Chapter 2-understanding The Microworld

Question 1

Pathogens

Answer 1

Harmless and harmful illnesses

Question 2

FAT TOM

Answer 2

Acronym:
Six conditions where bacteria can grow

Food,Acidity,Temperature,Time,Oxygen,Moisture

Question 3

Bacteria

Answer 3

Single celled living microorganisms that can spoil food and cause food borne illnesses

Question 4

Toxins

Answer 4

Poisons pathogens create when you eat them. It’s what makes people sick

Question 5

Microorganisms

Answer 5

Small living organisms that can be seen through a microscope

Question 6

Temperature danger zone

Answer 6

41 degrees fareingheit and 135 degrees farenheit

5 Celsius and 57 celsius

Question 7

Water acidity

Answer 7

The amount of moisture available in food for bacteria to grow

Question 8

Spore

Answer 8

A bacteria that lives and grows to produce.changes in food products damaging flavor, texture and composition

Question 9

Virus

Answer 9

Smallest microbial food contaminants that share basic characteristics,locations,sources transfer prevent measure

Question 10

Parasite

Answer 10

Organism that lives in or on another organism (host) and benefits by deriving nutrients from the host

Share location,sources and prevent measure

Question 11

Fungi

Answer 11

Pathogens that sometimes make people sick by spoiling food found in air,dirt,plants,water and food

Question 12

Mold

Answer 12

Fungal species where the growth of hyphae results in discoloration and fuzzy appearance of food

Question 13

Yeast

Answer 13

Type of fungi that are celled organisms that are longer than bacteria. Found in plants, grains, and foods containing sugar