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Chapter 2 Review..
The Microworld.
Question | Answer |
---|---|
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. |