Deck 2 Flashcards
Microorganisms
Small, naked to the eye living organisms
Pathogens
microorganisms that make you ill
four types: virus, bacteria, parasite, fungi
Toxins
a type of poison
Fecal Oral Route
Not washing hands after using bathroom, and then handling food
Jaundice
yellowing of skin and eyes
Onset Time
how quickly symptoms of illness occur
Bacteria
single cell organisms, fast growing, can produce toxins, cannot be seen, smelt, or tasted
FAT TOM
the conditions for bacteria to grow ; Food, acidity, temperature, Time, oxygen, and moisture
pH
measure of acidity
Temperture danger zone
temps between 41 f to 135 f , enables bacteria to grow faster
Water activity (aw)
the amount of moisture available in food
Spore
certain bacteria can turn into a spore to prevent dying
Virus
smallest infectious microbial
carried by people and animals
require living host
can get viruses from food, water, or contaminated surfaces, person-person
Parasite
not as common as bacterial or viral infection, cannot grow in food, require a host, cooking food to right temperatures and buying from legit sources
Fungi
only sometimes make people sick, found in air, sirt, plants, water, and some food
Mold
a type of fungi, spoils food, some produce toxins, grow in many conditions, cold does not kill
Yeast
spoil food quickly, grow well in foo with little moisture
Shigella spp.
Is it a bacteria or virus, the common source, the food commonly linked with it, the most common symptoms, the most important prevention measures
Salmonella Typhi
Bacteria, from humans, in ready to eat food / beverages, high fever / weakness / abdominal pain / rash, wash hands / cook food properly, avoid working if sick with salmonella
Nontyphoidal Salmonella (NTS)
Bacteria, farm animals, poultry / eggs / meat /milk / produce, diarrhea /cramps / vomiting / fever, cook food properly / prevent cross contamination
E. coli
Bacteria, ground beef / contaminated produce, diarrhea/ abdominal cramps /kidney failure, cook food properly / avoid cross contamination, purchase from reputable suppliers
Hepatitis A
Virus, ready to eat food / shellfish, fever, weakness, nausea / abdominal pain / jaundice, wash hands / avoid workers with hepatitis A / avoid bare hand food prep
Norovirus
Virus, ready to eat / shellfish, vomiting/ diarrhea /nausea / abdominal cramp, exclude food handlers who show symptoms/ wash hands/ buy from reputable supplier
