1.
Small, living organisms that can be seen only through a microscope.
2.
Microorganisms that cause illnesses.
3.
Pathogens that make you sick.
4.
A yellowing of the skin and eyes
5.
Ranges from 30 minutes to six week
6.
Pathogens singled out by the FDA because they are highly contagious and cause severe illness.
7.
Single-celled microorganisms that can spoil food and cause foodborne illness.
8.
The conditions needed for bacteria to grow.
9.
A range between 41F and 135F where bacteria grow rapidly.
10.
Can resist heat and survive cooking temperatures and often found in dirt.
11.
Commonly linked with ground beef and contaminated produce.
12.
Commonly linked with poultry, eggs, meat, milk and dairy products, and produce like tomatoes.
13.
Commonly linked with ready-to-eat food and beverages.
14.
Commonly linked with TCS food or food that has made contact with contaminated water.
15.
The smallest microbial food contaminant.
16.
Commonly linked with ready-to-eat food and shellfish and can cause jaundice.
17.
Commonly linked with ready-to-eat food and shellfish.
18.
Commonly linked with seafood, wild game, and produce from contaminated water.
19.
Mold and yeast are examples that can spoil food.
20.
Come from living organisms or the substances they produce.
