Across
- 4. chain: Keeping food refrigerated to prevent microbial growth.
- 5. Preserving food with salt, sugar, nitrates, or nitrites.
- 7. Replacing air with a specific mix of gases.
- 9. A wet curing method using a salt solution.
- 11. The use of irradiation on cereals and dried fruit.
- 12. rays: A type of radiation used in food preservation.
- 13. A substance that gives cured meat a pink color.
- 16. Exposing food to smoke for preservation and flavor.
- 17. Harmful compounds formed when fat drips on coals.
- 18. dioxide: A gas used in MAP to inhibit bacteria and mold.
- 21. An inert filler gas used to prevent a package from collapsing.
- 22. A health risk linked to high sodium in cured foods.
- 23. A foodborne illness from improperly preserved food.
- 24. The international symbol for irradiated food.
Down
- 1. A process that causes rancidity and color changes.
- 2. The pigment in meat that turns pink during curing.
- 3. Carcinogenic compounds formed from nitrates.
- 5. A vacuum machine where food is placed inside for sealing.
- 6. A process slowed by low oxygen levels.
- 8. Compounds formed when meat proteins are cooked at high heat.
- 10. packaging: Removing air from a food package before sealing.
- 14. Using ionizing radiation to kill microorganisms.
- 15. Bacteria that needs oxygen to grow.
- 19. Using salt alone to draw moisture from food.
- 20. A process to prevent air from re-entering a package.