Food Safety and Contaminants

These flashcards cover key concepts related to food safety, contamination, and prevention strategies from the lecture.

Contamination

The presence of harmful substances in food.

Pathogen

Microorganisms that can cause illness.

Fecal-oral route

A method of transmission where pathogens contaminate food via feces.

Foodborne illness

An illness resulting from consuming contaminated food.

TCS Food

Time/Temperature Control for Safety food that supports the growth of bacteria.

Temperature danger zone

The temperature range where bacteria grow rapidly, typically between 41°F and 135°F.

Biological contamination

A type of contamination caused by pathogens such as bacteria, viruses, fungi, and parasites.

Salmonella typhi

A bacterium that causes typhoid fever, commonly linked with ready-to-eat food.

Shigella SPP

A group of bacteria that can cause foodborne illness, often transmitted through contaminated food or water.

E. coli (STEC)

Shiga toxin-producing Escherichia coli, a harmful strain of E. coli found in cattle intestines.

Norovirus

A highly contagious virus that can cause foodborne illness, often spread through contaminated food or surfaces.

Hepatitis A

A virus that can cause liver inflammation, often spread through fecal-oral routes.

Food allergen

A protein in food that can cause an allergic reaction in some individuals.

Cross-contact

When allergenic proteins from one food contaminates another food.

Biological toxin

A poison that can be produced by living organisms, such as certain bacteria or fungi.

Water activity (a_w)

The measure of moisture available in food for microbial growth.

Fat Tom

An acronym used to remember the conditions that affect bacterial growth: Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Food defense program

A strategy to identify and minimize risks for deliberate contamination of food.