Across
- 4. Poisons in some pathogens.
- 7. When food has stayed too long at temperatures that are good for the growth of pathogens
- 9. The smallest of the microbial food contaminants.
- 14. The six conditions bacteria need to grow.
- 15. Items that need time and temperature to control pathogen growth
- 17. A form of bacteria when they lack nutrients.
- 19. The amount of moisture available in food for growth.
- 20. Food that can be eaten without further preparation.
- 23. The presence of harmful substances in food.
- 24. Require a host to live and reproduce.
- 25. The body's defense system against illness.
Down
- 1. When two or more people have the same symptoms after eating the same food.
- 2. Small, living organisms that can
- 3. Groups of people that have a higher risk of getting foodborne illnesses than others.
- 5. Food handlers that don't wash their hands after using the restroom may contaminate food by...
- 6. Microorganisms that cause illnesses.
- 8. The temperature range where bacteria grows rapidly
- 10. Pathogens can be transferred from one surface or food to another
- 11. A disease transmitted to people by food.
- 12. An example of a fungi
- 13. Single-celled microorganisms that can spoil food and cause foodborne illness.
- 16. Another example of a fungi.
- 18. A yellowing of skin and eyes
- 21. How quickly symptoms of foodborne illness appear in a person.
- 22. Pathogens that sometimes make people sick.
- 24. The measure of acidity