foodborne infection
(Ans- delayed onset- up to 72 hours; salmonella and E.Coli are examples
foodborne intoxication
(Ans- from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID on
...
foodborne infection
(Ans- delayed onset- up to 72 hours; salmonella and E.Coli are examples
foodborne intoxication
(Ans- from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples
3 areas of food safety and sanitation
(Ans- Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing
PIES (high risk populations)
(Ans- pregnant/nursing, infants/children, elderly, systems (immune) compromised
4 categories of food contaminants
(Ans- biological (anything living), physical, chemical, cross contamination
4 kinds of biological hazards
(Ans- bacteria, viruses, parasites fungi
What accounts for 90% of foodborne illness?
(Ans- bacteria
How fast does bacteria grow?
(Ans- doubles every 20 minutes if in the danger zone
Toxins
(Ans- waste products that come from bacteria consuming the nutrients in foods, and then giving off waste; may feel/look like slime; can NOT be killed with heat or cold; SOME are good (yogurts, cheese, sour cream)
Spores
(Ans- resistant to heat and dry; thick 'shell". will not reproduce but can go back to growth state if conditions are right; common in home canned foods
E. Coli
(Ans- in human intestines (and other animals), can hur food and water, some can cause death to PIES group, commin ground beef, raw fruits/veggies,
What are 90% of E.Coli outbreaks due to?
(Ans- undercooked ground beef
Salmonella
(Ans- foodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 for 15 secs
1 in 10,000 eggs
(Ans- is infected with salmonella
Clostridium Botulinum
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