chapter 2

Question 1

FAT TOM

Answer 1

Acronym for the conditions needed by most foodborne microorganisms to grow: food, acidity, temperature, time, oxygen, moisture.

Question 2

Fungi

Answer 2

Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Fungi most often cause food to spoil. Molds, yeasts, and mushrooms are examples.

Question 3

Jaundice

Answer 3

Yellowing of the skin and eyes that could indicate a person is sick with hepatitis A.

Question 4

Fecal-oral Route

Answer 4

a means of spreading pathogenic microorganisms from feces produced by an infected host to another host, usually via the mouth; e.g., contact between contaminated hands or objects and the mouth

Question 5

Microorganisms

Answer 5

Small, living organisms that can be seen only with the aid of a microscope. There are four types of microorganisms that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi.

Question 6

Mold

Answer 6

Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness.

Question 7

Bacteria

Answer 7

Single-celled, living microorganisms that can spoil food and cause foodborne illness. Bacteria present in food can quickly multiply to dangerous levels when food is incorrectly cooked, held, or reheated. Some form spores that can survive freezing and very high temperatures.

Question 8

Onset Time

Answer 8

How quickly foodborne-illness symptoms appear in a person

Question 9

Parasite

Answer 9

Organism that needs to live in a host organism to survive. Parasites can be found in water and inside many animals, such as cows, chickens, pigs, and fish. Correct cooking and freezing will kill parasites. Avoiding cross-contamination and practicing correct handwashing can also prevent illness.

Question 10

pH

Answer 10

Measure of a food’s acidity or alkalinity. The pH scale ranges from 0 to 14.0. A pH between 7.1 and 14 is alkaline, while a pH between 0.0 and 6.9 is acidic. A pH of 7.0 is neutral. Foodborne microorganisms grow well in food that has a neutral to slightly acidic pH (7.5 to 4.6).

Question 11

Spore

Answer 11

Form that some bacteria can take to protect themselves when nutrients are not available. Spores are commonly found in dirt and can contaminate food grown there. A spore can resist heat, allowing it to survive cooking temperatures. Spores can also revert back to a form capable of growth. This can occur when food is not held at the correct temperature or cooled or reheated correctly.

Question 12

Temperature danger zone

Answer 12

The temperature range between 41 ̊F and 135 ̊F (5 ̊C to 57 ̊C), within which most foodborne microorganisms rapidly grow.

Question 13

Toxins

Answer 13

Poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their diet.

Question 14

Pathogens

Answer 14

Illness-causing microorganisms.

Question 15

Yeast

Answer 15

Type of fungus that causes food spoilage.

Question 16

Water activity (aw)

Answer 16

Amount of moisture available in food for microorganisms to grow. It is measured in a scale from 0.0 to 1.0, with water having a water activity (aw) of 1.0. TCS food typically has a water-activity value of 0.85 or higher.

Question 17

Virus

Answer 17

Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler’s incorrect personal hygiene. Some survive freezing and cooking temperatures.

Question 18

Shigella Spp

Answer 18

Shigella infection (shigellosis) is an intestinal disease caused by a family of bacteria known as shigella. The main sign of shigella infection is diarrhea, which often is bloody. Shigella can be passed through direct contact with the bacteria in the stool.

Question 19

foods linked to Shigella Spp

Answer 19

Salads (potato, tuna, shrimp, macaroni, and chicken), raw vegetables, milk and dairy products, and poultry can carry Shigella bacteria. Water contaminated with human waste and unsanitary handling by food handlers are the most common causes of contamination in these food products.

Question 20

how to prevent Shigella Spp

Answer 20

To prevent the spread of shigella:
Wash hands frequently and thoroughly.
Supervise small children when they wash their hands.
Dispose of soiled diapers properly.
Disinfect diaper-changing areas after use.
Don’t prepare food for others if you have diarrhea.

Question 21

Salmonella Typhi

Answer 21

Salmonella Typhi (S. Typhi) are bacteria which infect the intestinal tract and the blood. The disease is referred to as typhoid fever. S. Paratyphi A, B and C bacteria cause a similar illness which is included under the typhoid heading.

