chapter 2

3. Activity The amount of moisture available in food.
5. time The moment at which something begins, and especially something uncomfortable or unpleasant.
7. route A particular route of transmission of a disease wherein pathogens in fecal particles pass from one person to the mouth of another person.
10. An antigenic poison or venom of plant or animal origin, especially one produced by or derived from microorganisms and causing disease when present at low concentration in the body
11. A microscopic organism, especially a bacterium,virus, or fungus.
12. Is not as common as one caused by a virus or bacteria.

1. The smallest of the microbial food contaminants.
2. TOM (food,acidity,temperature,time,oxygen,moisture).
4. A bacterium, virus, or other microorganism that can cause disease.
6. A medical condition with yellowing of the skin and eyes.
7. Are pathogens that only sometimes make people sick.
8. Single-celled living microorganisms that can spoil food and cause food born illness.
9. To keep from dying when they lack nutrients,certain bacteria can change into a form called.
12. Is the measure of acidity.
13. danger zone Bacteria grow rapidly between 41 and 135.