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17 Cards in this Set
- Front
- Back
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invisible, single-celled organisms that often cause disease.
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bacteria
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harmful things have gotten into food, making it unsafe to eat.
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contamination
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foods can be contaminated by this; they are organisms such as bacteria and viruses.
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miccroorganisms
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occurs when harmful microorganisms are transferred to food by other foods, human hands, utensils, equipment, or other work surfaces.
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cross-contamination
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illness carried or transmitted to people by food.
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food borne illness
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food born illness that affects two or more people who have eaten the same foods.
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food borne outbreak
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moist; high protein foods
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potentially hazardous foods
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small, simple microorganism that causes disease.
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virus
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organisms that need to live inside a host to survive.
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parasites
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highly adaptable organisms that grow quickly.
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molds
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type of fungus that needs sugar and moisture in order to survive.
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yeast
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poison
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toxin
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can occur when high acid foods are prepared using utensils or stored in containers made of metals.
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toxic metal contamination
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measure of acidity/alkalinity
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pH
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temperature danger zone; (40-140 degrees Fahrenheit) temps in which microorganisms grow best in
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TDZ
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amount of water/moisture in foods
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water activity
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drinkable water
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potable water
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