Food Safety and Foodborne Illnesses (VOCABULARY Flashcards)

Vocabulary flashcards covering key terms from the lecture notes on foodborne illness, hazards, growth conditions, and major illnesses.

Foodborne illness

Illness carried or transmitted to people by food.

Food safety hazards

Biological, chemical, or physical agents in or conditions of food with potential to cause adverse health effects.

Material

The nature of the raw materials or the food itself.

Men

Food handlers and anyone who has direct contact with food, including customers.

Methods

The way food is handled from purchase to final serving, including preparation, cooking, storage, and serving.

Machine

All equipment used in preparation and cooking, and related items like plates, knives, pots, pans, and utensils.

Money

Coins and paper money that pass through many hands and can carry bacteria.

Environment

Surroundings such as doors, windows, ventilation, temperature, and kitchen layout.

Foodborne infection

Illness caused by eating food containing living disease-producing microorganisms.

Foodborne intoxication

Illness caused by eating food containing a toxin or harmful chemical produced by pathogens or other sources.

Toxin-mediated infection

Illness caused by eating food containing pathogens that produce toxins inside the body.

Hazard

Biological, chemical, or physical agent in or condition of food with potential to cause adverse health effects.

Foodborne illness outbreak

An incident where two or more people experience the same illness after eating the same food.

Higher risk people

Infants and preschool children, pregnant women, elderly people, people on certain medications, and those who are seriously ill.

FAT TOM

Factors that affect microbial growth: Food, Acidity, Time, Temperature, Oxygen, and Moisture.

Microorganism

Small, living organism.

Pathogen

An illness-causing microorganism.

Toxin

Poison produced by some bacteria or other organisms.

Spores

Dormant form of some bacteria that resists heat and can revert to growth when conditions allow.

Oxygen requirement

Some microorganisms need oxygen to grow; others grow without it.

Water activity (aw)

The amount of moisture available for microbial growth; typically ≥0.85 in potentially hazardous foods.

TDZ (Temperature Danger Zone)

Range 41°F to 135°F (5°C to 57°C) where microbial growth is favored.

Cross-Contamination

Spread of contaminants from one surface/food to another.

Time-Temperature Abuse

Holding or storing food in the TDZ too long, allowing pathogen growth.

Poor Personal Hygiene

Inadequate handwashing or other poor hygienic practices by staff.

Biological hazards

Bacteria, viruses, parasites, and fungi; some produce toxins.

Chemical hazards

Pesticides, food additives, cleaning supplies, toxic metals.

Physical hazards

Hair, dirt, metal fragments, staples, and other physical contaminants.

Salmonellosis

Infection by Salmonella; common in poultry, eggs, dairy, beef; symptoms include diarrhea and abdominal cramps.

Salmonella

Bacteria that cause salmonellosis.

Shigellosis

Infection by Shigella; foods like contaminated water and salads; symptoms include bloody diarrhea.

Shigella

Bacteria that cause shigellosis.

Listeriosis

Infection by Listeria; foods like deli meats, soft cheese, unpasteurized milk; serious in pregnancy and newborns.

Listeria

Bacteria causing listeriosis.

Staphylococcal gastroenteritis

Infection by Staphylococcus aureus; commonly from salads and deli meats; symptoms include nausea and vomiting.

Staphylococcus aureus

Bacteria causing staphylococcal gastroenteritis.

Hemorrhagic Colitis

Infection by Shiga toxin-producing E. coli; symptoms include bloody diarrhea and cramps; can cause kidney injury.

Shiga toxin-producing Escherichia coli (STEC)

Bacteria producing Shiga toxin that can cause hemorrhagic colitis and kidney failure.

Hepatitis A

Viral illness; foods like ready-to-eat items and shellfish; prevention includes handwashing and excluding sick workers.

Norovirus

Viral gastroenteritis; foods like ready-to-eat items and shellfish; prevention includes handwashing and excluding infected workers.

Cyclospora cayetanensis

Parasite; causes cyclosporiasis; associated with produce washed with contaminated water.

Cryptosporidiosis

Parasitic illness due to Cryptosporidium parvum; linked to untreated water and contaminated produce.

Mold

Spoils food; grows in acidic foods with low water activity; not destroyed by freezing and can produce aflatoxins.

Yeast

Spoils food; grows in acidic foods with low water activity; may produce alcohol odor, pink discoloration, slime, or bubbles.