文档介绍：Food pathogens and natural toxins
Nutrition Course
Why?
Understanding is key to control and prevention
P, GMP, SOP ….
Preventive measure
Food safety
What will we discuss?
Organisms
Bacteria
Protozoa and worms
Virus
Prions
Toxins
others
Who is prone?
Usually everybody (except for immunity)
Effects are more serious in vulnerable groups
Elderly
Children
Patients
Tourists
Effects are sometimes secondary
Food infection vs. food intoxication
Intoxication: due to entero- or neurotoxin
. botulism, us aureus
Infection: from ingestion of living harmful anisms
. Sighella, protozoa, salmonella, hepatitis A
Intoxi-infection . Vibrio cholerae
Organisms:
Bacteria
Salmonella Description
Rod shaped
Motile
Non-spore forming
G-
Animals: poultry and pig,
Seafood…
Salmonella Disease
Typical spp produce fever like symptoms
Diarrhea, cramps, fever, vomit
Arthritic chronic symptoms after 3 weeks are possible
Onset time 6-8 hours
Infective dose : As few as 15-20 cells
Salmonella Food items
Raw meats, poultry, eggs, milk and dairy products,
fish, shrimp, frog legs, yeast, coconut, sauces and salad dressing, cake mixes, cream-filled desserts and toppings, dried gelatin, peanut butter, cocoa, and chocolate.
Clostridium botilinum Description
Anaerobic
G+
Sporeforming
Toxin!
Spores are heat resistant
Wide spread
Soils, water, digestive tract