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?