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Review Prelims > Risk Management (Chapter 2) > Flashcards

Risk Management (Chapter 2) Flashcards

1
Q

Small, living organism that can be seen only with a microscope

A

Microorganism

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2
Q

Harmful microorganism
Makes people sick when eaten or produces toxins that cause illness

A

Pathogens

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3
Q

Poison

A

Toxin

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4
Q

Four types of pathogens can contaminate food and cause
foodborne illness:

A

Bacteria
Virus
Parasite
Fungi

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5
Q

People can contaminate food when:

A

 They don’t wash their hands after using
the restroom
 They are in contact with a person who is
sick
 They allow ready-to-eat food to touch
surfaces that have come in contact with raw
meat, seafood, and poultry
 They sneeze or vomit onto food or food-
contact surfaces
 They touch dirty food-contact surfaces and
equipment and then touch food
 They store food incorrectly

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6
Q

Common symptoms of foodborne illness:

A

 Diarrhea
 Vomiting
 Fever
 Nausea
 Abdominal cramps
 Jaundice (yellowing of skin and eyes)

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7
Q

Onset times:

A

 Depend on the type of foodborne illness
 Can range from 30 minutes to six weeks

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8
Q

The Big Six
:
 Are often found in very high numbers in an infected person’s feces
 Can be transferred to food easily
 Can make a person sick in small doses

A

 Salmonella Typhi
 Shigella spp.
 Nontyphoidal Salmonella (NTS)
 Shiga toxin-producing Escherichia coli (STEC), also knows as E.coli
 Hepatitis A
 Norovirus

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9
Q

Cannot be seen, smelled, or tasted
 Will grow rapidly if conditions are correct
 Some can change into spores to keep from dying
when they don’t have enough food
 Some make toxins in food as they grow and die

A

Bacteria

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10
Q

What Bacteria Need to Grow

A

FATTOM

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11
Q

FATTOM

A

Food
Acidity
Temperature
Time
Oxygen
Moisture

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12
Q

aw

A

Water Activity

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13
Q

Water has a water activity of

A

1.0

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14
Q

Major Foodborne Bacteria

A

 Bacillus cereus
 Listeria monocytogenes
 Shiga toxin-producing E. coli
 Campylobacter jejuni
 Clostridium perfringens
 Clostridium botulinum
 Nontyphoidal Salmonella
 Shigella spp.
 Staphylococcus aureus
 Vibrio vulnificus

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15
Q

Controlling time and temperature can keep these bacteria from
causing a foodborne illness:

A

 Bacillus cereus
 Listeria monocytogenes
 Shiga toxin-producing E. coli
 Campylobacter jejuni
 Clostridium perfringens
 Clostridium botulinum

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16
Q

Bacteria: Bacillus cereus (Diarrhea Illness)

A

Illness: Bacillus cereus gastroenteritis

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17
Q

Bacteria: Listeria monocytogenes

A

Illness: Listeriosis

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18
Q

Bacteria: Shiga toxin-producing Escherichia
coli, also known as E. coli,

A

Illness: Hemorrhagic colitis

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19
Q

Bacteria: Campylobacter jejuni

A

Illness: Campylobacteriosis

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20
Q

Clostridium perfringens

A

Clostridium perfringens gastroenteritis

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21
Q

Bacteria: Clostridium botulinum

A

Botulism

22
Q

Preventing cross-contamination can keep these bacteria from
causing a foodborne illness:

A

 Nontyphoidal Salmonella
 Salmonella Typhi

23
Q

Bacteria: Nontyphoidal Salmonella

A

Salmonellosis

24
Q

Bacteria: Salmonella Typhi

A

Thyphoid Fever

25
Q

Practicing personal hygiene can keep these bacteria from causing a
foodborne illness:

A

 Shigella spp.
 Staphylococcus aureus

26
Q

Bacteria: Shigella spp.

A

Illness: Shigellosis

27
Q

Bacteria: Staphylococcus aureus

A

Illness: Staphylococcal gastroenteritis

28
Q

Purchasing food from approved, reputable suppliers can keep these
bacteria from causing a foodborne illness:

A

 Vibrio vulnificus
 Vibrio parahaemolyticus

29
Q

Bacteria: Vibrio vulnificus
vulnificus primary septicimia
Vibrio gastroenteritis

A

Illness: Vibrio

30
Q

 Carried by human beings and animals
o Require a living host to grow
o Do not grow in food
o Can be transferred through food and remain
infectious in food

A

Viruses

31
Q

Viruses can be transferred from

A

o Person to person
o People to food
o People to food-contact surfaces

32
Q

Practicing personal hygiene can keep these viruses from causing a
foodborne illness:

A

 Hepatitis A - Illness: Hepatitis A
 Norovirus - Norovirus Gastroenteritis

33
Q

Require a host to live and reproduce

A

Parasites

34
Q

Purchasing from approved, reputable suppliers can keep these
parasites from causing a foodborne illness:

A

 Anisakis simplex
 Cryptosporidium parvum
 Giardia duodenalis
 Cyclospora cayetanensis

35
Q

Parasite: Anisakis simplex

A

Illness: Anisakiasis

36
Q

Parasite: Cryptosporidium parvum

A

Illness: Cryptosporidiosis

37
Q

Parasite: Giardia duodenalis
(G. lamblia or G. Intestinalis)

A

Illness: Giardiasis

38
Q

Parasite: Cyclospora cayetanensis

A

Illness: Cyclosporiasis

39
Q

Commonly cause food spoilage
and sometimes illness

A

Fungi

40
Q

Types of Fungi?

A

Mold
Yeast

41
Q

 Spoil food and sometimes cause illness
 Some produce toxins
 Grow well in almost any condition,
especially in acidic food with low water
activity
 Are only slowed not destroyed by cooler or
freezer temperatures

A

Mold

42
Q

 Can spoil food quickly
 May produce a smell or taste of
alcohol as it spoils food
 May look like a white or pink
discoloration or slime and may
bubble
 Grow well in acidic food with little moisture
-Slimy

A

Yeast

43
Q

Naturally occur in certain plants, mushrooms,
and seafood

A

Toxin

44
Q

 Produced by pathogens found on certain fish
 Occur in certain fish that eat smaller fish that
have consumed the toxin

A

Seafood Toxin

45
Q

Purchasing from approved, reputable suppliers can keep these
fish toxins from causing a foodborne illness:

A

 Histamine
 Ciguatoxin

46
Q

Toxin: Histamine

A

Illness: Scombroid poisoning

47
Q

Toxin: Ciguatoxin

A

Illness: Ciguatera fish poisoning

48
Q

Toxin: Saxitoxin

A

Illness:
Paralytic shellfish poisoning (PSP)

49
Q

Toxin: Brevetoxin

A

Illness:
Neurotoxic shellfish poisoning (NSP)

50
Q

Toxin: Domoic acid

A

Illness:
Amnesic shellfish poisoning (ASP)

51
Q

 Are caused by eating toxic wild
mushrooms
 Occur when toxic mushrooms are
mistaken for edible ones
 Can be prevented by purchasing from
approved, reputable suppliers

A

Mushroom Toxins

52
Q

 Usually happen when plants are
purchased from unapproved suppliers
 Can happen when certain plants aren’t
cooked correctly (i.e., undercooked
kidney beans)
 Can be prevented by purchasing plants
from approved, reputable suppliers

A

Plant Toxins

Review Prelims (5 decks)

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