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33 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Eight General symptoms of food borne illness
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Headache, Nausea, Vomiting, Dehydration, Abdominal Pain, Diarrhea, Fatigue, Fever
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Flu like symptoms
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Three ways microbes cause foodborne illness
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Infection, Intoxication, Toxin-mediated Infection
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Three classifications of foodborne illness
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Caused by digesting a living disease causing microorganism
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Infection
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Caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source
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Intoxication
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Caused by eating a food that contains harmful microorganisms that will produce a toxin once inside the body
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Toxin-Mediated Infection
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The number of hours between the time a person eats contaminated food and when they first show symptoms of the disease
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Onset-time
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Foodborne hazard that includes bacteria, viruses, parasites and fungi. Microscopic, associated with humans and raw foods, occur naturally, controlled by proper temperature and storage.
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Biological Hazard
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Foodborne Hazsrd
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Foodborne hazard that is caused by toxic substances that may occur naturally or may be added during the processing of food.
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Chemical Hazard
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Foodborne Hazard
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Foodborne hazard caused by hard or soft objects in food that can cause illness and injury
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Physical Hazard
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what groups of people are most threatened by foodborne illnesses?
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Young, elder, pregnant and people with weak immunity
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Single-celled microorganisms that require food, moisture, and warmth to multiply
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Bacteria
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Bacteria form these to survive when their environment is too hot, cold, dry, acidic or when there is not enough food
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Spores
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In this state bacteria grow reproduce and produce wastes just like other living organisms
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Vegetative State
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This type of bacteria degrades food so that they look, taste and smell bad
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Spoilage Bacteria
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These bacteria are disease-causing microorganisms that can make people ill if they or their toxins are consumed with food
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Pathogenic Bacteria
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When one bacterial cell divides to form two new cells
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Binary Fission
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Six conditions bacteria need to multiply
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Food, Acid, Temperature, Time, Oxygen, Moisture
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FATTOM
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The first phase of bacterial growth in which little or no growth is exhibited
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Lag Phase
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The second phase of bacterial growth in which very rapid growth is exhibited
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Log Phase
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The third phase of bacterial growth in which the number of new bacteria being produced equals the number of organisms that are dying off
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Stationary Phase
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The final phase of bacterial growth in which bacteria is dying rapidly due to lack of food and toxins
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Decline Phase
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The symbol used to designate the acidity or alkalinity of a food
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pH
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Bacteria prefer these types of foods
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High in protein and/or carbohydrates
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Meats, dairy
Cookd rice, beans, potatoes |
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What pH do bacteria prefer?
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Bacteria prefer a pH of 7 --
but can survive with a pH of 4.6 - 9.0 |
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These bacteria multiply at both refigerated temps and room temp (32F-70F)
They are mostly spoilage, but some cause disease |
Psychrophilic
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These bacteria multiplies at temps between 70F-110F with most rapid growth at 98F
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Mesophilic
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These bacteria grows best at temps above 110F -- these bacteria are all spoilage bacteria
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Thermophilic
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41F to 135F
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The Temperature Danger Zone
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5C - 57C
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This form of bacteria must have oxygen to grow
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Aerobic
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This form of bacteria cannot survive when oxygen is present
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Anaerobic
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This form of bacteria can grow with or without oxygen, but have a preference
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Facultative Anaerobic
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A measure of the amount of water that is not bound to the food and is, therefore, available for bacterial growth
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Water Activity
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Foods that are high in protien or carbs, have a pH above 4.6 and water activity avove .85
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Potentially Hazardous Foods
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PHF
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