Deck 2

Question 1

Microorganisms

Answer 1

Small, naked to the eye living organisms

Question 2

Pathogens

Answer 2

microorganisms that make you ill

four types: virus, bacteria, parasite, fungi

Question 3

Toxins

Answer 3

a type of poison

Question 4

Fecal Oral Route

Answer 4

Not washing hands after using bathroom, and then handling food

Question 5

Jaundice

Answer 5

yellowing of skin and eyes

Question 6

Onset Time

Answer 6

how quickly symptoms of illness occur

Question 7

Bacteria

Answer 7

single cell organisms, fast growing, can produce toxins, cannot be seen, smelt, or tasted

Question 8

FAT TOM

Answer 8

the conditions for bacteria to grow ; Food, acidity, temperature, Time, oxygen, and moisture

Question 9

pH

Answer 9

measure of acidity

Question 10

Temperture danger zone

Answer 10

temps between 41 f to 135 f , enables bacteria to grow faster

Question 11

Water activity (aw)

Answer 11

the amount of moisture available in food

Question 12

Spore

Answer 12

certain bacteria can turn into a spore to prevent dying

Question 13

Virus

Answer 13

smallest infectious microbial
carried by people and animals
require living host
can get viruses from food, water, or contaminated surfaces, person-person

Question 14

Parasite

Answer 14

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

Question 15

Fungi

Answer 15

only sometimes make people sick, found in air, sirt, plants, water, and some food

Question 16

Mold

Answer 16

a type of fungi, spoils food, some produce toxins, grow in many conditions, cold does not kill

Question 17

Yeast

Answer 17

spoil food quickly, grow well in foo with little moisture

Question 18

Shigella spp.

Answer 18

Is it a bacteria or virus, the common source, the food commonly linked with it, the most common symptoms, the most important prevention measures

Question 19

Salmonella Typhi

Answer 19

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

Question 20

Nontyphoidal Salmonella (NTS)

Answer 20

Bacteria, farm animals, poultry / eggs / meat /milk / produce, diarrhea /cramps / vomiting / fever, cook food properly / prevent cross contamination

Question 21

E. coli

Answer 21

Bacteria, ground beef / contaminated produce, diarrhea/ abdominal cramps /kidney failure, cook food properly / avoid cross contamination, purchase from reputable suppliers

Question 22

Hepatitis A

Answer 22

Virus, ready to eat food / shellfish, fever, weakness, nausea / abdominal pain / jaundice, wash hands / avoid workers with hepatitis A / avoid bare hand food prep

Question 23

Norovirus

Answer 23

Virus, ready to eat / shellfish, vomiting/ diarrhea /nausea / abdominal cramp, exclude food handlers who show symptoms/ wash hands/ buy from reputable supplier