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INTRODUCTION TO FOODBORNE PATHOGENS 1120

INTRODUCTION TO FOODBORNE PATHOGENS 1120

INTRODUCTION TO FOODBORNE PATHOGENS 1120. Steven C Seideman, PhD Extension Food Processing Specialist Cooperative Extension Service University of Arkansas. OBJECTIVES. Discuss importance of foodborne pathogens. Discuss the classes of foodborne pathogens.

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1.98k views • 128 slides
Clostridium botulinum

Clostridium botulinum

Clostridium botulinum. Bacteria: Anaerobic, spore-forming, motile GPR Source: Soils, sediments, intestinal tracts of fish/mammals, gills and viscera of crabs and other shellfish Illness: Intoxication (heat-labile neurotoxin)

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987 views • 45 slides
Good Manufacturing Practices

Good Manufacturing Practices

Developed by. Good Manufacturing Practices. Agenda. Good Manufacturing Practices Contamination General Employee Hygiene Food Handling Practices. Good Manufacturing Practices. Deal with contamination by people by food materials by packaging materials by hazardous materials

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2.14k views • 33 slides
Good Manufacturing Practices

Good Manufacturing Practices

Developed by. Good Manufacturing Practices. Agenda. Good Manufacturing Practices Contamination General Employee Hygiene Food Handling Practices. Good Manufacturing Practices. Deal with contamination by people by food materials by packaging materials by hazardous materials

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551 views • 33 slides
Presentation on FSSAI Certification

Presentation on FSSAI Certification

FSSAI is responsible for protecting public health and promoting through the regulation and supervision of food safety. FSSAI is made for the adoption of science-based standards for food products and their production, storage, distribution, sale and import regulate to ensure the availability of safe and wholesome food for human consumption.

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996 views • 10 slides

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