Column A 1. Foodborne Illness: Foodborne Illness 2. Contaminant: Contaminant 3. Microorganism: Microorganism 4. Bacteria: Bacteria 5. Toxin: Toxin 6. Cross Contamination: Cross Contamination 7. Sanitation: Sanitation 8. Internal Cooking Temperature of Ground Meat: Internal Cooking Temperature of Ground Meat 9. Internal Cooking Temperature of ALL Poultry: Internal Cooking Temperature of ALL Poultry 10. Minimum Internal Cooking Temperature of Pork and Beef Steaks: Minimum Internal Cooking Temperature of Pork and Beef Steaks Column B a.155 b. This occurs when harmful bacteria from one food source are transferred to another food. c. A potentially harmful substance that has accidentally gotten into food. d. A living substance so small it can only be seen under a microscope. e. Maintaining clean conditions to prevent disease and promote good health. f. Any disease transmitted by food. g. Poisons produced by bacteria. h.165 i. Single-celled or non-cellular microorganisms that live almost everywhere. j.145