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Food Sanitation > Chapter 2 > Flashcards

Chapter 2 Flashcards

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1
Q

Microorganism

A

Small & microscopic
Many harmless
(Tapeworm)

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2
Q

Pathogen

A

Illness causing microorganism

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3
Q

Toxin

A

Poison
Any substance poisonous to an organism

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4
Q

Microorganisms that can cause foodborne illness

A

Bacteria
Virus
Fungi (yeast/mold/mushrooms)

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5
Q

Transmition of pathogens

A

People

Sneezing or vomiting near food
Touching
Pathogens live in Gi track

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6
Q

Bacteria

A

Living
Single cell organism
Can reproduce in 20 mins
Can survive freezing
Can change into spores
Some produce toxins that cause illness

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7
Q

Cocci bacteria

A

Sphere shaped
Diplococci (pairs)
Staphylococci(grapes)
Streptococci (chains)

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8
Q

Bacilli bacteria

A

Rod shaped (most)

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9
Q

Spirilli bacteria

A

Comma corkscrew

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10
Q

Bacteria reproduction

A

Binary fission
Doubling

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11
Q

Lag

A

Adapting to environment
Goal is to make lag phase long

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12
Q

Log

A

Adapted & rapidly reproducing

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13
Q

Stationary

A

Reproducing & dying

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14
Q

Death

A

Decline & food is very spoiled

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15
Q

Reasons bacteria enter death phase

A

Lack of nutrients
Accumulation of waste from bacteria
Accumulation of toxins

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16
Q

Spores

A

Form when nutrients is not there
Found in soil
Veggies, meat, poultry,fish
Only bacilli form spores
Extremely resistant

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17
Q

When can spores revert back to growth

A

Food not stored at proper temp
Not cooled properly

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18
Q

Spore formation

A

Sporulation

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19
Q

Spore going back to vegetative call

A

Germination

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20
Q

Exotoxin

A

Elaborated outside of cell into the food

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21
Q

Endotoxin

A

Produced inside bacterial cell& stays until bacteria ruptures

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22
Q

Enterotoxin

A

Gi track

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23
Q

neurotoxin

A

Central nervous system

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24
Q

Nephrotoxin

A

Kidney

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25
Q

Heptatoxin

A

Liver

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26
Q

FAT TOM

A

Food
Acidity
Temp
Time
Oxygen
Moisture

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27
Q

What foods are TCS

A

Proteins
Starches (not sugars or fiber)

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28
Q

Acidity

A

Has to be between 7.5 - 4.6

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29
Q

What is the ph of most foods

A

7-14

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30
Q

Which bacteria can grow don to 4.6 acidity

A

Clostidium botulinum

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31
Q

Foods that are TCS have a

A

Ph greater than 4.6

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32
Q

What can you add to preserve food

A

Vinegar

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33
Q

Temp danger zone

A

41-135 F

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34
Q

What temp will bacteria grow fastest

A

100 F

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35
Q

Mesophiles

A

Medium temp lover
100-60 F

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36
Q

Thermophiles

A

Hot temp loving
Above 100 F

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37
Q

Psychrophiles

A

Cold loving
(Even just below freezing)

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38
Q

Thermoduric

A

Survive the hot

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39
Q

Psychroduric

A

Survive the cold

40
Q

How many hours in danger zone causes illness

A

4

41
Q

Aerobe

A

Requires oxygen to grow

42
Q

Obligate anaerobe

A

Grows only without oxygen

43
Q

Facultative anaerobe

A

Grow with or without oxygen

44
Q

Microaerophile

A

Small amount of oxygen to grow

45
Q

Modified atmosphere packaging

A

Vacuum packing
High oxygen packing
Gases (oxygen, carbon dioxide, nitrogen)

46
Q

Controlled atmosphere

A

Bulk storage like for apples

47
Q

What can grow in reduced oxygen packing

A

Clostridium botulinum

48
Q

What do we introduce to packaging that has fats or oils

A

Nitrogen

49
Q

What is the water activity that pathogens will not grow at

A

0.85 or less

50
Q

What is the pathogen that will grow at 0.85

A

Staphylococcus aureus

51
Q

Adding humectants can help preserve food what are they

A

Sugar
Salt
Propylene glycol

52
Q

What are two of the three ways to preserve food with moisture

A

Dehydration or drying

53
Q

What are antimicrobial factors

A

Foods that have natural defense (lactoferin in milk and allicin in garlic)

