Chapter 2 Flashcards
Microorganisms
small, living organism seen only through a microscope
Pathogens
Harmful mcognsm
sick when eaten
produces toxins caused illness
Toxins
POISON
Fecal- oral route
Typical source where a virus can be transferred when a person does not wash their hands after using the restrooms.
Jaundice
Yellowing of Skin and Eyes
Onset time
Depends on type of foodborne illness
Range from 30 minutes to six weeks
Bacteria
Type of pathogen
Detection: not be seen, smelled, or tasted
Growth: rapidly if conditions are correct
change into spores
makes toxins in food as they grow & die
Prevention: control time and temperature
FAT TOM
F ood
A cidity
T emperature
T ime
O xygen
M oisture
What bacteria needs to grow
pH
numerical measure of acidity/alkalinity of a solution
scale of 0 to 14
Temperature Danger Zone
41 deg to 135 deg
bacteria can grow rapidly in this temp
Water Activity
amount of moisture available for bacterial growth
water has aw of 1.0
Spore
Microscopic/Bacteria
Cause food spoilage and foodborne illness
Reproduce and multiply to defend themselves
May produce toxins
Can resist high temp, humidity, & other environmental conditions
Virus
Location:
Carried by humans and animals
Require a living host to grow
Do not grow in food
Transferred in food and remain infectious in food
Sources:
Food, Water, or any contaminated surfaces
Typically occur through fecal-oral routes
Parasite
Location: require a host to live and reproduce
Source: Seafood, wild game, & food processed with contaminated water, i.e. produce
Fungi
Commonly cause food spoilage and sometimes illness
Two types: Molds and Yeast
