| A | B |
|---|
| Foodborne Illness | A disease transmitted by food. |
| Contaminant | A Substance that may be harmful that has accidentally gotten into food. |
| Microorganism | A living substance so small it can be seen only under a microscope. |
| Bacteria | A single-celled or noncellular microorganism |
| Sanitation | Maintaining clean conditions to prevent disease and promote good health. |
| Cross-Contamination | When harmfull bacteria from one food are transfered to another food. |
| Abdominal Thrust | A procedure used to save choking victims. |
| Botulism | Foodborne illness caused by eating food containing the spore-forming bacteria. Caused by Improperly processed home-canned low-acid foods and raw fish. |
| E. coli Infection | Caused eating fresh fruits and vegetables, raw and undercooked ground beef and pork and unpasterized milk and juices. |
| Sallmonilla | Caused by eating raw and undercooked beef, pork, poultry, fish and eggs. |
| Danger Zone | Foods that are kept between the temperatures of 40 &140oF |
| Dietary Guidelines | A set of recommendations from the USDA that urges people to form healthful diet, activity habits to promote good health and reduce disease risks. |
| Parasite | Microorganism that needs another organism, called a host to live. |
