Food safety

1234567891011121314151617181920212223242526
Across
  1. 2. A protein-wrapped genetic material which is the smallest and simplest life-form known. Example: Norovirus, hepatitis A.
  2. 5. can be found in water, food, soil or on surfaces or dirty hands that have been contaminated with the feces of humans or animals infected with the parasite.
  3. 6. Low-acid foods are the most common sources of botulism linked to home canning
  4. 7. Living single-celled organisms. They can be carried by water, wind, insects, plants, animals, and people. Bacteria survive well on skin and clothes and in human hair. They also thrive in scabs, scars, the mouth, nose, throat, intestines, and room-temperature foods.
  5. 10. any food served raw or handled after being cooked can get contaminated
  6. 13. can be found in a variety of foods, including chicken, beef, pork, eggs, fruits, vegetables, and even processed foods.
  7. 14. A,water, shellfish, raw vegetables and fruit (berries), and salads are most frequently cited as potential foodborne sources
  8. 17. The unintended presence of potentially harmful substances, including microorganisms in food.
  9. 18. zone, Between 135F and 41F
  10. 21. Spiralis, If you eat raw or undercooked meats, particularly bear, pork, wild feline (such as a cougar), fox, dog, wolf, horse, seal, or walrus
  11. 22. contact surface, Any equipment or utensil that normally comes in contact with food or that may drain, drip, or splash on food or on surfaces normally in contact with food. Examples: cutting boards, knives, sponges, countertops, and colanders.
  12. 24. The number of new cases of foodborne illness in a given population during a specified period (e.g., the number of new cases per 100,000 population per year).
  13. 25. An incident in which two or more people experience the same illness after eating the same food.
  14. 26. Poisons that are produced by microorganisms, carried by fish or released by plants. Examples: Botulism caused by the toxin from Clostridium botulinum, scombroid poisoning from the naturally occurring scombroid toxin in some improperly refrigerated fish, such as mackerel and tuna.
Down
  1. 1. A group of microorganisms that includes molds and yeasts.
  2. 3. The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. Cross-contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods.
  3. 4. is defined as an organism causing disease to its host, with the severity of the disease symptoms referred to as virulence.
  4. 8. in the milk of infected animals can spread to humans in unpasteurized milk, ice cream, butter and cheeses.
  5. 9. is most commonly caused by eating improperly processed deli meats and unpasteurized milk products.
  6. 11. is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products, raw milk, and contaminated raw vegetables and sprouts.
  7. 12. A microorganism that is infectious and causes disease.
  8. 15. A thick-walled protective structure produced by certain bacteria and fungi to protect their cells. Spores often survive cooking, freezing, and some sanitizing measures.
  9. 16. illness, A disease that is carried or transmitted to humans by food containing harmful substances. Examples are the disease salmonellosis, which is caused by Salmonella bacteria and the disease botulism, which is caused by the toxin produced by the bacteria Clostridium botulinum.
  10. 19. hazard, Refers to the danger of food contamination by disease-causing microorganisms (bacteria, viruses, parasites, or fungi) and their toxins and by certain plants and fish that carry natural toxins.
  11. 20. A microorganism that needs a host to survive. Examples: Cryptosporidium, Toxoplasma.
  12. 23. A small life form, seen only through a microscope, that may cause disease. Examples: bacteria, fungi, parasites, or viruses.