9. Immune system: The body's defense system against illness.
10. Microorganism: A small, living organism that can be seen only through a
microscope.
11. Pathogens: Illness-causing microorganism.
12. Toxins: Poison produced by pathogens.
13. Bacteria: Single-celled, living microorganism that can spoil food and cause
foodborne illness.
14. FAT TOM: Acronym for teh conditions needed by most foodborne microorgan-
isms to grow: Food, acidity, temperature, time, oxygen, moisture.
15. Temperature Danger Zone: The temperature range between 41F and 135F (5C to
57C), within which most foodborne microorganisms rapidly grow.
16. Water Activity (Aw): Amount of moisture available in food for microorganisms to
grow. It is measured in a scale from 0.0 to 1.0. TCS food typically has a water-activity
value of 0.85 or higher.
17. Spore: Form that some bacteria can take to protect themeselves when nutrients
are not available. Can resist heat, allowing it to survive cooking temperature.
18. Virus: Smallest of the microbial food contaminants. They rely on a living host to
reproduce.
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