Across
- 3. using non-food grade materials, or that are not suitable for the purpose for which they are being used.
- 8. intoxication is caused by ingesting food containing toxins formed by bacteria which resulted from the bacterial growth in the food item.The live microorganism does not have to be consumed.
- 9. establish themselves in the human intestinal tract.
- 10. of fruit, these help to slow down the decay of food
- 12. are ubiquitous, minute unicellular microorganisms and cannot be seen with naked eye.
- 15. foods, these can be processed into a form that can be stored for a very long period
- 16. these are multicellular filamentous fungi.
- 17. additives, these are substances that enhance foods one way or the other.
- 18. these should be stored at the lower compartment of the refrigerator.
- 20. responsible for fermentation of fruits and fruit products.
- 21. these substances naturally present in food, are responsible for the ripening process in fruits and vegetables.
Down
- 1. infection, is caused by the ingestion of food containing live bacteria which grow
- 2. and vegetables, these should be put in plastic containers or nylon bags and stored in the lower compartment of the refrigerator. They should not be stored for a long period of time, else they lose taste, colour etc.
- 4. store, These are rooms built near the kitchen which is used for storing food.
- 5. food, these food don't decay as fast
- 6. fish, this type of meat should be stored in the freezer
- 7. food, these are foods that decay easily
- 11. This involves the storage of food items under hygienic conditions in airtight cans and tins.
- 13. metal, can occur when using pots and pans, food containers or utensils that have been
- 14. these need a moisture-filled environment to grow in
- 19. temperature, this factor of temperature impacts food spoilage and contamination