Chapter 2

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Parasite

Best way to avoid is to purchase food from approved, reputable suppliers. They require a host to live on, commonly associated with seafood, wild game, and food processed in contaminated water such as produce.

Shigellosis

Feces of humans with illness. Mostly caused by people who eat or drink contaminated food or water. Ex: Food that is easily contaminated by hands, such as salads containing TCS food. Food that has made contact with contaminated water, such as produce.

Most controlled by washing hands and flies inside and outside operation

shigella

Microorganisms

small, living organisms that can be seen only through a microscope

Virus

smallest, microbial food contaminants. Not destroyed by normal cooking temperatures.

Water Activity

Amount of moisture available in food for this growth is called water activity. The Aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in food.

Prevented through Time Temperature

Bacillus cereus, Listeria, E. Coli, Campylobacter jejuni, Clostridium perfringenens, Clostridium botulinum

Acidity

Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to 14.0. 0 is highly acidic, while 14 is highly alkaline. Bacteria grows best in food that is neutral to slightly acidic. Ideal foods: Bread (5.0-6.0), Raw Chicken pH 5.5-6.0, Milk has pH of 6.4-6.8, Cooked corn has pH 7.3-7.6

Temperature

Bacteria grow rapidly between 41 and 135. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70 to 125.

FAT TOM

Bacteria needs these 6 conditions to grow. Food, Acidity, Temperature, Time, Oxygen, Moisture

Campylobacter Jejuni

Commonly associated with poultry, known to contaminate water. Ex. poultry, water contaminated with the bacteria, meats, stews/ gravies

Shiga-toxin is linked to what food?

Dairy

Most common symptom of foodborne illness

Diarrhea, vomiting, fever, nausea, cramps, jaundice

Botulism

Ex. incorrectly canned foods, reduced-oxygen packaged food, untreated garlic and oil mixtures, temperature abused vegetables---baked potatoes

Clostridium Perfringens

Found in dirt, also carried in intestines of both animals and humans. Grows rapidly in temperature danger zone. Ex. meat, poultry, dishes made with meat and poultry like stew or gravies.

Listeria

Found in dirt, water, and plants. Grows in cool, moist environments. Uncommon in healthy people. Ex: Raw meat, unpasteurized dairy products, hot dogs, soft cheeses

Staphyloccocus

Found in humans, particularly in the hair, nose and throat and infected cuts. Ex: Salads containing TCS food. deli meat

E. Coli

Found in the intestines of cattle. Found in infected people, bacteria can contaminate meat during slaughtering. Once eaten, causes toxin in the intestine. Ex: ground beef and contaminated produce

Vibrio

Found in waters where shellfish are harvested. Rapid growth at temperatures in the middl of the temp. danger zone. EX: oysters from contaminated water

Important way to prevent illness from viruses ?

Good personal hygiene

Salmonella

Many animals carry nontyphoidal salmonella naturally. Eating a small amount can make a person sick. Ex: poultry and egghs, meat, milk and dairy products, produce, such as tomatoes, peppers and cantaloupes

Toxins

Microorganisms that produce poisons, making you sick.

Prevented through Cross-Contamination

Nontyphoidal Salmonella, Salmonella Typhi

Cook had diarrea

Norovirus

Sick after raw oysters

Norovirus

Top 5 Pathogens

Norovirus, Nontyphoidal Salmonella, Clostridium perfringens, Campylobacter spp, Staphylococcus aureus

Bacillus Cereus

Spore forming bacteria found in dirt. It can produce 2 different toxins. Ex: Cooked vegetables, meat products, milk, cooked rice dishes

Typhoid fever

Only in humans, people with typhoid ever carry the bacteria in their bloodstream and intestinal tract. Eating only a small amount of these bacteria can make a person sick. Ex: Ready-to-eat food, beverages

Fungi

Pathogens that only committees make people sick, mostly they spoil food. Ex: mold and yeast

Parasites linked to?

Seafood

Cooked rice

Shigella

The Big Six

Shigella, Salmonella Typhi, Nontyphoidal Salmonella, E. Coli, Hepatitis A, Norovirus

Personal Hygiene

Shigella, Staphylococcus aureus

Bacteria

Single-celled, living organisms that can spoil food and cause food borne illness.

Reversal of hot and cold sensations after eating

Toxin

Easiest way to prevent foodborne illness

Time and temp

Spore

To keep from dying when they lack nutrients, certain bacteria can change into a form called a spore, often found in dirt. Resist heat and survive cooking temperatures. You can prevent this by storing food in correct temp.

Purchasing from Approved, reputable suppliers

Vibrio vulnificus,

Yeast

Yeast can spoil food quickly, includes smell or taste of alcohol.

Pathogen found in high numbers, feces, highly infectious, severe illness?

big 6. Hepatitis a, Norovirus, salmonella, nontyphoidal, shigella, E. Coli

Pathogens

microorganisms that are harmless, making you sick when you eat them

Mold

spoils food and sometimes causes illness, grow particularly well in acidic food with low water activity, jams, jellies, and cured, salty meat.


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