Understanding the micro-world Flashcards

1
Q

What is a microorganism

A

a small living organism that can only be seen with a microscope

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2
Q

What’s a pathogen

A

an illness causing microorganism

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3
Q

Whats’s a toxin

A

poisins produced by pathogens, plants, and animals

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4
Q

What is the fecal-oral route

A

the fecal–oral route describes a particular route of transmission of a disease wherein pathogens in fecal particles pass from one person to the mouth of another person

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5
Q

Jaundice

A

yellowing of the skin and eyes that could indicate a person is sick with hepatitis A

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6
Q

What is onset time

A

usually 2-4 days after consumption

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7
Q

What is bacteria

A

microorganisms that can spoil food and cause illness

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8
Q

What is f.a.t t.o.m

A

the conditions needed for microorganisms to grow. food, acidity, temperature, time, oxygen, moisture

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9
Q

What is pH

A

measure of a foods acidity

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10
Q

What is the temperature danger-zone

A

the temperature range from 41F - 135F

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11
Q

What is water activity

A

the amout of moisture available in food for microorganisms to grow

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12
Q

What’s a spore

A

a defense mode for bacteria when under high stress i.e cooked or frozen

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13
Q

What’s a virus

A

smallest food contaminate

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14
Q

What’s a parasite

A

organisms that need to live in a host to survive

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15
Q

What is mold

A

type of fungus that causes food spoilage

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16
Q

What is fungi

A

ranging in size from microscopic to very large, fungi most often cause food to spoil

17
Q

What is yeast

A

type of fungus that causes food spoilage but also used for fermenting

18
Q

Shigella spp. Bacteria, person to person

A

salads,dairy,poultry. diarrhea. wash hands

19
Q

Salmonella Tyspi.Bacteria, food/water

A

poultry, eggs. fever. diarrhea. keep foods at correct temps

20
Q

Nontyphodial salmonella. Bacteria. contact with animals

A

meat/poultry,eggs, raw milk. fever. wash hands

21
Q

E.coli, Bacteria. food/water

A

ground beef, raw milk. vomiting. washing produce

22
Q

Hepatitis A, Virus. food/water, sexually trasmitted

A

uncooked fruits/veggies, jaundice. wash hands

23
Q

Noro virus. Virus. person to person

A

leafy greans, shellfish. nausea. wash hands