| A | B |
|---|
| salmonellosis | Food-borne illness caused by the salmonella bacteria: symptoms - vomiting, diarrhea, cramps, fever, headache. |
| sanitation | Practice of personal cleanliness and proper food handling used to inhibit the growth of bacteria in food. |
| trichinosis | A food-related illness caused by a parasite worm most often found in uncooked pork. |
| virus | A group of microscopic infective agents that cause disease. |
| salmonella | Bacteria found in certain raw foods ex: poultry - can cause salmonellosis food poisoning if not destroyed. |
| perfringens poisoning | Food-borne illness caused by a spore-forming bacteria: symptoms - nausea, diarrhea, inflammation of lower digestive tract. |
| clostridium botulinum | Bacteria which can produce deadly poisons in improperly processed or stored foods. |
| bacteria | Microscopic plants that may cause food-borne illness or food spoilage. |
| botulism | A food-borne disease caused by the poisons produced by bacteria most often found in improperly processed canned foods. |
| preservative | A substance added to a food product to minimize spoilage. |
| perishable | Foods which are apt to spoil, such as fresh meats, fruits and vegetables. |
| parasite | Plant or animal that lives on/in another plant/animal causing it harm (ex: trichina worm which causes trichinosis in humans. |
| food-borne illness | Any illness caused by ingestion of food contaminated with poison producing bacteria. |
| food spoilage | Food which is unfit for consumption due to oxidation or contamination by micro-organisms. |
| mold | Surface growth produced on damp or decaying organic matter. |
| staphylococcus aureus | A bacteria commonly found in raw meat, open sores and mucus which can cause disease if transmitted by food handlers. |
