Vocab I
A foodborne illness that occurs when microbes release digestive enzymes that damage body tissues and cause illness
Food infection
An animal or plant from which a parasite receives nutrients.
Host
A microscopic disease-causing agent made up a genetic material surrouned by a protein coating.
Virus
discarded food which cannot be used in any stage of food production, processing, retailing or consumption
Food Waste
A sickness caused by eating contaminated food.
Foodborne illness
Danger or risk to one's self
Hazards
Range of temperature in which microorganisms reproduce at an exponential rate; range between 40°F (4°C) and 140°F (60°C)
Temperature Danger Zone
careful examination or scrutiny of a facility for problems
Inspection
Parasite
The tainting of food that occurs when a contaminated substance come in contact with another food.
removal of visible soil and food residue on a surface
Cleaning
The state of being impure or unfit for use due to the introduction of unwholesome or undesirable elements
Contamination
machinery and equipment used in the production and processing of food stuffs
Food Processing Equipment
A foodborne illness caused by a toxin released by microbes
food intoxication
serves needed functions in the body or the environment
Beneficial Microorganism
A food safety system that uses guidlines developed by the food industry and government agencies to prevent contamination or growth of microbes in food.
HACCP (Hazard Analysis and Critical Control Point)
application of a chemical or heat to a clean surface which kills microorganisms
Sanitation
Condition or practice conductive to maintaining health and preventing disease
Hygiene
An infection caused by T. spiralis
Trichinosis
Microorganisms that can cause illness in humans
Pathogens
A foodborne illness caused by salmonella microbes that release digestive enzymes, which mage the tissue of the intesinal lining.
Salmonellosis
A term describing an object or substance (such as pesticides or undustrial waste) that can eventually be broken down by biolgoical systems into chemical parts that nature can safely recycle.
Biodegradable
A change in a food that makes it unfit or desirable for consumption
Food spoilage
tiny organism which can only be seen individually using a microscope
Microorganism
bacterial communities which produce a substance which protects them from their environment and helps them to stick to food contact surfaces
Biofilm