It's Alive Unit Vocab

Front

Steps and precautions to keep food safe.

Back

Food safety.

Front

Range of temperature (40°F to 140°F) where microorganisms reproduce rapidly.

Back

Temperature danger zone

Front

Result of ingesting food with live, pathogenic microorganisms causing illness.

Back

food infection

Front

Tiny organism visible only with a microscope

Back

microorganism

Front

Functions in the body or environment:

Back

Beneficial microorganism

Front

Causes food spoilage with off flavor, odor, or appearance; not harmful to humans.

Back

spoilage microorganism

Front

Harmful bacteria, viruses, or parasites causing disease.

Back

Pathogenic microorganism.

Front

Result of ingesting food with live, pathogenic microorganisms that grow in the intestine causing illness.

Back

food infection

Front

Result of ingesting a toxin from pathogenic microorganisms in food.

Back

food intoxication

Front

Transfer of pathogenic bacteria to food from other foods, unwashed hands, or items.

Back

Cross-contamination.