| A | B |
|---|
| definition of bacteria | single-celled living microorganisms that can spoil food and cause foodborne illness |
| where is bacteria found | almost everywhere, dirt, water, humans, animals |
| how to prevent bacteria from causing foodborne illness | time and temperature |
| FAT TOM is | Food, Acidity, Temp, Time, Oxygen, Moisture |
| how is bacteria introduced into food | through contaminated meat/poultry, feces, intestinal tract of animals, dirt, water, human uncleanliness |
| definition of virus | smallest of the microbial food contaminants |
| who carries viruses | human beings and animals. Require a living host to grow |
| can you detect bacteria | no it cannot be seen, smelled, or tasted |
| location of virus | carried by humans and animals, requires living host to grow |
| source of virus | food, water, or any contaminated surface. typically through fecal-oral route |
| Name of the most common virus causing foodborne illnesses | Norovirus |
| 3 ways to transfer viruses | person to person, person to food, people to food-contact surfaces |
| prevention of viruses | good personal hygiene |
| can you destroy viruses by normal cooking temps? | No |
| 3 ways to prevent spread of viruses | prohibit workers who have diarrhea or are vomiting from working. wash hands properly. avoid bare-hand contact with ready-to-eat food |
| 2 viruses that are highly contagious | Norovirus and hepatitis A |
| definition of parasite | organism that lives on or in another organism or host |
| do parasites grow in food | no |
| what does a parasite need to live and reproduce | a host (person, animal) |
| sources of parasites | seafood, wild game, food processed with contaminated water such as produce |
| how to prevent foodborne illness from parasites | purchase food from reputable suppliers, cooking to required minimum temps, fish to be served raw must be frozen correctly by manufacturer. |
| definition of fungi (mold) | pathogens that sometimes make people sick. They mostly spoil food. |
| what does fungi (mold) do | spoils food and sometimes gets people sick |
| toxin produced by fungi (mold) | aflotoxins |
| how does fungi (mold) grow | under almost any condition, but particularly in acidic food with low water activity |
| do cool or cold temps kill fungi (mold) | no, it only slows the growth |
| ways to prevent fungi (mold) | throw out moldy food, unless it is a natural part of the product such as cheese |
| how to get rid of mold from cheese, salami, or firm fruit and vegetables | cut it out at least an inch around the mold |
