Microorganisms and Pathogens Quiz
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Questions and Answers

What are microorganisms?

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

What are pathogens?

Harmful microorganisms.

What are toxins?

Poisons produced by pathogens.

What are common symptoms of a foodborne illness? (Select all that apply)

<p>Nausea</p> Signup and view all the answers

What is Shigella?

<p>A type of bacteria known as one of the 'Big Five' pathogens.</p> Signup and view all the answers

What is Salmonella Typhi?

<p>A type of bacteria associated with typhoid fever.</p> Signup and view all the answers

What is Enterohemorrhagic and Shiga toxin-producing E. Coli?

<p>A type of bacteria that can cause severe foodborne illness.</p> Signup and view all the answers

What is Hepatitis A?

<p>A virus that affects the liver and is often spread through contaminated food.</p> Signup and view all the answers

What is Norovirus?

<p>A highly contagious virus which causes gastroenteritis.</p> Signup and view all the answers

What does 'F' in FAT TOM stand for?

<p>Food - need nutrients to survive.</p> Signup and view all the answers

What does 'A' in FAT TOM stand for?

<p>Acidity - grow best in neutral to slightly acidic.</p> Signup and view all the answers

What does the first 'T' in FAT TOM stand for?

<p>Temperature - grow rapidly in the danger zone 40-135°F.</p> Signup and view all the answers

What does the second 'T' in FAT TOM stand for?

<p>Time - more time spent in the danger zone means more opportunities for bacteria to grow.</p> Signup and view all the answers

What does 'O' in FAT TOM stand for?

<p>Oxygen - some bacteria need it and some do not.</p> Signup and view all the answers

What does 'M' in FAT TOM stand for?

<p>Moisture - grow well in high levels of moisture.</p> Signup and view all the answers

What is the way most contaminants get into food?

<p>The unsafe way people handle the food.</p> Signup and view all the answers

What are bacteria?

<p>Single-celled, living microorganisms that can spoil food and cause foodborne illness.</p> Signup and view all the answers

How can foodborne illness caused by bacteria be prevented?

<p>Controlling time and temperature.</p> Signup and view all the answers

What is the temperature danger zone?

<p>41 Degrees - 135 Degrees (F).</p> Signup and view all the answers

What is water activity?

<p>Amount of moisture available in food for growth.</p> Signup and view all the answers

What is a spore?

<p>A form certain bacteria can take to survive without nutrients.</p> Signup and view all the answers

What is a virus?

<p>The smallest of the microbial food contaminants.</p> Signup and view all the answers

What are prevention methods for virus-borne illnesses?

<p>Prohibit infected food handlers from working, ensure regular handwashing, avoid bare-hand contact with ready-to-eat food, and purchase from reputable suppliers.</p> Signup and view all the answers

What are the most highly contagious viruses?

<p>Norovirus and Hepatitis A.</p> Signup and view all the answers

How can parasite-borne illnesses be prevented?

<p>Purchase food from approved, reputable suppliers.</p> Signup and view all the answers

Where can parasites be found?

<p>Seafood, wild game, and food processed with contaminated water such as produce.</p> Signup and view all the answers

What are the three types of fungi?

<p>Mold, yeast, and mushrooms.</p> Signup and view all the answers

What is the onset time of a foodborne illness?

<p>Depends on the type of illness but can range from 30 minutes to 6 weeks.</p> Signup and view all the answers

What is the source of Salmonella Typhi?

<p>Humans with typhoid fever carry it in their bloodstream and intestines.</p> Signup and view all the answers

What foods are linked with Salmonella Typhi?

<p>Ready-to-eat foods and beverages.</p> Signup and view all the answers

How can Salmonella Typhi be prevented?

<p>Exclude infected food handlers, wash hands, and cook to minimum internal temperature.</p> Signup and view all the answers

What is the source of Nontyphoidal Salmonella?

<p>Farm animals and infected humans.</p> Signup and view all the answers

What foods are linked with Nontyphoidal Salmonella?

