Chapter 2, Understanding the Micro-World

Question 1

Microorganisms

Answer 1

Small, living organisms that can be seen only through a microscope.
4 types: bacteria, viruses, parasites, and fungi.

Question 2

Pathogens

Answer 2

illness-causing microorganisms

Question 3

Toxins

Answer 3

Poisons

Question 4

Fecal-oral Route

Answer 4

The transfer of pathogens from a person’s feces to his or her hands, and then from that person’s unwashed or improperly washed hands to food that is eaten by someone else.

Question 5

Jaundice

Answer 5

A 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

measure of acidity

Question 10

Temperature Danger Zone

Answer 10

Temperature range which bacteria grow rapidly

between 41deg F and 135deg F

Question 11

Water Activity

Answer 11

Amount of moisture available in food, a scale of 0.0 to 1.0

Higher value, more available moisture.

Question 12

Spore

Answer 12

Form that some bacteria can take to protect themselves when nutrients are not available. Can revert back to a form capable of growth

Question 13

Virus

Answer 13

Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce.

Question 14

Parasite

Answer 14

Organism that needs to live in a host organism to survive. Parasites can be found in water and inside many animals, such as cows, chickens, pigs, and fish,

Question 15

Fungi

Answer 15

Pathogens that can spoil food and sometimes make people sick. Found in air, dirt, plants, water, and some food. Molds and yeasts are examples

Question 16

Mold

Answer 16

Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness

Question 17

Yeast

Answer 17

Type of fungus that can cause food spoilage

Question 18

Shigella Spp.

Answer 18

Bacteria
Found in the feces of humans with the illness
Commonly linked food-easily contaminated by hands, salads containing TCS food (potato, tuna, shrimp, macaroni and chicken)
Symptoms - Bloody diarrhea, abdominal pain and cramps, occasional fever
Most important prevention measure: Practicing good personal hygiene

Question 19

Salmonella Typhi

Answer 19

bacteria,
lives only in humans
Food commonly linked - ready to eat food, beverages,
Symptoms - High fever, weakness, abdominal pain, headache, loss of appetite, rash
Most important prevention measure: Preventing Cross-contamination

Question 20

Nontyphoidal Salmonella

Answer 20

Bacteria,
many farm animals carry naturally.
Eating only a small amount can make a person sick.
Food commonly linked - Poultry and eggs, meat, milk and dairy products, produce such as tomatoes, peppers, and cantaloupes.
Symptoms - diarrhea, abdominal cramps, vomiting, fever.
Most important prevention measure: Preventing Cross-contamination

Question 21

Shiga Toxin-producing Escherichia (E. Coli)

Answer 21

Bacteria,
found in intestines of cattle and can also be found in infected people.
Commonly linked - Ground beef (raw and undercooked)
Contaminated produce.
Symptoms - diarrhea (eventually becomes bloody) abdominal cramps, kidney failure (in severe cases)
Most important prevention measure: Controlling time and temperature

Question 22

Hepatitis A

Answer 22

A virus
Mainly found in the feces of people infected
Food commonly linked - Ready to eat food and Shellfish from contaminated water
Symptoms: Fever, general weakness, nausea, abdominal pain, Jaundice

Most important prevention measure: Practicing good personal hygiene

Question 23

Norovirus

Answer 23

Virus
Commonly linked with contaminated water
Food commonly linked- ready-to-eat food and shellfish from contaminated water
Symptoms - Vomiting, Diarrhea, Nausea, Abdominal cramps

Most important prevention measure: Practicing good personal hygiene

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