| A | B |
|---|
radura,  | irradiation |
| irradiation | gamma rays destroy DNA of pathogens |
| HPP | High Pressure Processing |
| UHT | Ultra-High Temperature |
| 165 | poultry, leftovers |
| 155 | ground beef (red meats), egg dishes |
| 145 | whole meats, fin fish |
| 140 | pre-cooked ham |
| pathogen food | proteins, high starch carbohydrates |
| low acid conditions | favorable pH conditions for pathogens |
| 2 hours | reheat or refrigerate food that is out |
| 4 hours | eat hot food within or throw out after |
| 20 minutes | bacteria can double in this time |
| capsid | protein covering of a virus |
| pathogen | any microorganism that can cause sickness |
| bacteria | single-celled organism |
| anaerobic | not needing oxygen to exist |
| aerobic | needing oxygen to exist |
| moisture | a necessary condition for pathogenic growth |
| prokaryote | single cell no nucleus |
| eukaryote | multi cell with nucleus |
| Gram Staining | method of determining type of bacteria |
| food spoilage | a change in food that make it unfit to eat |
| contamination | state of being impure |
| chemical contaminant | mercury, lead, or pesticide |
| physical contaminant | finger nail, hair, plastic wrap |
| microbial contaminant | bacteria, virus, parasite, fungi |
| biodegradable | able to be broken down into smaller pieces by microbes |
| HACCP | a plan to address potential hazards to food safety |
| pasteurization | using high heat to kill bacteria |
