chapter 2 Flashcards
FAT TOM
Acronym for the conditions needed by most foodborne microorganisms to grow: food, acidity, temperature, time, oxygen, moisture.
Fungi
Ranging in size from microscopic, single-celled organisms to very large, multicellular organisms. Fungi most often cause food to spoil. Molds, yeasts, and mushrooms are examples.
Jaundice
Yellowing of the skin and eyes that could indicate a person is sick with hepatitis A.
Fecal-oral Route
a means of spreading pathogenic microorganisms from feces produced by an infected host to another host, usually via the mouth; e.g., contact between contaminated hands or objects and the mouth
Microorganisms
Small, living organisms that can be seen only with the aid of a microscope. There are four types of microorganisms that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi.
Mold
Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness.
Bacteria
Single-celled, living microorganisms that can spoil food and cause foodborne illness. Bacteria present in food can quickly multiply to dangerous levels when food is incorrectly cooked, held, or reheated. Some form spores that can survive freezing and very high temperatures.
Onset Time
How quickly foodborne-illness symptoms appear in a person
Parasite
Organism that needs to live in a host organism to survive. Parasites can be found in water and inside many animals, such as cows, chickens, pigs, and fish. Correct cooking and freezing will kill parasites. Avoiding cross-contamination and practicing correct handwashing can also prevent illness.
pH
Measure of a food’s acidity or alkalinity. The pH scale ranges from 0 to 14.0. A pH between 7.1 and 14 is alkaline, while a pH between 0.0 and 6.9 is acidic. A pH of 7.0 is neutral. Foodborne microorganisms grow well in food that has a neutral to slightly acidic pH (7.5 to 4.6).
Spore
Form that some bacteria can take to protect themselves when nutrients are not available. Spores are commonly found in dirt and can contaminate food grown there. A spore can resist heat, allowing it to survive cooking temperatures. Spores can also revert back to a form capable of growth. This can occur when food is not held at the correct temperature or cooled or reheated correctly.
Temperature danger zone
The temperature range between 41 ̊F and 135 ̊F (5 ̊C to 57 ̊C), within which most foodborne microorganisms rapidly grow.
Toxins
Poisons produced by pathogens, plants, or animals. Some occur in animals as a result of their diet.
Pathogens
Illness-causing microorganisms.
Yeast
Type of fungus that causes food spoilage.
Water activity (aw)
Amount of moisture available in food for microorganisms to grow. It is measured in a scale from 0.0 to 1.0, with water having a water activity (aw) of 1.0. TCS food typically has a water-activity value of 0.85 or higher.
Virus
Smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a food handler’s incorrect personal hygiene. Some survive freezing and cooking temperatures.
Shigella Spp
Shigella infection (shigellosis) is an intestinal disease caused by a family of bacteria known as shigella. The main sign of shigella infection is diarrhea, which often is bloody. Shigella can be passed through direct contact with the bacteria in the stool.
foods linked to Shigella Spp
Salads (potato, tuna, shrimp, macaroni, and chicken), raw vegetables, milk and dairy products, and poultry can carry Shigella bacteria. Water contaminated with human waste and unsanitary handling by food handlers are the most common causes of contamination in these food products.
how to prevent Shigella Spp
To prevent the spread of shigella:
Wash hands frequently and thoroughly.
Supervise small children when they wash their hands.
Dispose of soiled diapers properly.
Disinfect diaper-changing areas after use.
Don’t prepare food for others if you have diarrhea.
Salmonella Typhi
Salmonella Typhi (S. Typhi) are bacteria which infect the intestinal tract and the blood. The disease is referred to as typhoid fever. S. Paratyphi A, B and C bacteria cause a similar illness which is included under the typhoid heading.
Diseases or conditions caused: Typhoid fever
Salmonella Typhi prevention
What are some tips for preventing salmonella?
When cooking, wash your hands, cutting boards, utensils, and countertops after they have been in contact with raw meat or poultry. …
Wash fresh vegetables and fruit thoroughly before eating.
Cook food to the recommended safe temperature: …
Keep the refrigerator below 40°F.
Salmonella Typhi common source
Salmonella bacteria live in the intestines of people, animals and birds. Most people are infected with salmonella by eating foods that have been contaminated by feces. Commonly infected foods include: Raw meat, poultry and seafood.
foods linked to Salmonella Typhi
Salmonella outbreaks are commonly associated with eggs, meat and poultry, but these bacteria can also contaminate other foods such as fruits and vegetables. Foods that are most likely to contain Salmonella include raw or undercooked eggs, raw milk, contaminated water, and raw or undercooked meats.
