Chapter 2, Understanding the Micro-world

Question 1

Microorganisms

Answer 1

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

Question 2

Pathogens

Answer 2

Microorganism that can make you sick when eaten.

Question 3

Toxin

Answer 3

poisons that make you sick, produced by some microorganism.

Question 4

Fecal-Oral Route

Answer 4

Food handlers that don’t wash their hands after using the bathroom can contaminate food and surfaces with feces.

Question 5

Jaundice

Answer 5

yellowing of the eyes and skin.

Question 6

Onset Time

Answer 6

How quick foodborne-illness symptoms appear.

Question 7

Bacteria

Answer 7

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

Question 8

FAT TOM

Answer 8

the six conditions bacteria need to grow. Food, Acidity, Temp, Time, Oxygen, Moisture.

Question 9

pH

Answer 9

The measure of acidity

Question 10

Temp Danger Zone

Answer 10

between 41 degrees and 135 degrees, where bacteria grow.

Question 11

Water activity

Answer 11

the amount of moisture in food for bacteria to grow

Question 12

Spore

Answer 12

when bacteria lack nutrition the change form into spore.

Question 13

Virus

Answer 13

The smallest of all microbial food contaminants.

Question 14

parasite

Answer 14

Pathogens that cannot grow on food and require a host,

Question 15

Fungi

Answer 15

Pathogens that only sometimes make people sick, mold or yeast.

Question 16

Mold

Answer 16

Spoils food and sometimes causes sickness.

Question 17

Yeast

Answer 17

spoils food quickly.

Question 18

Shigella Spp.

Answer 18

An infectious disease caused by a group of bacteria. Linked with raw vegetables and dairy. symptoms are diarrhea, fever and stomach cramps. to help prevent you should wash your hands often.

Question 19

Salmonella Typhi

Answer 19

Bacteria that infect the intestinal track and the blood. found in raw or under cooked meat, unpasteurized milk, raw fruits or vegetables. Symptoms are diarrhea, nausea or vomiting, fever and headache.

Question 20

Nontyphoidal Salmonella

Answer 20

gram-negative bacteria that primarily cause gastroenteritis, bacteremia, and focal infection. Symptoms may be diarrhea, high fever with prostration, or symptoms of focal infection. Diagnosis is by cultures of blood, stool, or site specimens

Question 21

Shiga Toxin-producing Escherichia (E. Coli)

Answer 21

a bacterium commonly found in the intestines of humans and other animals, some strains of which can cause severe food poisoning

Question 22

Hepatitis A

Answer 22

form of viral hepatitis transmitted in food, causing fever and jaundice

Question 23

Norovirus

Answer 23

A group of viruses that’s cause for poisoning