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L-1.2 Chapter 6

Across
Food that needs time and temperature control for safety because it is most vulnerable to pathogen growth; these types of food have the FAT TOM conditions needed for bacterial growth and are also commonly involved in foodborne-illness outbreaks.
Small, living organisms that can be seen only through a microscope; most living things, including humans, carry microorganisms on, or in, their bodies.
An easy way to remember the six conditions that bacteria need to grow: food, acidity, temperature, time, oxygen, and moisture.
Means that harmful things are present in food, making it unsafe to eat.
The naturally occurring proteins that cause allergic reactions.
When two or more people get the same illness after eating the same food, an investigation is conducted by state and local regulatory authorities, and the outbreak is confi rmed by laboratory analysis.
Certain groups of people that have a higher risk of getting a foodborne illness than others, such as elderly people, preschool-age children, and people with compromised immune systems.
Organisms that get nourishment and protection from another living organism known as a host, such as a person, animal, or plant. Parasites can live in many types of food that humans like to eat and also can contaminate water. In the United States, the most common foodborne parasites are protozoa, roundworms, and tapeworms.
Tiny plants that grow under almost any condition but grow especially well in acidic food with little moisture, such as jams, jellies, and cured, salty meats such as bacon. Mold that is visible to the human eye is actually a tangled mass of thousands of tiny mold plants. Molds often spoil food and sometimes produce toxins that can make people sick. Sometimes mold is intentionally used to affect the fl avor or characteristics of a product, such as with Brie, camembert, and gorgonzola cheeses.
Microorganism that can spoil food quickly, as indicated by the smell or taste of alcohol, white or pink discoloration, slime, and bubbles; like molds, yeasts grow well in acidic food with little moisture, such as jellies, jams, syrup, honey, and fruit or fruit juice.
Microorganisms that cause illness.
The body’s defense against illness.
Down
Food that can be eaten without further preparation, washing, or cooking; some examples include washed fruit and vegetables (both whole and cut), deli meat, bakery items, sugar, spices, seasonings, and cooked food.
The temperature range between 41°F and 135°F (5°C and 57°C), in which bacteria grow well; you can control the growth of most bacteria by keeping food out of the temperature danger zone.
Organisms found in air, soil, plants, water, and some food that can cause illness but most commonly are responsible for spoiling food; mold and yeast are two examples of fungi.
When a food item containing an allergen comes in contact with another food item and their proteins mix; refers specifi cally to food allergens.
A disease transmitted to people by food.
A common type of microorganism; several species of bacteria are pathogens that can cause infectious diseases. Examples of foodborne bacteria include Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin–producing E. coli (STEC).
The body’s negative reaction to a food protein.
Something with the potential to cause harm.
A formal review or examination conducted to see if an operation is following food safety laws.
The leading cause of foodborne illness, viruses can survive refrigerator and freezer temperatures and grow inside a person’s intestines after they are eaten. People can get viruses from food, water, any contaminated surface, or from other people. Examples of viruses that can cause foodborne illness include Hepatitis A and Norovirus.