Chapter 2, Understanding the Microworld

Question 1

Microorganisms

Answer 1

Small, living organisms that can be seen only through a microscope. There are four types of microorganisms that can contaminate food and cause foodborne illness: Bacteria, viruses, parasites, and fungi

Question 2

Pathogens

Answer 2

Illness-causing microorganisms

Question 3

Toxins

Answer 3

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

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. A foodborne illness may result

Question 5

Jaundice

Answer 5

A yellowing of the skin and eyes, which can be a symptom of a foodborne illness

Question 6

Onset Time

Answer 6

Time it takes for the symptoms of a foodborne illness to appear after exposure to the pathogen, toxin, or parasite that caused the illness. This time varies depending on the type of foodborne illness and other factors.

Question 7

Bacteria

Answer 7

Single-celled, living microorganisms that can spoil food and cause foodborne illness

Question 8

FAT TOM

Answer 8

Acronym for the conditions needed by foodborne bacteria to grow; Food, Acidity, Temperature, Time, Oxygen, and Moisture

Question 9

pH

Answer 9

A measure of acidity on a scale of 0 to 14.0, with 0 being highly acidic, 7.0 being neutral, and 14.0 being highly alkaline

Question 10

Temperature Danger Zone

Answer 10

The temperature range between 41 degrees Fahrenheit and 135 degrees Fahrenheit (5 degrees Celsius and 57 degrees Celsius), within which most foodborne microorganisms rapidly grow

Question 11

Water Activity

Answer 11

Amount of moisture available in food for bacteria to grow. It is measured on a scale from 0.0 to 1.0, with 1.0 having the most moisture available

Question 12

Spore

Answer 12

From that some bacteria can take to protect themselves when nutrients are not available. Spores 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. 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, grows well in acidic foods with low moisture.

Question 18

Shigella Spp.

Answer 18

Bacteria. Illness; Shigellosis. Found in the feces of humans with the illness, comes from contaminated food and water. Flies can also transfer the bacteria from feces to food. Food commonly linked with; Food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken), and food that has made contact with contaminated water, such as produce. Most common symptoms; Bloody diarrhea, abdominal pain and cramps, and fever (occasionally). Most important prevention measures; Exclude handlers who have diarrhea and have been diagnosed with an illness caused by Shigella spp. from the operation, properly wash hands, and control flies inside and outside the operation.

Question 19

Salmonella Typhi

Answer 19

Bacteria. Illness; Typhoid Fever. Lives only in humans. People with Typhoid Fever carry the bacteria in their bloodstream and intestinal tract. Food commonly linked with; Ready-to-eat foods, beverages. Most common symptoms; High fever, weakness, abdominal pain, headache, loss of appetite, and rash. Most important Prevention measures; Exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi from the operation, properly wash hands, and cook food to minimum internal temperatures.

Question 20

Nontyphoidal Salmonella

Answer 20

Bacteria. Illness; Salmonellosis. Farm animals carry Nontyphodial Salmonella naturally, how severe symptoms are depends on the health of the person and the amount of the bacteria eaten. Food commonly linked with; Poultry and eggs, meat, milk and dairy products, produce such as tomatoes, peppers, and cantaloupes. Most common symptoms; Diarrhea, abdominal cramps, vomiting, and fever. Most important prevention measures; Cook poultry and eggs to minimum internal temperatures. Prevent cross-contamination between poultry and ready-to-eat foods, and exclude food handlers who are vomiting or have diarrhea and have been diagnosed with an illness caused by Nontyphoidal Salmonella from the operation.

Question 21

Shiga Toxin-Producing Escherichia (E. Coli)

Answer 21

Bacteria. Illness; Hemorrhagic Colitis. Found in the intestines of cattle as well as infected people. The bacteria can contaminate the meat during slaughtering. The bacteria produces toxins in the intestines which causes illness. Food commonly linked with; Ground beef (raw and under-cooked), and contaminated produce. Most common symptoms; Diarrhea (eventually becomes bloody), abdominal cramps, and kidney failure (in severe cases). Most important prevention measures; Cook food, especially ground beef, to minimum internal temperatures, purchase produce from approved, reputable suppliers, prevent cross-contamination between raw meat and ready-to-eat food, and exclude food handlers with diarrhea who have been diagnosed with an illness caused by Shiga toxin-producing E. coli from the operation.

Question 22

Hepatitis A

Answer 22

Virus, Commonly found in the feces of people infected with Hepatitis A. Cooking does not destroy Hepatitis A. Commonly linked with Ready-to-Eat food and shellfish from contaminated water. Most common symptoms; Fever (mild), General weakness, nausea, abdominal pain, and jaundice (appears later). Most important preventative measures; Exclude handlers who have been diagnosed with Hepatitis A from the operation, exclude handlers who have had jaundice for seven days or less from the operation, practice proper hand-washing, avoid bare-hand contact with ready-to-eat food, and purchase shellfish from approved, reputable suppliers.

Question 23

Norovirus

Answer 23

Virus, Norovirus Gastroenteritis. Commonly linked to Ready-to-Eat food, also linked to contaminated water. Often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them, highly contagious. Food commonly linked with; Ready-to-Eat food, and shellfish from contaminated water. Most common symptoms; Vomiting, Diarrhea, Nausea, Abdominal Cramps. Most important preventative measures; Proper hand-washing, avoid bare-hand contact with ready-to-eat food, purchase shellfish from approved, reputable sources, and exclude food handlers who are vomiting or have diarrhea and have been diagnosed with Norovirus from the operation.