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33 Cards in this Set

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  • Back
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Eight General symptoms of food borne illness
Headache, Nausea, Vomiting, Dehydration, Abdominal Pain, Diarrhea, Fatigue, Fever
Flu like symptoms
Three ways microbes cause foodborne illness
Infection, Intoxication, Toxin-mediated Infection
Three classifications of foodborne illness
Caused by digesting a living disease causing microorganism
Caused by eating food that contains a harmful chemical or toxin produced by bacteria or other source
Caused by eating a food that contains harmful microorganisms that will produce a toxin once inside the body
Toxin-Mediated Infection
The number of hours between the time a person eats contaminated food and when they first show symptoms of the disease
Foodborne hazard that includes bacteria, viruses, parasites and fungi. Microscopic, associated with humans and raw foods, occur naturally, controlled by proper temperature and storage.
Biological Hazard
Foodborne Hazsrd
Foodborne hazard that is caused by toxic substances that may occur naturally or may be added during the processing of food.
Chemical Hazard
Foodborne Hazard
Foodborne hazard caused by hard or soft objects in food that can cause illness and injury
Physical Hazard
what groups of people are most threatened by foodborne illnesses?
Young, elder, pregnant and people with weak immunity
Single-celled microorganisms that require food, moisture, and warmth to multiply
Bacteria form these to survive when their environment is too hot, cold, dry, acidic or when there is not enough food
In this state bacteria grow reproduce and produce wastes just like other living organisms
Vegetative State
This type of bacteria degrades food so that they look, taste and smell bad
Spoilage Bacteria
These bacteria are disease-causing microorganisms that can make people ill if they or their toxins are consumed with food
Pathogenic Bacteria
When one bacterial cell divides to form two new cells
Binary Fission
Six conditions bacteria need to multiply
Food, Acid, Temperature, Time, Oxygen, Moisture
The first phase of bacterial growth in which little or no growth is exhibited
Lag Phase
The second phase of bacterial growth in which very rapid growth is exhibited
Log Phase
The third phase of bacterial growth in which the number of new bacteria being produced equals the number of organisms that are dying off
Stationary Phase
The final phase of bacterial growth in which bacteria is dying rapidly due to lack of food and toxins
Decline Phase
The symbol used to designate the acidity or alkalinity of a food
Bacteria prefer these types of foods
High in protein and/or carbohydrates
Meats, dairy
Cookd rice, beans, potatoes
What pH do bacteria prefer?
Bacteria prefer a pH of 7 --
but can survive with a pH of 4.6 - 9.0
These bacteria multiply at both refigerated temps and room temp (32F-70F)

They are mostly spoilage, but some cause disease
These bacteria multiplies at temps between 70F-110F with most rapid growth at 98F
These bacteria grows best at temps above 110F -- these bacteria are all spoilage bacteria
41F to 135F
The Temperature Danger Zone
5C - 57C
This form of bacteria must have oxygen to grow
This form of bacteria cannot survive when oxygen is present
This form of bacteria can grow with or without oxygen, but have a preference
Facultative Anaerobic
A measure of the amount of water that is not bound to the food and is, therefore, available for bacterial growth
Water Activity
Foods that are high in protien or carbs, have a pH above 4.6 and water activity avove .85
Potentially Hazardous Foods