What illness has occurred with poultry in certain parts of the world?
What is Avian influenza (H5N1)
100
Small living organisms that can be seen only through a microscope.
What is microorganisms
100
What does FATTOM stand for
What is Food, Acidity, Temp, Time, Oxygen, Moisture
100
This bacteria is found in soil, water and plants. The illness is uncommon with healthy people, but high-risk populations are especially vulnerable, particularly pregnant women.
What is listeria monocytogenes
200
The FDA recommends cutting away at least this much around the moldy areas of hard cheese.
What is 1 inch
200
The leading cause of foodborne illnesses.
What are viruses
200
microorganisms that cause illness.
What are pathogens
200
The stage of bacterial growth where the number of bacteria is stable
What is lag phase
200
This bacteria can be found in the intestines of cattle. it can contaminate meat during slaughtering.
What is shiga toxin-producing escerichia coli
300
This may look like a white or pink discoloration or slime.
What is yeast
300
The energy source that pathogens need to grow, such as carbs or proteins
What is food
300
The phase of bacterial growth where the number of bacteria dying exceeds the number growing.
What is death phase
300
The acronym that describes the conditions pathogens need to grow.
What is FATTOM
400
Foods that need time and temperature control for safety
What is TCS food
400
These viruses can be prevented by practicing good personal hygiene
What is hepatitis A and Norovirus gastroenteritis
400
The range of the Temperature Danger Zone
What is 41-135
400
food with a PH between 7.1 and 14.0
What is alkaline
400
foods with a PH between 0.0- 6.9
Acidic
500
The amount of moisture available in food for the growth of pathogens.
What is water activity
500
The chemical produced as a result of high-temp cooking methods (baking, frying, grilling)
What is Acrylamide
500
The number of hours that pathogens need to grow to a level high enough to cause illness.
What is 4
500
The rapid growth phase of bacteria
What is log phase
500
the stage of bacterial growth where there are as many bacteria growing as there are dying.