growth temperature classifications for bacteria
Give this one a try later!
mesophile, thermophile, psychrophile
Chemical Hazards
,Give this one a try later!
pesticides, food additives, cleaning supplies, toxic metals
definition of toxin-mediated infections
Give this one a try later!
result when a person eats food containing pathogens, which then produce
illness causing toxins in the intestines (toxins are NOT formed in food but in
the GI tract)
duration of norovirus
Give this one a try later!
24 to 48 hours
true or false: adults are more likely than preschool age children to become ill from
contaminated food
Give this one a try later!
false
Examples of humectants
,Give this one a try later!
sugar, salt, propylene glycol, glycerol
higher risk populations for foodborne illness
Give this one a try later!
infants and preschool age, elderly people, people who are immune
compromised (pregnant, already sick, organ transplants, being on certain
medications - steroids)
faculative anaerobes
Give this one a try later!
can grow with or without oxygen
Emetic form of Bacillus cereus
Give this one a try later!
exotoxins elaborate in the food
Modified Atmosphere Packaging (MAP)
, Give this one a try later!
vacuum packaging, high oxygen packaging (80% oxygen), gases used
include: oxygen, carbon dioxide, nitrogen
how can food handlers transmit pathogens
Give this one a try later!
person to person, sneezing or vomiting on or near a food, touching
unsanitary surfaces and then handling food, fecal oral route
what are the two other factors that affect microbial growth other than FAT TOM
Give this one a try later!
antimicrobial factors and biological surfaces
how to prevent the spread of shigella
Give this one a try later!
exclude food handlers if they have diarrhea, or have been diagnosed with
shigellosis, wash hands when necessary, control flies inside and outside the
establishment
Give this one a try later!
mesophile, thermophile, psychrophile
Chemical Hazards
,Give this one a try later!
pesticides, food additives, cleaning supplies, toxic metals
definition of toxin-mediated infections
Give this one a try later!
result when a person eats food containing pathogens, which then produce
illness causing toxins in the intestines (toxins are NOT formed in food but in
the GI tract)
duration of norovirus
Give this one a try later!
24 to 48 hours
true or false: adults are more likely than preschool age children to become ill from
contaminated food
Give this one a try later!
false
Examples of humectants
,Give this one a try later!
sugar, salt, propylene glycol, glycerol
higher risk populations for foodborne illness
Give this one a try later!
infants and preschool age, elderly people, people who are immune
compromised (pregnant, already sick, organ transplants, being on certain
medications - steroids)
faculative anaerobes
Give this one a try later!
can grow with or without oxygen
Emetic form of Bacillus cereus
Give this one a try later!
exotoxins elaborate in the food
Modified Atmosphere Packaging (MAP)
, Give this one a try later!
vacuum packaging, high oxygen packaging (80% oxygen), gases used
include: oxygen, carbon dioxide, nitrogen
how can food handlers transmit pathogens
Give this one a try later!
person to person, sneezing or vomiting on or near a food, touching
unsanitary surfaces and then handling food, fecal oral route
what are the two other factors that affect microbial growth other than FAT TOM
Give this one a try later!
antimicrobial factors and biological surfaces
how to prevent the spread of shigella
Give this one a try later!
exclude food handlers if they have diarrhea, or have been diagnosed with
shigellosis, wash hands when necessary, control flies inside and outside the
establishment
