Food safety Part 2

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Bacteria

Microorganisms responsible for many foodborne illnesses. Pathogenic bacteria are responsible for the most foodborne illnesses that result in hospitalization and death.

Toxin-mediated infection

an illness caused by eating live pathogens that make toxins as they live in the stomach or intestine.

Foodborne infection

an illness caused by pathogenic microorganisms that live and multiply in your body after you have eaten contaminated food.

Foodborne intoxication

an illness caused by toxins in food.

Pathogen

an organism that causes disease

pathogen

an organism that causes disease

Pathogen

an organism that causes disease.

parasite

an organism that lives on or in another life form.

Foodborne illness

any illness caused by eating contaminated food

Food-contact surface

any surface that is touched by food.

hand-contact surface

any surface that is touched by hand

Potable

safe for humans to drink

dehydrate

to dry out

Multiply

to reproduce

Food allergen

A substance in food that causes an allergic reaction with symptoms ranging from mild to life threatening.

Contamination

The presence in food of any harmful or ojecttionable substance or object.

Contamination

The presence in food of pathogenic microorganisms or objectionable substances.

Dormant

a period of inactivity when bacteria do not multiply.

Toxin

a poison produced by some living organisms, such as bacteria, molds and algae.

Spore

a protective coating formed by some bacteria to help them to survive adverse conditions such as cooking or dying.

Microorganism (or microbe)

a very small (micro) life form (organism), including bacteria, viruses, molds, yeasts and some parasites.

Virus

an extremely small, highly infectious, pathogen.

Food illness

an illness caused by eating contaminated food. Foodborne infections, foodborne intoxications and toxin-mediated infectious come under this heading.

Pathogenic

description of an organism that causes disease

Time/temperature control for safety foods (TCS) foods

foods that need time/temperature control because they support the rapid growth of pathogenic microorganisms or the formation of toxins.

Ready-to-eat foods

foods which are edible without preparation or treatment, such as washing or cooking, immediately before they are eaten.

Vehicle of contamination

hands, utensils or tools that can carry microorganisms onto food, causing contamination

Ambient temperature

ordinary room temperature

Binary fission

the process by which bacteria multiply by splitting in two.

Spoilage

the process by which food becomes unwholesome

Spoilage

the process of causing damage. Spoilage bacteria make food deteriorate.

Danger zone

the temperature range 5*C to 57*C(41*F to 135*F) in which pathogenic bacteria multiply most rapidly..

Onset (or incubation period)

the time it takes for the symptoms of a foodborne illness to start after contaminated food has been eaten.

Multiplying, multiplication

the way bacteria reproduce and increase their numbers. This is sometimes referred to as bacterial growth in numbers.


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