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Food Science 3

Food Safety

TermDefinition
Sanitation Conditions relating to public health such as staying clean and sterile.
Cross Contamination Process by which bacteria or other microorganisms are transferred from one substance or object to another, with harmful effect.
Norwalk Virus A virus that can cause epidemics of severe gastroenteritis.
Microorganism A microscopic organism, especially a bacterium, virus, or fungus.
Wash Thoroughly clean and rinse with water.
Temperature Danger Zone The temperature range in which food-borne bacteria can grow.
Pre Rinse Past-tense of cleaning with water.
Salmonella A bacterium that occurs mainly in the intestine, especially a serotype causing food poisoning.
Shigella a bacterium that is an intestinal pathogen of humans and other primates, some kinds of which cause dysentery.
Campylobacter Jejuni One of the most common causes of human gastroenteritis in the world.
Food Borne Illness An infection or contamination caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals.
Hepatitis A A form of viral hepatitis transmitted in food, causing fever and jaundice.
Pathogen A bacterium, virus, or other microorganism that can cause disease.
Hair Restraint It is worn to effectively keep hair from contacting exposed food.
Refrigerator It is kept cool and used to store food and drink.
Scrape Push or pull a hard or sharp implement across a surface or object so as to remove dirt or other matter.
Sanitizer A sanitizer agent that is used to sterilize and clean any object or surface.
E Coli A type of food poisoning and bacterium commonly found in the intestines of humans and other animals, where it usually causes no harm.
Clostridium Botulinum A bacterial species that occurs widely in nature and is a frequent cause of food poisoning.
Vibrio Cholerae The agent of cholera, a devastating and sometimes lethal disease with profuse watery diarrhea.
Created by: Clyrskai