PATHOGENS
Virus
Bacteria can double in number in about this amount of time under ideal conditions.
20 minutes
The most important way to prevent foodborne illness causes by bacteria is to control this
Time and Temperature
This type of food is commonly associated with foodborne parasites
seafood
Diarrhea, vomiting, fever, nausea, abdominal cramps, or headache
This bacterium can cause serious illness in pregnant women and may cause miscarriage?
This FAT TOM condition is the one a foodservice operation has the most control over
Time
Proper handwashing and personal hygiene are especially important for preventing foodborne illness caused by this type of pathogen
Viruses
Eating raw oysters was followed by vomiting and diarrhea few hours later. According to the study material, which pathogen is associated wit this illness
Norovirus
A person has diarrhea, vomiting, fever, nausea, abdominal cramps, and a headache. These are examples of symptoms associated with this general condition
Foodborne Illness
This bacterium is commonly associated with raw or undercooked ground beef
E. Coli
This water activity level is ideal for bacterial growth
0.86
Foodservice operations should purchase food from these types of suppliers to help prevent illnesses caused by parasites
Approved, reputable suppliers
A customer experiences alternating hot and cold sensations after eating seafood. The illness was most likely caused by what
toxin
This group of pathogens can be found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness: Hepatitis A, Norovirus, Salmonella Typhi, Shigella, and E. Coli
High infectious pathogens
This bacterium can survive without oxygen and is associated with improperly canned food
Clostridium (Botulism)
Bacteria grow best in approximately this pH range
5.4-6.6
This practice helps prevent harmful microorganisms from being transferred from food or surface to another
Preventing Cross-Contamination
This parasite can be associated with raw or undercooked fish and may cause a person to cough up worms.
Anisakis Simplex
Which type of microorganism is responsible for illnesses caused by organisms such as Salmonella, Listeria, or Botulism.
Bacteria
This pathogen is commonly spread through contaminated food and poor personal hygiene and can be controlled by washing hands and controlling flies
Shigella
When bacteria run out of nutrients, some can transform into this protective form so they can survive harsh conditions
Spore
Cleaning removes dirt and food from surfaces, while this process reduces microorganisms to safe levels
sanitizing
A food handler has jaundice and needs to be excluded from the operation. This is the pathogen of concern
Hepatitis A
A foodborne illness is caused by a harmful substance produced by a microorganism rather than the microorganism itself. This harmful substance is called what?
toxin