Food Self Serve Chapter 2 Flashcards

Questions and Answers

What are microorganisms?

Small, living organisms that can be seen only through a microscope.

What are pathogens?

Microorganisms that can cause illness.

What are toxins?

Pathogens that make you sick.

What are the four types of pathogens that can contaminate food?

Bacteria, viruses, fungi, and parasites. Signup and view all the answers

What is an example of contamination caused by food handlers?

Food handlers who do not wash their hands after using the restroom. Signup and view all the answers

How can pathogens be easily passed?

From person to person, through sneezing or vomiting, or by touching dirty surfaces. Signup and view all the answers

What can simple mistakes lead to?

Contamination. Signup and view all the answers

Common symptoms of a food-borne illness are _____

Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps, Jaundice. Signup and view all the answers

What is known as the onset time of a food-borne illness?

The speed at which symptoms appear. Signup and view all the answers

What are The Big Six pathogens?

Shigella spp., Salmonella Typhi, Shiga toxin-producing E. coli, Hepatitis A, Norovirus, and Non-Typhoidal Salmonella. Signup and view all the answers

What are bacteria?

Single-celled microorganisms that can spoil food and cause food-borne illness. Signup and view all the answers

Match the following conditions with their roles in bacterial growth:

F = Food A = Acidity T = Time O = Oxygen M = Moisture Signup and view all the answers

What is the range of the Temperature Danger Zone?

41°F - 135°F or 5°C - 57°C. Signup and view all the answers

What types of food support better growth of bacteria?

Meat, poultry, dairy products, and eggs. Signup and view all the answers

What is the term for the amount of moisture available in food for bacterial growth?

Water activity (aw). Signup and view all the answers

How can time be controlled to ensure food safety?

By limiting how long TCS food spends in the temperature danger zone. Signup and view all the answers

What is the first phase of bacterial growth?

Lag phase. Signup and view all the answers

What occurs during the log phase of bacterial growth?

Bacteria reproduce by splitting in two. Signup and view all the answers

What happens during the death phase?

The population of bacteria declines. Signup and view all the answers

What is a spore in bacteria?

A dormant form that allows bacteria to survive difficult conditions. Signup and view all the answers

What is the effect of nutrients on bacterial growth?

Most bacteria need oxygen to grow. Signup and view all the answers

What is Bacillus cereus and what illness does it cause?

A spore-forming bacterium that causes Bacillus cereus gastroenteritis. Signup and view all the answers

What is Listeria monocytogenes and its associated illness?

Bacteria that cause Listeriosis. Signup and view all the answers

What is a common source of Enterohemorrhagic and shiga toxin-producing Escherichia coli?

Ground beef and contaminated produce. Signup and view all the answers

What is Campylobacter jejuni associated with?

Poultry and contaminated water. Signup and view all the answers

What is Clostridium perfringens and its associated illness?

A bacterium causing Clostridium perfringens gastroenteritis. Signup and view all the answers

What does Clostridium botulinum cause?

Botulism. Signup and view all the answers

What is Salmonella spp. associated with?

Poultry and eggs. Signup and view all the answers

Study Notes

Microorganisms and Pathogens

Microorganisms are tiny living organisms visible only under a microscope.
Pathogens are specific microorganisms that can cause illness in humans.

Toxins and Foodborne Illness

Toxins are harmful substances produced by pathogens that lead to sickness.
Understanding pathogens and their toxins is crucial in preventing foodborne illnesses.

Types of Pathogens

The four main types of pathogens include bacteria, viruses, fungi, and parasites.
Pathogens can contaminate food through improper handling practices.

Contamination Routes

Contamination can occur through inadequate hand hygiene, such as not washing hands after using the restroom, leading to the fecal-oral route of transmission.
Methods of transmission include person-to-person contact, sneezing or vomiting, and touching contaminated surfaces.

Preventing Contamination

Simple mistakes, like allowing ready-to-eat foods to contact raw food surfaces, can lead to cross-contamination.
Common symptoms of foodborne illness include diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.

Onset Time and Key Pathogens

The onset time of foodborne illness refers to how quickly symptoms appear after consuming contaminated food.
The "Big Six" pathogens include Shigella spp., Salmonella Typhi, Shiga toxin-producing E. coli, Hepatitis A, Norovirus, and Non-Typhoidal Salmonella.

Bacteria Characteristics

Bacteria are single-celled microorganisms that can spoil food and cause illnesses, existing almost everywhere.
Detection of bacteria is challenging as they cannot be seen, smelled, or tasted.

Conditions for Bacterial Growth (FAT TOM)

Bacteria require six conditions to grow: Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Temperature Danger Zone

The Temperature Danger Zone ranges from 41°F to 135°F (5°C - 57°C), where bacteria thrive.

TCS Foods and Acidity

TCS foods (Time/Temperature Control for Safety) include meat, poultry, dairy, and eggs; they are more prone to bacterial growth.
Bacteria thrive in foods with a neutral to slightly acidic pH (4.6 - 7.5).

Bacterial Growth Stages

Bacteria growth progresses through four phases: Lag, Log, Stationary, and Death.
Bacteria reproduce rapidly during the Log phase, doubling in as little as 20 minutes under ideal conditions.

Spoilage and Spore Formation

Certain bacteria can form spores to survive adverse conditions, contaminating food exposed to dirt.
Proper storage and cooking temperatures are essential to prevent spore growth.

Major Bacterial Illnesses

Bacillus cereus can cause gastroenteritis through toxins from contaminated cooked vegetables and meat products.
Listeria monocytogenes thrives in cool environments and poses risks to pregnant women through contaminated dairy and deli meats.
E. coli (shiga toxin-producing) can lead to severe symptoms like kidney failure, commonly found in contaminated ground beef.
Campylobacter jejuni is linked to undercooked poultry and contaminated water, leading to symptoms like fever and headaches.
Clostridium perfringens is associated with meat and poultry, often causing abdominal pain without nausea.
Clostridium botulinum can produce a lethal toxin in improperly stored foods, with symptoms including double vision and difficulty swallowing.
Salmonella spp. is commonly found in poultry and eggs, leading to prolonged fecal shedding post-illness.

Prevention Strategies

Key prevention methods include controlling time and temperature of TCS foods and ensuring proper hygiene practices.

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Description

This set of flashcards covers essential terms related to microorganisms, pathogens, and toxins from Chapter 2 of Food Self Serve. Understanding these concepts is crucial for preventing food-borne illnesses. Test your knowledge and enhance your food safety awareness.