Chapter 2 Understanding the Microworld

Question 1

microorganisms

Answer 1

small living organism

Question 2

pathogens

Answer 2

harmful microorganism

makes people sick when consumed

Question 3

toxins

Answer 3

poison

Question 4

fecal-oral route

Answer 4

when food handlers don’t wash their hands and contaminate food

Question 5

jaundice

Answer 5

symptom of food borne illness.

yellowing skin and eyes

Question 6

onset time

Answer 6

how quickly food borne illness symptoms appear in a person

Question 7

bacteria

Answer 7

single-celled microorganism that causes food to spoil and foodborne illness.

Question 8

FAT TOM

Answer 8

conditions of bacteria to grow. Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Question 9

pH

Answer 9

measure of acidity. 0-14, most to least acidic

Question 10

temperature danger zone

Answer 10

bacteria rapidly grows between 41-135 degrees

Question 11

water activity

Answer 11

amount of moisture available in food for bacteria growth

Question 12

spore

Answer 12

bacteria keeps from dying when they lack nutrients. often found in dirt.

Question 13

virus

Answer 13

smallest microbial food contaminants. Require living host.

Question 14

parasite

Answer 14

cannot grow in food.

purchase food from reputable suppliers to avoid them.

Question 15

fungi

Answer 15

sometimes male people sick but mostly spoil food. Mold and yeast are examples.

Question 16

mold

Answer 16

cooler temperatures slow growth. Grow well in acidic food with low water activity.

Question 17

yeast

Answer 17

white or light pink discoloration. grow well in in acidic food with little moisture.

Question 18

Shigella Spp.

Answer 18

Linked: easily contaminated food ( salads containing TCS food). Produce that’s been in contact with contaminated water.
Can spread through flies.

Question 19

Salmonella Typhi

Answer 19

Linked: Ready-to eat food and beverages.
symptoms: fever, weakness, abdominal pain, headache, loss of appetite, and rash. Cook food to min temp to avoid.

Question 20

Nontyphoidal Salmonella

Answer 20

Linked: Poultry, eggs, meat, dairy, and produce.
Symptoms: diarrhea, abdominal cramps, vomiting, fever. Cook to min temp and prevent cross contamination.

Question 21

Shiga Toxin-producing Escherichia (E. Coli)

Answer 21

Linked: ground beef, contaminated produce.
symptoms: diarrhea, abdominal cramps, kidney failure. Cook food to min temp and avoid cross contamination.

Question 22

Hepatitis A

Answer 22

Found in feces of people infected. found in ready-to eat food and shellfish in contaminated water. symptoms: fever, weakness, nausea, abdominal pain, and jaundice.

Question 23

Norovirus

Answer 23

Linked with ready-to eat food and shellfish from contaminated water. Symptoms: vomiting, diarrhea, and nausea.