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17 Cards in this Set

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