In K-9‚ a practice that I observed that can reduce the risk of a foodborne illness was that none of the students picked up their phones or any other foreign objects while in the kitchen. The practice of not using your phone while cooking eliminates the potential for any bacteria on the phone to get onto the ready-to-eat food that is going to get sent out for lunch. One practice observed in K-9 that may increase the risk of a foodborne illness is that most of the students did not wash their hands after
Premium Nutrition Food Health
References: Buehler‚ J.‚ Berkelman‚ R.‚ Hartley‚ D.‚ & Peters‚ C. Syndromic Surveillance and Bioterrorism-related Epidemics. Retrieved from http://www.cdc.gov/ncidod/EID/vol9no10/03-0231.htm Mallonee‚ J. (1995). Foodborne Botulism – Oklahoma‚ 1994 Morbidity and Mortality Weekly Report 44(11)‚ 200-202 Schoenstadt‚ A. (2008‚ October 24). Botulism. Retrieved from http://diseases.emedtv.com/botulism/botulism.html
Premium Epidemiology Clostridium botulinum Wound
Botulism Botulism may not be at the top of your list of household known diseases‚ but it is a rare and very serious illness. Botulinium toxin is one of the most powerful known toxins: about one microgram is lethal to humans. Only about 110 people get it every year in the United States. Since it is rare‚ all forms can be deadly and are considered to be medical emergencies. The cause is a neurotoxin made by a bacterium called Clostridium botulinum (C. botulinum). This toxin travels through the blood
Premium Clostridium botulinum Bacteria
UNIVERSITY OF ALBERTA NUTRITION AND FOOD SCIENCE 361/363 Department of Agricultural‚ Food and Nutritional Science Instructors: Dr. Lynn M McMullen (LM) – course coordinator Email: lynn.mcmullen@ualberta.ca Office: 3-18F Ag/For Centre Dr. David Bressler (DB) Email: david.bressler@ualberta.ca Office: 5-22 Ag/For Centre Phone: 492- 6015 Phone: 492- 4986 Class Location: CCIS 1 440 Course Outcomes: The overall objective of these courses is for students to learn the interrelationships
Premium Food safety Food 1969
How Do You Make the Best Cookie? Who doesn’t love a good cookie? The quest for that melt-in-your-mouth‚ gooey‚ and blissful tasting cookie is a never-ending battle. My science experiment will answer the age-old question: Is it possible to make the perfect cookie? My science experiment is identifying the best method for making the most delicious cookie. If I vary the amount of time I refrigerate the cookie dough‚ then the batch that was freshly baked will be moister and ultimately
Premium Chocolate chip cookie Cookies Chocolate chip
com/education/college/articles/87056.aspx>. “Stormy outlook? Domestic students’ impressions of international students at an Australian university” Paul Barron. School of Tourism and Leisure Management “Examining the Prevalence of Self-Reported Foodborne Illnesses and Food Safety Risks among International College Students in the United States” Lyonga‚ Agnes Ngale ; Eighmy
Premium International student Student Student exchange program
Staphylococcus SCI/163 January 6‚ 2014 Staphylococcus Aureus Bacteria This paper will explain how the infectious organism staphylococcus aureus is transmitted through food. Discuss a real life outbreak of staphylococcus aureus in the United States. Also describe the clinical symptoms‚ the duration of the symptoms‚ and any treatments for the disease. The author will discuss the steps to be taken to prevent further outbreaks‚ including personal as well as environmental precautions and
Premium Bacteria Microbiology Staphylococcus
B2P Case Study Dr. Sharpin recognized the need for a fast‚ portable‚ and small testing solution that would deliver results in the field. As she started her project she had to decide which market would prove to be the most lucrative for her product: Australia‚ North America‚ or Europe. Though Dr. Sharpin began the project in 2007 in New Zealand‚ ultimately it was clear that she had to exploit the US and North American market. The 2007 media coverage of E. Coli and the market environment in
Premium Management Marketing Strategic management
THE UNIVERSITY OF NEW SOUTH WALES SCHOOL OF CHEMICAL ENGINEERING FOOD2320 Food Microbiology FOOD2627 Food Microbiology Final Examination November 2013 Time allowed: THREE (3) hours Total number of questions: THREE (3) Answer all three questions Total marks: 60 All questions are of equal value (20 marks) This exam will contribute 40% to the final mark for the subject This paper may be retained by the candidate Answers must be written in ink. Except where they are expressly required
Premium Bacteria Microbiology Fermentation
French Fries vs Bacteria Introduction After the Chipotle scandal of having E. Coli‚ I wondered what other bacteria can possibly be on foods that we consume. In addition‚ eating my french fries the day after I bought it‚ I wondered how long it could be until there was bacteria growing on the french fries. These two experiences in the last few months triggered me to become interested in what bacteria is and how harmful it can be. In order to do this investigation‚ one must study various types of french
Premium