Chapter 3 - Food Safety Flashcards
(46 cards)
bacteria
round, rod-shaped, or spiral single-celled microorganisms in soil, water, or organic matter
aerobic
requiring air for survival
anaerobic
living without air
thermophilic
thriving in warm temperatures
cryophilic
thriving in cold temperatures
molds
filamentous, often wooly fungi that can thrive on damp surfaces, such as cheeses
mycotoxins
toxic substances produced by some molds
aflatoxin
mycotoxin produced by molds in some food crops (peanuts grown in mold-contaminated soil or stored in a damp place)
virus
submicroscopic molecules composed of genetic material surrounded by a protein coat; some can cause diseases in their host
mad cow disease
fatal disease of the central nervous system sometimes occurring in cows caused by eating feed containing infected meat and bone meal; another name for bovine spongiform encephalopathy (BSE)
creutzfeldt-jakob disease
fatal brain disease in humans that can be contracted by eating beef from cattle with mad cow disease
prion
abnormal agent that is transmitted to cause a fatal condition characterized by abnormal folding of prion proteins in the brain, as in BSE
salmonella
type of bacteria capable of causing severe gastrointestinal upset when ingested in large quantities in a food
salmonellosis
food-borne illness characterized by fever, nausea, abdominal cramps, and diarrhea caused by eating food contaminated with viable salmonella
yersinia enterocolitica
bacteria sometimes found in raw and undercooked pork and raw milk, which causes yersiniosis
perfringens poisoning
food-borne illness caused by eating food containing viable C. perfringens
clostridium perfringens
anaerobic, spore-forming bacteria that multiply readily at room temperature; ingestion can result in perfringens poisoning
toxin
poisonous substance produced by metabolic reactions; S aureus and C. botulinum are the bacteria most commonly responsible for food poisoning from toxins
staphylococcal poisoning
food poisoning due to ingestion of enterotoxin produced by S. aureus; violent disturbances of gastrointestinal tract for one or two days and occurring usually within eight hours of ingestion
vibrio cholerae
bacterium sometimes found in foods and water with fecal contamination; causes cholera
botulism
food poisoning caused by eating the toxin produced by C. botulinum; human infection is most commonly associated with types A, B, or E
clostridium botulinum
type of bacteria producing a toxin that is highly poisonous and frequently fatal to humans when consumed
listeria monocytogenes
type of bacteria that can cause listeriosis; sometimes found in unpasteurized milk
listeriosis
potentially very serious food-borne illness caused by ingesting viable L. monocytogenes