Food Microbiology

2. To avoid cross-____________ always use separate utensils and cutting boards for raw meats and veggies.
5. When purchasing fish at the market always look to make sure the scales are ____
9. Foodborne illness caused by consuming foods contaminated with microorganisms that produce toxins after ingestion (i.e., S. aureus)
12. This bacterium can be found on a variety of foods ranging from meats to veggies, but it is most commonly found on raw chicken.
14. Using a meat _________ to check for doneness is the best way to ensure food has been cooked thoroughly.
15. The state of being free from bacteria or any other living microorganisms.
16. Time and _________ abuse are the two leading factors in foods becoming contaminated with harmful pathogens.
17. Perishable foods should not be left out at room temperature for more than ____

1. Hand _______ is one of the best ways to prevent contracting a foodborne illness.
3. This foodborne illness is often called the “stomach flu” because of its intense gastrointestinal symptoms It is also heavily associated with cruise ships.
4. This bacterium can cause severe damage to the nervous system. It can be found in improperly canned foods and raw unfiltered honey.
6. The safest place to defrost food.
7. Foodborne illness caused by consuming foods contaminated with microorganisms that produce toxins before ingestion (i.e., E. coli)
8. The federal agency tasked with protecting consumers against unsafe food products.
10. The process by which food is heated to a high temperature and held for 15 seconds to kill bacteria and extend a foods shelf life.
11. In the danger zone _________ grow and multiply rapidly leading to the possibility of contracting a foodborne illness.
13. The federal agency tasked with protecting consumers against unsafe meat, poultry, & eggs.