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15 Cards in this Set
- Front
- Back
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The four types of microorganisms that can contaminate food and cause foodborne illness are
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bacteria, viruses, parasites and fungi
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A Microogranism is
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A small, living organisms that can be seen only with the aid of a microscope
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Bacteria is
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a single-celled living microorganisms that cancause food spoilage and foodborne illness. Some bacteria form spores and can survive freezing and very high temperatures
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A Virus is
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the smallest of the microbial fod contaminants and relies on a living host to reproduce
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Viruses contaminate food by
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a foodhandler's improper personal hygiene
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Can survive freezing
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bacteria
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Six Conditions favoring the growth of most foodborne microorganisms
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FAT TOM: Food, Acidity, Temperature, Time, Oxygen, Moisture
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A method used by food processors to keep microogranisms from growing:
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Adding lactic or citric acid to food to make it more acidic
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2nd method used by food processors to keep microorganisms from growing
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Adding sugar, salt, alcohol, or acid to a food to lower its water activity
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3rd method used by food processors to keep microorganisms from growing
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Using vacuum packaging to deny oxygen
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Temperatures that Microorganisms grow well at
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41 degrees F and 135 degrees F
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2 things you can do to prepare safe food
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limit the amount of time the food spends in the danger zone and prepare it in small batches as close to service as possible
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What is the amount of moisture available in a food for microorganisms to grow called?
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Water Activity
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How is water activity measured
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It is measured on a scale of 0 to 1.0 with water having a water activity of 1.0
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Potentially hazardous food items typically have a water activity of
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.85 or higher
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