Set A

8. A heavy metal that can accumulate in fish and seafood, posing health risks.
10. A distilled alcoholic drink made from fermented sugarcane byproducts.
11. A mixture of water and crushed grains, used as the first step in the brewing process.
12. A simple sugar and essential component in the fermentation process.
14. A metabolic process that converts sugars into alcohol or acids using microorganisms.
18. A gelatinous substance derived from seaweed, used as a thickener and stabilizer in food products.
19. A substance capable of causing cancer in living tissues.
20. A reproductive structure formed by bacteria or fungi, often used in food fermentation processes.
21. The act of adding inferior or toxic substances to food products.
22. A bacterium that can cause foodborne illness, commonly found in raw poultry and eggs.
23. A device or substance used to remove impurities from liquids, particularly in juice and wine production.
27. A preservative used in processed meats that can convert into harmful nitrosamines in the body.
29. A harmful bacterium that can contaminate food, particularly unpasteurized dairy products.
30. A substance used to protect food or cells from damage during freezing.

1. A genus of yeast used in brewing and baking, particularly for fermenting sugar.
2. A process used to purify or separate liquids, often used in alcoholic beverage production.
3. A bacterium that produces botulinum toxin, causing botulism, a serious foodborne illness.
4. A substance that helps to mix water and oil in food products.
5. A microorganism used in fermentation to produce alcohol and bread.
6. A group of organisms, including molds and yeasts, involved in food production.
7. A distilled alcoholic beverage made from fermented grain mash.
9. A chemical substance used to prevent food spoilage.
13. A class of nutrients that includes sugars, starches, and fibers, essential for energy.
15. A substance added to food or medicine to enhance its effect.
16. A sour liquid made from the fermentation of ethanol by acetic acid bacteria.
17. A process used to filter small particles and microorganisms from liquids, often used in milk processing.
24. A genus of bacteria used in vinegar production that converts ethanol to acetic acid.
25. A culture of microorganisms used to begin fermentation in food production, such as in yogurt or cheese.
26. A process that converts cereal grains into malt for brewing or distilling.
28. Hazard Analysis Critical Control Points; a system to ensure food safety through analysis and control of biological, chemical, and physical hazards.