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chapter 2 book

Terms in this set (17)

How does most food become contaminated?
through the people
In what ways can contaminants be passed?
person to person
sneezing or vomitting on food or food contact surfaces
touching dirty food-contact surfaces, then food
What are the four types of pathogens that can contaminate food?
bacteria
viruses
parasites
fungi
What are the common symptoms of foodborne illnesses?
Diahrrea
vomiting
fever
nausea
abdominal cramps
jaundice
what is the most important way to prevent bacteria from causing a foodborne illness?
control time and temperature
What are the six conditions for bacteria to grow
Food
Acidity
temperature
time
oxygen
moisture
What is the best way to prevent viruses?
having good personal hygeine
What foods are parasites commonly associated with?
seafood and wild game
What are symptoms of eating biological toxins?
diahrrea and vommiting
hot and cold sensations
found only in humans, carried in bloodstream and intestinal tract, found in a persons feces, linked with ready-to-eat food?
salmonilla typhi
how is salmanilla typhi prevented?
washing hands
cooking food to minimum internal temperature
excluding sick employees
linked with ready to eat food
found in feces of infected people
prevented with hand washing
hepatitus A
carried by many farm animals
found in dairy products, poultry, and produce
cooking eggs to minnimum temperature helps stop this
prventing cross-contamination between poultry and ready to eat food helps too
nontyphoidal salmonilla
eating or drinking contaminated food or water
can be controlled by hand washing and controlling flies
shigella spp
found in ground beef raw or undercooked and contaminated produce
prevented by cooking food to a minimum internal temperature and prventing cross contamination
E. Coli
found in ready to eat food and infected shellfish
prevented by washing hands and avoiding bare hand contact with ready to eat food
Norovirus
What are the big eight allergens?
Milk, soy, eggs, wheat, some fish, some shellfish, peanuts, tree nuts.
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