Nutritional key term

Food additives

Food allergy

Food intolerance

Pasteurization

Cross-contamination

Foodborne illness

Substances added to a food to
produce a desired effect

use to

improve its taste, texture, or appearance

keep a food safe for a longer

Food poisoning

Treating a substance with heat to kill
or slow the growth of pathogens

A condition in which the body’s immune system reacts to substances in some foods

A negative reaction to food that doesn’t involve the immune system

The spreading of pathogens (germs) from one food to another

boost its nutrient content

Common Symptoms of Foodborne Illness

cause by eating something contaminated (bad)

Ways to prevent

Fever

Vomiting

Diarrhea

Nausea

Cramps

Cook food thoroughly

Wash hands

Keep raw food separate from cooked food

Example

Milk

Eggs

Example

Peanuts

Milk

Shellfish

Example

Lactose intolerance

Body unable to digest Lactose found in dairy product