Food Mircrobiology

2. The department of farming that is concerned with the production of milk, butter and cheese.
7. The act or process of causing.
9. The act or process of spoiling.
10. Partial sterilization of a substance and especially a liquid at a temperature and for a period of exposure that destroys objectionable organisms without major chemical alteration of the substance.
11. Producing or capable of producing a infection.
13. A substance that through its chemical action actually kills, injures, or impairs an organism.
14. Domesticated birds kept for eggs or meat.

1. Microorganism; germ.
3. The act or process of consuming.
4. The act or process or an instance of reacting.
5. A specific causative agent such as a bacterium or virus.
6. The action or state of making or being made impure by polluting or poisoning.
8. The flesh of a cow, steer or bull.
12. Affected with disease or ill health.
13. An organism living in, with, or on another organism.