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Nutrition with Food Borne Illnesses

by: Kara Fields

Nutrition with Food Borne Illnesses NUTR 2105

Marketplace > East Carolina University > Nutrition and Food Sciences > NUTR 2105 > Nutrition with Food Borne Illnesses
Kara Fields

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About this Document

All about food borne illnesses
Nutrition Science
Kimberly Lukhard
Class Notes
nutrition, food, born, illnesses, salmonella, E.Coli, Botulism, Trichinosis
25 ?




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This 2 page Class Notes was uploaded by Kara Fields on Tuesday April 19, 2016. The Class Notes belongs to NUTR 2105 at East Carolina University taught by Kimberly Lukhard in Fall 2016. Since its upload, it has received 15 views. For similar materials see Nutrition Science in Nutrition and Food Sciences at East Carolina University.


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Date Created: 04/19/16
Nutrition 1000 Food Borne Illnesses  ½ come from produce because people forget to wash them off.  1. Salmonella  a. The most fatal infection.  b. Occurs from uncooked poultry (must be at 165 degrees).  c. Also make sure to be weary and look at raw eggs.  d. Symptoms can occur as quickly as 8 hours after contracting.  2. E. Coli a. Naturally lives in the small intestines.  b. Occurs from uncooked ground beef (must be at 155 degrees).  3. Trichinosis  a. A bug that can cause serious damage to your muscles.  b. Occurs from eating undercooked pork.  4. Botulism a. Greater than 60% fatal. It is the most deadly.  b. It is odorless, tasteless, and you would never know that it was there.  c. It can paralyze you.  d. Occurs in low acid, home canned foods.  i. Such as green beans and jellies.  ii. Watch for dents or bulges or lids that go in when you push on it with your  thumb.  iii. Do NOT throw these cans in the trash.  ­ Things to know… o  Most preventable by having a food thermometer.  o Poultry, pork, and ground beef need to be brought to temperature while it is still  being cooked. A.K.A. check these with a thermometer while it is still on/in the  grill/stove/oven.  o Food borne illnesses are most common in the very old, the very young, pregnant  woman, and people with weak immune systems. They have the highest risk of  contracting a food illness.  o A refrigerator needs to be at 38 degrees ideally.   o Any packaged meat that is bulging…do not buy it.  o More than 4 hours at room temperature can cause foods to grow bacteria.   41 degrees­ 135 degrees is the temperature at which bacteria can grow.   41 degrees­70 degrees is the area where bacteria grows pretty slowly.  70 degrees­120 degrees is the area where bacteria starts to grow  exponentially faster.  Hazard   Biological­ food borne illnesses Chemical­ cleaning supplies and toxic materials Physical­ bones, cartilage, pebbles/stones in beans, they are naturally occurring  mostly.  Analysis Critical Control Point


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