FOOD INTOXICATIONS: triveni industries Kulinari.net
5.6.1. Staphylococcal food poisoning: a) feature: - causes triveni industries - toxins (enterotoxins resistant to high temperatures), formed by the multiplication of some pathogenic staphylococci in hranit.produkti (meeting in humans, animals, the environment); - Incubation period - an average of 2 hours (1/2 - 6 hours); - Signs - repeated vomiting, stomach pain, abnormal cardiovascular with persons (diarrhea) without growth. - Sources: - pastry triveni industries products (succulent pastries and cakes, syrup-our products); - Kitchen triveni industries desserts; 80% of the outbreaks triveni industries - dishes with pasta and noodles; - Mashed potatoes and more. b) factors for the spread: - initial number of staphylococci in the product; - Workers with staphylococcal diseases; - Milk of animals suffering from mastitis (inflammation of the udder); triveni industries - Temperature triveni industries and duration of storage (for 4 hours at 35-57 C in contaminated produce can accumulate toxins sufficient triveni industries to cause poisoning). c) prevention - to prevent hran.produkti and finished products of workers with angina or open sores and growths on the body, and proper treatment; - Refrigerated perishable products and finished products; - Realization of 3 hours (no refrigerator); - Rapid cooling of the milk after milking and-not subjected to heat treatment (cooking, pasteurization). 5.6.2. Botulism (severe disease with lesions of the nervous system and its high mortality): a) feature: - causes - toxins formed by the multiplication triveni industries of botulinum bacillus (Clostridium botulinum) in hr.prod. (Obshtava bowels, soil, mud); - Incubation period - from 6 to 30 hours; - Signs - fatigue, dizziness, muscle weakness; - Course of the disease - enhancing features, the occurrence of paralytic phenomena (especially dangerous for the respiratory muscles), swallowing disorders, soundless voice, falling eyelids, double triveni industries vision image, reduced vision; - Sources: - canned food (especially poultry); - Fish - Pusheva, Sun-dried and salted; - Sausages (including pasteurized triveni industries ham). b) factors for the spread - botulinum spores of bacillus is not destroyed by digesting the sealed cans; - Use of the uncooked food, after a long period of time. c) Prevention: - Failure to FA homemade canned sterilized, pasteurized canned expired storage suspicious sausages and fish; - Refrigerated and use within Mr. pasteurized triveni industries canned sausages and fish; - Nedopyaskane use canned signs of bombazh (swelling) or letdown. 5.6.3. Food mikotoksikozi ("myco" - sponge, "toxicity" - poisoning): a) feature: - causes - mycotoxins produced by certain toxic fungi in their development in hranit.produkti; - Damage, diseases triveni industries affecting the liver (sore-we cirrhosis, cancer), kidney, nervous system and dr.organi; - Sources (moldy food): - nuts (wet and stored in damp rooms); - Peanut meal; - Cereals; - Rice. b) prevention: - correct storage of hr.prod. (fig.5.5 on page 31); - Non-use of moldy foods. triveni industries
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Categories Uncategorized Notebook Teacher Notes Teacher Healthy Eating Culinary Culinary secrets terms Scientific facts only vegitariantsi delicious meals of Luba For bar troublemakers Vanko For your institution E- Menu menu bistro triveni industries menu for coffee aperitif menu for pizzeria restaurant menu Catering Culinary Vip recipes and original recipes Garnish Child Nutrition triveni industries diet Frozen desserts Healthy cuisine Kitchen desserts Drinks Pizza Semis for pastry Salads Sauces Cold Appetizers Soups pastries Hot appetizers Dishes Vegetable Dishes Meat Dishes Poultry Dishes Fish Dishes of offal recipes grandmother on weekdays holiday recipes Traveler American cuisine Greek cuisine Italian cuisine Chinese cuisine German cuisine Russian triveni industries cuisine Serbian your kitchen French cuisine Japanese cuisine Archives September 2014 August 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 December 2012 April 2012 September 2010 August 2010 June 2010
Posts BEVERAGES - ALCOHOLIC, BEVERAGES, BEER PRE-TREATMENT OF EGGS AND EGG PRODUCTS eggplant with mashed seabass SALAD WITH MELON, mozzarella and Prosciutto with figs Comments Archives September 2014 August 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 December 2012 April 2012 September 2010 August 2010 June 2010 Contact Us About Us Our activity
