Food Safety Management Principles: Part 2 - Food Hazards and Foodborne Illness
Foodborne Intoxication
An illness caused by toxins in food
Pathogen
An organism that causes disease
foodborne illness
Any illness caused by eating contaminated food. Foodborne infections, foodborne intoxications and toxin-mediated infections come under this heading.
Contaminant
Any substance or object in food that makes the food harmful or objectionable. The word 'adulterant' is also sometimes used.
Food-Contact Surface
Any surface that is touched by food
Hand-Contact Surface
Any surface that is touched by food
T or F? Most pathogenic bacteria need A^w to be equal to or above 0.89 in order to multiply.
False
T or F? Physical and chemical hazards cause the greatest number of food safety problems.
False
Contaminated Food
Food that could be harmful to health because it contains something that should not be there
Vehicle of Contamination
Hands, utensils or tools that can carry microorganisms onto food, causing contamination
What is a 'food-contact surface'?
It is any surface that touches food
Do viruses depend upon a particular type of food for their survival?
No
Are all types of bacteria harmful?
No, not all bacteria...
Ambient Temperature
Ordinary room temperature
What is not a highly susceptible population?
Professional athletes
Bacteria
Simple, microscopic life forms that are responsible for many foodborne illnesses. The word 'bacteria' indicates more than one 'bacterium'.
Onset (or Incubation Period)
The time it takes for 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
Dehydrate
To dry out
What are the most common symptoms of foodborne illnesses?
- Abdominal pain - Diarrhea - Vomiting - Nausea - Othe signs include fever and headache
Time/Temperature control for safety foods include:
- Milk and dairy products - Cut melons -Raw seed sprouts and soy products
Where do pathogenic bacteria come from?
- Raw Food - Water - People
What are highly susceptible populations?
- The elderly - Pregnant women and unborn babies - Breast-fed babies and the very young - People who are ill, recovering from illness or who have weakened immune systems (immunocompromised)
According to the FDA, the temperature 'danger zone' is?
5 Degrees C - 60 Degrees C (41 Degrees F - 135 Degrees F)
Parasite
A life form (organism) that lives on another life form
Dormant
A period of inactivity when bacteria do not multiply
Toxin
A posion produced by some living organism, such as bacteria, molds, and algae
Spore
A protective coating formed by some bacteria to help them survive adverse conditions such as cooking or drying
Food Allergen
A substance in food that causes an allergic reaction with symptoms ranging from mild to life threatening
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
Toxin-Mediated Infection
An illness caused by eating live pathogens that make toxins as they live in the stomach or intestine
Organism
An independent life form
Hazard
Anything that could cause harm to the consumer. Foodborne hazards are biological, chemical or physical
Pathogenic
Description of an organism that causes disease
T or F? The most common symptoms of foodborne illness are a headache, abdominal pain, diarrhea, and vomiting.
False
Time/Temperature Controls for Safety Foods (TCS) Foods
Foods that need time/temperature 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 prepartion or treatment, such as washing or cooking, immediaterly before they are eaten
The time it takes for the symptoms of a foodborne illness to start after contaminated food has been eaten is known as?
Onset (or incubation period)
What is not an example of a biological foodborne disease?
Pesticides
Pathofen
Safe for humans to drink
Potable
Safe for humans to drink
Contamination
The presence in food of any harmful or objectionable substance or object
Binary Fission
The process by which bacteria multiply by spliting in two
Spoilage
The process by which food becomes unwholesome. The process of causing damage. Spoilage bacteria make food deteriorate
Danger Zone
The temperature range 5 Degrees C to 57 Degrees C (41 Degrees F to 135 Degrees F) in which pathogenic bacteria multiply most rapidly
Multiply
To reproduce
T or F? A toxin-mediated infection is an illness caused by eating food contaminated by certain live pathogenic bacteria that make toxins as they live in the stomach or intestine.
True
T or F? According to recent analysis Norovirus may cause most cases of known foodborn illnesses.
True
Are mycotoxins not destroyed by cooking?
Yes