54
Q

What are biological structures

A

Physical barriers that protect food from pathogens
(Skins and shells)

55
Q

Two conditions most controllable in food service

A

Temp and time

56
Q

3 characteristics of viruses

A

Not living
Can’t reproduce itself
Has to have a living cell to replicate

57
Q

What requires a small infective dose

A

Viruses

58
Q

Define a small infective dose

A

Less than 500 cells

59
Q

What is a large infective dose

A

Thousands to millions

60
Q

What are the two major viruses

A

Hepatitis A
Norovirus gastroenteritis

61
Q

What is hepatitis usually found in

A

Deli meats
Produce
Salads

62
Q

What is the symptom that makes hepatitis special

A

Jaundice (you turn yellow)

63
Q

What is the onset of hepatitis A

A

15-50 days

64
Q

What part of the body is most affected by hepatitis A

A

Liver!

65
Q

Where can you get norovirus from

A

Ready to eat food
Shellfish contaminated by sewage

66
Q

How many cases of norovirus annually

A

21 million

67
Q

What is the onset and duration of norovirus

A

24-48 (for both)

68
Q

What is an infection

A

Person eats food containing pathogen which then grow in intestines

69
Q

What is an intoxication

A

Eating food that contains a toxin

70
Q

What is a toxin-mediated infection

A

Eats food containing pathogen which creates a toxin inside you

71
Q

What are the 6 major food borne illness caused by bacteria

A

Camplyobacteriosis
Salmonellosis/Tyhpoid fever
Shigellosis
Listeriosis
Vibrio Parahaemolyticus
Vibrio vulnificus

72
Q

Where can you find campylobacteriosis

A

Poultry
Water
Unpasteurized milk

73
Q

What is a distinct symptom of campylobacteriosis

A

Bloody diarrhea

74
Q

What is the onset and 2 characteristics of campylobacteriosis

A

Bacilli shaped
Microaerophile
2-5 days

75
Q

Characteristics of campylobacter jejuni

A

Low infective dose
Causes paralysis

76
Q

How many different types of salmonella

A

2500

77
Q

5 characteristics of salmonella typhi

A

Can cause death
High fever
Vaccine available
11-21 million people get it worldwide

78
Q

Paratyphoid fever

A

Less severe than typhoid

79
Q

Where is salmonella adapted to

A

Primarily human GI tract

80
Q

What is the onset of gastroenteritis salmonellosis and mortality rate

A

6-72 hours and 4.1%

81
Q

What are the 4 things that severity of salmonellosis depends on

A

Age
Health
Dosage
Type of salmonella

82
Q

Salmonella specially with symptoms

A

5% are asymptomatic

83
Q

Salmonellosis from backyard chickens (4 things)

A

895 cases
48 states
3 deaths
209 hospitalizations

84
Q

How can you get shigellosis

A

Contaminated by humans

85
Q

Special symptom of shigella

A

Bloody diarrhea

86
Q

Infection dose of shigella

A

Low as in 100

87
Q

Shigella onset, duration

A

Onset 1-2 days
Duration USUALLY 5-7 days

88
Q

How can you get listeria

A

Raw meat
Deli meats
Soft cheese

89
Q

Symptoms of listeria

A

Can cause a miscarriage

90
Q

What can listeria sustain in

A

The refrigerator

91
Q

How can you avoid listeria

A

Getting rid of food after expiration date

92
Q

What foods can you get vibrio parahaemolyticus from

A

Raw or partially cooked seafood

93
Q

What is the environment of vibrio

A

The ocean

94
Q

How can you get vibrio vulnificus

A

Raw oysters

95
Q

What are the symptoms of vibrio vulnificus

A

Skin lesions and death

96
Q

What time of the year is vibrio vulnificus mostly a problem

A

During the warmer months

Food Sanitation (2 decks)

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