Chapter 2

  1. What are the three types of contaminants?

  • Biological, Chemical, Physical

  1. What is fecal-oral contamination?

  • The transmission of pathogens from the feces of an infected person to the mouth of another person, often through contaminated food or water.

  1. Name the big six pathogens:

  • Salmonella Typhi, Nontyphoidal Salmonella, Shigella, Escherichia coli (E. coli), Hepatitis A, Norovirus

  1. Which 4 are bacteria?

  • Salmonella Typhi, Nontyphoidal Salmonella, Shigella, E. coli

  1. Which 2 are virus?

  • Hepatitis A, Norovirus

  1. What are the symptoms to food borne illness?

  • Common symptoms include nausea, vomiting, diarrhea, abdominal cramps, fever

  1. What are characteristics of bacteria?

  • Single-celled organisms that can multiply rapidly under the right conditions

  1. What is FATTOM?

  • Conditions bacteria need to grow: Food, Acidity, Time, Temperature, Oxygen, Moisture

  1. Describe the source and symptoms of Salmonella Typhi:

  • Source: Human feces, urine

  • Symptoms: Fever, weakness, stomach pains, headache, loss of appetite

  1. Describe the source and symptoms of Nontyphoidal Salmonella:

  • Source: Raw poultry, eggs, meat, unpasteurized dairy

  • Symptoms: Nausea, vomiting, abdominal cramps, diarrhea, fever, headache

  1. Describe the source and symptoms of Shigella:

  • Source: Human feces

  • Symptoms: Diarrhea (sometimes bloody), fever, abdominal cramps

  1. Describe the source and symptoms of E. Coli:

  • Source: Cattle intestines, raw/undercooked ground beef, contaminated produce

  • Symptoms: Severe diarrhea (often bloody), abdominal pain, vomiting

  1. What are the characteristics of a virus?

  • Parasitic particles that can only reproduce inside living host cells

  1. Describe the source and symptoms of Hepatitis A:

  • Source: Human feces, contaminated water

  • Symptoms: Fever, fatigue, loss of appetite, nausea, abdominal pain, jaundice

  1. Describe the source and symptoms of Norovirus:

  • Source: Human feces, vomit

  • Symptoms: Nausea, vomiting, diarrhea, abdominal pain

  1. What are the characteristics of a parasite?

  • Organisms that live on or in a host organism and get food at the host's expense

  1. What are fungi?

  • Organisms that feed on organic matter, including yeasts, molds, and mushrooms

  1. What food is made from mold?

  • Blue cheese

  1. What are biological toxics and what fish are they specifically found in?

  • Ciguatera and scombroid poisoning, found in certain reef fish and dark-meat fish

  1. What are the symptoms of biological toxics?

  • Tingling, burning sensations, nausea, vomiting, diarrhea, headaches

  1. What is the definition of chemical contaminants?

  • Harmful substances that can contaminate food through various means

  1. What are the symptoms of chemical contaminants?

  • Vary depending on the chemical, but can include vomiting, diarrhea, nervous system disorders

  1. What happens when you put tomato sauce in a copper pot?

  • Can cause copper poisoning due to the acidic sauce reacting with copper

  1. What happens when you put lemonade in a zinc pitcher?

  • Can cause zinc poisoning due to the acidic drink reacting with zinc

  1. What is a galvanized bucket?

  • A steel bucket coated with zinc to prevent rusting

  1. What is the definition of physical contaminants and what are its symptoms?

  • Foreign objects in food that can cause injury; symptoms include choking, cuts, broken teeth

  1. What does ALERT stand for and what is its purpose?

  • Assure, Look, Employees, Reports, Threat - a food defense awareness initiative

  1. What are the steps when responding and reporting a food borne illness outbreak?

  • Gather information, notify authorities, segregate product, document actions, identify staff

  1. What is an allergen and its symptoms?

  • A substance that causes an allergic reaction; symptoms can range from mild to severe, including anaphylaxis

  1. What are the big eight allergens?

  • Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans

  1. What must be displayed on a food label?

  • Product name, ingredients, allergens, net quantity, manufacturer information, nutrition facts

  1. What is the definition of cross contact?

  • The unintentional transfer of allergens from one food to another