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Java Games: Flashcards, matching, concentration, and word search. |
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Foods II - Section 3 Vocabulary
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| Physical contaminant | Foreign object that is accidentally introduced into food, or a naturally occurring object, such as a bone in a fillet, that poses a hazard. |
| Food Security | The prevention or elimination of the deliberate contamination of food. |
| Ciguatera poisoning | Illness that occurs when a person eats fish that has consumed this toxin. The toxin occurs in certain predatory tropical reef fish, such as amberjack, barracuda, grouper, and snapper. |
| Scombroid poisoning | Illness that occurs when a person eats a fish that has been time-temperature abused. Foods include tuna, mackerel, bluefish, skipjack, and bonito. |
| Chemical contaminant | Chemical substance that can cause a foodborne illness. Food can become contaminated by toxic metals, pesticides, cleaning products, sanitizers, and lubricants. |
| Biological toxin | Toxins produced by pathogens, plants, or animals. |
| Biological contaminant | Microbial contaminant that may cause foodborne illness. |
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Surry County Schools |
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