Chapter 2 - Understanding the Micro world

Question 1

Microorganisms

Answer 1

A small, living organism that can only be seen through a microscope.

Question 2

Pathogens

Answer 2

A microorganism that can make you sick or cause an illness.

Question 3

Toxin

Answer 3

A poison.

Question 4

Fecal-oral Route

Answer 4

When one does not wash their hands after using the rest room and then touches food or a service.

Question 5

Jaundice

Answer 5

Yellowing of the skin and/or eyes.

Question 6

Onset Time

Answer 6

How quickly symptoms appear from a foodborne illness.

Question 7

Bacteria

Answer 7

A single celled, living microorganism that can spoil food and cause a foodborne illness.

Question 8

FAT TOM

Answer 8

Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Question 9

pH

Answer 9

Measure of acidity. 0-14.0

Question 10

Temperature Danger Zone

Answer 10

The time when bacteria grows very rapidly. 41F to 135F

Question 11

Water Activity (aw)

Answer 11

The amount of moisture available in food for growth.

Question 12

Spore

Answer 12

A change in bacteria. Resistant against heat and cooking temperatures.

Question 13

Virus

Answer 13

Smallest microbiological food contaminant.

Question 14

Parasite

Answer 14

An organism that needs to live in a host to survive.

Question 15

Fungi

Answer 15

Pathogens that spoil food and only sometimes makes people sick.

Question 16

Mold

Answer 16

An example of fungi. Spoils food and sometimes causes illness. Good in pretty much any condition but loves acidic food with low water.

Question 17

Yeast

Answer 17

An example of fungi. Can spoil food quickly and when it does it smells like alcohol. Grows well in acidic food with low water.

Question 18

Shigella Spp.

Answer 18

Bacteria.
Source: Contaminated food or water, TCS food.
Common food: Potatoes.
Common symptoms: Bloody diarrhea, abdominal pain/cramps, fever.
Prevention: Exclude sick workers, wash hands often, controls flies inside and outside the operation.

Question 19

Salmonella Typhi

Answer 19

Bacteria.
Source: Ready to eat food, beverages.
Common food: Lettuce.
Common symptoms: High fever, weakness, abdominal pain, headache, loss of appetite rash.
Prevention: Exclude sick workers, wash hands often, controls flies inside and outside the operation.

Question 20

Nontyphoidal Salmonella

Answer 20

Bacteria.
Source: Poultry/eggs, meat, milk/dairy, produce.
Common food: Poultry/eggs.
Common symptoms: Diarrhea, abdominal cramps, vomiting, fever.
Prevention: Cook food to correct minimum internal temperature, prevent cross contamination, exclude sick workers.

Question 21

Shiga Toxin-producing Escherichia or E. Coli

Answer 21

Bacteria.
Source: Ground beef (raw and under cooked), contaminated produce.
Common food: Ground beef.
Common symptoms: Diarrhea, abdominal cramps, kidney failure in severe cases.
Prevention: Cook food to minimum internal temperatures, purchase from approved suppliers, prevent cross contamination, exclude sick workers.

Question 22

Hepatitis A

Answer 22

Virus.
Source: Ready to eat food, shellfish from contaminated water.
Common food: Ready made sandwiches.
Common symptoms: Mild fever, general weakness, nausea, abdominal pain, jaundice.
Prevention: Exclude sick workers or workers with jaundice, wash hands, avoid bare hand contact with ready to eat food, purchase food from approved suppliers.

Question 23

Norovirus

Answer 23

Virus.
Source: Ready to eat food, shellfish from contaminated water.
Common food: Ready made pastas and sandwiches.
Common symptoms: Vomiting, diarrhea, nausea, abdominal cramps.
Prevention: Exclude sick workers, wash hands, avoid bare hand contact with ready to eat food, purchase food from approved suppliers.