Food pathogens and natural toxins Nutrition Course vv目中比含品解究中心“盒上
Food pathogens and natural toxins Nutrition Course
Why? Understanding is key to control and prevention HACCP GMP SOP Preventive measure Food safety
Why? ◼ Understanding is key to control and prevention ◼ HACCP, GMP, SOP …. ◼ Preventive measure ◼ Food safety
What will we discuss? Organisms Bacteria Protozoa and worms Virus Prions ■ ToXins others
What will we discuss? ◼ Organisms ◼ Bacteria ◼ Protozoa and worms ◼ Virus ◼ Prions ◼ Toxins ◼ others
Who is prone? Usually everybody (except for immunity) Effects are more serious in vulnerable groups Elderly Children Patients Tourists Effects are sometimes secondary
Who is prone? ◼ Usually everybody (except for immunity) ◼ Effects are more serious in vulnerable groups ◼ Elderly ◼ Children ◼ Patients ◼ Tourists ◼ Effects are sometimes secondary
Food infection vs food intoxication Intoxication due to entero-or neurotoxin e.g. botulism, Staphylococcus aureus Infection from ingestion of living harmful micro organisms E.g. Sighella, protozoa, salmonella, hepatitis A Intoxi-infection e.g. Vibrio cholerae
Food infection vs. food intoxication ◼ Intoxication: due to entero- or neurotoxin ◼ e.g. botulism, Staphylococcus aureus ◼ Infection: from ingestion of living harmful micro organisms ◼ E.g. Sighella, protozoa, salmonella, hepatitis A ◼ Intoxi-infection e.g. Vibrio cholerae