Answer: This infectious agent can be transmitted through food while the food is being processed or handled. Food can become contaminated by food handlers that fail to wash their hands. Any food handler that does not wash their hands with soap and water has a great chance of contaminating food. When raw food comes in contact with already cooked food you can easily get salmonellosis. If someone had been handling raw food and decide to pour you a glass of water you can catch this infectious disease as well.
More than ninety percent of food additives come from compounds that were originally found in nature” (Clydesdale). Food additives play a very important role when it comes to the spoilage of food. A preservative is a food additive that is added to foods to prevent foods from spoiling. Without this additive foods would grow bacteria, fungi and insects. Without additives foods would go bad before reaching the store.
If the food is thoroughly cooked the bacteria will be killed immediately and will not be able to cause harm to anyone. Staphylococcus – this bacteria can be found in so many places such as in the nose , throat , infected boils and cuts. They produce harmful toxins which cannot be easily killed by the cooking process. Costridium - this bacteria food in humans and animals excreta. They love to thrive in some types of food.
a. One of the arguments about bacteria on beer pong cups is that the alcohol in the beer kills any germs that you may come in contact with. This, plain and simple, is not true. According to the U.S. Food and Drug Administration, alcohol becomes effective at killing germs in concentrations above 70%. So a 4-5% alcoholic beverage is not going to kill any germs.
Its symptoms consist of: abdominal pain and cramps, diarrhea, fever, and bloody stools. E. Coli can also cause heart and kidney failure that is why this form of E. Coli is deadly to small children, the elderly and those with weak immune systems. As the E. coli ran its course, there were about 60 illnesses and one death, a child, through the Western United States and Canada. The FDA found a link between the Odwalla apple juice and the dangerous bacteria. Throughout this whole ordeal, Odwalla’s CEO, Stephen Williamson began ordering a recall on all apple and carrot based juices.
BAMURANGE M.GRATIA G 11 IB GHA CHEMISTRY I.A (Expt i) DETERMINATION OF PURITY. How to determine the percentage of ethanoic acid (CH3COOH) in an impure sample of vinegar. Background information; In chemistry, for a particular experiment, a certain concentration of chemicals is required for certain results to occur or for just security purposes since some are very dangerous to the environment and even the people in general. Vinegar is known to be used to kill germs while preparing salad, which means it should not be used at its high concentration but at a low concentration. If used at high concentration, it can kill the components of food and since the food is to be eaten, it might cause problems in ones digestive parts.
You can't see or feel it, but this type of inflammation increases the risk of coronary heart disease, the leading cause of death among people with diabetes. Processed sugars and other high-glycemic starches increase inflammation, just as they raise blood sugar, according to an article in the March 2002 American Journal of Clinical Nutrition. Good news, though: Many foods have anti-inflammatory properties. Here are 11 of the best... 1. Salmon.
The food is usually from an animal like beef, poultry, milk or eggs but all food including vegetables can get contaminated. The germ can also be transmitted when humans come in contact with food, pets or the germs itself and do not wash their hands. • How is this infectious agent transmitted through food or water? Salmonella is usually transmitted through food or water. It is transmitted through food when a human ingests meat or poultry that is contaminated with animal excrement.
Best frozen foods are meats, poultry, fish, bread and baked goods. There are foods that during freezing will change texture, flavour or colour; these are fruits, potatoes, milk and dairy products, lettuce, cucumbers, celery, eggs, radishes. Drying is a very old method of food preservation that works by removing the water from food, which stops the growth of bacteria. The water is usually removed by evaporation (sun drying, air drying, wind drying). Because bacteria needs water to survive, drying effectively kills them.
When many people think of bacteria, they also think of disease and infection. Bacteria release toxins, called endotoxins, as they grow and multiply, which cause infections and diseases, such as Salmonella. This can occur, as food that has not been cooked properly; and therefore the bacteria has not been destroyed; which is then eaten. The bacteria then die and release endotoxins which irritate the lining of the small intestine, causing abdominal cramps, headache, fever, and severe watery diarrhoea [3]. Cholera is one of the biggest killers, killing around 120,000 people each year.