Chapter 18 Food Safety: Sources of Contamination

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Across
  1. 5. The food safety system used most often by U.S food producers that views a hazard as anything that could cause harm.
  2. 8. A change in food that makes it unfit or undesirable for consumption.
  3. 10. a foodborne illness caused by a toxin.
  4. 11. A sickness caused by eating contaminated food.
  5. 12. The protein coating on a virus.
  6. 13. Biosystems will eventually break it down into chemical parts that nature can safely recycle.
  7. 15. An animal or plant from which a parasite receives its nutrients.
  8. 16. The state of being impure or unfit for use due to the introduction of unwholesome or undesirable elements.
Down
  1. 1. Am infection caused by T. spiralis
  2. 2. The illness caused by Salmonella microbes.
  3. 3. A microscopic disease-causing agent made up of genetic material surrounded by a protein coating.
  4. 4. Occurs in food when contaminated substance comes in contact with another food.
  5. 5. A viral infection that attacks the liver cells.
  6. 6. Organisms that live and feed on a host.
  7. 7. Substances released by microbes that are harmful to humans.
  8. 9. When microbes released digestive enzymes that begin damage to tissue and cause illness.
  9. 14. Microorganisms that can cause illness in humans.