Term
| small, living organisms that can only be seen with the aide of a microscope |
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| illness-causing microorganisms |
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| single celled living organism that can spoil food and cause foodborne illnesses can turn into spores that cannot be killed. |
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| the smallest of the microbial food contaminates, rely on a living host to survive. Some can survive freezing and cooking. |
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Term
| microorganisms that need to live in a host organism to survive. Proper cooking and freezing will kill parasites |
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| range in size from very small single celled organisms to very large multi cellular organisms, mold, yeast and mushrooms are examples |
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| measure of a foods acidity or alkalinity. Ranges from 0.0 to 14.0. pH between 7.1 and 14.0 is alkaline and 0.0- 6.9 is acidic. Food borne microorganisms grow well in food that is neutral or slightly acidic, 7.5-4.6 |
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| Form that some bacteria can take to protect themselves when nutrients are not available. Spores can resist heat |
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| acronym for the conditions needed by foodborne microorganisms to grow; food, acidity, time, temperature, oxygen, and moisture. |
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| the temperature range between 41°F and 135°F within which foodborne microorganisms grow. |
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| Amount of water available in food for microorganisms to grow. Range 0.0 to 1.0-potentially hazardous foods around .85. |
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| type of fungus that causes food spoilage. Some produce toxins that cause foodborne illnesses. |
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| type of fungus that causes foodborne illnesses |
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