Please enable JavaScript.
Coggle requires JavaScript to display documents.
Hygienic and Sanitary Aspects of Food, translated into English - Coggle…
Hygienic and Sanitary Aspects of Food, translated into English
- 4.1. Sanitary Hazards Associated with Food Consumption
- Incidence of foodborne diseases.
- Primary cause of foodborne diseases.
- 4.2. Pathogenic and Saprophytic Microorganisms
- Difference between pathogenic and saprophytic microorganisms.
- 4.3. Environmental Contaminants
- Use of water in the processing plant.
-
- Impact on land due to the location of processing plants.
- 4.4. Naturally Occurring Toxic Compounds in Foods
- Definition of food under normal conditions.
- Possible exceptions with traditional foods.
- 4.5. Compounds Formed During Storage, Processing, and Preparation of Foods
- Mutagenic and carcinogenic toxins.
- Formation of compounds during thermal treatment.
- 4.6. Food Additives. Other Risks
- Function of food additives.
- Long-term toxic phenomena.
- 4.7. Microbial Contamination of Foods
- Pathways for food contamination.
- 4.8. Foods as Transmitters of Pathogenic and Spoilage Microorganisms
- Presence of microorganisms in foods.
- Classification of microorganisms by origin (endogenous and exogenous).
- 4.9. Pathogenic Microorganisms from Animal Diseases
- The importance of animal health in food safety.
-
- 4.10. Exogenous Contamination Pathogenic Microorganisms. Spoilage Microorganisms
- Sources of exogenous contamination.
-