Food Poisoning
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| What is E coli? | A microorganism that can be found in the intestine of animals. During slaughter the meat can become contaminated when gound.
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| What is Botulism? | A microorganism that produces a toxin in improperly canned low acid foods like canned vegetables. The symptoms are double vision, muscle paralysis and breathing problems
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| What type of environment do most bacteria need to multiply? | warm and moist
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| Who is at the highest health risk for food poisoning? | the elderly, infants, pregnant women, and those with compromised immune sytems
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| What is cross-contamination? | spreading bacteria to clean food from contaminated work surfaces, hands, utensils, or food.
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| What are some beneficial microorganisms? | Fungi, yeast, and bacteria
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| What is food poisoning? | the result of eating contaminated, spoiled or toxic food
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| When do the symptoms of food poisoning begin after eating the bad food? | from immediately to a week or more
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| Why is it important to not eat food you are suspicious of? | spoiled food does not always look, smell or taste odd
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| What is the single most important thing you can do to prevent food poisoning? | wash your hands
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| What is salmonella? | a type of bacteria associated with under cooked egg and chicken and can also be associated with a pet like turtles
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| What is the FDA? | the agency responsible for protecting and promoting public health through the regulation and supervision of food safety
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| What is Clostridium Perfringin? | a bacteria known as cafeteria germ that can occur if buffet food is not held at the correct temprature
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Created by:
lballington
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