FOOD SAFETY

4. Poisons that are produced by microorganisms, carried by fish, or released by plants.
6. is a chemical element with the symbol O and atomic number 8.
10. refers to something that is caused or transmitted by food, especially food contaminated with pathogenic microorganisms or toxic substances.
11. refers to the availability of food and the ability of people to access, afford, and source adequate foodstuff.
12. refers to the process of making something impure or unsuitable by contact with something unwanted or harmful.
13. a kingdom of mostly microscopic, heterotrophic eukaryotic organisms closely related to animals.
16. is defined as liquid diffused or condensed in a relatively small quantity.
17. refers to practices that promote and preserve health.
18. are single-celled, prokaryotic microorganisms that are ubiquitous in nature.
20. refers to any tangible environmental factor or condition that can cause harm or injury through physical contact.
21. Any substance in food that can cause illness, injury, or harm.
22. is any substance that poses a risk to health and safety due to its chemical properties.
23. is a submicroscopic infectious agent that replicates only inside the living cells of an organism.
24. are substances used to control pests, including insects, weeds, rodents, fungi, and bacteria, that can harm crops, people, or animals.
25. is any microscopic organism, including bacteria, protozoa, fungi, algae, and viruses.

1. refers to the deterioration in the quality, taste, texture, and safety of food products, rendering them unappetizing or potentially harmful to consume.
2. involves practices aimed at maintaining and improving the cleanliness and safety of our surroundings to protect public health.
3. is any biological substance that poses a threat to the health of living organisms, primarily humans.
5. is a physical quantity that expresses how hot or cold something is.
7. are a category of chemical elements characterized by their luster, conductivity, and reactivity.
8. means to make something sanitary or hygienic, typically by cleaning or sterilizing it to reduce or eliminate pathogenic agents like bacteria.
9. is the unintentional transfer of harmful microorganisms or allergens from one surface, substance, or object to another, often due to unsanitary handling procedures.
14. is the act or process of altering the color of something, often in an undesirable way, or the state of being discolored, .
15. broadly refers to any substance consumed to provide nutritional support for the body.
19. are organisms that live in or on a host organism and get their food from or at the expense of their host.