Food safety

6. Illness caused by consuming contaminated food, often due to bacteria, viruses, or toxins (9).
7. A common bacterium that causes foodborne illness, often found in poultry and eggs (10).
9. A factor affecting food safety, measured by pH, which can slow or prevent the growth of pathogens (8).
10. Type of hazard involving harmful substances like pesticides or cleaning agents in food (8).
11. A critical factor in controlling the growth of foodborne pathogens, often controlled through cooking or refrigeration (11).

1. A microorganism that causes disease, such as bacteria or viruses in food (8).
2. A harmful substance produced by bacteria or other organisms that can cause foodborne illness (5).
3. The process of food becoming unfit to eat due to bacterial growth, enzyme activity, or other factors (8).
4. A factor in food safety, important in determining how long food can be safely stored (4).
5. Type of hazard involving microorganisms such as bacteria, viruses, or parasites (10).
6. Type of hazard involving foreign objects like glass or metal in food (8).
8. A factor essential for bacterial growth that is controlled in food preservation by drying or adding salt (8).