| A | B |
|---|
| FATTOM | food, acidity, temperature, time, oxygen, moisture |
| viruses | smallest of the microbial food contaminants, can't grow in food. Often carried by humans, who contaminate food |
| Hepatitus A | Virus, damages the liver, found in ready to eat food and shellfish in contaminated water |
| Norovirus | virus, flu like symptoms, found in ready to eat food and shellfish in contaminated water |
| Bacteria | single celled organism, Grows in FATTOM conditions, keep food out of the danger zone, reproduce rapidly, can form spores |
| Bacillus Cereus | spore forming bacteria found in rice and dairy. |
| Listeria | found in deli meats, soft cheese, and ready to eat foods. Grows in cool moist environments |
| Hemorrhagic colitis (ecoli) | found in ground beef. Can produce toxins in the intestines. |
| clostridium perfringens | found in stews and gravies, keep away from danger zones |
| botulism | incorrectly canned food and temperature abused potatoes, forms spores and can grow without oxygen |
| salmonella | found in raw poultry and eggs, eating just a small amount can make you sick |
| shigella | found in prepared salads such as potato, tuna, chicken, and macaroni |
| staphylococcus aureus | salads containing TCS foods like egg, tuna, chicken, and macaroni. It is found in the hair, nose, throat, and cuts on humans |
| Vibrio | found in oysters, can grow very rapicly in moderate temperatures |
| parasite | microorganism that needs a living host to survive. |
| anisakes simples | herring, cod, halibu, makeral and is a parasite |
| crytosporidium parvum | found in contaminated water or produce. Day cares and nursing homes are frequent carriers of this parasite |
| mold | type of fungus that grows well in acidic foods with little moisture, bread and cheese |
| yeast | grow in acidic foods like jelly, syrup, and juice. |
| foodborne infection | result from a person eating food containing pathogens which then grow in the intestines |
| foodborne intoxication | result from a person eating a toxin (poison) that cause an illness |
| foodborne toxin-mediated infection | person eating food containing pathogens, which then produce illness-causing toxins in the intestines |
| biological contaminant | microbial contaminant that include bacteria, viruses, parasites, fungi, and biological toxins |
| chemical contaminant | chemical substance that can cause foodborne illness |
| physical contaminant | foreign object that is accidently introduced or occurs naturally such as glass or a bone in a fillet. |
| biological toxins | poisons produced by pathogens and found in some plant and animals |
| ciguatera fish poisoning | found in marine algae, found in predatory fish like snapper, barracuda, grouper, and jacks |
| Scombroid poisoning | illness caused by consuming a high level of histamine found in tuna, bonito, mackeral and mahi mahi |
| toxic metal poisoning | person consumes food containg metals |
| food allergy | body's negative reaction to a partidular food. |
