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Food hygiene, DON´T COPY - Coggle Diagram

- - - - exogenous (they are incorporated into the food during its handling and processing); and, depending on their relationship with the consumer, they can be pathogenic or altering agents (saprophytes)
      - endogenous (already present inside the food structures where they can cause zoonoses, animal diseases not transmissible to man and plant diseases not transmissible to man)
- - - - The vast majority of microorganisms require very high water activity values in order to grow. The minimum activity values for different types of microorganisms are, as a guide, the following: bacteria aw>0.90, yeasts aw>0.85, filamentous fungi aw>0.80.
  - - - Carbon
      - Nitrogen
      - Sulfur
      - Match
      - inorganic ions
      - Growth Factors
      - Water
- - - - These metabolites sicken or kill animals that eat those vegetables. The substances are known as mycotoxins and the condition is called mycotoxicosis.
        
        A primary mycotoxicosis is produced by consuming contaminated vegetables, and secondary by ingesting meat or milk from animals that ate fodder with mycotoxin
    - - It is not a communicable disease
      - Treatment with drugs or antibiotics has little or no effect,
      - The outbreaks observed are due to climatic conditions
      - The outbreak is commonly associated with a specific food or forage
  - - - the first source of infection for foodborne outbreaks will be man himself
        
        Two viruses that are major foodborne infectious agents in humans are infectious hepatitis and poliomyelitis.
  - - - Faecal contamination can take place directly by an infected food handler, in which case control is difficult, or alternatively indirectly mainly through contaminated water.
- - - - The incidence of diseases of alimentary origin, mostly occurring in the home, continue to be the ones with the highest incidence in the world.
  - - - We say that they are pathogenic when they are capable of causing an infection in the human body. Of the many germs that exist on the face of the earth, very few are capable of causing us an infection, only those that are pathogenic.
        
        Some non-pathogenic microorganisms live quietly inside the human body and do not and will not cause any infection. They are called saprophytes.
- - - - In the twentieth century there is a spectacular development of food microbiology, with the establishment of the etiology of AT, the beginning of a new era of food chemistry and engineering, the development of food irradiation systems