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Food-borne Pathogens
| Term | Definition |
|---|---|
| Foodborne Illness | An infection or irritation of the gastrointestinal tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. |
| At Risk Foods | Foods that are at risk of being contaminated by harmful contaminants. |
| Bacteria | Microscopic living organisms, usually one-celled, that can be found everywhere. |
| Hepatitis A | A highly contagious liver infection. |
| Clostridium Perfringens | A spore-forming gram-positive bacterium that is found in many environmental sources as well as in the intestines of humans and animals. |
| Staphylococcus Aureus | Is caused by a strain of staph bacteria that's become resistant to the antibiotics commonly used to treat ordinary staph infections. |
| Clean | Morally uncontaminated |
| Listeria Monocytogenes | Is a serious infection usually caused by eating food contaminated with the bacterium Listeria monocytogenes |
| Pathogen | A bacterium, virus, or other microorganism that can cause disease. |
| High Risk Foods | Are foods that "may contain pathogenic microorganisms and will normally support formation of toxins or growth of pathogenic microorganisms. |
| Parasites | an organism that lives in or on another organism and benefits by deriving nutrients at the host's expense. |
| Virus | An infective agent that typically consists of a nucleic acid molecule in a protein coat, is too small to be seen by light microscopy, and is able to multiply only within the living cells of a host. |
| Norwalk Virus | A virus that can cause epidemics of severe gastroenteritis. |
| Salmonella | A bacterium that occurs mainly in the intestine, especially a serotype causing food poisoning. |
| Vibriocholerae | The agent of cholera, a devastating and sometimes lethal disease with profuse watery diarrhea. |
| Sanitize | Conditions relating to public health such as staying clean and sterile. |
| Immunocompromised | Having an impaired immune system. |
| Medium Risk Foods | Having a medium risk of having contamination in foods such as uncooked foods for example. |
| Fungi | Any of a diverse group of eukaryotic single-celled or multinucleate organisms that live by decomposing and absorbing the organic material in which they grow |
| Trichinella Spiralis | Is a nematode parasite, occurring in rodents, pigs, horse, bears and humans, and is responsible for the disease trichinosis. |
| Clostridium Botulinum | A highly potent neurotoxin and the cause of the disease botulism. |
| Shigella | A bacterium that is an intestinal pathogen of humans and other primates, some kinds of which cause dysentery. |
| Personal Hygeine | Is one of the most effective ways to protect ourselves, and others, from illness. |
| Campylobacter Jejuni | A bacterium that typically infects the bowels. Now the leading cause of bacterial food poisoning |
Created by:
Clyrskai
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