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Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Buckle Up with Food Safety Lecture Series 119 Food Technology Agriculture Technology.

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Presentation on theme: "Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Buckle Up with Food Safety Lecture Series 119 Food Technology Agriculture Technology."— Presentation transcript:

1 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Buckle Up with Food Safety Lecture Series 119 Food Technology Agriculture Technology Department Plymouth High School DAY 5

2 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor

3 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor WHAT WHO WHERE WHEN WHY HOW 5 pts

4 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor WIKI is live!!! agguy.pbworks.com

5 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor END OF DAY 1, Week 3 Assignments Due Monday! – Article reviews – X-word puzzle

6 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Salmonella typhimurium (ST) – Commonly found in meat and poultry – Dies at 160 o F – Morbidity issue

7 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Salmonella enteridits (SE) – Commonly found in eggs – Causes mortality Some antibiotics available – This is why you should cook your eggs entirely!!!

8 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Listeriosis – Psychrotrophs: Can survive at all temperatures – Listeriousis monocytogens (LM) Commonly found in deli meats, hot dogs, cheese, fruits and vegetables

9 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Campylobacter: – like salmonella Vibrio: – found in seafood Cholera: – Very common in 3 rd world country’s drinking water

10 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Trichinosis: – A protozoan found in the ground animals walk on – Potentially in pork and bear meat – Cook at > 145 o F

11 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor E.coli O157H7 – Pathogen to humans – Found in animal intestinal tracks – Heat to 155 o F – Causes mortality

12 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Coliforms – Found in animal intestinal tracks (feces) – Products harvest close to the ground have a higher chance of coming into contact Organic foods: increased amount Conventional: irradiation kills coliforms

13 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Botulism – Clostridium botulinum or (C.bot) – Anaerobic – Commonly found in canned food products Commercially produced: swollen cans Home-made: seals do not pop – Causes mortality

14 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Perfringens – Clostridium p. – Anaerobic – Commonly found in deli meats that are vacuumed packed – Causes morbidity

15 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Staphylococcus – Staph aureus (SA) – Source: your nose – This toxin is resistant to heat – Causes morbidity and some mortality

16 Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Mycotoxins – Mold – Morbidity and mortality


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