Chapter 2 Understanding the Micro-world Flashcards
Microorganisms
Living organisms that can be seem only through a microscope
Pathogens
Microorganisms that can cause illness
Toxins
Pathogens that produce poisons and toxins that make you sick
Fecal-oral Route
Most pathogens get into food and food contact surfaces because the way that people handle them.
Jaundice
A yellowing of the skin and eyes
Onset Time
How quickly foodborne-illness symptoms appear in a person
Bacteria
Single celled, living microorganism that can spoil food and cause foodborne illness
FAT TOM
Food, Acidity, Temperature
Time, Oxygen, Moisture
pH
Is the measure of acidity
Temperature Danger Zone
Were bacteria grows rapidly 41f to 135f
Water Activity
The amount of moisture available in food for its growth
Spore
To keep from dying when the lack nutrients certain bacteria can change into a form called spores.
Virus
is the smallest of the microbial food contaminants
Parasite
Not as common as one caused by a virus or bacteria
Fungi
Are Pathogens that only sometimes make people sick Mostly the spoil food.
Mold
molds grow under almost any condition some spoil food and cause illness some produce toxins suck as aflatoxins.
Yeast
yeast spoil food quickly signs of spoilage can include a smell or taste of alcohol.
Shigella Spp
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.
Salmonella Typhi
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
Nontyphoidal Salmonella
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
Shiga Toxin Known as E. coli
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.
Hepatitis A
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
Norovirus
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
