Classification of Food Contamination/ Criteria for Bacterial Growth

Question 1

What are the 3 categories of contaminants that cause FBI?

Answer 1

physical
chemical
biological

Question 2

What does FBI mean?

Answer 2

Food borne illness

Question 3

What is a physical contaminant? Ex?

Answer 3

something you can spit out

Ex: metal shaving, bone, glass, pebble, twist tie, toothpick

Question 4

What is a chemical contaminant? Ex?

Answer 4

in solutions

Ex: pesticide, cleaner, toxic metal leaching into food

Question 5

What is a biological contaminant? Ex?

Answer 5

microorganisms and their waste

Ex: animal waste, fish toxins, parasites, mushroom toxins, plant toxins

Question 6

T/F: Microorganisms can be beneficial and are in some of our food/ drinks and meds.

Answer 6

T

Question 7

What percent of all FBI’s are caused by microorganisms?

Answer 7

90

Question 8

T/F: Spoilage will always be detectable.

Answer 8

F: can be undectectable

Question 9

What is spoilage? Ex?

Answer 9

breakdown of food

moldy bread

Question 10

What are some ways to detect spoilage?

Answer 10

taste change
outward appearance
aroma

Question 11

What are pathogens and are they hazardous?

Answer 11

health hazards

NO outward change

Question 12

What category do most microorganisms fit in?

Answer 12

Inert

Question 13

What is an Inert microorganism?

Answer 13

either they don’t effect us or we haven’t made connection of their affect

Question 14

Is inert considered hazardous?

Answer 14

no, not considered bad/good

Question 15

T/F: Inert microorganisms can be inert and then later cause diesease

Answer 15

T

Question 16

What are factors that determine how we are affected? (6)

Answer 16

who eats it (old, baby, preg, sick)
number or organisms
competition w/ other organisms
type of food
how food is prepared/ served
stored w/ or w/o oxygen

Question 17

What is a vegetative cell capable of?

Answer 17

reproducing

Question 18

How does a vegetative cell reproduce?

Answer 18

splits into 2 daughter cells

Question 19

How many bacterial cells are there if they have 12 hrs to reproduce?

Answer 19

17 mil

Question 20

What is an endospore?

Answer 20

dormant “seed like” part of bacteria

Question 21

Is an endospore capable of reproducing?

Answer 21

no, but they can survive adverse conditions

Question 22

What does FAT TOM stand for?

Answer 22

food time
acidity oxygen
temp mositure

Question 23

What does TCS stand for?

Answer 23

time/ temp control for safe food

Question 24

What do TCS foods contain?

Answer 24

moisture, protein, neutral/ slightly acidic

Question 25

On a ph scale what number is basic? acidic?

Answer 25

14 | 0

Question 26

How does acidity effect bacteria?

Answer 26

bacterial growth

Question 27

What is the optimum range for food on the ph scale?

Answer 27

4.6- 9

Question 28

What is the temp range for thermophile? mesophiles? psychrophiles? (F)

Answer 28

110-130 60-110 20- 40

Question 29

What is the temp danger zone?

Answer 29

41- 135

Question 30

What happens to a heat liable toxin?

Answer 30

destroyed by proper heating

Question 31

What happens to a heat stable toxin?

Answer 31

not destroyed by normal cooking temps

Question 32

What happens to proteins between the temps of 136- 138?

Answer 32

they denature

Question 33

What happens during the lag phase?

Answer 33

the food service manager has the most control over growth conditions

Question 34

What happens during the log phase?

Answer 34

bacteria reproduce by splitting in the correct conditions. food will quickly become unsafe

Question 35

What happens during the stationary phase?

Answer 35

bac grow until conditions are unfavorable, eventually growing and dying at the same rate

Question 36

What happens during the death/ decline phase?

Answer 36

the dying bac out number the growing bac population

Question 37

What is the diff btw aerobic/ anaerobic?

Answer 37

w/ oxygen | w/o oxygen

Question 38

Is the center of a large pot aerobic or anaerobic?

Answer 38

anaerobic

Question 39

What does Aw stand for?

Answer 39

available water

Question 40

T/F: Bacteria can grow in pure water

Answer 40

F: it cannot

Question 41

What causes an infection? How long is the time delay? What symptom always happens?

Answer 41

living organisms 1- 50 days fever

Question 42

What causes an intoxication? When can you feel intoxicated? What are some symptoms?

Answer 42

microorganisms immediately fatigue, dehydration, dizziness

Question 43

T/F: A fever will appear if you are intoxicated

Answer 43

F: there will not be a fever

Question 44

How does a toxin- medicated infection spread?

Answer 44

the toxin is produced inside your intestine

Question 45

How are contaminations spread?

Answer 45

person- person body fluids cross contamination

Question 46

What treats viruses?

Answer 46

nothing