Chapter 2 PartI_handout

Chapter 2 PartI_handout - SERVSAFE CHAPTER 2. THE...

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SERVSAFE CHAPTER 2. THE MICROWORLD - January 20, 2009 HB 265, Spring 2008 HB 265 Spring 2008
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Small, living organism that can be seen only with the aid of a microscope; Ubiquitous _________ all microorganisms cause disease. ________________ microorganisms Microorganism that causes spoilage, but not usually causing illness Unfit for human consumption Pathogens _______________________ microorganism Disease-causing microorganisms are responsible for the majority of foodborne-illness outbreaks. Microorganism Microorganism 2 Chapter 2 The Microworld_Part I
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Microorganisms That Can Contaminate Food and Cause Foodborne Illness Chapter 2 The Microworld_Part I The Bad Bug Book http://www.cfsan.fda.gov/~mow/intro.html
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Chapter 2 The Microworld_Part I
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FAT TOM __________________ Foodborne microorganisms need __________ (energy source) to grow. Carbohydrates or proteins Commonly found in food such as meat, poultry, dairy products, and eggs. 5 Chapter 2 The Microworld_Part I
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FAT TOM ________________ “ Potential of Hydrogen” pH: measurement of how acidic or alkaline a substance is. Food with a pH between 0.0 and 6.9: acidic Food with a pH between 7.1 and 14: alkaline Foodborne microorganisms typically do _____ grow in _________________ food. They grow best in food that contains little or no acid. __________________: ideal for bacterial growth Exhibit 2c: pH of some common types of food Bread: 5.0 to 6.0 Raw chicken: 5.5 to 6.0 Cantaloupe: 6.1 to 6.5 Milk: 6.4 to 6.8
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FAT TOM Temperature Foodborne microorganisms grow well between
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Chapter 2 PartI_handout - SERVSAFE CHAPTER 2. THE...

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