Chapter Two: Understanding the Microworld Flashcards
What are the six necessities bacteria needs to grow? (FAT TOM)
Food, Acidity, Temperature, Time, Oxygen, Moisture
A small, living organism that can only be seen with a microscope.
Microorganism
A harmful microorganism; makes people sick when eaten or produce toxins that cause illness
Pathogen
A poison
Toxin
Transmission method where pathogens in fecal particles passes from one person to the other orally to cause illness.
Fecal-Oral route
A condition in which the skin, whites of the eyes, and mucus membranes turn yellow.
Jaundice
The amount of time it takes for a disease to take effect or show symptoms. In food-borne illness this may range from 30 minutes to 6 weeks
Onset Time
Microorganism that cannot be seen, smelled, or tasted, and can be found everywhere
Bacteria
A measurement tool of acidity, in food a measurement of 7.5 to 4.6 is ideal to prevent bacterial growth
pH
The temperature range in which bacteria grows rapidly; 41-135 degrees Fahrenheit
Temperature Danger Zone
the amount of moisture available in food for bacterial growth
Water Activity
a pathogen often found in dirt, can survive cooking temperatures, and can change back into a form that grows
Spores
A nonliving thing that requires a living thing to grow in, cannot grow in food, and can be transferred through food. Typically occurs through the fecal-oral route
Virus
A living creature that grows in and gains sustenance from a host. Typically transferred through wild seafood, game meat, and contaminated water
Parasite
Commonly cause food spoilage and occasionally illness
Fungus
A fungus that causes food spoilage and occasionally illness. Some produce toxins, and most thrive in high acid, low water activity foods. The only proper prevention is to throw the food out.
Mold
Spoils food quickly, may produce a smell or taste of alcohol as it grows. May bubble.
Yeast
Extremely contagious virus caused by food-borne illness. Commonly linked to shellfish from contaminated water and ready-to-eat foods
Norovirus
Virus caused by exposure to contaminated shellfish and ready-to-eat foods. Symptoms include fever, abdominal pain, and eventually jaundice
Hepatitius A
Food-borne illness found in raw or under cooked ground beef and contaminated produce. May cause kidney failure in severe cases
E. Coli
Bacteria found in poultry, eggs, dairy products and produce
Nontyphoidal Salmonella
Food-borne illness found in beverages and ready to eat foods
Salmonella
Food-borne illness found in easy to contaminate foods including salads containing TCS foods, and food in contact with contaminated water
Shigella Spp.
