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Food Microbiology Part 1

Teacher: Cindy R
Across
Applying heat to foods to kill bacteria and other microbes.
The extent to which a food has a pleasant taste and texture.
An illness caused by foods that were improperly prepared or stored.
Occurs when clean foods come into contact with equipment that has been used to process foods that contain microorganisms.
The process of using ionizing radiation to kill bacteria.
The process of removing the water from foods.
A food-borne illness caused by microorganisms found in soil, water, and vegetation.
Moving a heated substance such as air or fluid through the food.
Down
An excessive drying condition on frozen foods.
Bacteria on animals can contaminate meat or milk to cause this illness.
The process of lowering a food's temperature to above the freezing point.
A food-borne illness usually found in canned meat, luncheon meats, and fish.
Applying heat during the processing of foods.
A liquid added during the canning process to allow heat to be transferred by convection.
Applying heat to the exterior of a food, which then transfers the heat from particle to particle throughout the food.