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Glossary of FSTC 201 Exam 3

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Foodborne illness
any illness from ingestion of food
Biological foodborne illness
from bacteria, molds, viruses, or parasites
Chemilcal foodborne illness
from toxins or antibiotics
Physical foodborne illness
from bone, metal, plastic, or other foreign matter
Food infection is from
bacteria ingested & colonize in GI tract
Food infection onset of symptoms time
2-7 days
Effects of food infection
Epithelial cells are damaged resulting in malabsorption

Osmotic imbalances cause diarrhea

Fever and vomiting are possible
Examples of Food infection
Salmonella, Campylobacter, Escherichia coli, Listeria monocytogenes, Yersinia, Vibrio, and Shigella
Food intoxication
is from bacteria which produce toxin during growth & ingestion of toxin
Onset of food intoxication symptoms time
very rapid (2-8 hours)
Effects of food intoxication
diarrhea and vomitting
Examples of food intoxication
Staphylococcus aureus, Clostridium botulinum, Clost. perfringens, Bacillus cereus. E. coli (enterotoxigenic)
Viruses characteristics
do not grow in food, need host to grow and replicate

May take several weeks to incubate

can be shed and transmitted through fecal-oral route
Virus examples
Hepatitis A spread through raw foods
Parasites characteristics
harbor in GI tract of animals

Cysts or eggs shed in feces

Ingested and germinate in human

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