Chapter 2 Flashcards
Define Microbe
A living thing too small to be seen without a microscope.
Define pathogen
They are Microbes which cause illness and sometimes death.
List 5 types of microbes (BVPPF)
Bacteria, Viruses, parasites, protozoa, Fungi
Give 2 examples of Bacteria
Salmonella, E. coli
Name 2 types of viruses
Hepatitis A, Norovirus
Name 2 types of parasites
Trichina, Roundworms
Name 2 types of protozoa
Giardia Lamblia, Cryptosporidium
Name 2 types of fungi
mold, mushrooms
What is food intoxication?
Bacteria multiplys and makes toxins in the food that make a person sick. Most toxins are not killed by heat.
What is food infection?
Bacteria grows and multiplies in food which makes a person sick. Most bacteria can be killed by high heat.
Explain how/why spores are produced
Bacteria reduces a hard coating to protect themselves from stressful conditions such as high heat, dryness, cold and chemicals.
Toxins are ____, _____ and ______.
odourless, tasteless and colourless.
Some _____ can be killed by high heat while others can not.
toxins
We must prevent toxins from releasing in food by managing ______ and ________.
time and temperature
List 6 conditions under which bacteria multiplies most rapidly
F- food
A- acid
T- temperature
T- Time
O- oxygen
M- moisture
What types of food does bacteria thrive on?
Moist and high protein foods like meat, milk, eggs and fish support the growth of pathogenic bacteria.
What does bacteria need to grow?
Some only need simple nutrients while others require protein.
What foods have the best environment for bacteria to grow?
Vegetables, eggs, meats. and soft cheeses.
What PH level is best for bacterial growth?
Near neutral.
What is the danger zone?
The temperature range in which bacteria can grow and multiply the fastest.
What is boiling temperature?
100*C
What is boiling temperature?
100*C
What is the range of cooking and reheating temperatures?
74C - 100C
What is the range of temperature is safe for hot holding?
61C - 74C
What is the temperature range in the danger zone?
4C - 60C
What is the temperature used for chilling and thawing?
3*C
What is the temperature range safe for freezing?
0C - 3C
What is the temperature range for storing frozen?
-18C - -1C
How does time affect bacteria?
Every 20 minutes bacteria will double.
How can vacuum packaging still be unsafe?
Anaerobic bacteria🙄
What types of food have high levels of moisture?
meat, produce and soft cheese.
Name and describe the 3 components of cycle transmission.
Food handler: dirty hands, sneezing, coughing, etc.
Environment: contaminated surfaces, insects, rodents, etc.
Food: Potentially hazardous foods like raw meat, poultry, etc.
What is direct transmission + example.
When microbes transfer directly from the source of contamination to the food. Example: raw meat drips on fresh produce.
What is indirect transmission + example.
When there is an intermediate step between the source of contamination and the food.
Example: cutting board used for raw meat and then fresh produce without being sanitized in between.
