Food Safety

5. process of heating food to a temp that is high enough to kill most bacteria with changing the taste.
7. amount of time a food product can safely be stored before deteriorating.
8. a disease transmitted by food
9. a bacteria, virus or mold that causes disease.
10. when food deteriorates to the point in which it is not edible.
11. a canning method recommended for low-acid foods that involves heating containers of food under pressure.
12. when bacteria or other contaminants are unintentionally transferred from one substance to another.

1. method of food preservation that lowers water content
2. indicator solution that turns colorless as bacteria use up oxygen in a solution.
3. food poisoning caused by ingesting toxins produced by clostridium botulinum
4. introduction of dangerous chemicals, disease, or infectious materials.
6. the period between exposure to an infection and the appearance of the first symptoms.