food contamination and spoilage

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Across
  1. 3. using non-food grade materials, or that are not suitable for the purpose for which they are being used.
  2. 8. intoxication is caused by ingesting food containing toxins formed by bacteria which resulted from the bacterial growth in the food item.The live microorganism does not have to be consumed.
  3. 9. establish themselves in the human intestinal tract.
  4. 10. of fruit, these help to slow down the decay of food
  5. 12. are ubiquitous, minute unicellular microorganisms and cannot be seen with naked eye.
  6. 15. foods, these can be processed into a form that can be stored for a very long period
  7. 16. these are multicellular filamentous fungi.
  8. 17. additives, these are substances that enhance foods one way or the other.
  9. 18. these should be stored at the lower compartment of the refrigerator.
  10. 20. responsible for fermentation of fruits and fruit products.
  11. 21. these substances naturally present in food, are responsible for the ripening process in fruits and vegetables.
Down
  1. 1. infection, is caused by the ingestion of food containing live bacteria which grow
  2. 2. and vegetables, these should be put in plastic containers or nylon bags and stored in the lower compartment of the refrigerator. They should not be stored for a long period of time, else they lose taste, colour etc.
  3. 4. store, These are rooms built near the kitchen which is used for storing food.
  4. 5. food, these food don't decay as fast
  5. 6. fish, this type of meat should be stored in the freezer
  6. 7. food, these are foods that decay easily
  7. 11. This involves the storage of food items under hygienic conditions in airtight cans and tins.
  8. 13. metal, can occur when using pots and pans, food containers or utensils that have been
  9. 14. these need a moisture-filled environment to grow in
  10. 19. temperature, this factor of temperature impacts food spoilage and contamination