Topic 02 Micro World Power Point Review

The Microworld Define: 1. Microorganism 2. Pathogen 3. Toxin 4. Name the 4 Microorganisms That Can Contaminate Food and Cause Foodborne Illness a. b. c. d. 5. FAT TOM is the acronym for the conditions in which bacteria need to grow… FAT TOM stands for: F A T T O M 6. Name 2 food types in which bacteria grow best. a. b. 7. Foodborne microorganisms grow best in food that has a neutral or slightly acidic pH; the ideal pH range for bacterial growth is ________ to ______. 8. Foodborne microorganisms need sufficient time to grow; _______hours or more in _____________________________________=growth high enough to cause illness. 9. Some foodborne microorganisms require __________________ to grow, while others grow when __________________ is absent. 10.Most foodborne microorganisms require moisture to grow; The amount of moisture available in food for this growth is called __________________. 11.Potentially hazardous food typically has an aw of ___________ or higher 12.The two conditions you can control: a. Temperature i. Refrigerate or freeze food properly ii.Cook food properly b. Time i. Minimize time food spends in the temperature danger zone (TDZ) 13.Which conditions typically support the growth of microorganisms? a. Food that is high in fat b. Food that contains protein c. pH of 9.0

d. Temperature of 155°F (68°C) or higher e. Dry environment 14.Result when a person eats food containing pathogens, which then grow in the intestines and cause illness 15.Result when a person eats food containing toxins that cause illness 16.Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 17.Basic Characteristics of Bacteria that cause food borne illnesses: a. b. c. d. e. f. g. 18.Certain bacteria can change into a different form, called __________, to protect themselves. 19.Basic Characteristics of Spores include: a. b. c. d. e. i. ii. 20.Major Foodborne Illnesses Caused by Bacteria Infections: a. b. c. d. e. f. 21.Infection: Campylobacteriosis a. Commonly associated with: i. ii. b. Most common symptoms i. ii. iii. iv. 22.To reduce the bacteria in food: 23.To prevent the transfer of the bacteria: 24.Infection: Salmonellosis a. Commonly associated with: i. ii. iii.

b. Most common symptoms i. ii. iii. iv. 25.Preventing Salmonellosis: To reduce the bacteria in food, Cook raw beef, poultry, and eggs to required ___________________ internal temperatures. 26.To prevent the transfer of the bacteria, Minimize ____________________________________ between raw meat and poultry and ready-toeat food and exclude ______________________ diagnosed with salmonellosis. 27.Infection: Shigellosis a. Commonly Associated Food i. ii. b. Most common symptoms i. ii. iii. 28.Preventing Shigellosis: To prevent the transfer of the bacteria: a. Exclude foodhandlers if they: i. ii. iii. b. c. 29.Infection: Listeriosis a. Commonly Associated Food i. ii. iii. 1. 2. 3. b. Most common symptoms i. 1. ii. 1. 2. 3. 30.Preventing Listeriosis a. It is critical to: i. ii. b. To reduce the bacteria in food: i. c. To prevent the transfer of the bacteria:

i. 31.Infection: Vibrio parahaemolyticus Gastroenteritis a. Commonly Associated Food i. b. Most common symptoms i. ii. iii. 32.Preventing Vibrio parahaemolyticus Gastroenteritis a. Most Important Prevention Measures: i. ii. 33.Infection: Vibrio vulnificus Primary Septicemia a. Commonly Associated Food i. b. Most common symptoms i. ii. iii. 34.Infection: Vibrio vulnificus Gastroenteritis a. Commonly Associated Food i. b. Most common symptoms i. ii.

35.Preventing Vibrio vulnificus Septicemia/Gastroenteritis a. Most Important Prevention Measures: i. Purchase _______________________ from approved, reputable suppliers. ii.__________________ oysters to the required minimum internal temperature. iii.Inform people at risk to consult a physician before regularly _______________________ raw or partially cooked oysters. 36.Intoxications causing Major Foodborne Illnesses a. b. c. 37.Infection: Bacillus cereus Gastroenteritis, _________________________ toxin a. Commonly Associated Food i. ii. iii. iv.

b. Most common symptoms i. ii. iii. 38.Infection: Bacillus cereus Gastroenteritis, _________________________ toxin a. Commonly Associated Food i. 1. 2. b. Most common symptoms i. ii. 39.Infection: Staphylococcal Gastroenteritis a. Commonly Associated Food i. 1. 2. 3. ii. b. Most common symptoms i. ii. iii. 40.Preventing Staphylococcal Gastroenteritis a. Most Important Prevention Measures: i. ii. iii. iv. 1. 41.Infection: Botulism a. Commonly Associated Food i. ii. iii. 1. 2. b. Most common symptoms Initially: i. Later ii. iii. iv.

