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Food Safety and Sanitation > Chapter 2 > Flashcards

Chapter 2 Flashcards

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1
Q

What is a microorganism?

A

A small, living organism (thing)

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2
Q

What is a pathogen?

A

A disease-causing microorganism

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3
Q

What is a toxin

A

A poison

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4
Q

What are the four types of microorganisms that contaminate food?

A

Bacteria, Viruses, Parasites, and Fungi

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5
Q

What is bacteria?

A

Living, single-cell organisms. They can be carried by food, water, soil, humans, and insects and can rapidly reproduce under favorable conditions

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6
Q

What is a spore?

A

A capsule that protects bacteria against unfavorable conditions. Spores enable bacteria to survive some cooking and freezing temperatures.

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7
Q

What do bacteria need to grow?

A

FATTOM - Food, Acidity, Time, Temperature, Oxygen, Moisture

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8
Q

What is the textbook definition for pH?

A

The power of hydrogen. The pH scale goes from 0 (very acidic) to 14 (very alkaline).

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9
Q

What pH level do bacteria need to grow?

A

4.6 to 7.5

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10
Q

What is TDZ

A

Temperature danger zone–the temperature range in which most foodborne microorganisms grow well

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11
Q

What is the TDZ range?

A

41 F - 135 F

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12
Q

What is the scientific term for moisture in food?

A

aw – water activity

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13
Q

What is the moisture level that bacteria need to grow?

A

.85 or higher

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14
Q

What are four things that can be done to prevent the growth of bacteria in food?

A

1) Controlling time and temperature; 2) Preventing cross-contamination; 3) Practicing good hygiene; 4) Purchasing from approved suppliers

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15
Q

What is a virus?

A

The smallest of the microorganisms.

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16
Q

How are viruses primarily transmitted?

A

Through improper hygiene and contaminated water?

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17
Q

Trichinosis is a foodborne illness that is caused by?

A

undercooked pork

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18
Q

Under what conditions do molds prefer to grow?

A

Molds can grow on almost any food at any temperature

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19
Q

Under what conditions to bacteria grow especially well in food?

A

Bacteria grow well in food that is warm, moist, contains protein, and has a pH level that is neutral to slightly acidic.

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20
Q

What conditions are necessary for viruses to survive and reproduce?

A

They need a living cell to survive and reproduce.

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21
Q

A foodborne illness often caused by contaminated chicken and eggs is?

A

salmonellosis

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22
Q

What is the description of toxoplasmosis?

A

Toxoplasmosis is caused by a parasite that lives in cat feces; the food most associated with it is undercooked or raw meat.

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23
Q

What does the “A” in FATTOM stand for?

A

Acidity

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24
Q

Describe the threat of bacteria to food.

A

Bacteria are the microorganisms that post the greatest threat to food safety.

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25
Q

In which of the following types of food are bacteria most likely to grow: 1) Calorie-rich food; 2) Moist food; 3) Hot food; 4) Frozen food?

A

Moist food

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26
Q

What is a key factor to preventing bacterial growth?

A

Time and temperature control

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27
Q

Which of the following is most likely to cause a foodborne infection: 1) a hamburger cooked rare; 2) A bacon-lettuce-tomato sandwich; 3) Sweet-and-sour pork; 4) Chips and salsa

A

A hamburger cooked rare

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28
Q

The leading cause of foodborne illness is?

A

eating food contaminated with foodborne pathogens

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29
Q

Pathogens are?

A

microorganisms that cause disease

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30
Q

An example of a spoilage microorganism is?

A

mold

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31
Q

True or false: Spoilage microorganisms typically do not cause foodborne illness

A

True–spoilage microorganisms typically do not cause foodborne illness.

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32
Q

The acidity or alkalinity of food is measured by its?

A

pH level

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33
Q

Bacteria in the process of reproduction?

A

can be killed by high temperatures

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34
Q

True or false: Bacteria always need oxygen to grow?

A

False–Clostridium botulinum can grow without oxygen

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35
Q

FATTOM is the acronym that stands for the?

A

conditions that favor the growth of most foodborne microorganisms

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36
Q

Fill in the blank: Parasites require —– to survive.

A

A host.

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37
Q

Fill in the blank: You should —– food with mold that is not a natural part of the food.

A

Discard

38
Q

What can you do to control the growth of microorganisms in food?

A

Make the food more acidic

39
Q

Summary of microorganisms.

A

Microorganisms are small, living organisms that can be seen only through a microscope. While many are harmless, some can make people sick. These are called pathogens. Understanding pathogens and the toxins (poisons) that some produce is the first step to preventing foodborne illness.

40
Q

Summary of pathogens.

