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Biological Hazards- are acquired from disease-causing microorganisms and the poisonous toxins
they may produce. They are by far the most dangerous foodborne hazard in the food service
businesses.
infection.
Classification of Foodborne Illnesses
2. Intoxication- ingestion of a harmful toxin produced in food; ex. Clostridium botulinum bacteria
1.Beneficial Microorganisms-found in food production such as those used in making breads, beer,
PHF
3. Spores- protective, thick-walled structure, do not reproduce but can survive cooking and
anaerobic-( no oxygen)
found in irrigation water, animal feces, muscle tissues of improperly fed cattle, swine, and fish
muscles. Humans can become infected when undercooked meat and fish are consumed.
4. Fungi- a eukaryotic( one or more) organism. They are heterotrophic (requiring a complex
a. molds-microscopic fungi that live on plant or animal matter; growth is encouraged by warm,