Food safety Part 2
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.
