in 76 million people 2. 325,000 hospitalizat ...
Foodborne illness
![](https://commons.wikimedia.org/wiki/Special:FilePath/Foodinfridgetext.jpg?width=300)
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.