A

Pathogens need certain conditions to grow. They include FATTOM–food, acidity, temperature, time, oxygen, and moisture. Foods with the correct FATTOM conditions favor greater pathogen growth. They are also involved in foodborne-illness outbreaks.

41
Q

Summary of bacteria.

A

Bacteria can usually be controlled by keeping food out of the temperature danger zone. Some bacteria can change into spores to preserve themselves when lacking nutrients. Others can produce toxins in food that can make people sick.

42
Q

Summary of viruses.

A

Viruses are the leading cause of foodborne illness. They cannot grow in food, but they can survive refrigeration and freezer temperatures. Good personal hygiene helps prevent the spread of viruses.

43
Q

Summary of parasites.

A

Parasites need to be in the meat of another animal to survive. They can contaminate both food and water–particularly water used to irrigate produce. Purchasing products from approved, reputable suppliers helps prevent foodborne illnesses caused by parasites.

44
Q

Summary of fungi.

A

Fungi, such as molds and yeasts, mostly spoil food. However, some molds can produce harmful toxins. Food containing mold should always be discarded unless the mold is a natural part of the product. Yeasts can spoil food quickly. Food spoiled by yeast should also be thrown out.

45
Q

Summary of biological toxins.

A

Biological toxins such as seafood toxins, plant toxins, and mushroom toxins can make people sick.

46
Q

Summary of fish and shellfish toxins.

A

Fish toxins can be a natural part of the fish. Other toxins are made by pathogens on the fish. Some also occur when fish eat smaller fish containing the toxin. Shellfish, such as oysters can likewise become contaminated when they eat marine algae that have a toxin.

47
Q

Summary of mushroom toxins.

A

Foodborne illnesses linked with mushrooms are almost always caused by eating toxic wild mushrooms collected by amateur hunters. Purchasing products from approved, reputable suppliers helps prevent these types of foodborne illnesses.

48
Q

Description of Bacillus cereus

A

Bacillus cereus is a spore-forming bacteria found in dirt. It can produce two different toxins when allowed to grow to high levels. These toxins cause different illnesses.

49
Q

Description of Listeria monocytogenes

A

Listeria monocytogenes is found in dirt, water, and plants. Unlike other bacteria, it grows in cool, moist environments. The illness is uncommon in healthy people, but high-risk populations are especially vulnerable–particularly pregnant women.

50
Q

Description of E. coli

A

E. coli can be found in the intestines of cattle. It is also found in infected people. The bacteria can contaminate meat during slaughtering. Eating only a small amount of the bacteria can make a person sick. Once eaten, it produces toxins in the intestines, which cause the illness. The bacteria are often in a person’s feces for weeks after symptoms have ended.

51
Q

Description of Clostridium perfringens

A

Clostridium perfringens is found in dirt, where it forms spores that allow it to survive. It is also carried in the intestines of both animals and humans. It does not grow at refrigeration temperatures, but does grow rapidly in food in the temperature danger zone.

52
Q

Description of Clostridium botulinum

A

Clostridium botulinum forms spores that are often found in water and dirt. These spores can contaminate almost any food. The bacteria do not grow well in refrigerated or highly acidic food or in food with low moisture. However, the bacteria grows without oxygen and con produce a lethal toxin when food is time-temperature abused.

53
Q

Description of Campylobacter jejuni

A

Though campylobacter jejuni is commonly associated with poultry, it has been known to contaminate water. Illness often occurs when poultry is incorrectly cooked and when raw poultry has been allowed to cross-contaminate other food and food-contact surfaces.

54
Q

Description of Salmonella spp.

A

Many farm animals carry Salmonella spp. Naturally. Eating only a small amount of these bacteria can make a person sick. How severe symptoms are depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person’s feces for weeks after symptoms have ended.

55
Q

Description of Salmonella Typhi

A

Salmonella Typhi lives only in humans. People with typhoid fever carry the bacteria in their bloodstream and intestinal tract. Eating only a small amount of these bacteria can make a person sick. The severity of symptoms depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person’s feces for weeks after symptoms have ended.

56
Q

Description of Shigella spp.

A

Shigella spp. Is found in the feces of humans with the illness. Most illnesses occur when people eat or drink contaminated food or water. Flies can also transfer the bacteria from feces to food. Eating only a small amount of these bacteria can make a person sick. High levels of the bacteria are often in a person’s feces for weeks after symptoms have ended.

57
Q

Description of Staphylococcus aureus

A

Staphylococcus aureus can be found in humans–particularly in the hair, nose, and throat; and in infected cuts. It is often transferred to food when people carrying it touch these areas on their bodies and then handle food without washing their hands. If allowed to grow to large numbers in food, the bacteria can produce toxins that cause the illness when eaten. Cooking cannot destroy these toxins so preventing bacterial growth is critical.

