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Fight Bac!®

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Bacteria Living single celled organisms. They can be carried by water, wind, insects, plants, animals and people. Bacteria survive well on skin clothes and in human hair. They also thrive on scabs, scars, the mouth, nose, throat, intestines, and room-temperature f
Biological Hazard Refers to the danger of food contamination by disease- causing microorganisms, (Bacteria, viruses, parasites, or fungi) and their toxins and by certain plants and fish that carry natural toxins.
Contamination The unintended presence of potentially harmful substances, including microorganisms in food.
Cross-Contamination The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, doth towels, and utensils that touch raw food are not cleaned, and then ready to touch ready-to-eat foods. Cross-contamination can also
Foodborne illness A disease that is carried or transmitted to humans by food containing harmful substances. Examples are the diseases salmonellosis which is caused by Salmonella bacteria and the disease botulism.
Food Contact Surface Any equipment or utensil that normally comes in contact with food or that may drain drip or splash on food or on surfaces normally in contact with food.
Fungi A group of microorganisms that includes molds and yeasts.
Incidence The number of new cases of foodborne illnesses in a given population during a specific period.
Microorganism A small life form, seen only through a microscope, that may cause disease.
Outbreak An incident in which two or more people experience the same illness after eating the same food.
Parasite A microorganism that needs a host to survive.
Pathogen A microorganism that is infectious and causes disease.
The "Danger Zone" Bacteria multiply rapidly between 40° and 140°F
Toxins Poisons produced by microorganisms to be carried by fish or released by plants.
Viruses A protein-wrapped genetic material which is the smallest and simplest life-form known.
Created by: wursterd22