CHAPTER 2 - UNDERSTANDING THE MICRO WORLD Flashcards
Microorganisms
small, living organisms that can be seen only through a microscope
Pathogens
illness causing microorganisms
Toxins
poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their diet
Fecal oral route
otherwise known as the transfer of pathogens from a persons feces to their hands than from that persons unwashed hands to food eaten by another person
Juandice
The yellowing of the eyes and skin which is most likely the symptom of a foodborne illness
onset time
Is the measure of how fast a foodborne illness symptom appears in a person
Bacteria
Bacteria are single celled living microogranisms that tend to spoil food and cause lots of foodborne illnesses
FAT TOM
Are the 6 conditions food borne illness. Which are food,acidity,temperature,time,oxygen,and Moisture.
Ph
The Ph is the measure of acidity on a scale of 0 to 14. 14 is the highest alkaline, 0 being the very acidic, and 7 being neutral.
Temperature Danger Zone
Is the temperature zone most foodborne microorganisms love to grow quickly in and is between 41 F and 135 F
Water Activity or AW
AW is the amount of moisture that is available in the food for all types of bacteria to grow.
Spore
Is a form that helps some bacteria from dying if they lack nutrients.
virus
The one and only smallest of the small microbial food contaminants. They also completely rely on a living host to reproduce.
Parasite
They are organisms that need a live host to survive and can be found in many places including water and many different animals.
Fungi
Pathogens that can make food spoil and can sometimes make people sick. Some examples of Fungi is Mold and yeast.
Mold
Can spoil food, cause illness, some of them produce toxins like aflatoxins, they grow under almost all conditions, and usually grow in very acidic food with little water activity.
Yeast
A type of on fungus that causes food to spoil and can look white or pink in discoloration and even slime like looking. It also includes the smell of taste of alcohol.
Shigella spp
Is something found in feces of people. most illnesses occur when people eat or drink a contaminated food or water source. Flies can also transfer the bacteria from feces to food. And even eating a small amount of those bacteria gives the chance to make someone sick.
Salmonella Typhi
Is something that only lives in humans. Usually only people with typhoid fever carry this bacteria in their bloodstream and intestinal tract and eating only a small amount of these bacteria can make a person sick.
Nontyphoidal Salmonella
Most farm animals carry this naturally and eating only a small amount of these bacteria can make a person very sick.
Shiga Toxin-producing Escherichia coli (E. Coli)
usually found in dirt water and plants. But unlike other bacteria it grows in a cool and moist environment. The illness is uncommon in healthy people but high risk populations are very vulnerable.
Hepatitis A
This is mainly found in the feces of people infected with it and can readily contaminate water and many types of food.
Norovirus
Very readily linked to ready to eat food and also linked with contaminated water and many types of food. But often transferred to food when the infected food person touch the food or equipment with fingers that have feces on them.
