Food Safety and Microbiology

5. Single-celled organisms that can be harmful or beneficial
8. A microorganism that can cause disease
9. A rule or directive made and maintained by authority
13. The time between exposure to a pathogen and the appearance of symptoms
17. A bacteria that can cause a serious infection, particularly in pregnant women
19. The sequence of stages in the production and consumption of food, from growth to final product
22. A process that kills harmful bacteria by heating liquid or food to a specific temperature
23. A disease that can be transmitted from animals to humans
24. An unwanted substance or impurity in food
26. Persisting for a long time or constantly recurring
28. The process of effectively reducing pathogens to safe levels

1. The ability of bacteria to resist the effects of an antibiotic
2. Substances used to prevent food spoilage
3. The ability to trace the history, distribution, and location of a product
4. The removal of a product from the market due to safety concerns
6. The transfer of bacteria or other contaminants from one food to another
7. A bacteria commonly found in the intestines, some strains of which can cause illness
10. A poisonous substance produced by living cells or organisms
11. A microscopic organism, such as a bacteria or virus
12. Microscopic infectious agents that can cause disease
14. A substance that causes an allergic reaction
15. Illness caused by consuming contaminated food
16. The occurrence of cases of a specific illness in a population, geographic area, or community
18. Invasion and multiplication of pathogenic microorganisms in the body
20. Describing a disease or symptom of sudden onset and brief course
21. A type of bacteria that can cause food poisoning
25. The length of time that a commodity remains safe to eat and retains desired properties
27. Practices associated with maintaining health and preventing disease