Term
|
Definition
Poisonous substance produced by metabolic reactions;
S. aureus and c. botulinum are the bacteria most commonly responsible for food poisoning from this |
|
|
Term
|
Definition
Anaerobic, Spore-forming bacteria that multiply readily at room temperature;
ingestion can result in perfringens poisoning |
|
|
Term
|
Definition
| Food-borne illness caused by eating food containing viable Clostridium Perfringens |
|
|
Term
|
Definition
| Bacteria sometimes found in raw & undercooked pork and raw milk, which causes Yersiniosis |
|
|
Term
|
Definition
| Food-borne illness characterized by fever, nausea, abdominal cramps, and diarrhea caused by eating food contaminated with viable salmonella |
|
|
Term
|
Definition
| Bacteria capable of causing severe gastrointestinal upset when ingested in large quantities in a food |
|
|
Term
|
Definition
| submicroscopic molecules composed of genetic material surrounded by a protein cot, some can cause diseases in their host |
|
|
Term
|
Definition
Mycotoxins produced by molds (Aspergillus Flavus or Aspergillys parasiticus) in some food crops
e.g. peanuts grown in mold-contaminated in soil or stored in a damp place |
|
|
Term
|
Definition
| Toxic substances produced by some molds |
|
|
Term
|
Definition
| Filamentous, often wooli fungi that can thrive on damp surfaces such as cheeses |
|
|
Term
|
Definition
| Thriving in warm temperatures |
|
|
Term
|
Definition
Living without air
No Oxygen needed |
|
|
Term
|
Definition
Requiring air for survival
(Oxygen) |
|
|
Term
|
Definition
| round, rod-shaped, or spiral single-celled microorganisms in soil, water, or organic matter |
|
|
Term
|
Definition
80-120 degrees Fahrenheit
Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria
sometimes: 40-140 degrees |
|
|
Term
|
Definition
| Abnormal agent that is transmitted to cause a fatal condition characterized by abdominal folding of prion proteins in the brain as in BSE |
|
|
Term
|
Definition
| Fatal brain disease in humans that can be contracted by eating beef from cattle with mad cow disease |
|
|
Term
|
Definition
Fatal disease of the CNS (central nervous system) sometimes occurring in cows caused by eating feed containing infected meat and bone meal.
Another name for BSE, Bovine spongiform encephalopathy |
|
|
Term
HACCP
Hazard Analysis and Critical Control Points |
|
Definition
| Seven point system developed by each food company to create its own food safety program |
|
|
Term
|
Definition
| Illness caused by eating viable Trichinella Spiralis, a parasite sometimes contained in undercooked pork |
|
|
Term
|
Definition
| Virus that can cause hepatitus A spread easily through contaminated water and by infected unsanitary food handlers who fail to wash their hands correctly |
|
|
Term
|
Definition
| Bacteria spread by fecal contamination of water or food |
|
|
Term
| Escherichia Coli (E. Coli) |
|
Definition
| Group of bacteria often found as the cause of food borne illnesses |
|
|
Term
|
Definition
| Type of bacteria sometimes found in poultry and meats |
|
|
Term
|
Definition
| Potentially very serious food-borne illness caused by ingesting viable L. Monocytogenes |
|
|
Term
|
Definition
Type of bacteria that can cause listeriosis.
Sometimes found in unpasteurized milk |
|
|
Term
|
Definition
| Type of bacteria producing a toxin that is highly poisonous and frequently fatal to humans when consumed |
|
|
Term
|
Definition
Food poisoning caused by eating the toxin produced by C. Botulinum
Human infection is most commonly associated with types A, B, or E |
|
|
Term
|
Definition
Bacterium sometimes found in foods and water with fecal contamination
causes Cholera |
|
|
Term
|
Definition
Food poisoning due to ingestion of enterotoxin produced by Staphylococcus Aureaus.
Violent disturbances of gastrointestinal tract for 1-2 days and occurring usually within 8 hours of ingestion. |
|
|