58
Q

Description of Vibrio vulnificus and Vibrio parahaemolyticus

A

Vibrio vulnificus and Vibrio parahaemolyticus bacteria are found in the waters where shellfish are harvested. The can grow very rapidly at temperatures in the middle of the temperature danger zone. People with chronic conditions (such as diabetes or cirrhosis) who get sick from these bacteria may get primary septicemia, which can lead to death.

59
Q

Characteristics of Bacillus cereus (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: meat, produce, rice/grains, milk, dairy. Most common symptoms: diarrhea, nausea, vomiting. Most important prevention measure: controlling time and temperature. Other prevention measures: proper cooking, holding, and cooling.

60
Q

Characteristics of Listeria monocytogenes (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: meat, ready-to-eat food, milk/dairy. Most common symptoms: miscarriage in pregnant women. Most important prevention measure: controlling time and temperature. Other prevention measures: proper cooking and preventing cross-contamination.

61
Q

Characteristics of E. coli (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: meat, produce. Most common symptoms: diarrhea, abdominal pain. Most important prevention measure: controlling time and temperature. Other prevention measures: proper cooking, using approved suppliers, excluding infected food handlers, preventing cross-contamination.

62
Q

Characteristics of Clostridium perfringens (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: poultry, meat. Most common symptoms: diarrhea, abdominal pain/cramps. Most important prevention measure: controlling time and temperature. Other prevention measures: proper holding, cooling, and reheating.

63
Q

Characteristics of Clostridium botulinum (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: produce. Most common symptoms: nausea, vomiting. Most important prevention measure: controlling time and temperature. Other prevention measures: proper holding, cooling, and reheating.

64
Q

Characteristics of Campylobacter jejuni (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: poultry, meat, contaminated water. Most common symptoms: diarrhea, abdominal pain/cramps, vomiting, fever, headache. Most important prevention measure: controlling time and temperature. Other prevention measures: cooking, preventing cross-contamination.

65
Q

Characteristics of Salmonella spp. (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: poultry, eggs, produce, milk/dairy. Most common symptoms: diarrhea, abdominal pain/cramps, vomiting, fever. Most important prevention measure: preventing cross-contamination. Other prevention measures: proper cooking, excluding infected food handlers.

66
Q

Characteristics of Salmonella Typhi (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: ready-to-eat food, contaminated water. Most common symptoms: abdominal pain/cramps, fever, headache. Most important prevention measure: preventing cross-contamination. Other prevention measures: proper hand washing and cooking and excluding infected food handlers.

67
Q

Characteristics of Shigella spp. (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: ready-to-eat food, produce, contaminated water. Most common symptoms: diarrhea, abdominal pain/cramps, fever. Most important prevention measure: practicing good personal hygiene. Other prevention measures: excluding infected food handlers.

68
Q

Characteristics of Staphylococcus aureus (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: ready-to-eat food. Most common symptoms: abdominal pain/cramps, nausea, vomiting. Most important prevention measure: practicing good personal hygiene. Other prevention measures: proper hand washing, holding, cooling and reheating.

69
Q

Characteristics of Vibrio vulnificus and Vibrio parahaemolyticus (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: shellfish, contaminated water. Most common symptoms: diarrhea, abdominal pain/cramps, nausea, vomiting, fever. Most important prevention measure: purchasing from approved, reputable suppliers. Other prevention measures: proper cooking.

70
Q

Description of Hepatitis A

A

Hepatitis A is mainly found in the feces of people infected with it. The virus can contaminate water and many types of food. It is commonly linked with ready-to-eat food. However it has also been linked with shellfish from contaminated water. The virus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Eating only a small amount of the virus can make a person sick. An infected person may not show symptoms for weeks but can be very infections. Cooking does not destroy Hepatitis A.

71
Q

Description of Norovirus

A

Norovirus is commonly linked with ready-to-eat food. It has also been linked with contaminated water. Norovirus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them, or through airborne vomit particles. Eating only a small amount of Norovirus can make a person sick. It is also very contagious. People become contagious within a few hours after eating it. The virus is often in a person’s feces for days after symptoms have ended.

72
Q

Characteristics of Hepatitis A (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: shellfish, ready-to-eat food, contaminated water. Most common symptoms: abdominal pain/cramps, nausea, fever. Most important prevention measure: practice good personal hygiene. Other prevention measures: hand washing, using approved suppliers, excluding infected food handlers.

73
Q

Characteristics of Norovirus (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: shellfish, ready-to-eat food, contaminated water. Most common symptoms: diarrhea, abdominal pain/cramps, nausea, vomiting. Most important prevention measure: practice good personal hygiene. Other prevention measures: hand washing, using approved suppliers, excluding infected food handlers.

