Food Safety and Microbial Hazards

These flashcards focus on key vocabulary and concepts from the lecture on food safety and microbial hazards.

Hazard

Anything that has the potential to cause harm.

Risk

The combination of the likelihood that a hazard will cause harm and the severity of the harm caused.

Physical Hazards

Sharp objects or other items in food that can cause injury or contamination.

Chemical Hazards

Chemicals that can contaminate food, which includes naturally occurring substances, additives, and residues.

Biological Hazards

Microorganisms such as bacteria, fungi, viruses, and parasites that pose a risk to food safety.

Infection

A condition caused by pathogens surviving and multiplying in the host after ingestion.

Intoxication

A condition caused by consuming toxins produced by microorganisms present in food.

Toxin-Mediated Infection

A disease occurring when bacteria produce toxins in the intestines after being ingested.

Water Activity (Aw)

A measure of the available water in food that microbes need for growth.

pH

A measure of the acidity or alkalinity of a substance, which affects microbial growth.

Potentially Hazardous Foods (PHFs)

Foods that support the growth of bacteria due to their moisture and nutrient content.

Food Additives

Substances added to food to enhance its quality and safety, regulated by the Food and Drug Act.

Chemostat

A closed system used to study the growth of microorganisms by controlling environmental conditions.

Salmonellosis

An infection caused by Salmonella bacteria, leading to symptoms like diarrhea and fever after ingestion.

Botulism

A rare but potentially fatal intoxication caused by the neurotoxin produced by Clostridium botulinum.

Listeriosis

An infection from Listeria monocytogenes that can be harmful, especially to pregnant women.

Escherichia coli (E. coli)

A bacterium that can cause foodborne illness, particularly certain strains that produce toxins.

Norovirus

A virus that causes acute gastroenteritis and is a leading cause of foodborne illness outbreaks.

Prion

A type of infectious protein that can cause neurodegenerative diseases, some of which are related to food.

Food Safety Responsibilities

The collective responsibilities of government, industry, and consumers to ensure food safety.