Food Safety Vocabulary Part 1

Front

Foodborne Illness "Food Poisoning"

Back

A sickness people get from something they ate or drank that was contaminated with a virus or bacteria.

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Bacteria

Back

Small single-celled organisms and are found almost everywhere.

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Clean

Back

Free from dirt, marks, or stains.

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Fungi

Back

Any of a group of spore-producing organisms feeding on organic matter, including molds, yeast, mushrooms, and toadstools.

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Parasite

Back

Organisms that live on or in a host and benefit at the host's expense

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Pathogen

Back

An organism causing disease to its host

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Risky Foods

Back

Foods that come with a higher risk of food poisoning

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Microbes/

Microorganisms

Back

organisms that are too small to be seen without using a microscope

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Temperature Danger Zone

Back

Temperature range

 (40º F–140º F) within which most bacteria can grow and reproduce rapidly

Front

Virus

Back

infectious agent that replicates only within the cells of living hosts, mainly bacteria, plants, and animals