Wylie Duda Chapter Two

Question 1

Microorganism

Answer 1

a microscopic organism, especially a bacterium, virus, or fungus.

Question 2

Pathogens

Answer 2

a bacterium, virus, or other microorganism that can cause disease.

Question 3

Toxins

Answer 3

poison of plant or animal origin derived from microorganisms and causing disease when present at low concentration in the body.

Question 4

Fecal-oral Route

Answer 4

transmission of a disease wherein pathogens in fecal particles pass from one person to the mouth of another person.

Question 5

Jaundice

Answer 5

skin, whites of the eyes and mucous membranes turn yellow because of a high level of bilirubin, a yellow-orange bile pigment.

Question 6

Onset Time

Answer 6

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

Question 7

Bacteria

Answer 7

a member of a large group of unicellular microorganisms which have cell walls but lack organelles and an organized nucleus, including some which can cause disease.

Question 8

FAT TOM

Answer 8

conditions for the growth of foodborne pathogens. food, acidity, time, temperature, oxygen and moisture

Question 9

pH

Answer 9

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

Question 10

Temperature Danger Zone

Answer 10

a certain temperature where bacteria is more likely to grow

Question 11

Water Activity

Answer 11

the partial vapor pressure of water in a substance divided by the standard state partial vapor pressure of water

Question 12

Spore

Answer 12

a rounded resistant form adopted by a bacterial cell in adverse conditions.

Question 13

Virus

Answer 13

an infective agent that typically consists of a nucleic acid molecule in a protein coat, is too small to be seen by light microscopy, and is able to multiply only within the living cells of a host

Question 14

Parasite

Answer 14

an 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

spore-producing organisms feeding on organic matter, including molds, yeast, mushrooms, and toadstools.

Question 16

Mold

Answer 16

a furry growth occurring typically in moist warm conditions, especially on food or other organic matter.

Question 17

Yeast

Answer 17

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

Question 18

1. Shigella Spp.
2. Salmonella Typhi
3. Nontyphoidal Salmonella
4. Shiga Toxin-producing Escherichia (E. Coli)
5. Hepatitis A
6. Norovirus

Answer 18

Shigella is typically spread from person-to-person contact through the fecal-oral route. It is more common in young children. Wash hands frequently and thoroughly. Salads (potato, tuna, shrimp, macaroni, and chicken), raw vegetables, milk and dairy products, and poultry are foods commonly linked with it. Its bacteria

Salmonella Typhi is spread from person-to-person through blood and digestion Don’t eat raw food. found in many foods including beef, chicken, eggs, fruits, pork, sprouts, vegetables. Its bacteria

E. coli is typically spread from eating contaminated foods such as raw vegetables and fruits, unpasteurized dairy products, or undercooked meats. It can also be contracted from touching the fecal matter of another infected person. Wash your hands. Diarrhea and vomiting. Its bacteria. Linked to undercooked food

Hepatitis A is spread through the fecal-oral route either from person to person or through ingesting contaminated food or water. Fever, malaise, diarrhea, and jaundice. Wash your hands. Its bacteria. Linked to fruits and veggies.

Norovirus can be spread from contact with an infected person, touching an infected surface, or ingesting contaminated food or water. Stomach pain, Nausea, vomiting. Wash your hands. Its bacteria. Linked to fruits and veggies.