Food Science Safety

5. the practice of handling, preparing, and storing food in a way that prevents food-borne illness
8. colony: a visible cluster of thousands of cells that grew from the original bacterial cell; one single bacterium is invisible to the naked eye, but a colony of many bacteria is visible without using a microscope
11. an animal or plant that lives in or on another animal or plant in order to get food and protection
12. falls into the category of a major allergen or as an added chemical
13. A substance that can cause an allergic reaction in some individuals, often found in food and food products
15. a Petri dish containing a gel with nutrients for growing bacterial cultures or small plants
16. any organism, such as a bacterium, protozoan, or virus, of microscopic size
17. to make something dirty or impure by accidentally or purposely adding something harmful

1. The transfer of harmful bacteria from one food, surface, or object to another, typically through contact.
2. to introduce a microorganism into a suitable growing medium
3. a submicroscopic infectious agent that replicates only inside the living cells of an organism
4. refers to the color, flavor, texture and nutritional value of food
6. comes in the form of a spoilage bacteria or pathogenic baceria. Includes bacterial, fungal, and parasitic organisms
7. any illness resulting from the consumption of food contaminated with viruses, parasites, or pathogenic bacteria
9. food safety hazard when it has a potential to cause injury to a consumer
10. The process of maintaining cleanliness and eliminating contaminants from food preparation areas and equipment.
14. a bacterium, virus, or other microorganism that can cause disease