AN ILLNESS CAUSED BY A TOXIN RELEASED IN FOOD BY MICROBES

AN ILLNESS CAUSED BY BACTERIA USUALLY FOUND IN POULTRY AND POULTRY PRODUCTS

THE STATE OF BEING UNFIT OR IMPURE FOR USE BY INTRODUCING UNDESIRABLE ELEMENTS.

A MICROORGANISM THAT CAN CAUSE ILLNESS IN HUMANS

AN ORGANISM THAT LIVES IN AND FEEDS ON A HOST.

A VIRAL INFECTION THAT ATTACKS LIVER CELLS.

A CHANGE IN FOOD THAT CAUSES IT TO BE UNFIT OR UNDESIRABLE FOR CONSUMPTION.

A MICROSCOPIC DISEASE CAUSING AGENT MADE UP OF GENETIC MATERIAL SURROUNDED BY A PROTEIN COAT.

AN ANIMAL OR PLANT FROM WHICH A PARASITE RECEIVES NUTRIENTS.

THE PROTEIN COATING THAT SURROUNDS VIRUS PARTICLES.

A SUBSTANCE THAT IS RELEASED BY A MICROBE AND IS HARMFUL TO HUMANS.

DESCRIBES A SUBSTANCE THAT BIOLOGICAL SYSTEMS WILL EVENTUALLY BREAK DOWN INTO CHEMICAL PARTS THAT NATURE CAN SAFELY RECYCLE.

A FOODBORNE ILLNESS CAUSED BY A MICROBE RELEASING DIGESTIVE ENZYMES THAT BEGIN TO DAMAGE BODY TISSUE.

A SICKNESS CAUSED BY EATING CONTAMINATED FOOD.

THE TAINTING OF A FOOD THAT OCCURS WHEN A CONTAMINATED SUBSTANCE COMES IN CONTACT WITH ANOTHER FOOD.

A FOOD SAFETY SYSTEM THAT EXAMINES THE FOOD PRODUCTION PROCESS AT EVERY POINT WHERE CONTAMINATION IS POSSIBLE.

ONLY 7 OF THESE STRAINS OF BACTERIA ARE KNOWN TO CAUSE FOODBORNE ILLNESS, THEY ARE TRANSPORTED TO THE FOOD SUPPLY SEWAGE CONTAMINATED WATER OR INFECTED FOOD HANDLERS AND FECAL MATTER.

THIS BACTERIUM CAUSES ONE OF THE MOST FREQUENT AND MILDEST FORMS OF FOOD INTOXIFICATION, USUALLY FOUND IN PROTEIN FOODS; OUTBREAKS ARE COMMON IN PLACES WHERE LARGE AMOUNTS OF FOOD ARE PREPARED

THIS FOODBORNE INFECTION IS CAUSED BY BACTERIA FOUND IN SOIL, WATER AND MANY ANIMALS. FOOD SOURCES INCLUDE SOFT CHEESE, UNCOOKED MEATS, UNWASHED VEG, UNPASTEURIZED MILK. IT CAN GROW AND MULTIPLY EASILY IN THE FRIDGE. PREGNANT WOMEN ARE AT GREAT RISK OF MISCARRIAGE IF INFECTED.

CAN LEACH INTO WATER FROM GLAZED CERAMIC DISHES

S. AUREUS WILL GROW IN ____ SOLUTIONS THAT KILL OTHER BACTERIA.

A GENETIC CHANGE IN BACTERIUM TAKES _____ TO APPEAR IN NEW BACTERIA

ARE CHEMICAL CONTAMINANTS

CHEMICAL CONTAMINANTS ENTER THE FOOD SUPPLY THROUGH ___.

WHICH METHOD SHOULD NOT BE USED TO TEST THE SAFETY OF A FOOD PRODUCT?

WHICH TYPE OF CONTAMINANT IS MOST LIKELY TO CAUSE FOODBORNE ILLNESS?

FOOD INTOXICATION CAN BE CAUSED BY ___

A HIGH-RISK SOURCE OF BOTULISM FOR INFANTS IS ___.

WHICH SOURCE OF FOODBORNE ILLNESS COMMONLY LIVES IN THE COLON OF MAMMALS?

WHICH OF THE FOLLOWING WOULD A CAUSE OF FOOD INFECTION?

WHICH OF THE FOLLOWING FOODS IS MOST LIKELY TO CONTAIN SALMONELLA?

WHICH ILLNESS IS CAUSED BY A PARASITE?

VIRUSES ___

WHICH ONE OF THE FOLLOWING ILLNESSES ARE CAUSED BY A VIRUS?

MEAT AND DAIRY PRODUCTS ARE COMMON CAUSES OF FOODBORNE ILLNESS BECAUSE THEY ___

THE TEMPERATURE DANGER ZONE IS ___

FOODS SHOULD NOT BE IN THE TEMPERATURE DANGER ZONE FOR MORE THAN ___ BEFORE NEEDING TO BE REFRIGERATED.

WHAT TYPE OF CONTAMINANT IS A PRION?