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Chapter 1 - Three Societies on the Verge of Contact
Copyright ©2016 Cengage Learning. All Rights Reserved. May not be scanned, copied or duplicated, or posted to a publicly accessible website, in whole or in part.
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Learning Outcomes Discuss the infectious agents that cause foodborne illness. Understand how noninfectious agents can cause foodborne illness. Describe how food manufacturers prevent contamination. Take steps to reduce foodborne illness at home and when eating out. Understand how to reduce foodborne illness while traveling.
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What Causes Foodborne Illness?
One out of every six people suffer from foodborne illness each year Microbes Beneficial roles Infectious agent Pathogen Noninfectious agent
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What Causes Foodborne Illness?
Basic Microbiology Related to Food Safety Genetic varieties Not all microbes are harmful Can cause illness in different ways Incubation period
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What Causes Foodborne Illness?
Preformed toxins Already exists in food when eaten Staphylococcus aureus (S. aureus) Common foods Symptoms MRSA Transmission This scanning electron micrograph shows the antibiotic-resistant Staphylococcus aureus. In England, S. aureus is commonly known as Golden Staph, because Staphylococcus aureus translates literally to “golden cluster seed.”
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What Causes Foodborne Illness?
Preformed toxins Clostridium botulinum (C. botulinum) Food sources Botulism Symptoms Aflatoxin Aspergillus mold
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What Causes Foodborne Illness?
Enteric (intestinal) toxins Harmful toxins produced after entering GI tract Draw water into intestinal lumen Diarrhea Incubation periods
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What Causes Foodborne Illness?
Enteric (intestinal) toxins Noroviruses Symptoms Enterotoxigenic E. coli Food sources Traveler’s diarrhea
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What Causes Foodborne Illness?
Enterohemorrhagic pathogens Pathogens invade cells of intestine Salmonella Food sources Symptoms Incubation period E.coli O157:H7 and E. coli O104:H4 Salmonella (red), shown here invading cultured human cells, is one of the most common causes of foodborne illness.
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What Causes Foodborne Illness?
Parasites Protozoan Cyst sacs excreted in feces Giardia intestinalis Sources Parasitic worms Cysts Body parts affected Trichinella
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What Causes Foodborne Illness?
Prions Altered protein—secondary structure is disrupted Tissue takes on spongy texture Diseases Bovine spongiform encephalitis (BSE) Creutzfeldt-Jakob disease Variant Creutzfeldt-Jakob disease Public policy
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What Noninfectious Substances Cause Foodborne Illness?
Algal toxins Shellfish poisoning Marine toxin Hot-cold inversion Red tide Brevetoxin Red tides occur when marine algae produce brightly colored pigments and toxins that cause shellfish poisoning.
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What Noninfectious Substances Cause Foodborne Illness?
Agencies involved in oversight Pesticides DDT Herbicides Antibiotics Hormones bST
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What Noninfectious Substances Cause Foodborne Illness?
Food allergies and sensitivities Monosodium glutamate (MSG) Sulfite compounds Food sources Reading food labels Common food allergens
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What Noninfectious Substances Cause Foodborne Illness?
New food safety concerns Melamine Bisphenol A (BPA) FDA warnings Methods to decrease exposure
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14.1 Legal Status of the Sale of Raw Milk, and Outbreaks
Source:
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How Do Food Manufacturers Prevent Contamination?
Cross-contamination Handling and sanitation Food production Preservation Drying, salting, smoking, and fermentation
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How Do Food Manufacturers Prevent Contamination?
Heat treatment Cooking Danger zone Canning Pasteurizing Brief exposure to high temperatures Typical foods pasteurized Effective against several pathogens
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How Do Food Manufacturers Prevent Contamination?
Cold treatment Cooling Freezing Irradiation Approved foods Radura symbol
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What Steps Can You Take to Reduce Foodborne Illness?
Consumer advisory bulletins FightBac! Campaign Clean Hands, equipment, foods Separate Cook Internal temperature Chill Eating out
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14.3 FightBac! ® The Fight BAC! campaign was created to reduce
the incidence of foodborne illnesses by educating Americans about safe food-handling practices at home and at work. CLEAN: wash hands and surfaces often. SEPARATE: don’t cross-contaminate. CHILL: refrigerate promptly. COOK: cook to proper temperatures.
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What Steps Can You Take to Reduce Foodborne Illness while Traveling?
Drink only purified or treated water Sealed cap Boiling water Avoid or carefully wash fruits and vegetables Traveling in areas with variant Creutzfeldt-Jakob disease Avoid beef and beef products
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What Steps Can You Take to Reduce Foodborne Illness while Traveling?
Food biosecurity Public Health Security and Bioterrorism Preparedness and Response Act (2002) Threats to food supply Terrorism Changes in production and distribution Origins of foods on food labels
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Key Terms Aflatoxin Bisphenol A (BPA) Botulism
Bovine somatotropin (bST) Bovine spongiform encephalopathy (BSE) Brevetoxin Creutzfeldt-Jakob disease Cross-contamination Cyst Danger zone Enteric toxin Enterohemorrhagic Enterotoxigenic E. coli FightBAC! Food biosecurity Foodborne illness
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Incubation period Infectious agent Irradiation Marine toxin Melamine Methicilin-resistant Staphylococcus aureus (MRSA) Noninfectious agent Norovirus Parasite Pasteurization Prion Protozoan Preformed toxin Public Health Security and Bioterrorism Preparedness and Response Act
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Red tide Serotype Shellfish poisoning Variant Creutzfeldt- Jakob disease
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