Food Safety/Sanitation

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Across
  1. 1. A bacterium that lives in the soil and in the bottom of lakes, oceans, etc. It is also sometimes found in moist, low-acid food, containing less than 2% oxygen, and stored between 40º F (4º C) and 120º F (49º C). This bacterium produces a toxin that causes botulism, a disease characterized by muscle paralysis.
  2. 7. The transfer of bacteria from foods, hands, utensils, or food preparation surfaces to a food. This can be a particular problem with liquids from raw meat, poultry, and seafood, in that harmful bacteria can be transmitted to previously uncontaminated foods or surfaces.
  3. 8. This bacterium is carried only by humans and causes an estimated 448,420 cases of diarrheal illnesses in the United States per year. Poor hygiene, especially improper hand washing causes Shigella to be easily passed from one person to person via food. Once the bacterium is in the food, it multiplies rapidly at room temperature.
  4. 9. A parasite which has a life cycle involving fish and marine animals. They are infective to humans and cause anisakiasis, and fish that have been infected with Anisakis. Anisakiasis is a human parasitic infection of the gastrointestinal tract caused by the consumption of raw or undercooked seafood containing larvae of the nematode Anisakis simplex.
Down
  1. 2. A parasite that causes toxoplasmosis, a very severe disease that can cause central nervous system disorders, such as mental retardation and visual impairment in children.
  2. 3. This bacterium is carried on the skin and in nasal passages of humans and often found in infected cuts and burns. These wounds should always be covered with a water-proof bandage or plastic gloves to avoid contact with food. Staphylococcus aureus produces a toxin that causes vomiting in as little as 30 minutes after ingestion. It also multiplies rapidly in food that is left out at room temperature.
  3. 4. (a.k.a. foodborne disease, food posioning) Infection of intoxication cased by the transfer of microbial or chemical contaminates (substances that spoil or infect) from food or drinking water to a human. In most cases, the contaminants are bacteria, parasites or viruses.
  4. 5. Any substance that is added to food and affects the food´s characteristics. Examples are preservatives, sweeteners, flavorings, artificial and natural colorings, nutritional supplements.
  5. 6. A poison that is produced by microorganisms, carried by fish, or released.