Chapter 20 Vocab

Chapter 20 Vocab

By Cameron Purvis

Bacteria, Contaminant, Cross-Contamination

Single-celled microorganisms, lives in soil, water, and the bodies of plants  and animals.

A undesirable substance that unintentionally gets into food.

The transfer of harmful bacteria from either an object or a food to another.

Environmental Contaminant, Food-borne Illness, Fungi

A substance released into the air or water by industrial plants.

A disease transmitted by food.

An organism that can vary greatly in size and structure that is classifies as a plant, such as mold, and yeast.

(HACCP)

Hazard Analysis Critical Control Point System, Hygiene

A food safety procedure that identifies the steps at which a food product is at risk of biological, chemical, or physical contamination and creates a plan to minimize or eliminate the risk. 

Practices to promote good health.

Microorganism, Parasite, Pathogen

A living being so small it can be seen only under a microscope

An organism that lives off another organism, which is called a host. 

Organism that causes foodborne illness, such as bacteria, parasites, viruses, and fungi.

Pesticide Residue, Protozoa

 Chemical pesticide particles left in food after it is prepared for consumption.

Single-celled animals.

Sanitation, Toxin

Maintaining clean conditions to help prevent diseases.

Poison

Virus

A disease-causing agent that is the smallest type of life-form.