2 Biohazard

Question 1

What is a biohazard?

Answer 1

A biological hazard or “bio-hazard” is a toxic or infectious agent that poses a threat to human when it is eaten, inhaled, or comes in contact with skin.

Question 2

examples of biohazards include

Answer 2

organisms like viruses, parasites, bacteria, yeast or mold spores.

Question 3

biohazards require?

Answer 3

are living organism, they need oxygen, food, water, and a place to live. All of these are found in our food and in our bodies.

Question 4

Main cause of foodborne disease is

Answer 4

biological hazard

Question 5

viruses are complicated assemblies of what?

Answer 5

complicated assemblies of molecules, including proteins, nucleic acids, lipids, carbohydrates,

Question 6

Viruses infect and cause harm. When are they dangerous?

Answer 6

-Only when it enters into a living cell, then causes harm
-without which can not multiply
-therefore, not living things

Question 7

common way a virus can entre the body ?

Answer 7

-infected person hands or body fluid like saliva/ blood

Question 8

Hepatitis A is a ___ associated with ___

Answer 8

virus example
with human intestial tract

Question 9

where can contract Hepatitis A & what effective way to reduce risk?

Answer 9

-contaminated food or water
-food water prepared by infected person
-need personal hygiene, washing hands most effective way to reduce risk

Question 10

what are parasites

Answer 10

organising that derive nourishment and protection from other living org (hosts)
-single cell to worms visible to naked eye

Question 11

Taxoplasma godii is what

Answer 11

food borne parisite
can cause hospitaliztion or death,

Question 12

roundworms- thichina (trichinella spiralis) is what
and what is the carrier that would cause infection to humans?

Answer 12

parisite
consuming infected pork can cause trichinosis in humans

Question 13

name common parasites that cause foodborne diseases

Answer 13

-roundworm- thichina (hogs) & Anisakis- (cod or herring)
-flatworms- tapeworm (beef, pork. fish) & flukes (liver fluke)
-Protoza -infected water

Question 14

Parasites may be tranmitted from host to host through?

Answer 14

-consumption of contaminated food and water
-soil
-person to person
-putting anything into your mouth that has touched the
-stool of an infected person or animal.

Question 15

All life need bacteria,

Answer 15

-most comon organism on earth
-w/o life cannot be maintained

Question 16

How are bacteria differnt than virus?

Answer 16

Bacteria are
-living creatures
-capable of reproduction
-have a well-defined cell wall
-are able to move

Question 17

Good Bacteria - (what jobs doese bacteria do?)

Answer 17

-help to digest food,
-could not live without “recyclers” (dead organism)
-produce yogurt and cheese

Question 18

bad bacteria is what and does what?

Answer 18

is pathogenic with no benefit -cause harm to other organisms
Causes foodborne illness and cause food to spoil.

Question 19

Is bacteria is detectable

Answer 19

not detectabe by sight, smell, or taste
-need proper cooking

Question 20

spoilage bacteria is determined through

Answer 20

1 appearance- changed color and texture
2 smell bad, taste bad

Question 21

spoilage bacteria- factors that can affect perishable food safety and quality

Answer 21

light heat
humidity oxygen
time and tempature
food spoilage

Question 22

Molds and yeast are _

Answer 22

fungus that can (but not always) cuase problems with food handling
-will have pathogenic properties

Question 23

good molds and yeast include?

Answer 23

blue cheese
bread yeast

Question 24

Molds and yeasts will grow where?

Answer 24

on almost any type of food.
-Crops: grains, nuts, fruits, and bean in fields before harvesting and during storage
-Foods that are high in sugar are ideal places to find yeast.

Question 25

Things to remember about molds:

Answer 25

-mold contain hyphae, or threadlike filaments -grows on the surface of food and drinks and is easily seen -mold needs an organic host and specific organic matter to grow -mold is an aerobic (needs oxygen)

Question 26

Things to remember about yeasts:

Answer 26

-yeast tends to grow within food and is not eastly seen -yeast needs an organic host to grow and break down carbohydrates and sugars to cause fermentation -yeast is an aerobic and anaerobic organism and grows with or without oxygen

Question 27

How bacteria contamination occurs

Answer 27

While bacteria can move on their own, more often they are transported from one place to another.

Question 28

raw food can be contaminated by bacteria by?

Answer 28

-being processed improperly -being handled carelessly -cross-contamination from other foods -cross contamination from an improperly cleaned surface

Question 29

Food borne disease are any type of illness that results from

Answer 29

ingestion of food contaminated by such things as pathogenic bacteria, parasites, and viruses.

Question 30

Foodborne disease of foodborne illness- groups that are most volunerable include?

Answer 30

-elderly individuals -pregnant women and unborn babies -children six years and younger -those who are already ill, recovering from an illness, or immune-compromised

Question 31

Part of being infected with foodborne disease means dealing with unpleasant symptoms -including?

Answer 31

-Abdominal pain and cramps -Diarrhea -nausea and vomiting -fever and headache

Question 32

food spoilage can be caused by such things as?

Answer 32

rough handling, exaggerated high/low keeping temperature, bacteria, enzymes, mold, and pest.

Question 33

how can food spoilage be detected

Answer 33

appearance, smell, texture feel, taste gut-feeling- not use at all