It's Alive- Foodborne Illness Vocabulary

The steps, procedures and precautions taken by the industry and the consumer to keep foods safe to consume.

• Food Safety

• Food and Beverage Industry

• Temperature Danger Zone

• FIFO

serves needed functions in the body or the environment

• Nutrients

• Bacteria

• Protozoa

• Beneficial Microorganism

Tiny organism which can only be seen individually using a microscope

• Plankton

• Microorganism

• Yeast

• Atoms

Harmful bacteria, viruses or parasites which cause disease

• Microns

• Pathogenic Microorganism

• Microscope

• Sporre

Result of ingesting a food containing live, pathogenic microorganisms which then grow in the human intestine causing illness

• Food Infection

• Stomach virus

• Hernia

• Vomiting

Result of ingesting a toxin produced by pathogenic microorganisms existing in the food

• Bloating and nausea

• Food Intoxication

• Food Safety

• Liver disease

Range of temperature in which microorganisms reproduce at an exponential rate; range between 40°F (4°C) and 140°F (60°C)

• Optimal Temperature

• Room Temperature

• Temperature Danger Zone

• Toxic Zone Range

Transfer of pathogenic bacteria to food from other foods, unwashed hands or other items

• Transference

• Cross Contamination

• Foodborne Illness

• Spoilage

Causes food to spoil, giving an off flavor, odor or appearance; not usually harmful to humans

• Spoilage Microorganisms

• Pathogens

• Germs

• Salmonella