Chapter 2- Understanding the Micro-world Flashcards
Microorganisms
where biological contamination occurs from; small living organisms that can be seen only through a microscope
Pathogens
microorganisms that can cause illness
Toxins
Pathogens produce these that make you sick
Fecal-oral Route
when a food handler contaminates food with feces, and a food borne illness may result of this
Jaundice
a symptom of a food borne illness; yellowing of the skin and eyes
Onset Time
how quickly food borne illness symptoms appear in a person; can range from 30 minutes to six weeks
Bacteria
single-celled, living microorganisms that can spoil food and cause food borne illness
FAT TOM
Condition for bacteria to grow; Food, acidity, temperature, time, oxygen, moisture
Temperature Danger Zone
between 41 and 135 degrees F, when bacteria grown rapidly
Water Activity
the amount of moisture available in food for growth of bacteria
Spore
the form bacteria change into to keep from dying when they lack nutrients;often found in dirt
Virus
the smallest microbial food contaminates
Parasite
not as common as a virus or bacteria;commonly associated with seafood, wild game, and food processed with contaminated water
Fungi
pathogens that only sometimes make people sick, mostly spoil food; found in air, dirt, plants, water, and some food. Mold and Yeast are examples
Mold
spoil food and sometimes causes illnesses; grow in almost any conditions
Yeast
grow well in acidic food with little moisture, like jams, syrup, and honey
Shigella Spp.
found in feces of humans with the illness; causes bloody diarrhea, abdominal pain, fever; found in food contaminated by hands
pH
the measure of acidity, 0-14.0, ) is high acidity, 14.0 is high alkaline, 7.0 is neutral
Salmonella Typhi
found in ready-to-eat food and beverages; lives only in humans; causes high fever, weakness, abdominal pain, etc…
Nontyphoidal Salmonella
found in poultry and eggs, meat, milk and dairy products; causes diarrhea , abdominal cramps, vomiting, fever; farm animals carry it
Shiga Toxin-producing Escherichia (E. coli)
found in raw ground beef and contaminated produce; causes diarrhea, abdominal cramps, kidney failure; found in intestines of cattle
Hepatitus A
found in ready-to-eat food and shellfish; causes fever, nausea, jaundice, etc…
Norovirus
found in ready-to-eat food nad shellfish; causes vomiting, diarrhea, nausea, abdominal cramps
