Set A

123456789101112131415161718192021222324252627282930
Across
  1. 8. A heavy metal that can accumulate in fish and seafood, posing health risks.
  2. 10. A distilled alcoholic drink made from fermented sugarcane byproducts.
  3. 11. A mixture of water and crushed grains, used as the first step in the brewing process.
  4. 12. A simple sugar and essential component in the fermentation process.
  5. 14. A metabolic process that converts sugars into alcohol or acids using microorganisms.
  6. 18. A gelatinous substance derived from seaweed, used as a thickener and stabilizer in food products.
  7. 19. A substance capable of causing cancer in living tissues.
  8. 20. A reproductive structure formed by bacteria or fungi, often used in food fermentation processes.
  9. 21. The act of adding inferior or toxic substances to food products.
  10. 22. A bacterium that can cause foodborne illness, commonly found in raw poultry and eggs.
  11. 23. A device or substance used to remove impurities from liquids, particularly in juice and wine production.
  12. 27. A preservative used in processed meats that can convert into harmful nitrosamines in the body.
  13. 29. A harmful bacterium that can contaminate food, particularly unpasteurized dairy products.
  14. 30. A substance used to protect food or cells from damage during freezing.
Down
  1. 1. A genus of yeast used in brewing and baking, particularly for fermenting sugar.
  2. 2. A process used to purify or separate liquids, often used in alcoholic beverage production.
  3. 3. A bacterium that produces botulinum toxin, causing botulism, a serious foodborne illness.
  4. 4. A substance that helps to mix water and oil in food products.
  5. 5. A microorganism used in fermentation to produce alcohol and bread.
  6. 6. A group of organisms, including molds and yeasts, involved in food production.
  7. 7. A distilled alcoholic beverage made from fermented grain mash.
  8. 9. A chemical substance used to prevent food spoilage.
  9. 13. A class of nutrients that includes sugars, starches, and fibers, essential for energy.
  10. 15. A substance added to food or medicine to enhance its effect.
  11. 16. A sour liquid made from the fermentation of ethanol by acetic acid bacteria.
  12. 17. A process used to filter small particles and microorganisms from liquids, often used in milk processing.
  13. 24. A genus of bacteria used in vinegar production that converts ethanol to acetic acid.
  14. 25. A culture of microorganisms used to begin fermentation in food production, such as in yogurt or cheese.
  15. 26. A process that converts cereal grains into malt for brewing or distilling.
  16. 28. Hazard Analysis Critical Control Points; a system to ensure food safety through analysis and control of biological, chemical, and physical hazards.