Unit 2 Flashcards
Microbe
Living things mostly unable to be seen without a microscope.
Pathogen
Microbe that can cause illness or death (something the produces sickness)
Food intoxication
When a food develops a toxin before eaten. When eaten it’s thrown up. 1-6 hours
Food infection
When someone eats food that has lots of pathogen and the body helps that pathogen grow and then it causes illness. 8-36 hours
Significance of toxins
Can’t be
Seen
Tasted
Or smelt
6 conditions under bacteria can multiply
Food
Acid
Temp (what we can control the most)
Time
Oxygen
Moisture
Low acid food that pose a great risk of growing bacteria
Fish
Meat
String beans
Eggs
Milk
Broccoli
Danger zone
Between 4c and 60c bacteria multiply rapidly
Aerobic
Needs oxygen to grow
Anaerobic
No oxygen to grow
Components in the cycle of transmission
Food handler
Food
Enviroment
Direct transmission
Ex
When microbes transfer directly from the source of contamination to food.
Ex: chicken thawing over carrots
Chef sneezing on food
Indirect transmission
Ex
Intermediate step between the source of contamination and the receiver
Raw chicken and lettuce cut on same cutting board
Cross contamination
One knife 2 foods (indirect transmission)
5 types of microbes
Bacteria: e-coil
Fungi: mold
Protozoa: guardian lamb is (beaver fever)
Parasites: roundworm
Virus: hepatitis A & B
