Test 1 definitions Flashcards
The measure of acidity or alkalinity of a substance
pH
Consists of harmful organisms that cause foodborne illnesses
biological hazard
The amount of water available for microbial growth in a product
water activity
Bacteria that requires oxygen
aerobic bacteria
Any illness caused by eating contaminated food
foodborne illness
The creation and practice of clean and healthy food-handling habits
sanitation
The Unwanted presence of harmful substances or levels of dangerous microorganisms in food
contamination
Bacteria that thrive without oxygen
anaerobic bacteria
An organism that lives in and feeds on the body of another live creature
parasite
A microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas
yeast
Occurs when the body interprets a normally harmless protein as a dangerous substance
allergy
Single-celled organisms that reproduce by dividing
bacteria
List the composition of a chemical product, proper procedures for storage and handling, and what to do in case of an emergency
Material safety data (MSDS)
Foods that support bacterial growth
potentially hazardous
Illness resulting from ingestion of bacteria that creates or contains toxins, or poisonous substances, that are harmful to humans
intoxication
Temperature range in which bacteria produce rapidly
temperature danger zone
The temperature range in which bacteria produce rapidly:
41 °F-135 °F or 5°C-57.2 °F
Any chemical that contaminates food
chemical hazard
A very small organism that invades another cell and causes it to reproduce the virus
virus
Solid materials that pose a danger to the consumer when present in food
physical hazard
A thick-walled, “Supersurvival unit”
spore
Bacteria that can grow either with or without oxygen
facultative bacteria
Illness resulting from live bacteria
infection
An organism that is dangerous to humans
pathogen
