Chapter 2, Understanding the Microworld

Question 1

Microorganisms

Answer 1

Biological contamination of organisms that can only be seen through a microscope.

Question 2

Pathogens

Answer 2

Microorganisms that can cause illness when consumed.

Question 3

Toxins

Answer 3

Pathogens that release poisons and make you sick.

Question 4

Fecal-Oral Route

Answer 4

When a cook does not wash their hands and through cross contamination, fecal matter is consumed.

Question 5

Jaundice

Answer 5

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

Question 6

Onset Time

Answer 6

How quickly symptoms of foodborne-illness appear.

Question 7

Bacteria

Answer 7

Single-celled, living microorganisms that can spoil food and cause foodborne-illness. Bacteria share common traits like location, detection, growth, toxins production, and prevention.

Question 8

FAT TOM

Answer 8

The six conditions bacteria needs to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Question 9

pH

Answer 9

The measure of acidity.

Question 10

Temperature Danger Zone

Answer 10

Rapid growth of bacteria between 41°F and 135°F (5°C and 57°C). Growth can occur faster when food is between 70°F and 125°F (21°C and 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.

Question 11

Water Activity (aŵ)

Answer 11

The amount of moisture available in food for growth.

Question 12

Spore

Answer 12

To keep from dying when they lack nutrients, some bacteria changes into a form called a “spore.”

Question 13

Virus

Answer 13

The smallest of the microbial food contaminants.

Question 14

Parasite

Answer 14

Illness caused from a parasite is not as common as from a virus.

Question 15

Fungi

Answer 15

Pathogens that only sometimes make people sick. Mainly, they spoil food and are found in air, dirt, plants, water, and some food. (such as mold or yeast)

Question 16

Mold

Answer 16

Spoils food and sometimes cause illness (grows under almost any conditions with acidic food with low activity).

Question 17

Yeast

Answer 17

Spoil food quickly, signs include the smell or taste of alcohol. May look pink or white discoloration and may also bubble.

Question 18

Nontyphoidal Salmonella

Answer 18

• Bacteria
• common source is from nontyphoidal Salmonella within animals
• linked with poultry and eggs, meat, milk and dairy products, and produce
• symptoms include diarrhea, abdominal cramps, vomiting, and a fever
• prevention measures include: cooking poultry and eggs to minimum internal temperature, prevent cross-contamination, and excluding food handlers who are vomiting and have diarrhea and have been diagnosed with an illness caused by nontyphoidal salmonella.

Question 19

Salmonella Typhi

Answer 19

• Bacteria
• comes from the blood of those infected with typhoid fever
• found in ready-to-eat food and beverages
• symptoms include high fever, weakness, abdominal pain, headache, loss of appetite and rash.
• precautions include: excluding diagnosed Salmonella Typhi from the operation, wash hands, and cook food to minimum internal temperature.

Question 20

Shigella Spp.

Answer 20

• bacteria
• comes from when people eat or drink contaminated food or water (is transmitted through feces)
• comes from food that has made contaminated contact, or through food that is easily contaminated through hands and TCS food
• Symptoms include: bloody diarrhea, abdominal pain and cramps, and occasionally a fever.
• prevention measures include excluding diagnosed workers, washing hands, and control flies inside and outside of the operation.

Question 21

Hepatitis A

Answer 21

• Virus
• mainly from feces and transferred through contact
• Associated with shellfish from contaminated water and ready-to-eat food.
• Symptoms include fever (mild), general weakness, and abdominal pain and jaundice (appears possibly weeks later)
• prevention measures include: washing hands, purchasing approved shellfish, and excluding workers who display symptoms for seven days or less from the operation.

Question 22

Norovirus

Answer 22

• Virus
• occurs when workers do not wash their hands and transferred to food after
• linked to ready-to-eat food *symptoms include vomiting, diarrhea, and nausea
• prevention measures are excluding workers who display symptoms, wash hands, and avoid bare-hand contact with ready-to-eat food.

Question 23

Shiga Toxin-producing Escherichia (E. Coli)

Answer 23

• Bacteria
• common source is intestines and infected cattle
• found in ground beef (raw and under cooked) and contaminated produce
• symptoms include: diarrhea (eventually becomes bloody), abdominal pain, and kidney failure (in extreme cases)
• prevention measures include: excluding workers from the operation, purchase produce from approved reputiable sources, cooking food (especially ground beef) to minimum temperatures, preventing cross-contamination between raw and ready-to-eat food.