Food Science Crossword

Field involving chemistry, biochemistry, nutrition, microbiology and engineering to solve problems in food industry
Form of heat processing with longest shelf-life
Nearly complete removal of water from solid foods
Process where food is compressed and worked to form a semisolid mass
the condition of a food to be free from pathogens
An illness caused by eating food that has been contaminated in some way
single celled organism found in air, soil, water, and food
Multiple celled fungi that grows on organic matter and causes food spoilage
A collection of millions of micro-organisms, visible with the naked eye
Dormant state of some bacterial cells, or the reproductive cell of a fungi
One-celled fungus
Uses spores for reproduction
Tiniest, simplest form of life
Need to live on or in a host
Roaches, flies, and rodents that can carry diseases or parasites
When food is contaminated by pesticides and herbicides it is this type of contamination
This contamination includes dirt, hair, glass, metal or packaging
A system used to identify hazards hazards in food processing and finds ways to control them
Always refrigerate perishable food within how many hours
Always do this for 20 seconds before and after handling food
This meat should have an internal temperature of 165 degrees to safely consume it.