Pathogens
Definition of pathogen.
High risk groups for contracting a foodborne illness.
What is children, sick people, pregnant women, and the elderly.
Added to our food to protect against spoilage.
What is preservatives.
Type of bacterial foodborne illness.
What is
Salmonella
Staphylococcus Aureus
Clostridium Botulinum
Campylobacter Jejuni
Clostridium Perfringens
Listeria Monocytogens
Shingella Bacteris
E. Coli
Macronutrients.
What is protein, fat, carbs.
Definition of foodborne.
What is being carried by the food source.
Children are more likely to contract a foodborne illness for this reason.
What is their immune systems are not fully developed.
Added to our food to improve the nutritional value. (All of them)
Type of viral foodborne illness.
What is
Hepatitis A
Norovirus
Considered and epidemic in America.
What is obesity.
Pathogens live here.
What is meat, casserole, yogurt, fruit, or vegetables.
People who are already ill are more likely to contract a foodborne illness for this reason.
What is their immune system is working to fight off the existing sickness.
Added to improve taste, texture, or appearance.
What is sweeteners or thickeners.
Steps for avoiding foodborne illnesses.
What is clean, separate, cook, chill.
The percentage DV that is considered high.
20% or higher.
When there are too many pathogens to fight off.
What is illness.
Pregnant women are more likely to contract foodborne illnesses for this reason.
What is hormones affect their immune system.
Chemicals or other materials that become part of the food in small amounts due to packaging, storing, or handling.
What is indirect additive.
The 7 dimensions of wellness.
What is physical, intellectual, emotional, social, spiritual, occupational, and environmental.
Elderly people are more likely to contract a foodborne illness for this reason.
What is a weakened immune system.
Spices and sugars that are used by the manufacturer to change the characteristics of the food.
What is direct additive.
A BMI that is considered overweight.
What is 25-29.9