CHAPTER 2 - UNDERSTANDING THE MICRO WORLD

Question 1

Microorganisms

Answer 1

small, living organisms that can be seen only through a microscope

Question 2

Pathogens

Answer 2

illness causing microorganisms

Question 3

Toxins

Answer 3

poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their diet

Question 4

Fecal oral route

Answer 4

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

Question 5

Juandice

Answer 5

The yellowing of the eyes and skin which is most likely the symptom of a foodborne illness

Question 6

onset time

Answer 6

Is the measure of how fast a foodborne illness symptom appears in a person

Question 7

Bacteria

Answer 7

Bacteria are single celled living microogranisms that tend to spoil food and cause lots of foodborne illnesses

Question 8

FAT TOM

Answer 8

Are the 6 conditions food borne illness. Which are food,acidity,temperature,time,oxygen,and Moisture.

Question 9

Ph

Answer 9

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.

Question 10

Temperature Danger Zone

Answer 10

Is the temperature zone most foodborne microorganisms love to grow quickly in and is between 41 F and 135 F

Question 11

Water Activity or AW

Answer 11

AW is the amount of moisture that is available in the food for all types of bacteria to grow.

Question 12

Spore

Answer 12

Is a form that helps some bacteria from dying if they lack nutrients.

Question 13

virus

Answer 13

The one and only smallest of the small microbial food contaminants. They also completely rely on a living host to reproduce.

Question 14

Parasite

Answer 14

They are organisms that need a live host to survive and can be found in many places including water and many different animals.

Question 15

Fungi

Answer 15

Pathogens that can make food spoil and can sometimes make people sick. Some examples of Fungi is Mold and yeast.

Question 16

Mold

Answer 16

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.

Question 17

Yeast

Answer 17

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.

Question 18

Shigella spp

Answer 18

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.

Question 19

Salmonella Typhi

Answer 19

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.

Question 20

Nontyphoidal Salmonella

Answer 20

Most farm animals carry this naturally and eating only a small amount of these bacteria can make a person very sick.

Question 21

Shiga Toxin-producing Escherichia coli (E. Coli)

Answer 21

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.

Question 22

Hepatitis A

Answer 22

This is mainly found in the feces of people infected with it and can readily contaminate water and many types of food.

Question 23

Norovirus

Answer 23

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.