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What are the three types of contamination?
biological, physical, chemical
Which symptom of food-borne illness cause yellowing of the skin and eyes?
jaundice
True or False: A person always shows all of the symptoms to a food-borne illness.
false
What is the basic prevention of bacteria?
Control of time and temperature
What is the A in fat tom?
Acidity
What is the O in fat tom?
oxygen
Which food contains E. Coli?
ground beef
Tru or False: A virus needs a living host to grow?
true
What is the presence of harmful substances (biological, chemical or physical) in food?
contamination
Bacteria are hard to find because they can't be ______, ________, or _________.
seen, smelled, or tasted
What is a microorganism?
small, living organisms that can be seen only through a microscope. Many are harmless, but some can cause illness.
What are the four categories of pathogens in this chapter?
bacteria, fungi, parasite, virus
Fungi includes ______, ______, and ________.
yeasts, molds, mushrooms.
What does the F in FATTOM stand for?
Food
What does the M in FATTOM stand for?
Moisture
What do the T's in FATTOM stand for?
Time and Temperature
