tailieunhanh - Bài giảng An toàn thực phẩm - GS.TS.BS. Lê Hoàng Ninh
Bài giảng An toàn thực phẩm do . Lê Hoàng Ninh biên soạn trình bày về vi sinh vật; lịch sử; dịch tễ học; giám sát/luật lệ; sự lây truyền ngộ độc thực phẩm và một số nội dung khác. Mời các bạn tham khảo bài giảng để hiểu rõ hơn về những nội dung này. | GS TS BS LÊ HOÀNG NINH Biên soạn theo tài liệu của CDC, FDA Hoa kỳ,center for food security and public health Nội dung Organisms History Epidemiology Transmission Foodborne illness Prevention and Control Center for Food Security and Public Health Iowa State University 2004 In today’s presentation we will cover information regarding various organisms that cause foodborne illness and their epidemiology. We will also talk about the history of food safety, how organisms are transmitted, and various organisms that cause foodborne illnesses in humans. Finally, we will address prevention and control measures to assure food safety. Vi sinh vật Estimated 250 foodborne pathogens Foodborne illness 2 or more cases of a similar illness resulting from ingestion of a common food Bacteria most common cause Also viruses, parasites, natural and manufactured chemicals, and toxins from organisms Center for Food Security and Public Health Iowa State University 2004 There are an estimated 250 pathogens that can cause foodborne related illnesses. Foodborne illness is defined as two or more cases of a similar illness resulting from ingestion of a common food. It can result from consuming foods contaminated with various pathogens. In most cases bacteria are the major pathogen followed by viruses, then parasites. However, natural or manufactured chemicals and toxins from organisms can also cause foodborne illnesses. The most commonly recognized foodborne infections are caused by Campylobacter, Salmonella, E. coli O157:H7 and by caliciviruses (better know as Norwalk viruses.) Foodborne disease outbreaks, cases and deaths 1993-1997 Salmonella had the highest number Center for Food Security and Public Health Iowa State University 2004 This table shows the number of reported food-borne outbreaks, cases and deaths from 1993-1997 in the United States. Of the bacterial agents, Salmonella cases had the highest number of outbreaks, cases and deaths. It is important to remember that | GS TS BS LÊ HOÀNG NINH Biên soạn theo tài liệu của CDC, FDA Hoa kỳ,center for food security and public health Nội dung Organisms History Epidemiology Transmission Foodborne illness Prevention and Control Center for Food Security and Public Health Iowa State University 2004 In today’s presentation we will cover information regarding various organisms that cause foodborne illness and their epidemiology. We will also talk about the history of food safety, how organisms are transmitted, and various organisms that cause foodborne illnesses in humans. Finally, we will address prevention and control measures to assure food safety. Vi sinh vật Estimated 250 foodborne pathogens Foodborne illness 2 or more cases of a similar illness resulting from ingestion of a common food Bacteria most common cause Also viruses, parasites, natural and manufactured chemicals, and toxins from organisms Center for Food Security and Public Health Iowa State University 2004 There are an estimated 250
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