5.6.1. Staphylococcal food poisoning: a) feature: - causes triveni industries - toxins (enterotoxins resistant to high temperatures), formed by the multiplication of some pathogenic staphylococci in hranit.produkti (meeting in humans, animals, the environment); - Incubation period - an average of 2 hours (1/2 - 6 hours); - Signs - repeated vomiting, stomach pain, abnormal cardiovascular with persons (diarrhea) without growth. - Sources: - pastry triveni industries products (succulent pastries and cakes, syrup-our products); - Kitchen triveni industries desserts; 80% of the outbreaks triveni industries - dishes with pasta and noodles; - Mashed potatoes and more. b) factors for the spread: - initial number of staphylococci in the product; - Workers with staphylococcal diseases; - Milk of animals suffering from mastitis (inflammation of the udder); triveni industries - Temperature triveni industries and duration of storage (for 4 hours at 35-57 C in contaminated produce can accumulate toxins sufficient triveni industries to cause poisoning). c) prevention - to prevent hran.produkti and finished products of workers with angina or open sores and growths on the body, and proper treatment; - Refrigerated perishable products and finished products; - Realization of 3 hours (no refrigerator); - Rapid cooling of the milk after milking and-not subjected to heat treatment (cooking, pasteurization). 5.6.2. Botulism (severe disease with lesions of the nervous system and its high mortality): a) feature: - causes - toxins formed by the multiplication triveni industries of botulinum bacillus (Clostridium botulinum) in hr.prod. (Obshtava bowels, soil, mud); - Incubation period - from 6 to 30 hours; - Signs - fatigue, dizziness, muscle weakness; - Course of the disease - enhancing features, the occurrence of paralytic phenomena (especially dangerous for the respiratory muscles), swallowing disorders, soundless voice, falling eyelids, double triveni industries vision image, reduced vision; - Sources: - canned food (especially poultry); - Fish - Pusheva, Sun-dried and salted; - Sausages (including pasteurized triveni industries ham). b) factors for the spread - botulinum spores of bacillus is not destroyed by digesting the sealed cans; - Use of the uncooked food, after a long period of time. c) Prevention: - Failure to FA homemade canned sterilized, pasteurized canned expired storage suspicious sausages and fish; - Refrigerated and use within Mr. pasteurized triveni industries canned sausages and fish; - Nedopyaskane use canned signs of bombazh (swelling) or letdown. 5.6.3. Food mikotoksikozi ("myco" - sponge, "toxicity" - poisoning): a) feature: - causes - mycotoxins produced by certain toxic fungi in their development in hranit.produkti; - Damage, diseases triveni industries affecting the liver (sore-we cirrhosis, cancer), kidney, nervous system and dr.organi; - Sources (moldy food): - nuts (wet and stored in damp rooms); - Peanut meal; - Cereals; - Rice. b) prevention: - correct storage of hr.prod. (fig.5.5 on page 31); - Non-use of moldy foods. triveni industries
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Categories Uncategorized Notebook Teacher Notes Teacher Healthy Eating Culinary Culinary secrets terms Scientific facts only vegitariantsi delicious meals of Luba For bar troublemakers Vanko For your institution E- Menu menu bistro triveni industries menu for coffee aperitif menu for pizzeria restaurant menu Catering Culinary Vip recipes and original recipes Garnish Child Nutrition triveni industries diet Frozen desserts Healthy cuisine Kitchen desserts Drinks Pizza Semis for pastry Salads Sauces Cold Appetizers Soups pastries Hot appetizers Dishes Vegetable Dishes Meat Dishes Poultry Dishes Fish Dishes of offal recipes grandmother on weekdays holiday recipes Traveler American cuisine Greek cuisine Italian cuisine Chinese cuisine German cuisine Russian triveni industries cuisine Serbian your kitchen French cuisine Japanese cuisine Archives September 2014 August 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 December 2012 April 2012 September 2010 August 2010 June 2010
Posts BEVERAGES - ALCOHOLIC, BEVERAGES, BEER PRE-TREATMENT OF EGGS AND EGG PRODUCTS eggplant with mashed seabass SALAD WITH MELON, mozzarella and Prosciutto with figs Comments Archives September 2014 August 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 December 2012 April 2012 September 2010 August 2010 June 2010 Contact Us About Us Our activity
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