1. 2-1 The Microworld

2. 2-2 Types of Microorganisms Bacteria Viruses Parasites Fungi Similarities

3. 2-3 Bacteria That Cause Foodborne Illness Basic Characteristics Living, single-celled organism Can be carried by food, water, soil, animals, humans, or insects Can reproduce very rapidly under favorable conditions

4. 2-4 Bacteria That Cause Foodborne Illness Basic Characteristics: continued Some survive freezing Some change into a different form called spores to protect themselves Some spoil food; others cause illness Some produce toxins that cause illness

5. 2-5 Spores Certain bacteria can change into a different form, called spores, to protect themselves Spores Form when nutrients are not available Are commonly found in soil and contaminate food grown there Can contaminate meat, poultry, fish, and other food exposed to soil or dust

6. 2-6 Spores Can resist heat, allowing them to survive cooking temperatures Can revert back to a form capable of growth when: Food is not stored at the proper temperature Food is not held or cooled properly

7. 2-7 Basic Characteristics of Viruses Viruses Some may survive freezing Can be transmitted from: Person to person People to food People to food-contact surfaces Usually contaminate food through a foodhandler’s improper hygiene Can contaminate both food and water supplies

8. 2-8 Basic Characteristics of Parasites Parasites Are living organisms that need a host to survive Are small, often microscopic Infect many animals and can be transmitted to humans Are a hazard to food and water

9. 2-9 Fungi Commonly cause food spoilage and sometimes illness Molds Yeasts Fungi

10. 2-10 Basic Characteristics of Mold Mold Spoils food and sometimes causes illness Grows well in acidic food with low water activity Is not destroyed by freezing Can produce toxins such as aflatoxins

11. 2-11 Basic Characteristics of Yeast Yeast Can spoil food rapidly May produce a smell or taste of alcohol as it spoils food May appear as a pink discoloration or slime and may bubble

12. 2-12 Answer in your notes: Page 292 in Food for Today Answer these questions in complete sentences: 1. What is the FSIS? 2. How do they keep the food supply safe? 3. What is the CDC? 4. How do they keep our food supply safe?