74
Q

Description of Anisakis simplex

A

People can get sick when they eat raw or undercooked fish containing Anisakis simplex.

75
Q

Description of Cryptosporidium parvum

A

Cryptosporidium parvum can be found in the feces of infected people. Food handlers can transfer it to food when they touch food with fingers that have fees on them. Symptoms will be more severe in people with weakened immune systems.

76
Q

Description of Giardia duodenalis

A

Giardia duodenalis can be found in the feces of infected people. Food handlers can transmit the parasite to food when they touch food with fingers that have feces on them.

77
Q

Description of Cyclospora cayetanensis

A

Cyclospora cayetanesis is a parasite that has been found in contaminated water and has been associated with produce irrigated or washed with contaminated water. It can also be found in the feces of infected people. Food handlers can transfer the parasite to food when they touch it with fingers containing feces. It is critical to purchase produce from approved, reputable suppliers.

78
Q

Characteristics of Anisakis simplex (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: fish. Most common symptoms: tingling in throat, coughing up worms. Most important prevention measure: purchasing from approved, reputable suppliers. Other prevention measures: proper cooking.

79
Q

Characteristics of Cryptosporidium parvum (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: produce, contaminated water. Most common symptoms: diarrhea, abdominal pain/cramps, nausea. Most important prevention measure: purchasing from approved, reputable suppliers. Other prevention measures: proper hand washing, excluding infected food handlers.

80
Q

Characteristics of Giardia duodenalis (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: produce, contaminated water. Most common symptoms: diarrhea, abdominal pain/cramps, nausea, fever. Most important prevention measure: purchasing from approved, reputable suppliers. Other prevention measures: proper hand washing, excluding infected food handlers.

81
Q

Characteristics of Cyclospora cayetanensis (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: produce, contaminated water. Most common symptoms: Most important prevention measure: purchasing from approved, reputable suppliers. Other prevention measures: proper hand washing, excluding infected food handlers.

82
Q

Description of Histamine

A

Histamine poisoning can occur when high levels of histamine in scombroid and other species of fish are eaten. The resulting illness is called scombroid poisoning. When the fish are time-temperature abused, bacteria on the fish make the toxin. It cannot be destroyed by freezing, cooking, smoking, or curing.

83
Q

Description of Ciguatoxin

A

Ciguatoxin is found in some marine algae. The toxin builds up in certain fish when they eat smaller fish that have eaten the toxic algae. The resulting illness is called ciguatera fish poisoning. Ciguatoxin cannot be detected by smell or taste. It is not eliminated by cooking or freezing the fish. Symptoms may last months or years depending on how severe the illness is.

84
Q

Description of Saxitoxin

A

Some types of shellfish can become contaminated as they filter toxic algae from the water. People can get sick with paralytic shellfish poisoning (PSP) when they eat these shellfish. Brevetoxin cannot be smelled or tasted. It is not destroyed by cooking or freezing. Death may result if high levels of the toxin are eaten.

85
Q

Description of Brevetoxin

A

Some types of shellfish can become contaminated as they filter toxic algae from the water. People can get sick with neurotoxic shellfish poisoning (NSP) when they eat these shellfish. Brevetoxin cannot be smelled or tasted. It is not destroyed by cooking or freezing.

86
Q

Description of Domoic acid

A

Some types of shellfish can become contaminated as they filter toxic algae from the water. People can get sick with amnesic shellfish poisoning (ASP) when they eat these shellfish. Domoic acid cannot be smelled or tasted. It is not destroyed by cooking or freezing.

87
Q

Characteristics of Histamine (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: fish. Most common symptoms: diarrhea, vomiting, headache, neurological symptoms. Most important prevention measure: purchasing from approved, reputable suppliers. Other prevention measures: proper holding.

88
Q

Characteristics of Ciguatoxin (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: fish. Most common symptoms: nausea, vomiting, neurological symptoms. Most important prevention measure: purchasing from approved, reputable suppliers.

89
Q

Characteristics of Saxitoxin (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: shellfish. Most common symptoms: nausea, vomiting, neurological symptoms. Most important prevention measure: purchasing from approved, reputable suppliers.

90
Q

Characteristics of Brevetoxin (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: shellfish. Most common symptoms: vomiting, neurological symptoms. Most important prevention measure: purchasing from approved, reputable suppliers.

91
Q

Characteristics of Domoic acid (Commonly linked to; Most common symptoms; Most important prevention measure; Other prevention measures)

A

Commonly linked to: shellfish. Most common symptoms: vomiting, neurological symptoms. Most important prevention measure: purchasing from approved, reputable suppliers.

Food Safety and Sanitation (2 decks)

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