Chapter 2, Understanding the Microworld

Question 1

Microorganisms

Answer 1

Small living organisms that can only be seen through a microscope. they cause a biological contamination. most are harmless but some can cause illness.

Question 2

Pathogens

Answer 2

The microorganisms that cause illnesses are called pathogens. The 4 types of pathogens are viruses, bacteria, parasites, and fungi. Some can be seen or smelled, but others cannot be seen or taste different.

Question 3

Toxins

Answer 3

cause sickness through a pathogen.

Question 4

Fecal-oral route

Answer 4

Contamination that happens when a food handler touches foods after he uses the restroom and does not wash their hands after.

Question 5

Jaundice

Answer 5

A symptom of a foodborne illness that causes a yellowing of the skin and eyes.

Question 6

Onset time

Answer 6

The time it takes for symptoms of a foodborne illness to appear in a person. Onset times depend on the type of foodborne illness a person has. from 30 minutes to 6 weeks after the contaminated food was consumed.

Question 7

Bacteria

Answer 7

single-celled, living microorganisms that can spoil food and cause foodborne illness. It can be found almost anywhere and on the outside and inside of our bodies, some cause illness and some are needed to keep us healthy. It cannot be seen, smelled or tasted. Bacteria will grow rapidly in the right conditions. Some bacteria produces toxins in food that get eaten by people who then get sick, sometimes cooking will not destroy the toxins. Controlling Time and Temperature is the most important way of preventing bacteria to cause a foodborne illness.

Question 8

FAT TOM

Answer 8

The 6 conditions for bacteria to grow.

1. Food
2. Acidity (bacteria grows best in food that contains little or no acidity)
3. Temperature (bacteria grow rapidly between 41 and 135 dg F)
4. Time (Bacteria needs time to grow so the more time food spends in the danger zone, the more opportunity it has to grow to unsafe levels)
5. Oxygen (some bacteria need oxygen to grow and some do not. cooked rice, untreated garlic and oil mixtures, and baked potatoes are examples that do not need oxygen to grow bacteria)
6. Moisture (bacteria grow well in food with high levels of moisture.

Question 9

pH

Answer 9

The measure of acidity. scale ranges from 0-14.0. 0 being highly acidic and 14.0 being highly alkaline.

Question 10

Temperature danger zone

Answer 10

The range that bacteria grows more rapidly in. 41-135 degrees Fahrenheit.

Question 11

Water activity

Answer 11

The amount of moisture available in food for bacteria growth. The scale ranges from 0.0 to 1.0. The higher the value the more available moisture in the food.

Question 12

Spore

Answer 12

certain bacteria that changes form too keep from dying when it lacks nutrients. they are often found in dirt and contaminate the food that is grown there or exposed to.

Question 13

Virus

Answer 13

the smallest of the microbial food contaminants. They can be carried by humans and animals and they require a living host in order to grow. They cannot grow in food, but they can be transferred through food. People can get viruses from food, water or any contaminated surface. Foodborne illnesses from a virus usually come through the fecal-oral route. Norovirus is one of the leading causes of foodborne illness. It is important to wash your hands correctly so that viruses do not get transferred to ready to eat foods.

Question 14

Parasite

Answer 14

An illness that is not as common as one caused by a virus or bacteria. They cannot grow in food, they require a host to live and reproduce. Parasites can come from seafood, wild game, and food that is processed with contaminated water like produce. The best way to prevent foodborne illness from a parasite is to purchase food from reliable suppliers and cooking foods to the right temperatures.

Question 15

Fungi

Answer 15

Pathogens that only sometimes make people sick. they can be found in air, dirt, plants, water, and some foods.

Question 16

Mold

Answer 16

Molds (a type of fungi) spoil food and sometimes cause an illness. they grow in almost any condition. Cooler or freezer temperatures can slow mold growth but not kill them. Molds ca produce toxins such as aflatoxins, which can cause liver disease. throw away moldy food.

Question 17

Yeast

Answer 17

Yeast (a type of fungi) can spoil food quickly. signs of it include an alcohol smell or taste. it may look like a white or pink slime or it may look bubbly. throw away yeast infected food.

Question 18

Shigella spp.

Answer 18

Bacteria. The common source is when people eat or drink contaminated food or water. Flies can transfer he bacteria from feces to food. It is found in th feces of the person infected. Foods that are commonly linked with Shigella are foods tat are easily contaminated by hands such as salads containing TCS food. or food that has been in contact with contaminated water. The most common symptoms are bloody diarrhea and abdominal pain and cramps and sometimes fever. Prevention methods include: Exude food handlers who have diarrhea and have been diagnosed with an illness caused by shigella from the operation, wash hands, and control flies inside and outside the operation.

Question 19

Salmonella Typhi

Answer 19

Bacteria. it only lives in humans , it is carried through the bloodstream and intestinal tract. the severity of symptoms depends on the health of the person and the amount eaten. Ready to eat foods and beverages are the main foods associated with this illness. The most common symptoms include: high fever, weakness, abdominal pain, headache, loss of appetite, and rash. Ways of preventing the spread of this illness is to exclude food handlers who have been diagnosed with the illness, wash hands, and cook food to the minimal internal temperatures.

Question 20

Nontyphoidal Salmonella

Answer 20

Bacteria. Many farm animals carry it naturally. Eating a small amount of this bacteria can make a person sick.
Poultry and eggs, meat, milks and dairy products, produce such as tomatoes, peppers and cantaloupes are common foods that are linked with the bacteria. Diarrhea, abdominal cramps, vomiting, and fever are all symptoms. Prevention measures include cooking poultry and eggs to minimum internal temperatures, preventing cross-contamination between poultry and ready-to-eat food, exclude food handlers who are vomiting or have diarrhea and have been diagnosed with the illness.

Question 21

Shiga toxin-producing Escherichia (E. coli)

Answer 21

Bacteria. can be found in the intestines of cattle and in infected people. The bacteria can contaminate meat during slaughtering. Once it is eaten, it produces toxins in the intestines, which cause the illness. Food that is commonly linked with the bacteria is ground beef, and contaminated produce. the most common symptoms include Diarrhea, abdominal cramps, and in severe cases, kidney failure. Prevention measures include cooking the food ti minimal internal temperatures, purchase food from approved suppliers, prevent cross-contamination, and exclude food handlers with diarrhea who have been diagnosed with the illness.

Question 22

Hepatitis A

Answer 22

Virus. found in the feces of the people infected with it. the virus can contaminate water and many types of food. the virus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. Cooking does NOT destroy hepatitis A. Ready to eat food and shellfish from contaminated water are common foods linked to the virus. Most common symptoms include mild fever, general weakness, nausea, abdominal pain, and jaundice. prevention measures include excluding food handlers who have been diagnosed with hepatitis A from the operation, excluding food handlers who have had jaundice for seven days or less from the operation, wash hands, avoid bare hand contact with ready to eat food, and purchase shellfish from approved suppliers.

Question 23

Norovirus

Answer 23

Virus. Commonly linked with ready to eat food. the virus is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. It is very contagious within a few hours of after eating it. Food commonly linked to the virus include ready-to-eat food, and shellfish from contaminated water. most common symptoms are vomiting, diarrhea, nausea, abdominal cramps. way of preventing this virus include excluding food handlers who are vomiting or have diarrhea and have been diagnosed with norovirus from the operation, wash hands, avoid bare hand contact with ready to eat food, and purchase shellfish from approved suppliers.