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Chapter 2

Chapter 2. The Causes of Foodborne Illness. Foodborne Illness: Causes. Hazards : harmful substances that when found in food can cause foodborne illness. Chemical. Physical. Biological. Chemical Hazards. Detergents. Chemical. Sanitizers. Pesticides.

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Chapter 2

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  1. Chapter 2 The Causes of Foodborne Illness

  2. Foodborne Illness: Causes Hazards:harmful substances that when found in food can cause foodborne illness Chemical Physical Biological

  3. Chemical Hazards Detergents Chemical Sanitizers Pesticides Naturally occurring fish or plant toxins Medications

  4. PhysicalHazards Pests Glass Physical Plastic Toothpick Metal False fingernails Jewelry Hair

  5. Biological Hazards Bacteria Biological Viruses Parasites Fungi

  6. Foodborne Pathogens See Smell Taste

  7. Foodborne Pathogens Found on raw foods Added during handling and

  8. Bacteria

  9. Viruses

  10. Parasites

  11. Fungi

  12. Microorganisms & Illness Depending on the type of foodborne illness, symptoms may occur within ½ hour to 50 days after ingesting the food Infection Intoxication Toxin-mediated infection

  13. How Do Microorganisms Get Into Food? Inside the Kitchen Prior to Entering the Kitchen Cross-contamination: • from one food to another • from dirty equipment • from dirty hands • from dirty clothes Improper personal hygiene  During slaughter  Cross-contamination: • in the field • during distribution • during processing • Natural part of the animal

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