KJ05-食物与健康-双语ppt课件.pptVIP

Foodborne diseases and food poisoning;Foodborne diseases Definition Classification Prevention Food poisoning Definition 、characteristic and classification Common food poisoning Investigation and treatment of food poisoning ;foodborne diseases;; foodborne diseases are generally classified into two main categories： foodborne infections （感染型食源性疾病） foodborne intoxications（中毒型食源性疾病）;Foodborne Infections occur as a consequence of growth of the pathogen in the human body. pathogens included the viruses, parasites, and invasive bacteria in this group Foodborne Intoxications are caused by toxins or toxins produced by organisms which have grown to sufficient numbers in the food product. Pathogens in this group included chemical poisons, shellfish toxin, Fungal toxins or mycotoxins and so on. In general, an incubation period of foodborne intoxications is shorter than that of Foodborne Infections. ;Classification of Foodborne Causative Agents;Biological pathogens;Bacteria and Bacterial toxins; Shapes 0f Major Pathogenic Bacteria ;Viruses;Mycotoxins;Aflatoxin caused by Aspergillus(曲霉菌);Parasites;;Chemical agents;Physical agents;Situation of Foodborne diseases ;Prevention of foodborne diseases;Good Manufacturing Practices (GMP).These entail the processing conditions and procedures that have been proven to deliver consistent quality and safety based on long experience. Hazard Analysis Critical Control Points (HACCP,危害分析临界控制点). While traditional safety assurance programmes focused on identifying problems in the finished product, HACCP, a recent proactive technique, focuses on identifying potential problems and controlling them during the design and the production process itself. ;;Food poisoning;Definition;Characteristics;Classifications;Common food poisoning;Bacteria food poisoning pathogenesis;BacteriaResponsible;Globefish poisoning;Globefish;Symptoms;Mushroom poisonings are generally acute a variety of symptoms and prognoses,. High mortality rate ;;墨汁鬼伞;毒蝇伞;鹿花菌;褐磷小伞;