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Across
  1. 3. is a rare and potentially fatal paralytic illness
  2. 7. The process of allowing water back into dehydrated foods
  3. 8. does the best job of preserving color, flavor, nutrition, and texture
  4. 12. To make impure by adding extraneous, improper, or inferior ingredients.
  5. 13. Typically the term is used to mean an infectious agent
  6. 14. food poisoning is any illness resulting from the consumption of contaminated food
  7. 15. Cross contamination is what happens when bacteria from one food item are transferred to another food item
  8. 16. High pressure processing causes minimal changes in the 'fresh' characteristics of foods by eliminating thermal degradation
  9. 19. more prevalent symptoms include nausea and vomiting and the onset time
  10. 23. pack also called cold pack
  11. 24. substances meant for attracting, seducing, destroying, or mitigating any pest
  12. 25. method of canning the food material is blanched, that is, cooked for a certain length of time in boiling water or steam
Down
  1. 1. a salt or ester of sulfuric acid
  2. 2. prevent discoloration
  3. 4. is a plastic and metal foil laminate pouch that is used as an alternative to traditional industrial canning methods
  4. 5. is the process most people use to can fruits, vegetables, jams , jellies, and pickles at home
  5. 6. the process of preserving foods by partially dehydrating and then quick-freezing them
  6. 8. treatment with sulfur or sulfur compounds
  7. 9. a spore is a unit of asexual reproduction that may be adapted for dispersal and for survival
  8. 10. A parasite is an organism that lives on or in a host and gets its food from or at the expense of its host
  9. 11. a small amount of something that remains after the main part has gone or been taken or used
  10. 17. a glassware device used for distillation or dry ... pressure cookers are often referred to as retorts
  11. 18. A type of bacterial food poisoning in which the host is infected by organism
  12. 20. harden so that the surface layer is harder than the interior
  13. 21. for raw food dehydration
  14. 22. is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes