Understanding the Micro-world

Question 1

Microorganisms

Answer 1

Small living organisms that can only be seen through a microscope

Question 2

Pathogens

Answer 2

microorganisms that can cause illness

Question 3

Toxins

Answer 3

pathogens that produce toxins

Question 4

Fecal-oral Route

Answer 4

food that is contaminated by food handlers that do not wash their hands after going to the bathroom

Question 5

Jaundice

Answer 5

A yellowing of the eyes and skin

Question 6

Onset Time

Answer 6

the speed at which a foodborne illness causes symptoms

Question 7

Bacteria

Answer 7

single celled living organisms that can spoil food and cause illness

Question 8

FAT TOM

Answer 8

the 6 conditions bacteria needs to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture

Question 9

pH

Answer 9

the measure of acidity, 0 = highly acidic. 14 = highly akaline

Question 10

Temperature Danger Zone

Answer 10

41-135 degrees which is the most suitable temperature for bacteria to grow

Question 11

Water Activity

Answer 11

a scale to determine moisture, 0= low 1= high

Question 12

Spore

Answer 12

bacteria that contaminates growing food such as potatoes.

Question 13

Virus

Answer 13

a microbial food contaminate that does not grow in food but can be transferred there by someone who is sick

Question 14

Parasite

Answer 14

Cannot grow in food and require a living host in order to survive. often found in seafood

Question 15

Fungi

Answer 15

Pathogens that only sometime make people sick

Question 16

Mold

Answer 16

bacteria that can spoil and mold food

Question 17

Yeast

Answer 17

bacteria that can spoil food. it looks like a white slime almost

Question 18

Shigella Spp.

Answer 18

Illness found in the feces of those infected, Flies can spread this from feces to food.

Question 19

Salmonella Typhi

Answer 19

Lives only in humans,

Question 20

Nontyphoidal Salmonella

Answer 20

comes from sick farm animals

Question 21

Hepatitis A

Answer 21

Cooking does not destroy hepatitis A, commonly found in food contaminated by a food handler that hasn’t washed their hands

Question 22

Norovirus

Answer 22

Commonly happens because of a food handler that forgot to wash their hands after going to the bathroom, and is commonly found in read to eat foods

Question 23

E. coli.

Answer 23

Found in raw/ uncooked meats