Chapter 2, Understanding the Micro-world

Question 1

Microorganisms

Answer 1

Small living organisms that can be seen only through a microscope.

Question 2

Pathogens

Answer 2

Microorganisms that can either be harmless or cause illnesses.

Question 3

Toxins

Answer 3

Poison

Question 4

Fecal-oral Route

Answer 4

Contaminated food that was touched by the food handler and then was eaten and caused illness to who ate it.

Question 5

Jaundice

Answer 5

A foodborne illness that causes 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 microorganisms 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

The measure of acidity.

Question 10

Temperature Danger Zone

Answer 10

Bacteria grows rapidly between 41 degrees Fahrenheit and 135 degrees Fahrenheit.

Question 11

Water Activity

Answer 11

The amount of moisture available in food.

Question 12

Spore

Answer 12

To keep food from dying when they lack nutrients, certain bacteria can change into a form called a spore, which is often found in dirt.

Question 13

Virus

Answer 13

The smallest of the microbial food contaminants.

Question 14

Parasite

Answer 14

Broad range of creatures that take nutrients but give nothing in return.

Question 15

Fungi

Answer 15

Pathogens that only sometimes make people sick, mostly they spoil food.

Question 16

Mold

Answer 16

A type of fungi, sometimes case illnesses, and grow at almost any condition. Grow particularly good in acidic foods.

Question 17

Yeast

Answer 17

Another form of fungi that can spoil food quickly. Grow well in acidic food with little moisture.