Health and community 1-7 Flashcards
Types of food born diseases
- Infection from contamination
- Intoxication
- Allergy
Causes of intoxication in food borne diseases
- Bacterial and fungi toxins
- Metals
- Chemicals
Causes of food contamination
- Food handler
- Food processing
- Food storage (use by date)
- Animal may be compromised/contaminated before hand
How can seafood be compromised
- Accumulate high levels of water associated bacteria
- Consumption of contaminated organisms
- Susceptible to temperature abuse (retailer and customer
How can meat and poultry be compromised
- High levels of bacteria naturally found within organism (Poultry)
- High count in processed meat
- Cross contamination
Benefits of microbes in food
- Used for food enhancement e.g cheese, wine and beer
- Food additives for food safety and stability, as well as probiotics
Negatives of microbes in food
- Food spoilage
- Food safety
Aims of food preservation
Prevent food spoilage and decrease the likelihood of food-borne disease by killing or inhibiting growth of pathogens
Intrinsic food preservation
- Water activity
- pH
- Antimicrobial chemical
- Biological e.g. enzymes
Extrinsic food preservation
- Heat
- Low temperature storage
- Modified atmosphere packaging
- Radiation
What is hurdle technology in food preservation
-A number of preservation factors are combined to improve food safety
What infection does salmonella enterica cause
Gastroenteritis and typhoid fever, depending on the type of salmonella encountered
Structure and morphology of salmonella
Gram negative, motile rod found in the intestinal tract of birds and other animals
Transmission route of salmonella
Consumption of contaminated animals, animal products and water
Treatment for salmonella
-Antibiotics and anti-diarrheals