Across
- 5. Biological catalysts that speed up reactions
- 8. An enzyme produced in the stomach of cows-used in cheese making
- 9. When an unwanted substance is transferred onto another
- 12. A type of food poisoning bacteria that can multiple at fridge temperatures-often in milk products
- 15. The name given to the temperature range of 5-63 deg where most bacteria can multiply
- 16. Boiling fruit/veg for a short time to destroy enzymes then plunging into cold water
- 17. Harmful bacteria which can cause food poisoning
- 20. The gas released when yeast ferments
- 21. Single celled microorganisms, some can cause food poisoning
- 23. A heat treatment of food that kills most bacteria
- 24. The loss of water soluble vitamins on exposure to heat/air
- 25. Food quality is best before this date but is still safe after this date
- 26. Foods which are ready to eat and high in moisture and protein-they easily support the growth of bacteria
Down
- 1. The main cause of food poisoning in the UK
- 2. Chemicals added to food to increase shelf life
- 3. Food must be consumed by this date to prevent food poisoning
- 4. When yeasts reproduce by feeding on sugar
- 6. Fresh foods that decay rapidly
- 7. When food loses quality and becomes inedible
- 10. Meaning to kill bacteria
- 11. A type of food poisoning bacteria, sometimes on undercooked meat, eggs or chicken
- 13. A food poisoning bacteria often associated with undercooked meat
- 14. Means without oxygen
- 18. Means with oxygen
- 19. single celled fungi- cane be used in bread making
- 22. Refers to temperatures at 17 to 20 deg, also known as room temp