food safety and sanitation chapter 2

seafood toxins

-cant be smelled or tasted -cant be destroyed by freezing or cooking

plant toxins

-toxic plants (parsley/ turnips) -honey from bees allowed to harvest nectar from toxic plants -under cooked kidney beans -purchase from approved suppliers

mold and yeast

2 examples of fungi

fish and shellfish toxins

2 groups of seafood toxins

viruses bacteria parasites fungi

4 types of pathogens that can contaminate food

food acidity temperature time oxygen moisture

6 conditions bacteria needs to grow

diarrhea vomiting fever nausea abdominal cramps jaundice

6 symptoms of a foodborne illness

40

FDA says there are over _____ kinds of bacteria, viruses, parasites and molds that can occur in food and cause a foodborne illness

bacteria

TCS food supports the growth of bacteria (meat, poultry, dairy and eggs)

molds

_____ produce toxins that can cause allergic reactions, nervous system disorders and kidney and liver damage

molds

_____ spoil food and sometimes cause illness

spores

______ can resist heat and survive cooking temps

spores

________ can change back into a form that grows

norovirus and hepatitis A

_________ and ________ are 2 viruses that are highly contagious and can cause severe illness

prohibit

_________ food handlers who are vomiting or who have diarrhea or jaundice from working

bacteria

__________ are responsible for a large # of foodborne illnesses

PH

a measure of acidity on a scale of 0 to 14.0 without being highly acidic, 7.0 being neutral and 14.0 being highly alkaline

jaundice

a yellowing of the skin and eyes, which can be a symptom of a foodborne illness

FAT TOM

acronym for the conditions needed by foodborne bacteria to grow

contamination

allowing ready-to-eat food to touch surfaces that have come in contact with raw meat, seafood and poultry can lead to ______________

water activity

amount of moisture available in food for bacteria to grow. it is measured on a scale from 0.0 to 1.0 with 1.0 having the most moisture available

pathogens and toxins

and understanding of ______ and _________ is the first step in preventing foodborne illnesses.

bare-hand contact

avoid __________ with ready-to-eat food

stationary phase

bacteria can continue to grow until conditions become unfavorable

seen, smelled or tasted

bacteria cannot be ____,______ or ______

little or no acid

bacteria grows best in food with _______ or _______

70-125

bacteria grows faster from ______F

everywhere bodies sick

bacteria is found _____. live in and on our_____. some keep us healthy and others make us _____.

die cooking

bacteria produce toxins in food as they grow and ______. ________ may not destroy toxins. people who eat toxins can get sick

log phase

bacteria reproduce by splitting in 2

lag phase

bacteria that are introduced to food go through an adjustment period called the _______

microogranisms

biological contamination occurs from.......

diarrhea abdominal pain/cramps

common illness symptoms for E. coli (2)

fever nausea jaundice general weakness abdominal pain

common illness symptoms for hepatitis A (5)

vomiting diarrhea nausea abdominal pain

common illness symptoms for norovirus (4)

meat produce ground beef

common linked food with shiga toxin producing E. coli (3)

ready-to-eat food shellfish from contaminated water

commonly linked food for norovirus (2)

ready-to-eat food shellfish from contaminated water

commonly linked food with hepatitis A (2)

hepatitis A

cooking doesn't destroy __________

molds

cooler or freezer temps may slow the growth of ______, but dont kill them

die

eventually, bacteria grow and _____ at the same time

sick

food handlers can also pass on pathogens when they are in contact with a person who is .....

.85

food with a water activity of _____ or higher is ideal for the growth of bacteria

fecal-oral route norovirus airborne

foodborne illnesses from viruses typically occur through the ____________. ________ is one of the leading causes of foodborne illness. its often transmitted through ________ vomit particles

spore

form that some bacteria can take to protect themselves when nutrients are not available. ______ can revert back to a form capable of growth

hepatitis A

found in the feces of people infected with it. eating only a small amount can make someone sick

yeast

growth: grow well in acidic food with low moisture (jelly, syrup, honey, fruit, fruit juice)

rapid #s

if conditions are correct, bacteria will grow in_______

pathogens

illness-causing microorganisms

regulatory and correctly

make sure food handlers wash their hands _______ and ________.