<p>Poultry, eggs, meat, milk, dairy products, and produce (like tomatoes and peppers).</p> Signup and view all the answers

How can Nontyphoidal Salmonella be prevented?

<p>Cook poultry and eggs to minimum internal temperature and prevent cross-contamination.</p> Signup and view all the answers

What is the source of Shigella?

<p>Feces of people with the illness; flies can transfer it from feces to food.</p> Signup and view all the answers

What foods are linked with Shigella?

<p>Foods that are easily contaminated by hands, like salad dressings, and TCS foods.</p> Signup and view all the answers

How can Shigella be prevented?

<p>Exclude food handlers diagnosed with the illness, wash hands, and control flies.</p> Signup and view all the answers

What is the source of Shiga Toxin-producing E. Coli?

<p>Intestines of cows and infected people.</p> Signup and view all the answers

What foods are linked with E. Coli?

<p>Undercooked ground beef and contaminated produce.</p> Signup and view all the answers

How can E. Coli be prevented?

<p>Exclude food handlers with diarrhea, cook ground beef to minimum internal temperature, and prevent cross-contamination.</p> Signup and view all the answers

What is the source of Hepatitis A?

<p>Feces of infected people and contaminated water.</p> Signup and view all the answers

What foods are associated with Hepatitis A?

<p>Ready-to-eat foods and shellfish from contaminated water.</p> Signup and view all the answers

How can Hepatitis A be prevented?

<p>Exclude infected staff, wash hands, and purchase food from reputable suppliers.</p> Signup and view all the answers

What is the source of Norovirus?

<p>Ready-to-eat foods and contaminated water.</p> Signup and view all the answers

What foods are associated with Norovirus?

<p>Ready-to-eat foods and shellfish from contaminated water.</p> Signup and view all the answers

How can Norovirus be prevented?

<p>Exclude infected staff, wash hands, avoid bare contact with ready-to-eat foods.</p> Signup and view all the answers

What is the origin of biological toxins?

<p>Some are naturally associated with certain plants, mushrooms, and seafood.</p> Signup and view all the answers

What types of fish can produce histamine toxin?

<p>Tuna, bonito, mackerel, and mahimahi.</p> Signup and view all the answers

What is Ciguatera toxin?

<p>Occurs when fish become contaminated by eating smaller fish with the toxin.</p> Signup and view all the answers

What are common symptoms of toxin exposure?

<p>Diarrhea, vomiting, and neurological symptoms.</p> Signup and view all the answers

What can cause chemical contaminants?

<p>If chemicals are not used or stored properly.</p> Signup and view all the answers

What are the symptoms of chemical contaminants?

<p>Can vary but often include vomiting and diarrhea.</p> Signup and view all the answers

How can chemical contaminants be prevented?

<p>Purchase from approved suppliers, store away from food prep areas.</p> Signup and view all the answers

What are physical contaminants?

<p>Metal shavings, dirt, fingernails, glass, and jewelry.</p> Signup and view all the answers

What are symptoms of physical contaminants?

<p>Cuts, dental damage, choking, bleeding, and pain.</p> Signup and view all the answers

How can physical contaminants be prevented?

<p>Purchase food from reputable suppliers, inspect food carefully.</p> Signup and view all the answers

Who can deliberately contaminate food?

<p>Terrorists, disgruntled staff, vendors, competitors.</p> Signup and view all the answers

What is the ALERT acronym?

<p>Created by the FDA to use as a food defense program.</p> Signup and view all the answers

What does 'A' in ALERT stand for?

<p>Assure - make sure products received are from safe sources.</p> Signup and view all the answers

What does 'L' in ALERT stand for?

<p>Look - monitor the security of products in the facility.</p> Signup and view all the answers

What does 'E' in ALERT stand for?

<p>Employees - know who is in your facility.</p> Signup and view all the answers

What does 'R' in ALERT stand for?

<p>Reports - keep info related to food defense accessible.</p> Signup and view all the answers

What does 'T' in ALERT stand for?

<p>Identify what to do if suspicious activity occurs.</p> Signup and view all the answers

What is a food allergen?

