Foodborne Illness and Prevention Flashcards

Microorganisms

Small organisms that can only be seen with a microscope; some are harmless, while others spoil food or cause illness.

Spoilage Microorganisms

Microorganisms that cause food spoilage.

Pathogens

Microorganisms that can cause illness when consumed.

Toxins

Another word for poisons; produced by foodborne pathogens and can cause illness.

FAT TOM

Food, Acidity, Temperature, Time, Oxygen, and Moisture - six conditions that support the growth of harmful foodborne microorganisms.

Temperature Danger Zone

The temperature range between 41°F and 135°F (5°C and 57°C) in which foodborne pathogens grow well.

TCS Food

Foods that require time and temperature control for safety because they support the rapid growth of pathogenic microorganisms.

Ready-to-Eat Food

Food that is edible without any further washing or cooking.

Spores (Bacteria)

A dormant form that some bacteria can change into to protect themselves when nutrients aren't available.

Viruses

Microorganism that can be transmitted from person to person, people to food, and people to food contact surfaces, often due to poor personal hygiene.

Parasites

Microorganism that needs a host to survive and infects animals and can be transmitted to humans when eaten.

Fungi

Microorganism that can be found naturally in air, soil, plants, water, and some food. Includes mold and yeast.

Molds

Type of fungi that grow well in acidic food with little moisture. Some toxins can remain after cooking; avoid by throwing out moldy food.

Yeasts

Type of fungi that has the ability to spoil food rapidly. Grows well in acidic food with low water activity. Food must be thrown out.

Biological toxins

Poisonous substances produced by living organisms, such as certain bacteria, fungi, or algae; can contaminate food and cause illness.

Chemical contaminants

Substances such as toxic metals, pesticides, cleaning products, sanitizers, and lubricants that can contaminate food.

Physical contamination

Foreign objects such as metal shavings, glass, fingernails, hair, or bones that are accidentally introduced into food.

Food allergy

The body's negative reaction to a particular food protein; reactions can be serious and include itching, swelling, wheezing, or even death.

Cross-contact

When allergens are transferred from food containing an allergen to the food served to the customer.