Chapter 3 Vocab
Single-celled microorganisms live in soil, water, and the bodies of plants and animals
BACTERIA
FOODBORNE ILLNESS
Forms of electronic communication through which people create online communities to share info
SOCIAL MEDIA
Typical standards and patterns related to food and eating behaviors
FOOD NORMS
undesirable substance that is unintentionally introduced in food
CONTAMINANT
The most common food contaminants
MICROORGANISM
A food that is eaten routinely and supplies a large portion of the calories people need to maintain health
Social customs prohibit the use of certain edible resources as food
FOOD TABOS
Occurs when harmful bacteria from on food are transferred to another food.
Cross Contamination
Are chemical pesticide particles that remain on or in food after it is prepared for consumption
PESTICIDE RESIDUE
The application of scientific knowledge for useful purposes to accomplish tasks or solve problems
TECHNOLOGY
Meat and dairy foods may not be stored, prepared, or eaten together.
Organisms that vary greatly in size and structure, and are classified as plants
FUNGI
Microorganism that cause food borne illness
PATHOGEN
Refers to the beliefs and social customs of group of people
CULTURE
Foods derived from organisms whose genetics material (DNA) has been modified in a way that does NOT occur naturally
GM FOODS
refers to practices that promote good health
HYGIENE
A disease- causing agent that must inhabit the living cell of another organism to grow to multiply.
VIRUS
A packaging technology that preserves quality and extends the shelf life of food
ASEPTIC PACKAGING
Uses knowledge of plant or animal science and genetics to develop plants and animals with specific desirable traits while eliminating traits that are NOT wanted
FOOD BIOTECHNOLOGY