Food Microbiology: The Basics

These flashcards cover key terms and concepts from the lecture on food microbiology and safety.

Foodborne Illness

An illness transmitted to humans from food.

CDC

Centers for Disease Control and Prevention, responsible for tracing outbreaks and foodborne illnesses.

Salmonella

A common bacteria that causes foodborne illness, often found in meat, fish, eggs, and poultry.

Listeriosis

A serious bacterial infection caused by Listeria monocytogenes, often found in contaminated produce and ready-to-eat meals.

Mycotoxins

Toxins produced by molds, which can be harmful or carcinogenic.

Parasite

An organism that lives on or within another organism, deriving nutrients at the host’s expense.

Prion

An infectious protein particle that does not contain DNA or RNA, associated with diseases like Mad Cow Disease.

HACCP

Hazard Analysis Critical Control Points, a systematic preventive approach to food safety.

Chemical Hazards

Harmful chemicals in food that can originate from plants, animals, or agricultural practices.

The Jungle

A 1906 publication that highlighted unsanitary conditions in the meatpacking industry, leading to reforms.

Inspection vs. Grading

Inspection is mandatory for safety, while grading is a voluntary service related to quality.

Antemortem Inspection

Inspection of animals before slaughter to assess health and fitness for processing.