Chapter 2: Understanding the Micro-World

Question 1

Microorganisms

Answer 1

Small living organisms that can be seen only through a microscope. The four kinds of microorganisms are: bacteria, viruses, parasites, and fungi.

Question 2

Pathogens

Answer 2

Illness-causing microorganisms

Question 3

Toxins

Answer 3

Poisons produced by pathogens, plants, or animals.

Question 4

Fecal-Oral Route

Answer 4

The transfer of pathogens from a persons feces to his or her hands, and then from that persons unwashed or improperly washed hands to food that is eaten by someone else.

Question 5

Jaundice

Answer 5

A yellowing of the skin and eyes, which can be a symptom of a foodborne-illness

Question 6

Onset Time

Answer 6

Time it takes for the symptoms of a foodborne-illness to appear after exposure to the pathogen, toxin, or a parasite that caused the illness.

Question 7

Bacteria

Answer 7

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

Question 8

FAT TOM

Answer 8

Acronym for the conditions needed by foodborne bacteria to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Question 9

pH

Answer 9

A measure of acidity on a scale of 0 to 14.0, with 0 being highly acidic, 7.0 being neutral, and 14.0 being highly alkaline.

Question 10

Temperature Danger Zone

Answer 10

The temperature range between 41F and 135F, within which most foodborne microorganisms rapidly grow.

Question 11

Water Activity

Answer 11

Amount of moisture available in food for bacteria to grow. It is measured on a scaled of 0.0 to 1.0, with 1.0 having the most moisture available

Question 12

Spore

Answer 12

Form that some bacteria can take to protect themselves when nutrients are not available. Spores can revert back to a form capable of growth.

Question 13

Virus

Answer 13

Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce.

Question 14

Parasite

Answer 14

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.

Question 15

Fungi

Answer 15

Pathogens that can spoil food and sometimes make people sick. Molds and yeasts are examples.

Question 16

Mold

Answer 16

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

Question 17

Yeast

Answer 17

Type of fungus that can cause food spoilage.

Question 18

Shigella Spp.

Answer 18

A bacteria commonly found in contaminated food or water that passes to a humans feces. Its also linked to food that has made contact with contaminated water and food that is contaminated by hands (such as salads that contain TCS foods). Common symptoms include bloody diarrhea, abdominal pains and cramps, and occasionally a fever. The common prevention measures are to (1) Exclude food handlers who experience symptoms of the bacteria, (2) wash hands, and (3) control flies inside and outside the operation.

Question 19

Salmonella Typhi

Answer 19

A bacteria commonly found in humans. Its also linked to ready-to-eat food and beverages. Common symptoms include high fever, weakness, abdominal pain, headache, loss of appetite, and a rash. The common prevention measures are to (1) exclude food handlers who experience symptoms of the bacteria, (2) wash hands, and (3) Cook food to minimum internal temperatures.

Question 20

Nontyphoidal Salmonella

Answer 20

A bacteria commonly found in farm animals that carry it naturally. Its also linked to poultry & eggs, meat, milk & dairy products, and produce such as tomatoes, peppers, and cantaloupes. Common symptoms include diarrhea, abdominal cramps, vomiting, and a fever. The common prevention measures are to (1) cook poultry & eggs to minimum internal temps. (2) prevent cross-contamination, and (3) Exclude food handlers who are experiencing symptoms of this bacteria.

Question 21

Shiga Toxin-producing Escherichia coli (E. Coli)

Answer 21

A bacteria commonly found in the intestines of a cattle. Its also linked to ground beef and contaminated produce. Common symptoms include diarrhea (occasionally bloody), abdominal cramps, and in severe cases, kidney failure. The common prevention measures are to (1) cook food to minimum internal temperatures, (2) purchase products from reputable suppliers, (3) prevent cross-contamination, and (4) exclude food handlers who experience symptoms of the bacteria.

Question 22

Hepatitis A

Answer 22

A virus commonly found in contaminated water and food that is found in human feces. Its also linked to ready-to-eat food and shellfish from contaminated water. Common symptoms include mild fever, general weakness, nausea, abdominal pain, and jaundice. The common prevention measures are to (1) exclude food handlers who experience symptoms of the virus or jaundice, (2) wash hands, (3) avoid bare hand contact with ready-to-eat food, and (4) purchase shellfish from reputable sources

Question 23

Norovirus

Answer 23

A virus commonly found in contaminated water and food, transferred from infected food handlers. Its also linked to ready-to-eat food and shellfish from contaminated water. Common symptoms include vomiting, diarrhea, nausea, and abdominal cramps. The common prevention measures are to (1) exclude food handlers who experience symptoms of the virus or jaundice, (2) wash hands, (3) avoid bare hand contact with ready-to-eat food, and (4) purchase shellfish from reputable sources.