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Chapter 2 Review..

The Microworld.

List the six pathogens that need to grow. Food, Acidity, Temperature, Time, Oxygen, and Moisture.
List the four types of Pathogens. Viruses, Bacteria, Fungi, and Parasites.
List the 12 types of Pathogens. Fish, Milk, Eggs, Poultry, Baked Potatoes, Tofu, Sliced Melons,Shellfish, Oil, Sprouts, Rice, and Beans.
List 5 examples of TCS foods. Washed fruit and vegetables, Deli Meat, Bakery Items, Sugar, Spices, and Seasonings, and Cooked Food.
List the 2 major foodborne illneses caused by viruses, describe their symptoms, and list the most commonly linked to the virus. Hepatitus A- Abdominal Pain/ Cramps, Nausea, and Fever. Shellfish and Ready to Eat Foods. Norovirus- Diarrhea, Abdominal Pain/ Cramps, Nausea, and Vomiting. Shellfish and Ready To Eat Food.
Describe the four basic characteristics of bacteria. Temperature, Growth, Form, Toxin Production.
List the 9 foodborne illneses caused by bacteria, decribe their symptoms, and list the foods most commonly linked to the bacteria. Poultry, Eggs, Meat, Fish, Shellish, Ready-To-Eat food. Produce, Rice/Grains, Milk/ Dairy Products.
List the 3 major characteristics of parasites. Growth, Transfer, and Contamination.
List the 3 foodborne illnesses caused by parasites, describe their symptoms, and list the foods most commonly linked to thhe bacteria. Anisakiasis- None/ Fish, Cryptoporidiosis-Diarrhea, Nausea, and Abdominal Pain/ Cramps, Ready To Eat Food. Giardiasis-Ready To Eat Food. Diarrhea, Nausea, and Abdominal Pain/ Cramps.
Descrie the 5 characteristics of molds. Effects-spoils food. Toxins-some produce toxins. Growth-all mold grows. Temperature- may slow the growthof molds. And Prevention Measure- Throw out all the moldy food.
Describe the 3 characteristics of yeast. Sighns of Spoilage- Yeast can spoil foods quickly. Growth- Yeasts grow well in acidic food. Prevention Measure- Throw out any food that has been spoiled by yeast.
Describe the 3 characteristics of Seafood Toxins. Fish Toxins and Shellfish Toxins.
Created by: francisann