FOODBORNEILLNESS.pptVIP

FOODBORNE ILLNESS FOODBORNE ILLNESS Challenges to control Poor consumer handling of food Emerging pathogens have increased resistance Food supply is global More food is eaten outside of home New modes of transmission FOODBORNE ILLNESS Types of Contamination Physical Metal shavings, broken glass, wood splinters, bandages Chemical Cleansers, metal leaching (copper, lead, cadmium), pesticides Biological Bacteria, fungi, viruses, parasites FOODBORNE ILLNESS Food infection Bacteria are consumed Body reacts by raising temperature- fever Longer incubation Food intoxication Toxin contaminated