| A | B |
|---|
| Foodborne Illness | the transfer of microbial or chemical contaminates |
| Cross-contamination | transfer of bacteria to food |
| Food Additive | substance added to food and affects the food’s characteristics |
| Toxin | A poison |
| Irradiation | ionizing energy is used to kill pathogens |
| Bacteria | Single-cell that lacks a membrane bound nucleus |
| Pathogen | microorganism that is infectious or toxigenic |
| Outbreak | two or more cases of a similar illness from eating |
| At-Risk Populations | Any group more susceptible to more illness |
| Food Thermometer | measures the internal temperature of cooked foods |
