Ch.16: Protecting Our Food Supply

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Unit 1

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7 Terms

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Microorganisms that Cause Food borne Illness

  • bacteria

  • viruses

  • fungi

  • parasites

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Identify characteristics of foods that are likely to transmit foodborne illness

  • high moisture

  • rich in protein

  • neutral or slightly acidic pH

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Norovirus

foods prepared by individuals infected with norovirus; shellfish from contaminated waters; produce contaminated during growing, harvesting, or processing

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E. coli O157:H7

undercooked ground meat; raw produce (e.g., spinach, lettuce, sprouts); unpasteurized milk or juice

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Listeria

unpasteurized milk or cheese; raw meats; uncooked vegetables; ready-to-eat deli meats and hot dogs; refrigerated smoked fish

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Danger Zone

40°F to 140°F

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USDA Food Safety Guidelines

Clean, Separate, Cook, Chill