foodborne illness

2. - The temperature range where bacteria can rapidly grow, often called the "danger zone."
11. - An illness caused by consuming undercooked meat infected with parasitic roundworms.
12. - Any microorganism that can cause disease, including bacteria, viruses, and parasites.
13. - A rare but potentially fatal illness caused by a toxin from improperly canned foods.
15. - Bacteria often found in undercooked poultry and eggs, causing food poisoning.
16. - Bacteria associated with deli meats and unpasteurized dairy, especially dangerous for pregnant women.
17. - To store food at low temperatures to prevent bacterial growth.
18. - A common source of E. coli and other bacteria if undercooked.
19. - Organisms that live in or on a host, often causing illness when ingested through contaminated food.
20. - To heat food to safe temperatures to kill harmful microorganisms.
21. - A chemical agent used to reduce bacteria on surfaces and food contact areas.

1. - The transfer of harmful bacteria from one food item to another, often via surfaces or utensils.
3. - A common symptom of foodborne illness, often leading to vomiting.
4. - Referring to illnesses caused by consuming contaminated food or beverages.
5. - A common symptom of foodborne illness, particularly in the stomach area.
6. - To heat food to kill harmful bacteria without affecting taste or quality.
7. - The process that makes food unsafe or unappetizing due to bacteria or mold.
8. - An intestinal infection caused by a parasite found in contaminated water.
9. aureus -a member of the Bacillota, and is a usual member of the microbiota of the body, frequently found in the upper respiratory tract and on the skin
10. - A type of bacteria found in raw or undercooked seafood, particularly shellfish.
14. - A substance used to lower the number of germs on surfaces to safe levels.