Foodborne Illnesses (PowerPoint)
This is a presentation-style lesson on foodborne illnesses, covering what they are and how to prevent them. It explains the scope and cost of foodborne illness, the roles of pathogenic and spoilage microorganisms, profiles the least-wanted pathogens, describes how beneficial bacteria are used in food processing (fermentation, probiotics), and identifies the major food allergens and labeling requirements.
At a glance
- Learning objectives
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- Describe the scope of foodborne illness
- Explain factors related to food pathogens and spoilage
- Discuss microorganisms and their roles in food
- Identify the 12 most undesirable pathogens
- Explain how beneficial bacteria are used in food processing
- Identify 8 major food allergens