| A | B |
|---|
| sanitize | The act of ridding a surface of pathogens |
| hepatitis | An infection of the liver |
| anisakiasis | A parasite infection caused by a tiny round worm that is usually found in fish |
| botulism | An anaerobic bacteria that is highly dangerous to humans |
| aerobic | A bacteria that requires air to grow |
| infection | An invasion of pathogens into a host agent |
| staph | An infection from staphylococci |
| trichinosis | A parasite that is carried in pork products |
| intoxication | Poisoning by a drug or other element |
| harborage | Any area that would give refuge to rodents or insects |
| food danger zone | A temperature of 4 degrees C to 60 degrees C where bacteria can grow rapidly |
| perishable | food that is susceptible to spoiling |
| sanitation | The development of measure to promote cleanliness and healthy practices |
| salmonella | A pathogenic aerobic bacteria that is rod-shaped and causes stomach pain |
| contamination | The presence of foreign, especially infectious, material that make a substance or preparation impure or harmful |
| anaerobic | A bacteria that can only grow when air is not present |
| pathogen | A disease causing micro-organism |
| toxins | A poisonous substance, especially a protein, that is produced by living cells or organisms |
| bain-marie | A large pan that is filled with hot water; smaller pans can be set in it to keep foor warm or to cook food slowly |
| bacteria | A micro-organism that can be harmless, beneficial or disease-causing |
