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Culinary > CH. 2- Understanding the Micro-World > Flashcards

CH. 2- Understanding the Micro-World Flashcards

1
Q

Symptoms of a Foodborne Ilness (6 total)

A

Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps, Jaundice

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2
Q

What is the Big Six

A

Shigella spp, Salmonella Typhi, Nontyphoidal Salmonella (NTS), E. coli, Hepatitis A, Norovirus

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3
Q

What conditions do bacteria need to grow

A

FAT TOM( F-food, A-acidity, T-temp, T-time, O-oxygen, M-moisture)

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4
Q

how to prevent bacteria from foodborne illness

A

control time and temp

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5
Q

FAT TOM, A-Acidity

A

bacteria grows in food that contains no or little acid. pH of 7.5 to 4.6

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6
Q

temperature danger zone is

A

41-135

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7
Q

what temp does bacteria grow EVEN MORE RAPIDLY

A

70-125

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8
Q

how to control FAT TOM

A

by controlling time and temp, time-how long TCS food stay in the temp danger zone and temp- keeping TCS food out of the temp danger zone

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9
Q

how to prevent viruses from spreading

A

practicing good personal hygiene

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10
Q

how to prevent parasites from spreading

A

purchase food from approved, reputable suppliers

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11
Q

how to prevent mold and yeast

A

THROW IT AWAY

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12
Q

What foods do bacteria grow best in

A

TCS foods- mostly ones with carbohydrates or proteins

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13
Q

what foods with high pH levels do bacteria grow in (5)

A
  • bread
  • raw chicken
  • cantaloupe
  • milk
  • cooked corn
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14
Q

Do bacteria need oxygen to grow

A

No, but some do

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15
Q

What foods can have bacteria without oxygen

A

cooked rice, untreated garlic-and-oil mixtures, temp-abused baked potatoes

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16
Q

Does bacteria grow better with high or little levels of moisture

A

HIGH, grows best in foods with water activities 0.85 or higher

17
Q

how many inches should you cut off if a food has mold

A

at least 1 inch

18
Q

common symptoms of E.coli (3)

A

Diarrhea(bloody)
abdominal cramps
kidney failure

19
Q

common symptoms of Nontyphodial Salmonella (4) *most common

A

Diarrhea
Abdominal cramps
Vomiting
Fever

20
Q

How to prevent Nontyphodial Salmonell and Salmonella Typhi

A

preventing cross contamination

21
Q

common symptoms of Salmonella Typhi (6)
*least common *similar to that time of the month symptoms

A

High fever
Weakness
Abdominal pain
Headache
Loss of Appetite
Rash

22
Q

common symptoms of Shigella spp (3)

A

Bloody diarrhea
Abdominal cramps
Fever (occasionally)

23
Q

common symptoms of Hepatitis A

(5)

A

Fever (mild)
Weakness
Nausea
Abdominal cramps
Jaundice

24
Q

common symptoms of Norovirus

(4) *most common

A

Vomiting
Diarrhea
Nausea
Abdominal cramps

25
Q

what conditions do mold and yeast grow well in

A

acidic food with low moisture

Culinary (4 decks)

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