Chapter 2, Understanding the Microworld

Question 1

small living organisms that can be seen only through a microscope.

Answer 1

Microorganisms

Question 2

microorganisms, many of which are harmless but some can cause illness

Answer 2

Pathogens

Question 3

some pathogens can produce a poison or___ that make you sick

Answer 3

Toxins

Question 4

When a food handler uses the restroom but doesn’t wash their hands, may contaminate food and surfaces with feces from their hands. once said food is consumed a foodborne illness may result.

Answer 4

Fecal-oral route

Question 5

yellowing of the skin and eyes

Answer 5

Jaundice

Question 6

How fast foodborne-illness symptoms appear in a person

Answer 6

Onset time

Question 7

single-celled living microorganisms that can spoil food and cause foodborne-illnesses

Answer 7

Bacteria

Question 8

the six conditions bacteria need to grow

Answer 8

FAT TOM

Question 9

the measure of acidity

Answer 9

pH

Question 10

the range at which bacteria grow rapidly (between 41F and 135F)

Answer 10

Temperature danger zone

Question 11

The amount of moisture available in food for bacteria grows

Answer 11

Water activity (aw)

Question 12

some bacteria in order to keep from dying from lack of nutrients will change into this form

Answer 12

Spore

Question 13

the smallest of the microbial food contaminants

Answer 13

Virus

Question 14

not as common as illnesses caused by a virus or bacteria

Answer 14

Parasite

Question 15

this pathogen only sometimes make people sick, they mostly just spoil food (ex mold and yeast)

Answer 15

Fungi

Question 16

spoil food and sometimes cause illness, some produce toxins such as aflatoxins, grow under almost any condition, and they grow particularly in acidic food with low water activity (jams, jellies, and cured salty meat

Answer 16

Mold

Question 17

Can spoil food quickly, some signs of spoilage include a smell or taste of alcohol, may look like a white or pink discoloration or slime, grow well in acidic food with little moisture (jellies, jams, syrup, honey and fruit or fruit juices)

Answer 17

Yeast

Question 18

Food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken).
Common symptoms are bloody diarrhea, Abdominal pain and cramps, fever (occasionally).
Can be avoided by washing hands and control flies inside and outside the operation.

Answer 18

Shigella Spp.

Question 19

Most Commonly Linked
*Poultry and eggs, Meat, Mily and dairy products, Produce, such as tomatoes, peppers, and cantaloupes
Some symptoms are diarrhea, abdominal cramps, vomiting and fever.
Some ways to prevent this is watching for cross contamination between poultry and ready to eat food. Another way is to cook poultry and eggs to minimum internal temperatures.

Answer 19

Nontyphoidal Samonella

Question 20

Food Commonly Linked
*Ready-to-eat food, Beverages
Most Common Symptoms
*High fever, Weakness, Abdominal pain, Headache, Loss of appetite, Rash
Other Prevention Measures
*Exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi from the operation.
*Wash hands
*Cook food to minimum internal temperature

Answer 20

Salmonella Typhi

Question 21

Food most commonly linked with this bacteria are ground beef (raw and undercooked) and contaminated produce.
Some common symptoms are diarrhea (eventually becomes bloody), abdominal cramps, and kidney faliure (in severe cases).
Can be prevented by cooking the beef to minimum internal temperatures and prevent cross contamination.

Answer 21

Shiga Toxin-producing Escherichia (E. coli)

Question 22

Most commonly found on ready-to-eat food and shellfish from contaminated water.
Common symptoms of having this are fever (mild), general weakness, nausea, abdominal pain, jaundice (appears later).
Can be prevented by washing hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from approved reputable suppliers.

Answer 22

Hepatitis A

Question 23

Msot commonly lined with ready-to-eat food, shellfish from contaminated water.
Common symptoms are vomiting, diarrhea, nausea, abdominal cramps.
Some prevention measures are washing hands, avoid bare-hand contact with ready-to-eat food.

Answer 23

Norovirus