Diseases or conditions caused: Typhoid fever

Question 22

Salmonella Typhi prevention

Answer 22

What are some tips for preventing salmonella?
When cooking, wash your hands, cutting boards, utensils, and countertops after they have been in contact with raw meat or poultry. …
Wash fresh vegetables and fruit thoroughly before eating.
Cook food to the recommended safe temperature: …
Keep the refrigerator below 40°F.

Question 23

Salmonella Typhi common source

Answer 23

Salmonella bacteria live in the intestines of people, animals and birds. Most people are infected with salmonella by eating foods that have been contaminated by feces. Commonly infected foods include: Raw meat, poultry and seafood.

Question 24

foods linked to Salmonella Typhi

Answer 24

Salmonella outbreaks are commonly associated with eggs, meat and poultry, but these bacteria can also contaminate other foods such as fruits and vegetables. Foods that are most likely to contain Salmonella include raw or undercooked eggs, raw milk, contaminated water, and raw or undercooked meats.

Question 25

Nontyphoidal salmonellae

Answer 25

Nontyphoidal salmonellae are gram-negative bacteria that primarily cause gastroenteritis, bacteremia, and focal infection. Symptoms may be diarrhea, high fever with prostration, or symptoms of focal infection. Diagnosis is by cultures of blood, stool, or site specimens.

Question 26

Nontyphoidal salmonellae prevention

Answer 26

No vaccine is available against nontyphoidal Salmonella infection. Preventive measures include food and water precautions (see Chapter 2, Food & Water Precautions), such as avoiding foods and drinks at high risk for contamination, and frequent handwashing, especially after contact with animals or their environment.

Question 27

foods linked to Nontyphoidal salmonellae

Answer 27

Contaminated meat, poultry, raw milk, eggs, egg products, and water are common sources of Salmonella.

Question 28

Shiga toxin-producing E. coli (STEC).

Answer 28

coli are a diverse group of bacteria that normally live in the intestines of humans and animals. Although most strains of these bacteria are harmless, some produce toxins that can make you sick and cause diarrhea (loose stool/poop) such as Shiga toxin-producing E. coli (STEC).

Question 29

Shiga toxin-producing E. coli (STEC). prevention

Answer 29

WASH YOUR HANDS thoroughly after using the bathroom or changing diapers and before preparing or eating food. …
COOK meats thoroughly. …
AVOID raw milk, unpasteurized dairy products, and unpasteurized juices (like fresh apple cider).

Question 30

foods linked toShiga toxin-producing E. coli (STEC).

Answer 30

Infection most typically occurs by eating contaminated food, particularly raw or undercooked meat. Infection can also occur after eating of any product contaminated with STEC, including lettuce, alfalfa sprouts, salami, and raw (unpasteurized) milk, juice, or cider.

Question 31

Hepatitis A

Answer 31

a form of viral hepatitis transmitted in food, causing fever and jaundice.

Question 32

hepatitis a symptoms

Answer 32

Fatigue.
Sudden nausea and vomiting.
Abdominal pain or discomfort, especially on the upper right side beneath your lower ribs (by your liver)
Clay-colored bowel movements.
Loss of appetite.
Low-grade fever.
Dark urine.
Joint pain.

Question 33

hepatitis a prevention

Answer 33

Always wash your hands thoroughly after using the restroom and when you come in contact with an infected person’s blood, stools, or other bodily fluid.
Avoid unclean food and water.

Question 34

foods linked to hepatitis a

Answer 34

You eat or drink food or water that has been contaminated by stools (feces) containing the hepatitis A virus. Unpeeled and uncooked fruits and vegetables, shellfish, ice, and water are common sources of the disease. You come in contact with the stool or blood of a person who currently has the disease

Question 35

Norovirus

Answer 35

any of various single-stranded RNA viruses including the Norwalk virus and closely related viruses.

Question 36

Norovirus prevention

Answer 36

Wash your hands thoroughly with soap and water, especially after using the toilet or changing a diaper. Avoid contaminated food and water, including food that could have been prepared by someone who was sick. Wash fruits and vegetables before eating

Question 37

Norovirus symptoms

Answer 37

Nausea.
Vomiting.
Stomach pain or cramps.
Watery or loose diarrhea.
Feeling ill.
Low-grade fever.
Muscle pain.

Question 38

foods linked to Norovirus

Answer 38

leafy greens (such as lettuce, spinach)
fresh fruits.
shellfish (such as oysters)