Chapter 2, Understanding the Microworld Flashcards
small living organisms that can be seen only through a microscope.
Microorganisms
microorganisms, many of which are harmless but some can cause illness
Pathogens
some pathogens can produce a poison or___ that make you sick
Toxins
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.
Fecal-oral route
yellowing of the skin and eyes
Jaundice
How fast foodborne-illness symptoms appear in a person
Onset time
single-celled living microorganisms that can spoil food and cause foodborne-illnesses
Bacteria
the six conditions bacteria need to grow
FAT TOM
the measure of acidity
pH
the range at which bacteria grow rapidly (between 41F and 135F)
Temperature danger zone
The amount of moisture available in food for bacteria grows
Water activity (aw)
some bacteria in order to keep from dying from lack of nutrients will change into this form
Spore
the smallest of the microbial food contaminants
Virus
not as common as illnesses caused by a virus or bacteria
Parasite
this pathogen only sometimes make people sick, they mostly just spoil food (ex mold and yeast)
Fungi
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
Mold
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)
Yeast
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.
Shigella Spp.
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.
Nontyphoidal Samonella
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
Salmonella Typhi
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.
Shiga Toxin-producing Escherichia (E. coli)
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.
Hepatitis A
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.
Norovirus
