Chapter 2: Microbial World

Question 1

Microorganism def.

Answer 1

Small, living organism that can be seen only with a microscope

Question 2

Pathogen def.

Answer 2

• Harmful microorganism

- Makes people sick when eaten or produces toxins that cause illness

Question 3

Toxin def.

Answer 3

poison

Question 4

What are the four types of pathogens that can contaminate food and cause foodborne illness?

Answer 4

1. Bacteria
2. Viruses
3. Parasites
4. Fungi

Question 5

Common symptoms of foodborne illness:

Answer 5

• Diarrhea
• Vomiting
• Fever
• Nausea
• Abdominal Cramps
• Jaundice (yellowing of the skin and eyes

Question 6

Onset time of foodborne illness (period of time from when contaminated food is first consumed to when symptoms of the disease actually begin to appear)

Answer 6

• depends on type of food

- can range from 30 min-6 weeks

Question 7

What are the 6 pathogens that are highly infectious and can cause severe illness? ( THE BIG 6!)

Answer 7

1. Salmonella Typhi
2. Shigella spp.
3. Nontyphoidal Salmonella (NTS)
4. Shiga toxin-producing Escherichia coli (STEC) aka E. coli
5. Hepatitis A
6. Norovirus
   - are often found in very high numbers in an infected person’s feces
   - can be transferred to food easily
   - can make a person severely sick from small doses

Question 8

Shared characteristics of bacteria:

Answer 8

• Found almost everywhere
• Cannot be seen, smelled, or tasted
• Grow rapidly if conditions are correct
• Can produce toxins as they grow and die

Question 9

how to prevent foodborne illness from bacteria:

Answer 9

• control time and temperature

Question 10

What do bacteria need to grow?

Answer 10

FATTOM
F: Food (proteins or carbs)
A: Acidity (little to no acid; pH of 7.5-4.6 is ideal) ex. bread, raw chicken, cantaloupe, milk, cooked corn
T: Temperature (danger zone=best zone: 41F-135F/5C-57C) bacteria grow even more rapidly from 70F-125F
T: Time
O: Oxygen (some bact. need oxygen to grow others grow when oxygen isn’t there)
M: Moisture (aw=water activity)

Question 11

Conditions that you can control (in FATTOM):

Answer 11

• time

- temperature

Question 12

Bacterial stages of growth:

Answer 12

• lag
• log
• stationary
• death

Question 13

what are spores?

Answer 13

Bacteria can change into spores to keep from dying when they lack nutrients

• are often found in dirt
• can survive cooking temps
• can change back to a form that grows

Question 14

Controlling time and temperature can keep these bacteria from causing a foodborne illness:

Answer 14

1. Bacillus cereus
2. Listeria monocytogenes
3. Shiga toxin-producing E. coli
4. Campylobacter jejuni
5. Clostridium perfringens
6. Clostridium botulinum

Question 15

Bacteria: Bacillus cereus (Diarrhea Illness)

Answer 15

Found in: 
- Cooked vegetables
- Meat products
- Milk
Most common symptoms:
- Watery diarrhea
- No vomiting

Question 16

Parasites:

Answer 16

• require a host to live and reproduce

- found in seafood, wild game, and food processed with contaminated water, such as produce

Question 17

Prevention of Parasites:

Answer 17

• Purchase food from approved, reputable suppliers.
• Cook food to required minimum internal temperatures.
• Fish that will be served raw or undercooked must be frozen correctly by the manufacturer.

Question 18

Fungi:

Answer 18

• Sometimes make people sick
• Commonly spoil food
  Examples of fungi:
  
  • Mold
  • Yeast