Understanding the Microworld Flashcards
Symptoms of a foodborne illness
Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice (a yellowing of the skin and eyes)
The big five
Shigella spp. Salmonella Typhi Enterhemorrhagic and shiga toxin-producing E. coli Hepatitis A Norovirus
FAT TOM
Food Acidity Temperature Time Oxygen Moisture
Bacteria grow most rapidly between ___F and ___F
41F and 135F
Bacteria grow even more rapidly from ___F and ___F
70F and 125F
Temperature danger zone
41F to 135F
Food with a water activity of 0.85 or higher is ideal for the growth of ______
Bacteria
Bacteria that are introduced to food go through an adjustment period called the _________
Lag phase
In this phase, the bacteria reproduced splitting in two. Under the correct conditions, they can double as often as every 20 minutes. As a result, food will fast become unsafe.
Log phase
Bacteria can continue to grow until conditions become unfavorable. In the _________, they will eventually grow and die at the same rate.
Stationary phase
In the ______, the dying bacteria outnumber the growing bacteria and the population declines.
Death phase
These bacteria can be prevented through time and temperature control:
Bacillus cereus Listeria monocytogenes Enterogemorrhagic and shiga toxin-producing E. coli Campylobacter jejuni Clostridium perfringens Clostridium bltulinum
These bacteria can be prevented by preventing cross-contamination
Salmonella spp.
Salmonella Typhi
These bacteria can be prevented by practicing personal hygiene
Shigella spp.
Staphylococcus aureus
These bacteria can be prevented by purchasing products from approved, reputable suppliers
Vibrio vulnificus
Vibrio parahemolyticus
