Chapter 2 Understanding the Micro-world

Question 1

Microorganisms

Answer 1

Living organisms that can be seem only through a microscope

Question 2

Pathogens

Answer 2

Microorganisms that can cause illness

Question 3

Toxins

Answer 3

Pathogens that produce poisons and toxins that make you sick

Question 4

Fecal-oral Route

Answer 4

Most pathogens get into food and food contact surfaces because the way that people handle them.

Question 5

Jaundice

Answer 5

A yellowing of the skin and eyes

Question 6

Onset Time

Answer 6

How quickly foodborne-illness symptoms appear in a person

Question 7

Bacteria

Answer 7

Single celled, living microorganism that can spoil food and cause foodborne illness

Question 8

FAT TOM

Answer 8

Food, Acidity, Temperature

Time, Oxygen, Moisture

Question 9

pH

Answer 9

Is the measure of acidity

Question 10

Temperature Danger Zone

Answer 10

Were bacteria grows rapidly 41f to 135f

Question 11

Water Activity

Answer 11

The amount of moisture available in food for its growth

Question 12

Spore

Answer 12

To keep from dying when the lack nutrients certain bacteria can change into a form called spores.

Question 13

Virus

Answer 13

is the smallest of the microbial food contaminants

Question 14

Parasite

Answer 14

Not as common as one caused by a virus or bacteria

Question 15

Fungi

Answer 15

Are Pathogens that only sometimes make people sick Mostly the spoil food.

Question 16

Mold

Answer 16

molds grow under almost any condition some spoil food and cause illness some produce toxins suck as aflatoxins.

Question 17

Yeast

Answer 17

yeast spoil food quickly signs of spoilage can include a smell or taste of alcohol.

Question 18

Shigella Spp

Answer 18

Is a bacteria found in the feces of humans. it occurs when people eat or drink contaminated food or water. food linked to this are potatoes, tuna, shrimp, macaroni, and chicken. most common symptoms are Bloody diarrhea, abdominal pain and cramps and Fever. prevention measures and exclude food handles who been sick, wash hands and control flies inside and out.

Question 19

Salmonella Typhi

Answer 19

a bacteria that lives in the bloodstream and intestinal track foods linked are Ready to eat food and beverages. Most common Symptoms are high fever, weakness, Abdominal pain, Headache, loss of appetite and rash some prevention measures are Cook Food to minimum internal temps, wash Hands, Exclude food handlers who have been diagnosed with an illness caused by ST

Question 20

Nontyphoidal Salmonella

Answer 20

Is a bacteria mostly found in farm animals. Eating only small amounts can make you sick. commonly found in poultry and eggs, meat, milk and dairy products tomatoes, peppers, and cantaloupes. common symptoms range from diarrhea, abdominal cramps, vomiting and fever some prevention measures are cook poultry and eggs to minimum internal temperatures, prevent cross contamination between poultry and ready to eat food

Question 21

Shiga Toxin Known as E. coli

Answer 21

a bacteria that can be found in the intestines of cattle this happens during slaughtering. found in ground beef raw and undercooked and contaminated produce. common symptoms diarrhea that eventually becomes bloody, abdominal cramps and kidney failure. cook beef to min internal temp, purchase produce from approved suppliers, prevent cross contamination between raw and ready to eat foods.

Question 22

Hepatitis A

Answer 22

is a Virus and linked to ready to eat food, shellfish, common symptoms are mild fever, weakness, nausea abdominal pain, and jaundice. some prevention measures are wash hands, avoid bare hand contact with ready to eat foods, purchase shellfish from approved suppliers

Question 23

Norovirus

Answer 23

its a Virus linked to ready to eat foods and contaminated water from shellfish. common symptoms are vomiting, diarrhea, nausea and abdominal cramps some prevention measures are wash hands, avoid bare hand contact with ready to eat foods, purchase shellfish from approved suppliers