Foodborne Illness Vocabulary

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Across
  1. 3. transfer of pathogenic bacteria to food from other foods, unwashed hands or other items
  2. 7. result of ingesting a toxin produced by pathogenic microorganisms existing in the food
  3. 8. range of temperature in which microorganisms reproduce at an exponential rate
  4. 9. Serves needed functions in the body or the environment
Down
  1. 1. result of ingesting a food containing live, pathogenic microorganisms which then grow in the human intestine causing illness
  2. 2. harmful bacteria, viruses or parasites which cause disease
  3. 4. causes food to spoil, giving an off flavor, odor or appearance; usually not harmful to humans
  4. 5. Steps, procedures and precautions taken by both the industry and the consumer to keep foods safe to consume
  5. 6. tiny organism which can only be seen individually using a microscope