| A | B |
|---|
| Bacteria | single-celled organism |
| Mold | spoilage microorganism |
| Acidic | foods that have a pH between 0 and 7.0 |
| Pathogens | microbes that cause illness |
| Parasite | a host’s unwanted guest |
| Foodborne Infection- | results when food containing pathogens is eaten |
| Fungi | mold and yeast |
| Virus | smallest of contaminants |
| FAT TOM | key to microbial growth |
| Toxins | poisons |
| Yeast | produces an alcoholic smell or taste |
| Oxygen | a condition for microbial growth |
| Microorganism | small beings |
| Water activity | food moisture level |
| Neutral | a pH of 7.0 |
| Foodborne Intoxication | eating a food containing a toxin |
| Host | parasite’s home |
| Foodborne toxin-mediated infection | result of a person eating food containing pathogens, which then produce illness-causing toxins in the intestines |
