chap 2: foodborne illness Flashcards
1
Q
what is foodborne ilness?
A
when people consume contaminated food / beverages
2
Q
state foodborne illness agent.
A
- bacteria: salmonella, vibrio cholera
- virus: noroviruses, hepatitis A virus
- parasite: tapewarm, toxoplasma gondii, cryptosporidium spp., entamoeba histolytica
- chemical: toxins, veterinary residues
3
Q
factors that causes FbI.
A
- unsafe source
- poor personal hygiene
- inadequate cooking
- improper holding temperature
- contaminated equipment
4
Q
state impact of FbI.
A
5
Q
microorganism exist in the form of what?
(nature microorganism)
A
- unicellular
- multicellular
- cell clusters
6
Q
where microorganism can be found?
A
- in raw meat
- in raw egg
- our surroundings: in air, water, soil
- at animal and human
7
Q
what main concern in FS?
A
- bacteria
- viruses
- yeast & molds
8
Q
define pathogen.
A
small number microorganism – cause disease
9
Q
define SPOILAGE MICROORGANISM.
A
microorganism – cause food DETERIORATE & develop UNPLEASANT odors, taste & texture
10
Q
survival time for microorganism.
A
hours - years
11
Q
how do pathogen & spoilage microorganism cause FbI?
A
- they infect food (present in contaminated food)
- produce toxins (make food become hazardous)
12
Q
what is foodborne illness ? (exam)
A
13
Q
what is bacteria?
A
- microscopic organism (0.001mm - 0.003mm)
- colonies – visible following laboratory incubation - gram staining)
- classified – gram stain, cell shape
- gram staining – differentiate gram -ve & +ve bacteria
14
Q
what purpose doing gram-staining
A
- differentiate gram -ve & +ve bacteria
- to know – bacteria used for treatment
- to know – which is harmful
15
Q
what bacteria more concern/risau?
A
➤ gram -ve bact.
➤ because cell wall – more strong & thick
↳ use more strong antibiotic