pathogens

most ________ get into food and onto food-contact surfaces because of the way that people handle them

nutrients

most bacteria needs ______(carbohydrates or proteins) to survive

contagious

norovirus is ________

contagious

of the 40, 6 have been singled out by FDA, bc they are highly __________ and can cause severe illness

30 min to 6 weeks

onset time ranges from ______ to ______

parasite

organism that needs to live in a host organism to survive. ________ can be found in water and inside many animals (cow, chickens, pigs and fish)

seafood

parasites are associated with ______, wild game and food processed with contaminated water (produce)

food host

parasites can't grow in ______. require a _____ to live and reproduce

suppliers

parasites purchase food from approved ______ cook with correct temperatures

70-125

pathogens grow the most rapidly in temperatures between.....

fungi

pathogens that can spoil food and sometimes make people sick

toxins

poisons produced by pathogens, plants, or animals. some toxins occur in animals as a result of their diet

right temperature

prevent spores by storing food at ___________

cooking approved suppliers excluding food handlers prev. cross-contamination

prevention measures for E. coli (4)

exclude food handlers who have hepatitis A exclude food handler who experience jaundice for 7 days or less wash hands avoid bare-hand contact with food purchase shellfish from approved suppliers

prevention measures for hepatitis A (5)

exclude food handlers who experience symptoms wash hands avoid bare-hand contact with food purchase shellfish from approved suppliers

prevention measures for norovirus (4)

humans

salmonella typhi lives only in....

shellfish toxins

shellfish can be contaminated when they eat marine algae that have a toxin

yeast

signs of spoilage: smell or taste of alcohol, looks white or pink, slimy or bubbly

bacteria

single-celled, living microorganisms that can spoil food and cause foodborne illness

mircroorganisms

small, living organisms that can be seen only through a microscope. There are 4 types of microorganisms that can contaminate food and cause foodborne illness: bacteria, viruses, parasites and fungi

virus

smallest of the microbial food contaminants viruses rely on a living host to reproduce

molds

some ______ produce toxins (aflatoxins)

pathogens

some _______ make you sick when you eat them

oxygen

some bacteria need _____to grow

person sneezing or vomiting dirty

some pathogens are passed on very easily in any of these ways: -from person to ________ -through _________ or _______ onto food -from touching ___________ food-contact surfaces and equipment and then touching food

dirt

spores are often found in ______

fish toxins

systemic toxins produced by: pufferfish, eels and minnows some are made by pathogens on the fish

shigella spp. salmonella non-typical salmonella E. coli hepatitis A norovirus

the big 6

danger zone

the more time bacteria spends in the _______, the more opportunity they have to grow to unsafe levels

time and temperature

the most important way to prevent bacteria causing a foodborne illness is to control _________and ______

temperature danger zone

the temp range between 41-135F within which most foodborne microorganisms rapidly grow

FAT TOM

the time required for bacteria to enter a lag phase and grow in a log phase depends on ________ conditions

fecal-oral route

the transfer of pathogens from a person's feces to his or her hands and then from that person's unwashed or improperly washed hands to food that is eaten by someone else. foodborne illness may result

feces

these pathogens are often found in very high #s in an infected person's ______ and can be transferred to food easily

onset time

time it takes for the symptoms of a foodborne illness to appear after exposure to the pathogen, toxin or parasite that caused the illness. this time varies depending on the type of foodborne illness and other factors

temperature

to control _____, keep TCS food out of the danger zone

time

to control _______ , limit how long TCS food spends in the temp danger zone

prolong

to prevent food from becoming unsafe, ________ the lag phase by controlling the conditions for growth

personal hygiene

to prevent viruses practice good______________

systemic toxins

toxins that are natural

norovirus

transferred to food when infected food handlers touch food or equipment with fingers that have feces on them

yeast

type of fungus that can cause food to spoil

mold

type of fungus that causes food to spoil. some ________ produce toxins that can cause foodborne illness

20

under the right conditions, bacteria can double as often as every _____min

cooking

viruses are not destroyed by normal _______ temperatures

person food food-contact surfaces

viruses can be transferred from person to ________, from people to ______ and from people to _________.

humans living host food

viruses carried by ________ and animals. require a __________ to grow. don't grow in ______, but can be transferred through food and still remain infectious in food

death phase

when dying bacteria outnumber growing bacteria, the population declines

shiga toxin-producing E. coli

which bacteria can contaminate meat during slaughtering?