Food and nutrition Unit3 word wall

5. The process of food deteriorating in quality due to microbial growth or chemical changes.
7. Practices that promote health and prevent disease, especially in food preparation.
8. The transfer of harmful bacteria or substances from one food item to another, often through improper handling.
10. The act of lowering food temperature to slow down bacterial growth, typically in refrigeration.

1. A sickness caused by consuming contaminated food or beverages.
2. Microscopic organisms that can be harmful and cause foodborne illnesses when present in food.
3. To make something impure or unclean by exposure to or addition of harmful substances.
4. A condition that occurs when food is frozen for an extended period, causing dehydration and spoilage.
6. Foods that can spoil quickly and require refrigeration to maintain freshness.
9. The process of warming frozen food to bring it to a safe temperature for cooking or consumption.