2 Biohazard Flashcards

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1
Q

What is a biohazard?

A

A biological hazard or “bio-hazard” is a toxic or infectious agent that poses a threat to human when it is eaten, inhaled, or comes in contact with skin.

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2
Q

examples of biohazards include

A

organisms like viruses, parasites, bacteria, yeast or mold spores.

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3
Q

biohazards require?

A

are living organism, they need oxygen, food, water, and a place to live. All of these are found in our food and in our bodies.

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4
Q

Main cause of foodborne disease is

A

biological hazard

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5
Q

viruses are complicated assemblies of what?

A

complicated assemblies of molecules, including proteins, nucleic acids, lipids, carbohydrates,

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6
Q

Viruses infect and cause harm. When are they dangerous?

A

-Only when it enters into a living cell, then causes harm
-without which can not multiply
-therefore, not living things

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7
Q

common way a virus can entre the body ?

A

-infected person hands or body fluid like saliva/ blood

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8
Q

Hepatitis A is a ___ associated with ___

A

virus example
with human intestial tract

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9
Q

where can contract Hepatitis A & what effective way to reduce risk?

A

-contaminated food or water
-food water prepared by infected person
-need personal hygiene, washing hands most effective way to reduce risk

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10
Q

what are parasites

A

organising that derive nourishment and protection from other living org (hosts)
-single cell to worms visible to naked eye

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11
Q

Taxoplasma godii is what

A

food borne parisite
can cause hospitaliztion or death,

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12
Q

roundworms- thichina (trichinella spiralis) is what
and what is the carrier that would cause infection to humans?

A

parisite
consuming infected pork can cause trichinosis in humans

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13
Q

name common parasites that cause foodborne diseases

A

-roundworm- thichina (hogs) & Anisakis- (cod or herring)
-flatworms- tapeworm (beef, pork. fish) & flukes (liver fluke)
-Protoza -infected water

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14
Q

Parasites may be tranmitted from host to host through?

A

-consumption of contaminated food and water
-soil
-person to person
-putting anything into your mouth that has touched the
-stool of an infected person or animal.

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15
Q

All life need bacteria,

A

-most comon organism on earth
-w/o life cannot be maintained

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16
Q

How are bacteria differnt than virus?

A

Bacteria are
-living creatures
-capable of reproduction
-have a well-defined cell wall
-are able to move

17
Q

Good Bacteria - (what jobs doese bacteria do?)

A

-help to digest food,
-could not live without “recyclers” (dead organism)
-produce yogurt and cheese

18
Q

bad bacteria is what and does what?

A

is pathogenic with no benefit -cause harm to other organisms
Causes foodborne illness and cause food to spoil.

19
Q

Is bacteria is detectable

A

not detectabe by sight, smell, or taste
-need proper cooking

20
Q

spoilage bacteria is determined through

A

1 appearance- changed color and texture
2 smell bad, taste bad

21
Q

spoilage bacteria- factors that can affect perishable food safety and quality

A

light heat
humidity oxygen
time and tempature
food spoilage

22
Q

Molds and yeast are _

A

fungus that can (but not always) cuase problems with food handling
-will have pathogenic properties

23
Q

good molds and yeast include?

A

blue cheese
bread yeast

24
Q

Molds and yeasts will grow where?

A

on almost any type of food.
-Crops: grains, nuts, fruits, and bean in fields before harvesting and during storage
-Foods that are high in sugar are ideal places to find yeast.

25
Q

Things to remember about molds:

A

-mold contain hyphae, or threadlike filaments
-grows on the surface of food and drinks and is easily seen
-mold needs an organic host and specific organic matter to grow
-mold is an aerobic (needs oxygen)

26
Q

Things to remember about yeasts:

A

-yeast tends to grow within food and is not eastly seen
-yeast needs an organic host to grow and break down carbohydrates and sugars to cause fermentation
-yeast is an aerobic and anaerobic organism and grows with or without oxygen

27
Q

How bacteria contamination occurs

A

While bacteria can move on their own, more often they are transported from one place to another.

28
Q

raw food can be contaminated by bacteria by?

A

-being processed improperly
-being handled carelessly
-cross-contamination from other foods
-cross contamination from an improperly cleaned surface

29
Q

Food borne disease are any type of illness that results from

A

ingestion of food contaminated by such things as pathogenic bacteria, parasites, and viruses.

30
Q

Foodborne disease of foodborne illness- groups that are most volunerable include?

A

-elderly individuals
-pregnant women and unborn babies
-children six years and younger
-those who are already ill, recovering from an illness, or immune-compromised

31
Q

Part of being infected with foodborne disease means dealing with unpleasant symptoms -including?

A

-Abdominal pain and cramps
-Diarrhea
-nausea and vomiting
-fever and headache

32
Q

food spoilage can be caused by such things as?

A

rough handling,
exaggerated high/low keeping temperature,
bacteria, enzymes,
mold, and pest.

33
Q

how can food spoilage be detected

A

appearance,
smell, texture feel, taste
gut-feeling- not use at all