<p>A protein found in a food or ingredient that some people are sensitive to.</p> Signup and view all the answers

What are allergy symptoms?

<p>Nausea, wheezing, hives, swelling, vomiting, diarrhea, abdominal pain.</p> Signup and view all the answers

What are the common food allergens (the Big Eight)?

<p>Milk, eggs, fish, wheat, soy, peanuts, shellfish, nuts.</p> Signup and view all the answers

What is anaphylaxis?

<p>Severe allergic reaction that can lead to death.</p> Signup and view all the answers

How can allergic reactions be prevented?

<p>Read food labels, train kitchen and service staff, and avoid cross-contact.</p> Signup and view all the answers

Study Notes

Microorganisms and Pathogens

  • Microorganisms are tiny living organisms visible only through a microscope.
  • Pathogens are harmful microorganisms that can cause disease.

Toxins and Foodborne Illness Symptoms

  • Toxins are poisons produced by pathogens.
  • Common symptoms of foodborne illness include diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.

The "Big Five" Pathogens

  • Shigella: A bacteria often found in feces of infected individuals.
  • Salmonella Typhi: Source includes humans with typhoid fever, linked to ready-to-eat foods and beverages.
  • E. coli (Enterohemorrhagic and Shiga toxin-producing): Found in cow intestines and linked to undercooked ground beef and contaminated produce.
  • Hepatitis A: Source is feces from infected individuals, associated with ready-to-eat foods and shellfish.
  • Norovirus: Commonly linked to ready-to-eat foods and contaminated water.

FAT TOM Factors for Bacteria Growth

  • F - Food: Bacteria require nutrients to thrive.
  • A - Acidity: Prefer neutral to slightly acidic environments.
  • T - Temperature: Rapid growth in the danger zone of 40-135°F, mainly between 70-125°F.
  • T - Time: Longer times in the danger zone increase bacterial growth.
  • O - Oxygen: Some bacteria need oxygen, while others do not.
  • M - Moisture: High moisture levels support bacterial growth.

Bacteria Characteristics and Prevention

  • Bacteria are single-celled microorganisms capable of spoiling food and causing illness.
  • Prevention strategies focus on controlling time and temperature during food preparation.

Virus Characteristics and Prevention

  • Viruses require a living host to grow and cannot multiply in food.
  • Preventive measures include excluding food handlers who are ill, ensuring proper handwashing, and avoiding bare-hand contact with ready-to-eat foods.

Parasites and Food Safety

  • Purchase food from approved suppliers to prevent parasite-related illnesses.
  • Common sources of parasites include seafood, wild game, and contaminated water.

Fungi Types

  • The three main types of fungi are mold, yeast, and mushrooms.

Foodborne Illness Onset

  • The onset time for foodborne illness varies, ranging from 30 minutes to 6 weeks.

Chemical and Physical Contaminants

  • Chemical contaminants arise from improper use or storage of substances like cleaners and sanitizers.
  • Physical contaminants include metal shavings, wood, glass, and other foreign objects.
  • Symptoms of contamination may include cuts, choking, or gastrointestinal distress.

Food Allergen Awareness

  • Food allergens are proteins that can trigger severe allergic reactions.
  • The "Big Eight" allergens include milk, eggs, fish, wheat, soy, peanuts, shellfish, and tree nuts.
  • Severe allergic reactions, known as anaphylaxis, can be life-threatening.
  • Preventing allergic reactions involves reading labels, training staff, and avoiding cross-contact between allergens and non-allergens.

ALERT Safety Program

  • ALERT is an FDA-created acronym for food defense:
    • Assure: Verify products are from safe sources.
    • Look: Monitor product security.
    • Employees: Know who is inside the facility.
    • Reports: Maintain accessible food defense information.
    • Threats: Identify procedures for suspicious activities.

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Description

Test your knowledge on microorganisms, pathogens, and foodborne illnesses. This quiz covers the characteristics of harmful microorganisms, common foodborne pathogens, and the principles of bacterial growth. Enhance your understanding of public health and food safety.

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