Week 2

Question 1

Microorganisms

Answer 1

is a tiny, usually single-celled organism that can be seen only with a microscope

Question 2

Pathogens

Answer 2

is a microorganism that can cause disease

Question 3

toxins

Answer 3

poisonous substances, consisting mainly of protein, that are a by-product of metabolism in certain organisms.

Question 4

Fecal-oral Route

Answer 4

spread of microorganisms from the infected stool of one person into the mouth of another

Question 5

Jaundice

Answer 5

a medical condition with yellowing of the skin or whites of the eyes

Question 6

Onset Time

Answer 6

is the duration of time it takes for a drug’s effects to come to prominence upon administration

Question 7

Bacteria

Answer 7

is everywhere, in the air, in the water, in the ground, on our food, on our skin, inside our bodies.

Question 8

FAT TOM

Answer 8

is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of food borne pathogens

Question 9

PH

Answer 9

is a scale used to specify the acidity or basically of an aqueous solution

Question 10

Temperature Danger Zone

Answer 10

bacteria grow most rapidly in the range of temperatures between 40 F and 140 , doubling in number in as little as 20 minutes

Question 11

Water Activity

Answer 11

amount of mositure available in foo dfor bacteria to grow. it is measured on a scale from 0.0 to 1.0, with 1.0 having the most moisture available

Question 12

Spore

Answer 12

from that some bacteria can take to protect themselves when nutrition are not available. Spores can revert back to a form capable of growth

Question 13

Virus

Answer 13

is a submicroscopic infectious agent that replicates only inside living cells of an organism

Question 14

Parasite

Answer 14

is and organism that lives on or in a host organism and gets its food from or at the expense of its host

Question 15

Fungi

Answer 15

is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds as well as the more familiar mushrooms

Question 16

Mold

Answer 16

is a type of fungus, these small organisms can be black, white, orange, green, or purple and live almost anywhere indoors and outside

Question 17

Yeast

Answer 17

a microscopic fungus consisting of singles oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide

Question 18

Shigella Spp.

Answer 18

is found in the feces of humans with the illness, they mostly ooccur when people eat or drink contaminated food or water, flies can also transfer the bacteria from the feces to food.

Question 19

Salmonella Typhi

Answer 19

lives in only humans. a bacterial diseases spread through contaminated food and water or close contact

Question 20

Nontyphoidal Salmonella

Answer 20

many farm animals carry nontyphodial salmonella naturtally. eating small amounts of these bacteria can make a person sick. how severe symptoms are depends on the health of the person and the amount of the bacteria eaten

Question 21

Shiga Toxin-producing Escherichia (E. Coli)

Answer 21

can be found in the intestines of cattle. it is also found in infected people. the bacteria can contaminate meat during slaughtering. Eating a small amount of tehbacteria can make a person sick once sick it produces toxins in the intestines wichi cause the illness.

Question 22

Hepatitis A

Answer 22

a highly contagious liver infection caused by the hepatitis A virus

Question 23

Norovirus

Answer 23

is a very contagious virus that causes vomiting and diarrhea