Pertains to water fit human consumption.

Microscopic but once they form a cluster and aggregate, they can become visible.

Result from ingesting contaminated food or drinking a contaminated water or beverage.

Body negative reaction to a food protein.

Found in air, soil, plants, water and some food.

Who can contaminate the food and spread the pathogenic organisms through use of unclean hands, sneezing, and coughing during food preparation.

MSDS

Can spoil food sometimes cause illness.

Include dirt, hair, nail polish flakes, insects, broken glass, nails, staples, plastic fragments, bones, or bits of packaging.

Grow well on almost any type of food.

Can cause microbial spoilage.

Any biological or chemical agent, foreign matter, or other substance unintentionally added to food that may compromise food safety or suitability.

Including unicellular yeasts, multicellular molds, and edible and nonedible mushrooms can be found naturally in the environment.

Occur when foreign object gets into food accidentally.

Can cause food discoloration, unpleasant odor, and taste.

Given the optimum condition for microbial growth, disease causing it's number to grow exponentially that might lead to food spoilage and food poisoning.

Introduction or occurrence of a contaminant in food.

Can be further categorized as bacteria, viruses, parasites and fungi.

Occur when a harmful chemical gets into food that is then eaten by a person.

May come from a variety of sources in the kitchen or food processing and preparation.