Food Safety Vocabulary

3. Bacteria that require an oxygen-free environment to grow.
6. When 2 or more people get the same illness caused by the same pathogen.
9. When conditions are good, bacteria require this to reach a large enough cluster of them to make a person sick.
10. Bacteria that require oxygen to grow.
11. Removing this from food limits the growth of bacteria; raisins, jerky
15. Protein is one of bacteria’s favorites.
18. Organisms that cause illness.
19. The range of temperature where bacteria grow rapidly.
20. Anything unwanted that gets into food.
21. Control this to kill bacteria or slow its growth.
22. The measure of acidy or alkalinity.
23. Commercial mayonnaise raises the level of this to prevent bacteria from growing well.
24. Contamination in food caused by bacteria, viruses, parasites, and fish toxins.
25. The pathogen that makes a home in another living creature; it is often a worm.

1. Any surface that touches food.
2. The formal name for food poisoning.
4. The measure of moisture in food that bacteria can use to thrive.
5. Taking steps to kill pathogens.
7. The pathogen that requires a healthy cell to reproduce; it can live on surfaces for days.
8. When contamination, like bacteria, is carried from one place to another.
12. Some bacteria require it to live while others don’t.
13. The pathogen responsible for most foodborne illness, it reproduces by dividing.
14. Contamination in food caused by substances like mercury, bleach, or pesticides.
16. Contamination in food from things that can be seen like toothpicks, chewing gum, or glass shards.
17. Taking steps to remove dirt and grime.