Safe Serve Chapter 2 Project

Foods 2 Avery Allen

FBI symptoms

Foodborne illness is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes. These symptoms are flue like symptoms.

Types of Contaminates

Bacteria, Viruses, Parasites, Fungi....... Cleaners, Sanitizers, Polishes......Metal shavings, Staples, Bandages, Glass, Dirt


Shigella is a genus of Gram-negative, facultative anaerobic, non-spore-forming, non-motile, rod-shaped bacteria closely related to Salmonella. The genus is named after Kiyoshi Shiga, who first discovered it in 1897

Food Allergens

A food allergy is an abnormal immune response to food. The signs and symptoms may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure. This typically occurs within minutes to several hours of exposure. When the symptoms are severe it is known as anaphylaxis. Food intolerance and food poisoning are separate conditions.

Fat Tom meaning

Food- Most bacteria need nutrients to survive. TCS food supports the growth of bacteria better than other types of food//// Acidity- Bacteria grow best in food that contains little or no acid///// Temperature- Bacteria grow rapidly between 41degrees and 135degrees, this range is known as the danger zone////Time- Bacteria need time to grow the more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels///// Oxygen- Some bacteria need oxygen to grow. others grow when oxygen is not there/////Moisture- Bacteria grow well in food with high levels of moisture, the amount of moisture available in food for for this growth is called water activity.