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Nutrition Practical Research and Design - Coggle Diagram
Nutrition Practical Research and Design
Salmonella
Chicken
Turkey
Beef
Pork
Eggs
infection that affects the intestinal tract in the body
contaminated food and water
Raw meats and eggs
Cross contamination
Raw fruit
E. coli
Listeria
Salmonella
Conditions that increase microorganism growth in food
pH levels - optimum pH for microorganism growth is pH 7 (neutral)
Water - many bacteria thrive in a moist environment
Temperature - higher temperatures increase rate of bacteria development
Danger Zone - between 4°C and 60°C is when bacteria that cause food borne illnesses have the fastest rate of growth
https://novascotia.ca/agri/documents/food-safety/factsheet-dangzone.pdf
Storage -
https://www.betterhealth.vic.gov.au/health/healthyliving/food-safety-and-storage
Foods should be stored separately and in correct environment stated on the food labels
Meat should be stored in the fridge at around 4°C
microbial contamination
When microoganism contaminates the food.
Botulism
Caused by Clostridium botulinum
Ilness that is rare and can be fatal
Mayo Clinic. (2020). Botulism - Symptoms and causes. [online] Available at:
https://www.mayoclinic.org/diseases-conditions/botulism/symptoms-causes/syc-20370262
[Accessed 29 May 2022].
Canned foods such as fruit, fish or vegetables - commonly home canned foods
can be prevented through the cooking method
Toxins can be produced at harmful levels within 2-4 days
https://rusticwise.com/how-long-does-it-take-for-botulism-to-grow-in-canned-food/#:~:text=Canned%20food%20is%20a%20convenient,within%203%20to%204%20days
.
Also found in chillis, garlic infused oil
prevent: refrigerate
prevention: food preparation. garlic and herbs should be acidified as toxins won't grow in an acid medium
https://news.okstate.edu/articles/agriculture/2020/gedon_home-infused-oils.html
Bacteria in honey and corn syrup products
Common cause of infant botulism
optimal temperature is 35-37 degrees celcius
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076734/#:~:text=botulinum.,et%20al.%2C%201982
).
Anaerobic - grow in low oxygen concentrations
If temperatures are not optimum the bacteria will create protective spores to preserve the bacteria.
https://www.fsis.usda.gov/food-safety/foodborne-illness-and-disease/pathogens/clostridium-botulinum#:~:text=Clostridium%20botulinum%20are%20rod%2Dshaped,conditions%20for%20survival%20are%20poor
.
Listeria
Consuming foods contaminated by Listeria monocytogenes
Can cause death and be fatal to health of at risk people (elderly, infants and pregnant women)
Found in ready to eat seafood
oysters
sushi
sashimi
mussels
prepackaged food
vegetables and fruit
buffet food
Dips and salad dressings
fresh fruit juices and vegetables that are not pasteurised or canned
deli meats such as salami
soft cheeses
many made with unpasteurised milk
why pregnant women are advised to avoid these foods
E.Coli
Both non-pathogenic and pathogenic E.Coli
Caused by the bacteria Escherichia coli (E.coli)
Commonly found in warm blooded animal gut
https://www.cdc.gov/healthypets/diseases/ecoli.html#:~:text=day%2Dcare%20facilities.-,E.,still%20appear%20healthy%20and%20clean
.
caused by
some raw beef (ground mince)
unpasteurised milk
infection spread from person infected (through faeces)
contaminated water
https://www.who.int/news-room/fact-sheets/detail/e-coli#:~:text=coli%20strains%20are%20harmless%2C%20but,and%20faecal%20contamination%20of%20vegetables
.