Chapter 2

Question 1

Microorganisms

Answer 1

These are small, living organisms that can be seen only through a microscope. Many are harmless, but some cause illness.

Question 2

Pathogens

Answer 2

These are microorganisms that can cause illness upon consumption. Some pathogens themselves make you sick and others can release poisons or toxins that make you sick. The four types of pathogens that can contaminate food are viruses, bacteria, parasites, and fungi. Pathogens are passed from person to person, through sneezing or vomiting on to food or food-contact surfaces, or from touching dirty food-contact surfaces and equiptmanet then touching food.

Question 3

Toxins

Answer 3

Toxins are pathogens that cause illness when consumed. They are released in the body after consumption of a harmful pathogen.

Question 4

Fecal-oral Route

Answer 4

When a food handler does not wash their hands after using the restroom, they may continate food or surfaces with feces from their fingers. Once food that the handler touched is eaten, foodborne illness may result.

Question 5

Jaundice

Answer 5

Jaundice is a common symptom of multiple types of foodborne illness’s. It is a yellowing of the skin and eyes.

Question 6

Onset Time

Answer 6

Onset time is how quickly foodborne-illness symptoms appear in a person. Onset times depend on the type of foodborne illness a person has, they cna range from 30 minutes to as long as six weeks. How sever the illness is can also vary from mild diarrhea to death.

Question 7

Bacteria

Answer 7

Bacteria are single-celled, living microorganisms that can spoil food and cause foodborne illness. Bacteria can be found almost anywhere. They live in and on our bodies. Some types of bacteria keep us healthy, while others cause illness. Bacteria cannot be seen, smelled, or tasted. If conditions are correct, bacteria will grow in rapid numbers. Some bacteria produce toxins in food as they grow and die. People who eat the toxins can get sick. Cooking may not destroy these toxins. The most important way to prevent bacteria from causing a foodborne illness is to control time and temperature.

Question 8

FAT TOM

Answer 8

FAT TOM is an acronym that explains the six conditions needed for bacteria to grow. Food, Acidity, Temperature, Time, Oxygen, and Moisture. You will most likely be able to control the temperature and time conditions in your establishment. Limit how long TCS food spends in the temperature danger zone, and do your best to keep it out of this zone.

Question 9

pH

Answer 9

pH is the measuer of acidity. The pH scale ranges from 0-14. A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.

Question 10

Temperature Danger Zone

Answer 10

Bacteria grow rapidly between 41F and 135F. This range is the temperature danger zone. Bacteria grow even more rapidly from 70F to 125F. Bacterial growth is limited when food is held above or below the temperature danger zone.

Question 11

Water Activity

Answer 11

Water activity is the amount of moisture availble in food for this growth. This scale ranges from 0.0 to 1.0. The higher the value the more available moisture in the food. For example, water has a water activity of 1.0. Food with a water activity of 0.85 or higher is ideal for growth of bacteria.

Question 12

Spore

Answer 12

This is the form certain bacteria can change into to avoid dying when they lack nutrients. Spores are often found in dirt. They can contaminate food grown there, such as potatoes, other vegetables, and rice. They can also contaminate meat, poultry, fish, and other food exposed to dirt or dust. Spores can resist heat and survive cooking temperatures. They can also change back into a form that grows. You can prevent this by storing food at the correct temperature. You also need to hold and cool food correctly.

Question 13

Virus

Answer 13

A virus is the smallest of the microbial food contaminants. Viruses are carried by human beings and animals. They require a living host to grow. While viruses do not grow in food, they can be transferred through food and still remain infectious in food. People can get sick from viruses from food, water, or any contaminated surface. Foodborne illnesses from viruses typically occur through the food and still remain infectious in food. Viruses can be transferred from person to person, from person to food, and from people to food contact surfaces. Viruses are not destroyed by normal cooking temperatures. To prevent the spread of viruses in your operation: prohibit food handlers who are vomiting or who have diarrhea or jaundice from working, make sure food handlers wash their hands regularly and correctly, and avoid bare-hand contact with ready-to-eat food.

Question 14

Parasite

Answer 14

Parasites are pathogens that cannot grow in food. They require a host to live and reproduce. Parasites are commonly associated with seafood, wild game, ad food processed with contaminated water, such as produce. The most important way to prevent foodborne illness from parasites is to purchase food from approved reputable suppliers. Cooking food to required minimum internal temperatures is also important. Also, make sure that fish that is served raw or undercooked has been correctly frozen by the manufacturer.

