Week # 2 Assignment #1

1. What are the different microbial contaminants? Define each

 Microorganisms
Small, living organisms
 Pathogen
Illness-causing microorganism
 Toxic
Poison
2. Enumerate the abbreviation FATTOM and define each .
F – FOOD
 Foodborne microorganisms require nutrients to grow. Specifically,
carbohydrates and proteins
 These are found in potentially hazardous food including:
 Meat
 Poultry
 Dairy Products
 Eggs
A – ACIDITY
 Foodborne microorganisms grow best in food that has a neutral or
slightly acidic pH (7.5 to 4.6).
 Most food falls into this.
T – TEMPERATURE
 Foodborne microorganisms grow well at temperatures between 41ºF
and 135º (5ºC and 57ºC).
T – TIME
 Foodborne microorganisms need sufficient time to grow.
 4 hours or more in TDZ=growth high enough to cause illness.
O – OXYGEN
 Some foodborne microorganisms require oxygen to grow, while
others grow when oxygen is absent.
M – MOISTURE
 Most foodborne microorganisms require moisture to grow
 The amount of moisture available in food for this growth is called
water activity (a w)
 Potentially hazardous food typical has an a w of .85 or higher.
3. What is the various classification of Food borne illness?
 Foodborne Infection
Result when a person eats food containing pathogens, which the grow in the
intestines and cause illness.
 Foodborne intoxications
Result when a person eats food containing toxins that cause illness.
 Foodborne Toxic-mediated Infection
Result when a person eats food containing pathogens, which then produce
illness-causing toxins in the intestine.