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Hygienic and Sanitary Aspects of Food - Coggle Diagram
Hygienic and Sanitary Aspects of Food
The safety and safety of food has been one of the greatest concerns of humanity and the
antecedents in this regard can be traced from time immemorial within the attempts that have had
the greatest impact on the world level, it should be cited the Codex Alimentarius,
Health Hazards Associated
with Food Consumption
The main cause of foodborne
illness is of bacterial origin,
Salmonella involved in 50% of
toxiinfection outbreaks, is the main
pathological agent above
any other bacterial type.
Microorganism Pathogens and Saprophytes
This is the first condition to suffer an infection that someone produces, bacteria and viruses can
produce infections in the largest percentage of cases but they can also be fungi, parasites, and
protozoa, small living beings as a whole.
Toxic Compound Naturally Present in Food
Below, you can check out the most common natural toxins in food.
Glycoalkaloids in potatoes
Mycotoxins: when there is mold in the feed
Lectins in red beans and other legumes
Neurotoxins in star anise
Marine biotoxins in molluscs
Diseases caused by prions.
Mechanism of pathogenicity. Multiplied food.
Prevention and
control measures.
Prions are pathogenic variants of certain natural proteins that are produced by nerve cells and
some other type of cell normal proteins are called PrPc (Protein Prion Cellular) to differentiate
them from the pathogenic variants that are also called PrPcs (from "scrapie": term that describes
sheep encephalopathy).