Foodborne Illness & Pathogens Flashcards
6 cards from real Food Safety practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Foodborne Illness & Pathogens flashcards as text
Which conditions are required for bacteria to grow rapidly in food?
Answer: Food, suitable acidity, warm temperature, time, and sufficient moisture
Bacteria grow rapidly when FAT TOM conditions are present: Food, Acidity (neutral), Temperature (danger zone), Time, Oxygen (varies), and Moisture.
What pH range is most favorable for bacterial growth in food?
Answer: 4.6 to 7.5 (slightly acidic to neutral)
Most pathogens grow best at pH levels between 4.6 and 7.5, which is why highly acidic foods with pH below 4.6 are not generally TCS foods.
What type of foodborne illness is caused by consuming food containing pre-formed Staphylococcus aureus toxins?
Answer: A foodborne intoxication
Staphylococcus aureus illness is classified as a foodborne intoxication because the pre-formed toxin already present in the food — not live bacteria — causes the illness.
Which population group faces the highest risk of severe illness from foodborne pathogens?
Answer: Elderly individuals, pregnant women, young children, and immunocompromised people
The elderly, pregnant women, young children, and immunocompromised individuals are most vulnerable to severe foodborne illness due to weakened or developing immune systems.
Which pathogen is responsible for 'the stomach flu' and is the most common cause of foodborne illness outbreaks in the US?
Answer: Norovirus
Norovirus is often called the stomach flu and is the leading cause of foodborne illness outbreaks in the United States, spreading rapidly in food service settings.
What water activity (aw) level prevents the growth of most foodborne pathogens?
Answer: Below 0.85
Most pathogens cannot grow at water activity levels below 0.85, which is why dried and concentrated foods are generally considered shelf-stable.