Culinary Final Study Guide

6921 WordsDec 6, 201128 Pages
Culinary Exam Review Contaminants • Chemical o Toxic metals (lead, copper, brass, zinc) o Chemicals (cleaning products, polish, lubricants, sanitizers) o Pesricides • Physical: glass, metal, nail polish • Biological o Seafood toxins o Plant toxins o Fungal toxins o Pathogens o Bacteria o Parasites o Viruses Pathogens: Microorganisms that cause illnesses (virus, bacteria, parasites and fungi) Pathogens need the following things to grow (FAT TOM): 1. Food: meat, poultry, dairy products and eggs 2. Acidity: pathogens grow best in food with little or no acid (pH between 4.6-7.5) 3. Temperature: pathogens grow…show more content…
Norovirus 2. Camplyobacter Species 3. Salmonella 4. Clostridium perfringes 5. Staphylococcus aureus 6. E. Coli 7. Shigella Definitions: • Food Infection: pathogens grow inside the intestine of a person, eating food contaminated by these pathogens. • Food Intoxication: eating food containing poisonous toxins that are produced by pathogens • Toxin Mediated Infection: eating food that contains pathogens, which grow in the intestine, producing toxins that cause illness. • Case: a person that contracted a food borne illness after ingesting to food borne microorganisms, toxins or physical hazards in food. • Food borne Outbreak: two or more people contracting the same food born illness consuming the same foods. • Potentially Hazardous Food (PHF): supports rapid growth for microorganisms, has a pH of 4.6 or higher, has a water activity of 0.85 or higher (fish, poultry, meat and meat products, crustacean, dairy). •
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