Difference Between Food Intoxication And Food Infection Pdf
- and pdf
- Sunday, June 6, 2021 3:27:40 PM
- 2 comment
File Name: difference between food intoxication and food infection .zip
The following notes are from Please see powerpoint for updated notes. Preservation by drying, adding salt, development of acid fermented foods, coating foods with honey, clay, olive oil.
- What’s the difference between food infection and food poisoning?
- Food Spoilage and Food Poisoning
- Food Poisoning (Foodborne Illness)
- Foodborne illness
Foodborne illness is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods, so there are many different types of foodborne illnesses. Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites.
What’s the difference between food infection and food poisoning?
Microbiology is the science of microscopic organisms. So, organisms that you can only see under a microscope. These organisms are sometimes called microbes. A virus needs another living cell to multiply. It finds a host, such as a bacteria cell and gets the bacteria to create more viruses for it, by attaching itself to it and injecting its DNA code into it.
These cells are formed in what are called hyphae, which are a bit like fingers — where the cells link together to form a strand. There are good microbes too, which you need to survive. For example, you have good bacteria and yeast in your gut which aid your digestion — these are the live microbes that they put into probiotic drinks. Then there are what we call the ugly. Spoilage — simply put, is where the product starts to decay or rot. The bad pathogenic you need to eliminate or reduce to acceptable levels, as these will make your customers sick.
You do this using hazard analysis principles to control product safety. And, the ugly spoilage you need to reduce wherever possible, as they will cause complaints. You do this using process control and GMP. A bacterium is made up of just one single cell. On the outside of the cell are fimbriae. The bacteria use these to attach themselves to other bacteria or surfaces. As you can see in this example, this bacterium also has three long strands called flagella.
The bacterium is contained by a cell wall. The cell wall is protected by a capsule layer and inside the cell wall there is a flexible lining called the plasma membrane. The inside of the cell is made up of cytoplasm, ribosomes and DNA. A bacterium can become two bacteria all by itself. Then those two bacteria can each multiply again on their own and so, they become four bacteria. The process that the bacteria use to multiply, is called binary fission. Binary fission literally means, splitting in half.
In order to become two cells, the bacterium starts to replicate all of the internal parts of the cell — the mechanics of the cells that we talked about earlier, the cytoplasm, ribosomes and DNA. As it does this, the size of the cell gets bigger so it also makes an extra cell wall, capsule layer and more of the plasma membrane.
You can see in this picture, as the cell gets bigger it starts to separate and it starts to look more like two cells stuck together. With all the internal parts of the cell complete, the internal parts of the cells divide completely.
The cell now just has to complete the production of the outer elements. There are many factors which affect the speed at which a bacterium can divide. In the right conditions, a pathogenic remember pathogens are the bacteria that cause food poisoning bacteria can divide every ten to twenty minutes.
This means if you start off with one bacterium, even with a multiplication time of twenty minutes, after four hours you would have over 8, bacteria. Bacteria need the right environment for binary fission to happen.
Each species of bacteria like different environments but as a general rule they need time to multiply, with the right:. You may have heard people talking about whether bacteria are Gram-positive or Gram-negative. The staining technique will stain Gram-positive bacteria violet. The most important thing that you need to remember is that you can get both Gram-negative pathogenic bacteria e. Salmonella and Gram-positive pathogenic bacteria e. This is because a virus is a parasite.
A parasite is an organism that lives in or on another organism, which is called its host. The host provides the parasite with the things it needs to survive.
A virus uses another living cell to multiply for it. The process it uses to do this is quite amazing. As you can see, there are quite a lot of component parts to the virus, but the part that you really need to be aware of is the DNA in the centre, which is being protected by the envelope.
There are three other shapes of virus. These are balls of protein that link together to make up the surface of the virus. The fourth virus shape is the complex bacteriophage.
Its DNA is held in the head of the bacteriophage the crystal shape at the top. At the base of the bacteriophage, it has legs which it uses to land on its host and then pins underneath, which it uses to inject into the host.
It has to have a host to reproduce for it. But how does it do this? All viruses contain DNA inside. The DNA is their instructions on how to make a virus. The virus gets the living cell to use the DNA instructions to make lots of viruses for it. But to do this, the virus has to find a host and take over it. This is where the keys come in. Living cells have a security feature on the outside of them, to stop unwanted visitors being able to get inside. To keep them safe, they have locks on the outside of the cell and you need the right key to fit the lock, in order to get inside.
The viruses that have the keys look for a host where their key fits the lock of the living cell. Once they find one that fits, they use the key to allow themselves access into the living cell. The living cell thinks that everything is ok, because after all, the virus has entered with a key, so it must have passed security OK.
Once the virus has access inside, it provides the living cell with its own DNA. The living cell then uses this DNA to build more viruses. Because viruses have to find and enter a host, they are much smaller than living cells or bacteria. Whereas a bacteriophage is about nm in height. The results of infection are clearly very different to Norovirus, as Coronavirus syptoms are not sickness and diarrhoea — this attacks breathing functions. Preventing food from becoming contaminated is obviously the best solution.
However, the most effective way of the virus travelling is from aerosolised vomit, where an aerosol particle can travel up to nine feet! This highlights how important it is to make sure that staff are trained to report illness immediately. And, when someone does become sick, the bodily fluids procedure is implemented effectively, to clean up affected areas and prevent cross-contamination.
