Nutrition- Week 4, Chapter 12

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Across
  1. 3. a poisonous metallic element
  2. 5. substances that are added to foods but are not normally consumed by themselves as foods
  3. 6. a protective coating of proteins and carbohydrates exuded by certain bacteria
  4. 7. poisons that act upon mucous membranes
  5. 10. two of more cases of a disease arising from an identical organism from a common food source within a limited time frame
  6. 12. an often fatal food poisoning caused by botulinum toxin
  7. 13. process of sterilizing food by exposing it for a short time to temperatures above those normally used in processing (abbreviated)
  8. 14. an infective agent consisting of unusually folded protein that disrupts normal cell functioning
  9. 16. the practical certainty that injury will not result from the use of a substance
  10. 18. systematic plan to identify and correct potential microbial hazards in the manufacturing (abbreviated)
  11. 19. the contamination of food through expose to utensils (2 words with a dash)
  12. 23. an often fatal illness of the nerves and brain observed in cattle (abbreviated)
  13. 24. foods meeting strict USDA production regulations
  14. 25. of a stubborn or enduring nature
  15. 26. processing techniques that transform whole or refined grains, legumes and other foods into shaped
  16. 27. whatever remains
  17. 28. Japanese dish that consists of vinegar-flavored rice, seafood and colorful vegetables
Down
  1. 1. shortened name for microoganisms
  2. 2. the application of ionizing radiation to foods to reduce insect infestation
  3. 4. the treatment of milk
  4. 8. science of manipulating biological systems or organisms to modify their products or components to create new products
  5. 9. stably oily synthetic chemicals used in hundreds of industrial and commercial operations (abbreviated)
  6. 11. growth hormone of cattle (abbreviated)
  7. 14. chemicals used to control insects, diseases, weeds, fungi and other pests on crops and around animals
  8. 15. a noncaloric artificial fat made from sucrose and fatty acids
  9. 17. the accumulation of a contaminant in the tissues of living things at higher and higher concentrations along the food chain
  10. 19. any substance occurring in food by accident
  11. 20. a preservative technique in which a perishable food is packaged in a gas-impermeable container (abbreviated)
  12. 21. poisons that act upon the cells of the nervous system
  13. 22. the ability of a substance to harm living organisms