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8 Cards in this Set
- Front
- Back
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concern about food supply |
1. microbial foodborne illness 2. natural toxins- green part of potatoes apple seeds 3. residules in food 4. nutients in food - artificially constituted food appearing 5. intentional food additives -minimal hazard 6. genetic modification of food - scrutiny before allowed |
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residues in food |
1. environmental contaminants 2. pesticides 3. use of animal drugs |
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infection and intoxication of microbial foodborne illness (food poisoning) |
1. transmitted to human being through food and water 2. cause by an infectious agent (foodborne infection) or a poisonous substance (food intoxication) |
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foodborne illnesses can be life-threatening |
increasingly unresponsive to standard antibitics |
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mild foodborne illness can be lethal for ppl at risk... |
1. ill / malnourished(yiyangbuliang) 2. compromised(tuoxie) immune systerm 3. in an institution (fuliyuan) 4. liver/stomach illnesses 5. pregnant/ very cold/ very young |
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symptoms occur/ risk? help? |
1. bloody stool 2. diarrrhea over 3 days 3. fever over 24 hrs 4. headache with muscle stiffness and fever 5. numbness(mamu)/ weakness/ tingling sensations in the skin 6. repid heart rate/ fainting/dizziness(touyun) |
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how microbes cause illness in body 1 |
1. infection - infectious agents infect and multiply in the tissues 2. intoxication - some microorganisms produce --enterotoxins: poisons act upon mucous membranes --neurotoxins: poisons act upon the cells of the nervous system |
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how microbes cause illness in body 2 |
1. clostridium botulinum (junlei)
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