Food-Borne Illnesses

2. A poison produced by bacteria, plants, or animals that can cause illness.
5. The length of time food stays safe to eat.
6. When two or more people get the same foodborne illness from the same food.
10. Sickness caused by eating contaminated food.
11. Microscopic organisms that can cause food spoilage or illness.
14. Tiny germs that can spread through food and make people sick (e.g., norovirus).
17. Heating food (like milk) to kill harmful germs.
18. A virus often called the “stomach flu” that spreads easily through food and water.
21. Steps taken to stop foodborne illness, like cooking, cleaning, and chilling food properly.
22. A type of bacteria that commonly causes food poisoning from raw eggs, poultry, or meat.
24. Bacteria often found in raw or undercooked poultry that cause diarrhea and fever.
25. The presence of harmful substances in food.

1. When harmful germs spread from one surface or food to another.
3. Habits like handwashing that help prevent contamination.
4. Organism that lives on or inside a host and causes illness (e.g., Trichinella).
7. The range (40°F–140°F) where bacteria grow quickly.
8. Bacteria that produce toxins if food is left out too long.
9. A serious illness caused by toxins from Clostridium botulinum bacteria, often linked to improper canning.
12. Includes molds and yeasts; some spoil food and others can make you sick.
13. A germ (bacteria, virus, or parasite) that causes disease.
15. Bacteria that can grow in cold foods like deli meats and unpasteurized cheese.
16. Bacteria spread by poor handwashing, leading to foodborne illness.
19. When unsafe food is removed from stores to protect consumers.
20. Reducing germs on surfaces to safe levels.
23. Harmful bacteria sometimes found in undercooked beef or unwashed produce.