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What is foodborne illness?
What is foodborne illness?
Illness carried or transmitted to people by food.
A foodborne-illness outbreak occurs when only one person experiences illness after eating food.
A foodborne-illness outbreak occurs when only one person experiences illness after eating food.
False (B)
Which of the following populations are at higher risk for foodborne illness? (Select all that apply)
Which of the following populations are at higher risk for foodborne illness? (Select all that apply)
- Elderly people (correct)
- Healthy adults
- Infants and preschool-age children (correct)
- Pregnant women (correct)
Which types of food favor the rapid growth of microorganisms? (Select all that apply)
Which types of food favor the rapid growth of microorganisms? (Select all that apply)
What are the categories of potential hazards to food safety?
What are the categories of potential hazards to food safety?
Foodborne microorganisms grow well in the temperature danger zone between ___ and ___ degrees Fahrenheit.
Foodborne microorganisms grow well in the temperature danger zone between ___ and ___ degrees Fahrenheit.
What does FAT TOM stand for?
What does FAT TOM stand for?
What is a pathogen?
What is a pathogen?
Foodborne microorganisms grow best in an acidic environment.
Foodborne microorganisms grow best in an acidic environment.
Which microorganisms can contaminate food? (Select all that apply)
Which microorganisms can contaminate food? (Select all that apply)
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Study Notes
Foodborne illness is transmitted through food, with outbreaks occurring when at least two people get sick after eating the same contaminated food. High-risk groups include infants, pregnant women, the elderly, and the seriously ill.
Potentially hazardous foods that encourage rapid microorganism growth include meats (beef, pork, lamb, fish), milk and dairy products, poultry, untreated eggs, shellfish, heat-treated plant foods (cooked rice, beans, vegetables), baked potatoes, raw sprouts, synthetic ingredients (textured soy protein, tofu), sliced melons, and untreated garlic-and-oil mixtures. Food safety hazards can be biological (bacteria, viruses), chemical (pesticides), or physical (hair, dirt). Unsafe food practices include time-temperature abuse, cross-contamination, and poor personal hygiene.
Microbial contaminants include bacteria, viruses, parasites, and fungi. Pathogens cause illness, while toxins are poisons. Microorganisms require nutrients (carbohydrates and proteins), thrive in neutral to slightly acidic environments (pH 7.5 to 4.6), and grow best between 41ËšF and 135ËšF. Sufficient time, oxygen, and moisture are also necessary for growth.
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