Microbial Food Spoilage PDF
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Uploaded by CalmFable4793
University of Alberta
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Summary
This document provides an overview of microbial food spoilage, including different types of foodborne illnesses, toxins, and pathogens. It also mentions the Hazard Analysis and Critical Control Points (HACCP) food safety system.
Full Transcript
Microbial food spoilage - isible: mold V - Not visible: bacteria - Sometimes visible: yeast - Types of foodborne illness - Foodinfections - Ingestion of living pathogenic b...
Microbial food spoilage - isible: mold V - Not visible: bacteria - Sometimes visible: yeast - Types of foodborne illness - Foodinfections - Ingestion of living pathogenic bacteria - Multiply in hosts organsafterconsumption - Ie. salmonella, listeria - Foodintoxications - Toxins arepre-formedby pathogenic microbes in food - Toxins may remain after cooking - Ie. clostridium b, staphylococcus, bacillus - Toxin-mediated infections - Caused by ingestion of large number of live pathogens - Release toxins in gastrointestinal tracts - Ex. clostridium p. Ecoli H7 - Top pathogens in canada - Norovirus - Highly contagious and causes gastroenteritis - Listeria monocytogenes - Causes listeriosis - Resistant to heat, salt, nitrite, low temp, acidity - Come from: smoked fish, raw milk, soft cheese. Premade meats, leafy greens - Salmonella - Causes gastroenteritis - Can form biofilms - Ecoli - Lives in cattles and other poultry - Causes kidney failure and bloody diarrhea - Staphylococcus - Produces toxin that cannot be destroyed by cooking - Campylobacter - Associated with IBS and reactive arthritis HACCP - Hazard, analysis, and critical control points - Globally applied food safety system
