AMS Ms. Nelson; 7th Grade Food Safety Unit Final Exam Review

___________ are microorganisms that are ALWAYS harmful to humans when present in large enough numbers.

Which are the six conditions needed for bacteria to grow, multiply, and thrive are; Food, Anti Acid, Time, Temperature (warmth), ______________, and Moisute

Lemon juice and vinegar could stop or slow bacterial growth in food due to the high level of _________.

Food poisoning symptoms usually occur with in an _________ of eating the contaminated food.

Because microorganisms can NOT be seen with the human eye and sometimes do NOT change the color or odor of the food we often will NOT be able to tell if is contaminated with pathogens (poisoned) by smell, taste or appearance.

When something gets into food and makes it dangerous for humans to eat such as a piece of glass, a pathogen, a bleach... it is called a ___________.

How long does the Lag Phase Last, allowing us to work with food safely?

Food that good bad easily and have more potential to grow dangerous pathogens are called ________, largely meat, fruits, vegetables, and fruits

The temperatures that bacteria like best and will grow best in called ___________________ (40-140 degrees Fahrenheit.

Packing food in salt, pickling food in vinegar, and freezing food are all natural wash to perserve food and make it a last longer using the factors of FAT-TOM

In the right conditions and after the lag phase has ended bacteria can double in numbers every _____ minutes.

Cold can kill bacteria.

Bacteria can grow without moisture.

Pregnant woman, babies & young children, ______________, and those suffering from other illnesses or with weakened immune systems are more likely to suffer serious illness from food poisoning.

Chemicals that are safe to eat that are added to food to make it last longer are called ________.