Save
Busy. Please wait.
Log in with Clever
or
show password
Forgot Password?
Don't have an account?  Sign up 
Sign up using Clever
or
Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account. Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
edit
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Foodborne Illness

Dangerous Types of Foodborne Illness

TermDefinition
FATTOM Six conditions pathogens need to grow: Food, Acidity, Temperature, Time, Oxygen and Moisture
What re the two conditions that an individual can control in FATTOM? Temperature and Time
What do foodborne microorganisms require to grow? Nutrients to grow, specifically carbohydrates and proteins
Range does Acidity pH fall to grow bacteria danger zone) 4.6-7 (Acidity range is 1-6pH; A pH of 8-14 is alkaline)
Foodborne microorganisms grow well at what temperatures... 41F and 135F (5C and 57C) or 41F and 140F
How much Time does Foodborne microorganisms need to grow? 4 hours or more in TDZ
The amount of moisture available in food for this growth is called Water Activity (Aw)
Certain types of bacteria can change into a different form, called... Spores, to protect themselves
Spores can form and be found in what of environment? When nutrients are not available and commonly found in soil and contaminated food grown there.
Salmonella is associated with what food? Poultry, eggs, dairy, melons, beef, water contaminated with the bacteria, and RTE (ready-to-eat) food and beverages.
How do you prevent Salmonella wash hands, prevent cross-contamination, cook to proper temp.
Listeria monocytogenes (AKA) Listeria is associated with what food? Deli meats, hot dogs, raw meats, unpasteurized milk
How do you prevent Listeria? Discard foods after expiration dates, cook raw meats to proper temperatures and prevent cross-contamination.
Campylobacter Jejuni (AKA) Campy is associated with what food and what causes it? Poultry and water contaminated with the bacteria
What role does DNA paly with bacteria? Encodes the information that enables bacteria to grow, reproduce, and cause illness. epidemiologists utilize the pathogens' fingerprints to determine the source of the bacteria.
What is pasteurization? The use of heat to kill harmful bacteria. Eggs and milk are heated at specific temperature
Vibrio Parahaemolyticus (AKA)partially cooked is associated with what food? Raw or partially cooked oysters
Staphylococcus aureus (AKA) STAPH is caused by... and can be prevented by Improper hand washing; found in hair, nose, throat, sores, meat, salads and deli meats. Take the following proactive steps: cover cuts and wash hands often; Restrict food handlers with infected cut on hands and arms
Escherichia coli (AKA) E-Coli is associated with what food? Ground beef (raw and undercooked), improper cooking, cook to 155 degrees F
Clostridium perfringens (AKA) is associated with? Stews and gravies, improper reheating/cooling, diarrhea, severe abdominal pain
Temperature danger zone A range in which bacteria reproduce rapidly (e.g. 41F -135FF)
Sanitation The creation and practice of clean and healthy food-handling habits.
Contamination Unwanted presence of harmful substances or levels of dangerous microorganisms in food.
Foodborne Illness Cause of sickness in individuals resulting from eating contaminated food.
Potentially Hazardous Foods Foods that require time and temperature control for safety.
Occupational Safety and Health Administration (OSHA) Governmental agency that defines and enforces safe working conditions.
Bacteria Single-celled organism which causes many foodborne illnesses. Cooking may not destroy these toxins.
FIFO Rotation of food in storage to use the oldest inventory first.
Cross-Contamination The spread of pathogens from one surface or food to another.
High-Risk Populations: Certain groups of people who have a higher risk of getting a foodborne illness than others.
Ready-to-eat Food Can be consumed (eaten) without further preparation, washing, or cooking
Viruses Leading cause of foodborne illness. Can survive refrigerator and freezer temperatures.
Popular Family and Consumer sets

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards