Food Sanitation

4. One of the most reproducible methods used to determine the population of microorganisms present on equipment or food products.
8. An analytical technique to detect the presence of an antigen or antibody in a given sample.
9. A bacteriostatic substance that are added during sausages production
10. A pathogenic bacteria that is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products, raw milk or faecal contamination of water.
12. Molds and yeasts can grow on partially …………….. foods
13. The most common symptom of food-borne illness is
16. A ready-made culture medium that is used for counting aerobic bacteria.
18. An example of a bacterial infection is
19. A virus that is transmitted through ingestion of contaminated food and water or through direct contact with an infectious person.
20. An organism that needs high salt concentrations for growth is known as.
21. An undesirable change in the sensory attributes of food caused by growth of microorganisms is known as
23. An organism that can grow at low temperatures is known as.
24. An organism that thrives at relatively high temperatures is known as.
25. After contamination occurs, the period of adjustment to the environment, with a slight decrease in microbial load due to stress followed by limited growth in the number of microbes, is called the …………… phase.

1. A substance or agent capable of killing bacteria are called
2. An organism that grows at moderate temperatures is known as.
3. A dye that is used as a quick method of dye reduction to assess the microbiological quality of raw and pasteurized milk.
5. occurs from eating a food that contains a toxin produced by bacteria.
6. The most spoilage bacteria grow at ……… pH
7. A potential method of microbial reduction on both packaging and food surfaces.
11. An enzyme used in on-line monitoring device to detect contamination problems in milk.
14. An intrinsic factor for microbial growth
15. Complex microbial ecosystems formed by one or more species immersed in an extracellular matrix of different compositions depending on the type of food manufacturing environment and the colonizing species is known as
17. Temperature range where bacteria will multiply is known as
22. A rare but serious condition caused by toxins from bacteria called Clostridium botulinum.