Across
- 2. The measure of acidity.
- 4. Can spoil food quickly. Often smells or tastes of alcohol. May look white, pink, slimy, or bubble.
- 5. Cannot grow in food. Requires a host to live and reproduce. Commonly associated with seafood, wild game, and food processed with contaminated water, such as produce.
- 9. The amount of moisture available in food for bacteria growth.
- 10. Small, living organisms that can be seen only through a microscope.
- 11. Spoil food and sometimes cause illness. May also produce toxins such as alfatoxins.
- 14. Food handlers, who do not wash their hands, contaminate surfaces and food with feces from their fingers.
- 15. How quickly foodborne-illness symptoms appear in a person.
- 16. Certain bacteria change into this to keep from dying when they lack nutrients.
- 17. Pathogens that only sometimes make people sick, such as mold and yeast.
Down
- 1. Shigella spp., Salmonella Typhi, nontyphoidal salmonella, shiga toxin producing Escherichia coli (STEC), Hepatitis A, and Norovirus
- 3. Food, acidity, temperature, time, oxygen, moisture.
- 6. Yellowing of the skin and eyes from Hepatitis A.
- 7. Smallest of the microbial food contaminants, typically carried by human beings and animals. Require a living host to grow.
- 8. Microorganisms which can cause illness.
- 12. Single-celled, living microorganisms that can spoil food and cause foodborne illness.
- 13. Poisons from pathogens which makes you sick.