FSS LEC unit 2 part 1

• Hazard - A biological, chemical, or physical property that may cause an unacceptable consumer health risk
• Infection - Illness resulting from live disease-causing
• Intoxication - Illness caused by eating toxins
• Pathogen - A disease-causing microorganism
• Potentially Hazardous Foods (PHF) - Foods that are more likely than others to be implicated in an outbreak of foodborne illness
• Code - A collection of regulations
• Communicable Disease - An illness that is transmitted from one person to another through direct or indirect means.
• Escherichia coli - The organism is easily killed by heat


  Onset time: 3-8 days

  E-COLI INFECTION
• Listeria monocytogenes - Survives in high salt foods and grows at refrigerated temperature.


  LISTERIOSIS

  Onset time: 3-70 days
• Salmonella bacteria - Fecal contamination


  SALMONELLOSIS
• Shigella bacteria - Comes from human intestines, polluted water, spread by flies and food handlers


  SHIGELLOSIS
• Clostridium botulinum - botulism (SPORE FORMING)


  Onset time: 12 - 36 hours
• Staphylococcus aureus - Can grow in cooked or safe foods that are re-contaminated


  STAPHYLOCOCCAL ILLNESS
• Hepto Virus or a Hepatitis A virus - Incubation time: 2 - 10 months after contaminated food and water is consumed.


  HEPATITIS A
• Norwalk virus - Spread by exposure to infected people or contaminated food and water.


  NOROVIRUS
• Rotavirus - It is the leading cause of severe diarrhea among infants and children


  ROTAVIRUS
• MOLDS - Individual mold cells are microscopic, they grew quickly, and they become visible


  FUNGI
• YEAST - Causes food spoilage


  FUNGI
• Giardasis -A single cell microorganism called “protozoa”


  PARASITE
• Trichinosis - This parasite looks like a small, hairy round worm


  PARASITE
• Toxin can not be destroyed by cooking
• Aflatoxin - Toxicity: 0.5 - 10 mg/kg


  Aspergillus flavus
• Ochratoxin - Tolerable weekly intake 120 ng /kg (EFSA)


  Aspergillus ochraceus
• Patulin - Provisional maximum tolerable daily intake 0.4 μg/kg


  Aspergillus clavatus, Penicillium expansum