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FOOD INDUSTRY:
FOOD SPOILAGE AND
POISONING
Leanna Kalicharan
Lecturer
Department of Biology
Faculty of Natural Sciences
INTRODUCTION
Foodborne disease is an emerging area of concern
in microbiology.
High-sugar foods
FOOD POISONING
INTRODUCTION
Failure to adequately decontaminate and preserve
food may allow the growth of pathogens, resulting
in diseases with significant morbidity and mortality.
FOODBORNE DISEASES
FOODBORNE DISEASES
FOOD POISONING FOOD INFECTION
Food poisoning or food intoxication is ▪ Food infection is an infection resulting from
disease that results from ingestion of foods ingestion or pathogen-contaminated food.
containing preformed microbial toxin.
The microbes that produce the toxins do not
have to grow in the host and are often not
alive at the time the contaminated food is
consumed.
The illness is due to ingestion and subsequent
action of the preformed bioactive toxin.
Staphylococcal Food Poisoning
The very common food poisoning is caused by
Staphylococcus aureus.
This is a small, gram-positive cocci.
Staphylococci are found on the skin and in the
respiratory tract of nearly all humans and are
often opportunistic pathogens.
Staphylococcal Food Poisoning
Staphylococcus aureus is frequently associated with food
poisoning because it can grow in many common foods
and some strains produce several heat-stable protein
super-antigen enterotoxins.