Chapter 2- Understanding the Micro-world

Question 1

Microorganisms

Answer 1

where biological contamination occurs from; small living organisms that can be seen only through a microscope

Question 2

Pathogens

Answer 2

microorganisms that can cause illness

Question 3

Toxins

Answer 3

Pathogens produce these that make you sick

Question 4

Fecal-oral Route

Answer 4

when a food handler contaminates food with feces, and a food borne illness may result of this

Question 5

Jaundice

Answer 5

a symptom of a food borne illness; yellowing of the skin and eyes

Question 6

Onset Time

Answer 6

how quickly food borne illness symptoms appear in a person; can range from 30 minutes to six weeks

Question 7

Bacteria

Answer 7

single-celled, living microorganisms that can spoil food and cause food borne illness

Question 8

FAT TOM

Answer 8

Condition for bacteria to grow; Food, acidity, temperature, time, oxygen, moisture

Question 9

Temperature Danger Zone

Answer 9

between 41 and 135 degrees F, when bacteria grown rapidly

Question 10

Water Activity

Answer 10

the amount of moisture available in food for growth of bacteria

Question 11

Spore

Answer 11

the form bacteria change into to keep from dying when they lack nutrients;often found in dirt

Question 12

Virus

Answer 12

the smallest microbial food contaminates

Question 13

Parasite

Answer 13

not as common as a virus or bacteria;commonly associated with seafood, wild game, and food processed with contaminated water

Question 14

Fungi

Answer 14

pathogens that only sometimes make people sick, mostly spoil food; found in air, dirt, plants, water, and some food. Mold and Yeast are examples

Question 15

Mold

Answer 15

spoil food and sometimes causes illnesses; grow in almost any conditions

Question 16

Yeast

Answer 16

grow well in acidic food with little moisture, like jams, syrup, and honey

Question 17

Shigella Spp.

Answer 17

found in feces of humans with the illness; causes bloody diarrhea, abdominal pain, fever; found in food contaminated by hands

Question 18

pH

Answer 18

the measure of acidity, 0-14.0, ) is high acidity, 14.0 is high alkaline, 7.0 is neutral

Question 19

Salmonella Typhi

Answer 19

found in ready-to-eat food and beverages; lives only in humans; causes high fever, weakness, abdominal pain, etc…

Question 20

Nontyphoidal Salmonella

Answer 20

found in poultry and eggs, meat, milk and dairy products; causes diarrhea , abdominal cramps, vomiting, fever; farm animals carry it

Question 21

Shiga Toxin-producing Escherichia (E. coli)

Answer 21

found in raw ground beef and contaminated produce; causes diarrhea, abdominal cramps, kidney failure; found in intestines of cattle

Question 22

Hepatitus A

Answer 22

found in ready-to-eat food and shellfish; causes fever, nausea, jaundice, etc…

Question 23

Norovirus

Answer 23

found in ready-to-eat food nad shellfish; causes vomiting, diarrhea, nausea, abdominal cramps