Question 15

Fungi

Answer 15

Fungi are pathogens that only sometimes make people sick. Mostly, they spoil food. They are found in air, dirt, plants, water, and some food. Mold and yeast are examples.

Question 16

Mold

Answer 16

Mold is a type of Fungi. Molds spoil food and sometimes cause illness. Some molds produce toxins, such as aflatoxins. Molds grow under almost any condition. They grow particularly well in acidic food with low water activity, such as jams, jellies, and cured, salty meats. Cooler or freezer temperatures may slow the growth but will not kill molds. Throw away all moldy food, unless the mold is a natural part of the product, such as in some cheese products. The FDA recommends cutting away moldy areas in hard cheese, salami, and firm fruit or vegetables.

Question 17

Yeast

Answer 17

Yeast is a type of fungi. Yeasts can spoil food quickly. Signs of spoilage can include smell or taste of alcohol. The yeast itself may look a white or pink discoloration or slime. Yeasts grow well in acidic food with little moisture, such as jellies, jams, syrup, honey, and fruit or fruit juice. Preventative measures are to throw away any food that has been spoiled by yeast.

Question 18

Shigella Spp.

Answer 18

Shingella spp. is found in the feces of humans with the illness. Most illnesses occur when people eat of 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. Preventative measures include excluding food handlers who have diarrhea and have been diagnosed with an illness caused by Shingella spp. from the operation, wash hands, and control flies inside and outside of the operation.

Question 19

Salmonella Typhi

Answer 19

Salmonella Typhi lives only in humans. People with typhoid fever catty the bacteria in their bloodstream and intesitnal 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 theamount of the bacteria eaten. The bacteria are often in a person”s feces for weeks after symptoms have ended. Preventative measures include, excluding food handlers who have been diagnosed with an illness caused by Salmonella Typhi from the operation, wash your hands, and cook food to minimum internal temperatures.

Question 20

Nontyphoidal Salmonella

Answer 20

Nontyphoidal Salmonella is carried naturally by many farm animals. 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. Preventative measures include, cooking poultry and eggs to minimum internal temperatures, prevent cross-contamination between poultry and ready -to-eat food, and exclude food handlers who are vomiting or have diarrea and have been diagnosed with an illness caused by nontyphoidal Salmonella from the operation.

Question 21

Shiga Toxin-producing Escherichia

Answer 21

Shiga toxin-producing E. coli can be found in the intestines of cattle. It is also found in infected people. The bacteria can contaminate meat during claughtering. Eating only a small amount of the bacteria can make a person sick. Once seated, it produces tocins in the intestines, which cause illness. The bacteria are often in a person’s feces for weeks after symptoms have ended. Preventative measures are to cook food, especially ground beef, to minimum internal temperatures. Purchase produce from approved suppliers. Prevetn cross-contamination between raw meat and ready to eat food.

Question 22

Hepatitis A

Answer 22

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 infectious. Cooking does not destroy hepatitis A. Preventative measures are to exclude food handlers who have been diagnosed with hepatitis A from the operation, exclude food handlers who have had jaundice for seven days or less from the operation, wash hands, avoided bare and contact with ready-to-eat food, and purchase shellfish from approved, reputable suppliers.

Question 23

Norovirus

Answer 23

Norovirus is commonly linkes 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. 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 in a person’s feces for days after symptoms have ended. Preventative measures are to exclude food handlers who are vomiting or have diarrhea and have diarrhea and have been diagnosed with Norovirus from the operation, wash hands, avoided bare and contact with ready-to-eat food, and purchase shellfish from approved, reputable suppliers.

Question 24

The Big Six

Answer 24

According to the FDA, there are over 40 kinds of bacteria, viruses, parasites, and molds that can occur in food and cause a foodborne illness. Of these, 6 have been singled out as highly contagious and can cause severe illness. They are Shigella Spp., Salmonella Typhi, Nontyphoidal Salmonella, Shiga Toxin-producing Escherichia, Hepatitis A, and Norovirus. These pathogens are often found in very high numbers in an infected person’s feces and can be transferred to food easily. A person doesn’t have to eat much of the pathogen in order to get sick. If a foodservice worker is diagnosed with illness from these pathogens, they cannot work until they are free of infection.