Food Contamination Module 2

These flashcards cover essential vocabulary related to food contamination, including definitions and key concepts from the lecture.

Food Contamination

The presence of harmful substances in food, which can arise from various sources.

Deliberate Contamination

When food is intentionally tampered with using biological, chemical, or physical contaminants.

Accidental Contamination

When contaminants unintentionally enter food due to handling mistakes or lack of hygiene.

A.L.E.R.T.

A food defense program acronym standing for Assure, Look, Employees, Reports, and Threat.

Cross-Contact

When allergens are unintentionally transferred from one food to another.

FAT TOM

An acronym representing the conditions required for bacteria to grow: Food, Acidity, Temperature, Time, Oxygen, Moisture.

Food Allergen

A naturally occurring protein in food that can cause an allergic reaction in sensitive individuals.

Pathogens

Microorganisms that can cause disease, particularly in food. Examples include bacteria, viruses, and parasites.

Fecal-Oral Route of Contamination

A method of contamination where pathogens from feces enter the food chain due to poor hygiene practices.

Anaphylaxis

A severe allergic reaction that can cause symptoms like difficulty breathing and shock.

The Big Six

The six pathogens identified by the FDA that are highly contagious and can cause severe illness.

Biological Toxins

Naturally occurring toxins found in some plants, mushrooms, and seafood that can cause illness.

Best Practices in Food Safety

Procedures that ensure food is handled safely to prevent contamination and foodborne illnesses.