Chapter Two: Understanding the Microworld

Question 1

What are the six necessities bacteria needs to grow? (FAT TOM)

Answer 1

Food, Acidity, Temperature, Time, Oxygen, Moisture

Question 2

A small, living organism that can only be seen with a microscope.

Answer 2

Microorganism

Question 3

A harmful microorganism; makes people sick when eaten or produce toxins that cause illness

Answer 3

Pathogen

Question 4

A poison

Answer 4

Toxin

Question 5

Transmission method where pathogens in fecal particles passes from one person to the other orally to cause illness.

Answer 5

Fecal-Oral route

Question 6

A condition in which the skin, whites of the eyes, and mucus membranes turn yellow.

Answer 6

Jaundice

Question 7

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

Answer 7

Onset Time

Question 8

Microorganism that cannot be seen, smelled, or tasted, and can be found everywhere

Answer 8

Bacteria

Question 9

A measurement tool of acidity, in food a measurement of 7.5 to 4.6 is ideal to prevent bacterial growth

Answer 9

pH

Question 10

The temperature range in which bacteria grows rapidly; 41-135 degrees Fahrenheit

Answer 10

Temperature Danger Zone

Question 11

the amount of moisture available in food for bacterial growth

Answer 11

Water Activity

Question 12

a pathogen often found in dirt, can survive cooking temperatures, and can change back into a form that grows

Answer 12

Spores

Question 13

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

Answer 13

Virus

Question 14

A living creature that grows in and gains sustenance from a host. Typically transferred through wild seafood, game meat, and contaminated water

Answer 14

Parasite

Question 15

Commonly cause food spoilage and occasionally illness

Answer 15

Fungus

Question 16

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.

Answer 16

Mold

Question 17

Spoils food quickly, may produce a smell or taste of alcohol as it grows. May bubble.

Answer 17

Yeast

Question 18

Extremely contagious virus caused by food-borne illness. Commonly linked to shellfish from contaminated water and ready-to-eat foods

Answer 18

Norovirus

Question 19

Virus caused by exposure to contaminated shellfish and ready-to-eat foods. Symptoms include fever, abdominal pain, and eventually jaundice

Answer 19

Hepatitius A

Question 20

Food-borne illness found in raw or under cooked ground beef and contaminated produce. May cause kidney failure in severe cases

Answer 20

E. Coli

Question 21

Bacteria found in poultry, eggs, dairy products and produce

Answer 21

Nontyphoidal Salmonella

Question 22

Food-borne illness found in beverages and ready to eat foods

Answer 22

Salmonella

Question 23

Food-borne illness found in easy to contaminate foods including salads containing TCS foods, and food in contact with contaminated water

Answer 23

Shigella Spp.