| A | B |
|---|
| foodborne illness | a disease transmitted by food |
| contaminant | substance that may be harmful that has accidentally gotten into food |
| micro-organism | living substance so small it can be seen only under a microscrope |
| bacteria | single celled or noncellular microorganism |
| toxin | poisons produced by bacteria |
| sanitation | means maintaining clean conditions to prevent disease and promote good health |
| hygiene | practices that promote good health |
| cross contamination | occurs when harmful bacteria from one food are transferred to another food |
| abdominal thrust | also called Heimlick maneuver |
| parasite | a microorganism that needs another organism to live |
| virus | is the smallest & simplest known type of microorganism |
| danger zone | temperatures in this zone allow rapid growth of bacteria & production of toxins in some bacteria |
| burns | place the injury under cold running water or in a cold bath |
| choking | use the abdominal thrust |
| falls | avoid moving the victim if a broken bone is suspected |
| electric shock | disconnect the power source and begin rescue breathing |
| poisoning | call a poison control center and describe the poison taken |
| botulism | double vision, inability to swallow, speech difficulty, & gradual respiratory paralysis are symptoms of this |
| explode | do not puncture or burn aerosol cans that seem empty because they may ______ |
