Food spoilage and contamination

3. _____ is responsible for the ripening process in fruits and vegetables
6. bacteria, mould, fungus and yeast are all examples of _____
7. inablility to wash hands frequently while cooking, unclean surfaces,and signs of pests are all examples of ___ conditions
9. _____ temperature stimulates bacterial growth
11. foods that are likely to decay or go bad
14. ___ are added to foods to preserve flavor or appearance
15. _____ zone is the temperature range in which bacteria will grow and multiply rapidly.
17. A food item is considered to be ____ contaminated when they are corrupted with foreign substances.
18. ____ are larger in size compared to bacteria. They also reproduce by the process of budding
19. these grow on food with a fuzzy or cotton appearance which is sometimes coloured

1. This process involves scalding foods in hot water and then immediately placing them in cold water
2. A _____ is used to store items to keep them cool
4. ___ are microorganisms that most commonly cause food spoilage
5. the ____ of foods is done to prolong shelf life and make food available in places it is not originated
8. ____ items are packaged to withstand prolonged storage
10. the accidental placement of chemicals in food is referred to as ______
11. The accidental contamination of food items by objects due to employees carelessness
12. type of contamination caused by bacteria, fungus mold etc.
13. Bacteria is present in two forms ____ and spore
16. microorganisms need ____ to grow