Foodborne illness

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Across
  1. 3. - Consistent access to safe and nutritious food.
  2. 7. - Downy growth of fungi on damp organic matter.
  3. 10. - Single-celled fungi used in baking and brewing.
  4. 12. - Raising frozen food temperature above freezing.
  5. 16. - Control of air, water, and waste to protect health.
  6. 20. - Loose soil or unclean substance.
  7. 21. - Measure of how hot or cold something is.
  8. 22. - Living organisms that threaten human health.
  9. 24. - Complete physical, mental, and social well-being.
  10. 25. - Factor in environment that can cause injury.
Down
  1. 1. - Colorless, odorless gas essential for life.
  2. 2. - Poison made by organisms like bacteria or plants.
  3. 4. - Unintentional transfer of harmful microorganisms.
  4. 5. - Single-celled fungi used in baking and brewing.
  5. 6. - Substance that can cause harm to people or the environment
  6. 8. - Non-living agent that replicates inside living cells.
  7. 9. - Illness from eating contaminated food or drink.
  8. 11. - Two or more people getting the same foodborne illness.
  9. 13. - Food becoming unfit due to changes in smell or taste.
  10. 14. - Single-celled microorganism found almost everywhere.
  11. 15. - Daily practices like washing to maintain health.
  12. 17. - Group of organisms including yeasts, molds, and mushrooms.
  13. 18. - Any living thing that functions on its own.
  14. 19. safety - Prevention of food contamination for safe consumption.
  15. 23. - Organism that lives on a host and feeds from it.