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| Microorganism | These are small, living organisms that can only be seen with the aid of a microscope. There are four types of microorganisms that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi |
| Pathogens | These are small, living organisms that can only be seen with the aid of a microscope. There are four types of microorganisms that can contaminate food and cause foodborne illness: bacteria, viruses, parasites, and fungi |
| Bacteria | Single-celled living microorganism that can spoil food and cause foodborne illness. Bacteria present in food can quickly multiply to dangerous levels when food is improperly cooked, held, cooled, and reheated. Some bacteria form spores can survive cooking temperatures |
| Viruses | These are the smallest of the microbial food contaminants. Viruses rely on a living host to reproduce. They usually contaminate food through a foodhandler’s improper personal hygiene. Some viruses can survive freezing and cooking temperatures |
| Parasite | This microorganism needs to live in a host organism to survive. Parasites can be found in water and inside many animals such as cows, chickens, pigs, and fish. Proper cooking and freezing will kill parasites. Avoiding cross-contamination and practicing proper hand washing can also prevent illness |
| Fungi | Fungi range in size from microscopic, single-celled organisms to very large, multi-cellular organisms. Fungi most often cause food to spoil. Mold, yeast, and mushrooms are examples |
| pH | Measures a food’s acidity or alkalinity. The pH scale ranges from 0.0 to 14.0. A pH between 7.1 and 14.0 is alkaline, while a pH between 0.0 and 6.9 is acidic. A pH of 7.0 is neutral. Foodborne microorganisms grow well in food that has neutral to slightly acidic pH (7.5 to 4.6) |
| Spore | The form that some bacteria can take to protect themselves when nutrients are not available. Spores are commonly found in soil and can contaminate food grown there. A spore can resist heat allowing it to survive cooking temperatures. Spores can also revert to a form capable of growth. This can occur when food is not held at the proper temperature, cooled, or reheated properly |
| FAT-TOM | Acronym for the conditions needed by foodborne microorganisms to grow: food, acidity, temperature, time, oxygen, and moisture |
| Temperature danger zone | The temperature range between 41˚F and 135˚F (5˚ C and 57˚ C) within which foodborne microorganisms grow |
| Water activity | Amount of moisture available in food for microorganisms to grow. It is measured on a scale from 0.0 to 1.0, with water having a water activity (a w) of 1.0. Potentially hazardous food typically has a water activity value of .85 or higher |
| Mold | Type of fungus that causes food spoilage. Some molds produce toxins that can cause foodborne illness |
| Yeast | Type of fungus that causes food spoilage |
| Foodborne infection | Results from a person eating food containing pathogens, which then grow in the intestines and cause illness. Typically, symptoms of a foodborne infection do not appear immediately |
| Foodborne intoxication | Result of a person eating food containing toxins (poisons) that cause an illness. The toxins may have been produced by pathogens found on the food or may be the result of a chemical contamination. The toxins might also be a natural part of the plant or animal consumed. Typically, symptoms of foodborne intoxications appear quickly, within a few hours |
| Foodborne toxin-mediated infection | Result of a person eating food containing pathogens, which then produce illness-causing toxins in the intestine |
