Microorganisms and Pathogens Quiz

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

Harmful microorganisms.

Poisons produced by pathogens.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

<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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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