Chapter 2 Understanding the Microworld

Question 1

Microorganism

Answer 1

Small living organisms only seen through a microscope

Question 2

Pathogens

Answer 2

• Microorganisms that can cause an illness
• pathogens make you sick when you eat them
• some pathogens produce a toxin or poison that makes you sick

Question 3

Four types of pathogens

Answer 3

• Viruses
• bacteria
• parasites
• fungi
• Many you cant see, smell, or taste. However fungi such as mold you can see in food and may not make you sick.

Question 4

How contamination occurs

Answer 4

• fecal- oral route—food that the food handler touched is eaten, a foodborne illness may result.
• from person to person
• through sneezing or vomiting
• touching dirty food-contact surfaces or equipment

Question 5

Symptoms of Foodborne Illness

Answer 5

• diarrhea
• vomiting
• fever
• nausea
• abdominal cramps
• jaundice (yellowing of the skin and eyes)

Question 6

Onset time

Answer 6

How quickly foodborne illness symptoms appear in a person

Question 7

The big six types of pathogens

Answer 7

There are 40 of pathogens that can appear in food but 6 stand out because they are highly contagious and can cause severe illness.

• Shigella
• Salmonella
• no typhoid always Salmonella
• Shiga toxin-producing escherichia coli = E. coli
• Hepatitis A
• Norovirus

Question 8

Bacteria part 1

Answer 8

-a large number of foodborne illnesses.
—single-called, living microorganisms that spoil food and cause foodborne illness.
-found everywhere
- good bacteria and bad bacteria in and on our bodies
- cant be seen, smelled, or tasted
- grows rapidly
- some produce toxins that cooking may not be able to destroy.
“Control time and temperature” is the best way to prevent bacteria from causing a foodborne illness.

Question 9

Bacteria part two

Answer 9

• needs six conditions to grow
• FAT TOM
  —Food: needs nutrients like carbs and proteins to survive. Ex: meat, poultry, dairy, eggs..
  —acidity: bacteria grows best in foods with little or no acid. Ex: bread, raw chicken, cantaloupe, milk, cooked corn
  —temperature: bacteria grows rapidly between 41 df - 135 df.
  —time: bacteria needs time to grow. The longer the more time bacteria has to grow to unsafe levels. 2-4 hours.
  — oxygen: some bacteria need oxygen to grow and others dont like cooked rice and untreated garlic and oil mixtures.
  — moisture: bacteria grows in high levels of moisture. The amount available in food for growth is called water activity.

Question 10

Bacteria part three: Control bacteria growth with FAT TOM

Answer 10

Control FAT TOM by using the TCS food safety.
- most likely you will only be able to control with time temperature control and safety.
- bacteria reproduces by splitting in two.
-0 mins=1 cell, 20 mins= 2 cells, 40 mins= 4 cells, 1 hr= 8 cells, 1 hr 20 mins= 16, 10 hours= over 1 billion.
— lag, log, stationary, and death phase.
-temperature: grows quicker at warmer temperatures depending on bacteria.

Question 11

Bacteria part four: spores

Answer 11

For some bacteria to keep from dying when they lack nutrients they can change into a form called a spore.

• can resist heat and survive cooking temperatures.
• this is why you should hold and cool food correctly.