Sanitation and Food Borne Illnesses Vocab

Bacteria

tiny one-celled microorganisms found everywhere in the environment

Contaminated Food

food that contains harmful bacteria

Cross Contamination

the transfer of harmful bacteria from one food to another

Danger Zone

the range of temperatures at which most bacteria multiply rapidly-between 40-140F

Microorganisms

tiny living things such as bacteria that be seen only with a microscope

Foodborne Illnesses

sickness caused from eating contaminated food; sometimes called food poisoning

Salmonella

type of bacteria that can cause food poisoning. often found in raw or undercooked foods, such as poultry, eggs, and meat

E. Coli

toxin from a specific e. coli bacteria. sources include contaminated water, raw or rare ground beef, and unpasteurized milk

Botulism

bacteria that can cause food poisoning. associated with improperly canned foods; also with cooked foods held at room or warm temperatures for an extended. preserved vegetables, fish (including canned)

Staph

found on human skin, in nose, and in throat. spread by improper food handling

Perfringens Poisoning

called the “cafeteria germ” because it often strikes food served in quantity and left for long periods on a steam table or at room temp.

Listeria

deli meat and hotdogs, unpasteurized dairy

Norovirus

raw fruits or veggies

Shelf Life

the length of time food can be stored and still retain its quality

Shelf Table

many canned, bottled, or packaged can last for weeks, even months at room temps under 85

Perishable

food that spoils quickly at room temp

Freezer Burn

results when food is improperly packaged or stored in the freezer too long