Across
- 5. Measure of acidity or alkalinity in food.
- 6. Keeping food safe and edible for longer.
- 9. Tiny living things that cause spoilage (e.g., bacteria, fungi).
- 11. Breakdown of food by bacteria or fungi.
- 13. Briefly boiling food before freezing to stop enzyme action.
- 14. Removing water to stop microorganism growth.
- 15. Sealing and heating food in airtight containers.
- 17. Natural chemical changes in food that cause spoilage.
- 18. Storing food in sterilized bottles with syrup, brine, or vinegar.
Down
- 1. Removing air before sealing food.
- 2. Heating to destroy harmful bacteria.
- 3. Food that spoils easily.
- 4. When harmful substances or germs enter food.
- 7. Storing food below 0°C to stop bacteria.
- 8. Preserving with vinegar or brine.
- 10. Food becoming unsafe or unfit to eat.
- 12. Drawing moisture from food using salt.
- 16. Time food stays safe to eat.