Food & Nutritents

2. The temperature range (typically between 40∘F and 140∘F) where bacteria grow most rapidly in food.
5. A sickness caused by consuming contaminated food or beverages.
8. The methods of keeping food in a safe and suitable environment to prevent spoilage and contamination.
9. The process of food deteriorating in quality due to microbial growth or chemical changes.
10. The process of maintaining cleanliness to promote health and prevent disease.

1. To make something impure or unclean by exposure to or addition of harmful substances.
3. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
4. Foods that can spoil quickly and require refrigeration to maintain freshness.
6. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
7. Practices that promote health and prevent disease, especially in food preparation.