There are good types of yeast that we can use to our advantage. There are also ugly types of yeast that spoil our food through decomposition. Yeast is a microscopic fungi, but the yeast cell is about three or four times larger than a bacteria cell. It has a cell wall and membrane like a bacteria cell. A yeast cell is asexual like bacteria cells, so it can multiple all on its own — but the process that yeast uses is a little different to bacteria. The bacterium cell splits in two, through the process of binary fission.
A yeast cell grows a little bud on the outer surface of the cell, which eventually break off as its own cells. And more than one bud can be growing at any one time. You can see in the picture the yeast cells budding. Yeast cells can breathe either with or without oxygen:. You may be wondering why is this important?
Well, during aerobic respiration a yeast cell will convert sugar to produce carbon dioxide and water. In the food and drink industry this process of converting sugar to either carbon dioxide or ethanol, is called fermentation. The yeast converts the sugar, aerobically using oxygen in the dough to create carbon dioxide.
If the gluten proteins in the dough have been sufficiently developed, through mixing, they will produce a network of fine strands. As the yeast produces carbon dioxide, the gas bubbles produced get held in this fine matrix and this causes the bread to rise. Yeast specifically designed for beer, wines and spirit production is used to create the alcohol in the product.
The yeast in the liquor is held under anaerobic without oxygen conditions, so that it converts the sugars into ethanol. If a spirit is being made, then this liquor is then distilled down further to increase the alcohol content. Yeast is also used to produce yeast extract, which we use as a paste on our toast. We also add it to other products too. For example, did you know yeast extract is added to dry roasted peanuts?
Spoilage is basically the decomposition of food. Yeast has a part to play in spoilage and because yeasts can be airborne, the yeast cells can settle on open food and start the spoilage process. There are two sorts of hyphae; Septate and Coenocytic. Septate have a septum that separates the nucleus, and Coenocytic hyphae have none. The diagram shows what both of these types of mould look like. Each of these strands of hyphae make up the mould spore.
Food Spoilage and Food Poisoning
Foods contaminated with pathogenic microorganisms usually do not look bad, taste bad, or smell bad. It is impossible to determine whether a food is contaminated with pathogenic microorganisms without microbiological testing. To avoid potential problems in foods, it is very important to control or eliminate these microorganisms in food products. Pathogenic microorganisms can be transmitted to humans by a number of routes. Diseases which result from pathogenic microorganisms are of two types: infection and intoxication.
Generally, they are understood to refer to the same thing, but the truth is that they actually refer to two distinct concepts. Foodborne illness is any illness caused by eating contaminated food. It can occur after consuming food contaminated with harmful bacteria or other pathogens. Food poisoning is a specific subset of foodborne illness. When an individual suffers from food poisoning, he or she suffers from the effects of consuming specific toxins. If you experience symptoms of foodborne illness, keep yourself hydrated and get a sufficient amount of rest.
This is called food poisoning. Food poisoning can be caused by eating food contaminated with bacteria, viruses, chemicals or poisonous metals such as lead or cadmium. Most food poisoning, however, is caused by bacteria and because of this, only bacteria will be discussed in this section. Food which has become contaminated with harmful bacteria does not always taste bad. Most of the time it looks, smells and tastes like it normally does. Some food poisoning diseases are more common than others.
and subtropical regions and has resulted in a general spread of Salmonella infections by a wide variety of diseases, including bacterial food-poisoning in a general sense true anthroponoses is different for different coun- tries, and may.
Food Poisoning (Foodborne Illness)
Foodborne illness also foodborne disease and colloquially referred to as food poisoning  is any illness resulting from the spoilage of contaminated food , pathogenic bacteria , viruses , or parasites that contaminate food,  as well as prions the agents of "mad cow disease" , and toxins such as aflatoxins in peanuts, poisonous mushrooms , and various species of beans that have not been boiled for at least 10 minutes. Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made. For contaminants requiring an incubation period , symptoms may not manifest for hours to days, depending on the cause and on quantity of consumption.
Food-Borne Illness. Food Preservation. Food Handling: Overview. Food Handling: Purchasing. Food Handling: Preparation.
An initiative of : Wageningen University. Food borne diseases can be divided into food infection and food poisoning.
- Если бы ты не нашел черный ход в Попрыгунчике, мы могли бы взломать любой шифр, вместо того чтобы полагаться на ТРАНСТЕКСТ. - Если бы я не нашел черный ход, - сказал Хейл, - это сделал бы кто-то. Я спас вас, сделав это заранее. Можешь представить себе последствия, если бы это обнаружилось, когда Попрыгунчик был бы уже внедрен. - Так или иначе, - парировала Сьюзан, - теперь мы имеем параноиков из Фонда электронных границ, уверенных, что черный ход есть во всех наших алгоритмах. - А это не так? - язвительно заметил Хейл. Сьюзан холодно на него посмотрела.
У них нет света. Джабба полагает, что… - Вы ему звонили. - Да, сэр, я… - Джаббе? - Фонтейн гневно поднялся. - Какого черта вы не позвонили Стратмору. - Мы позвонили! - не сдавалась Мидж. - Он сказал, что у них все в порядке.
Неужели она узнала. Этого не может. Стратмор был уверен, что предусмотрел. - Сьюзан, - сказал он, подходя ближе. - В чем. Она не шевельнулась. - Ты волнуешься о Дэвиде.