42.Preventing Botulism a. Most Important Prevention Measures: i. ii. 43.Major Foodborne Illnesses Caused by Bacteria Toxin-Mediated Infections: a. b. 44.Infection: Toxin-Mediated Infection: Clostridium perfringens Gastroenteritis a. Commonly Associated Food i. ii. iii. 1. 2. b. Most common symptoms i. ii. iii.

45.Preventing Clostridium perfringens Gastroenteritis a. Most Important Prevention Measures: i. ii. 46.Infection: Toxin-Mediated Infection: Hemorrhagic Colitis a. Commonly Associated Food i. ii. b. Most common symptoms i. ii. iii.

47.Preventing a. Most Important Prevention Measures: i. ii. iii. 1. 2. 48.Identify the bacteria: __________________________________ a. Many farm animals naturally carry me

b. I have been found in produce that has come in contact with animal waste c. I am often associated with poultry and eggs d. I can produce diarrhea and vomiting in those who consume me

49.Identify the bacteria: __________________________________ a. I am found in the waters of the Gulf of Mexico b. I have been associated with raw oysters c. I can produce two different illnesses d. Purchasing oysters from approved, reputable suppliers can prevent me 50.Identify the bacteria: __________________________________ a. I am found in the soil b. I have been associated with rice c. I can produce two different types of toxins that cause illness d. Cooking food to required minimum internal temperatures can destroy me 51.Identify the bacteria: __________________________________ a. I form spores b. The toxins I produce cause illness c. I have been associated with meat stews d. I can produce diarrhea and severe abdominal pain e. I am carried in the intestines of animals and humans 52.Identify the bacteria: __________________________________ a. I do not need oxygen to grow b. I can cause double vision and difficulty swallowing c. I am commonly associated with produce from the soil d. I produce a deadly toxin when food is temperature abused 53.Define Virus: 54.Basic Characteristics of Viruses a. b. i. ii. iii. c. d. 55.Major Foodborne Illnesses Caused by Viruses a. b. 56.Infection: Hepatitis A a. Commonly Associated Food i. 1. 2. 3. ii.

b. Most common symptoms i. Initially: 1. 2. 3. 4. ii. Later 1.

57.Preventing Hepatitis A a. Most Important Prevention Measures: i. ii. iii. iv. v. 58.Infection: Norovirus Gastroenteritis a. Commonly Associated Food i. ii. b. Most common symptoms i. ii. iii. iv. 59.Preventing Norovirus Gastroenteritis a. Most Important Prevention Measures: i. ii. iii. iv. 60.Define Parasites a. b. c. d. 61.Infection: Anisakiasis Commonly Associated Food: Raw/Undercooked: i. ii. iii. iv. v.

Most common symptoms Non-invasive 1. 2.

3. Invasive 4. 5. 6. 7. 62.Preventing Anisakiasis a. Most Important Prevention Measures: i. ii. iii. iv. 63.Infection: Cyclosporiasis a. Commonly Associated Food i. b. Most common symptoms i. ii. iii. iv. 64.Preventing Cyclosporiasis a. Most Important Prevention Measures: i. ii. iii. 65.Infection: Cryptosporidiosis a. Commonly Associated Food i. ii. b. Most common symptoms i. ii. iii. iv. 66.Preventing Cryptosporidiosis

a. Most Important Prevention Measures: i. ii. iii. iv. 67.Infection: Giardiasis a. Commonly Associated Food i. b. Most common symptoms i. Initially 1. ii.Later 1. 2. 3. 68.Preventing Giardiasis a. Most Important Prevention Measures: i. ii. iii. 69.Identify the virus or parasite: ___________________________________ a. I can produce a mild fever and general weakness b. I am primarily found in the feces of infected people c. I am more commonly associated with ready-to-eat food items d. Purchasing shellfish from an approved supplier can be a safeguard against me 70.Identify the virus or parasite: ___________________________________ a. I can produce a fever and loose stools b. I have been found in improperly treated water c. Excluding foodhandlers with diarrhea can be a safeguard against me d. I am easily spread in day-care centers 71.Identify the virus or parasite: ___________________________________ a. Cooking seafood can destroy me b. I have been found in herring c. Sometimes I produce a tingling in the throat d. Purchasing seafood from approved suppliers can prevent me 72.Identify the virus or parasite: ___________________________________ a. I am often associated with ready-to-eat food b. Proper handwashing is essential to prevent me c. I am primarily found in the feces of the people I infect d. People become contagious within a few hours of eating me 73.Identify the virus or parasite: ___________________________________ a. I can cause stomach cramps and weight loss

b. I am found in cows and other herd animals c. I am commonly spread from person to person d. Purchasing produce from approved suppliers is critical to prevent me 74.Define Fungi a. b. 75.Basic Characteristics of Mold a. b. c. d. 76.Basic Characteristics of Yeast a. b. c.