ASSIGNMENT#1

Bernardo, Sophia Mae B.

THC1102 SEC11
Prof. Richard Tabuena

1. What are the different microbial contaminants? Define and explain each in
less than 50 words per answer
MICROORGANISMS
- Those are the small, living organism which are bacteria, viruses and parasites
are mainly source of food poisoning, it is caused by improper food handling.
Bacteria and other harmful pathogens could multiply and spread and can cause
for the mishandled food. In food processing microorganism are cannot be seen
by our naked eye, those are can be seen through the use of microscope.
PATHOGEN
- It is a bacterium, virus or other microorganism that can cause a disease. It is an
infectious biological agent that causes diseases or illness to its host. Pathogens
are wide diverse and comprise viruses and bacteria as well as unicellular and
multicellular eukaryotes. The pathogens can cause illness to its host in different
ways.
TOXIN
- It is a poisonous substance that is a specific product of the metabolic activities of
living organisms, it usually very unstable. It is also an antigenic, poison or an
animal origin. Toxin is one produced by or derived from microorganism which can
cause illness or causing a disease to human body, the end result of toxin is death
due to the damage that affects the cells inside the human body.

2. Enumerate the abbreviation FATTOM and explain it as a whole for at least 150
words.
- FAT TOM describes the six favorable require for the growth of food borne
pathogens, FAT TOM means Food, Acidity, Temperature, Time, Oxygen and
Moisture. Food refers to the fact the bacteria needs something to eat, whatever
food it is we keep trying not spoil it, food needs to contain protein and
carbohydrate for the growth of food borne microorganism. Acidity food borne
microorganism grow best in food that has a neutral or slightly acidic pH which
ranges to (7.5 to 4.6). pH values are computed on a scale of 0 to 14, with lower
numbers being more acidic. Temperature is one of the key factors in bacterial
growth, bacterial grows well at the temperature between 41 and 135 degrees
 Fahrenheit or 5 to 57 degrees Celsius. Time food microorganism needs enough
time to grow, perishable goods as well as meats needs to stored for a short time,
this is because the bacteria reproduce rapidly under normal circumstances.
Oxygen some pf food borne microorganism needs oxygen for them to grow,
while other didn’t need it, therefore the food in TDZ (temperature danger zone)
must be keep in airtight storage. Moisture, the bacteria grows well in moist foods
means drier food equals to less growth of bacteria. Bacteria may grow multiple
times in high moisture condition.
3. What are the various classification of Food borne Illness? Discuss it in 200
words.
- Food borne Infection, any infectious illness is caused by eating food that is
contaminated from viruses or any bacterium or other organism. Food borne
infection is caused by the entrance of pathogenic food that is contaminating food
into the body these could be fungal, parasitic, bacterial or viral. It tends to have
long incubation period for you heal. Food borne Intoxication it is caused by
ingesting foods that contains toxins formed by bacteria, food borne intoxication
can found also widely in nature; can isolated by milk products, vegetables and
meat. Food borne toxin-meditated Infection it is caused by eating food which
contains bacteria that produces toxin in the human intestines those bacteria and
toxins can cause illness to human body systems.