1. Substances added to food to produce a desired effect.: Substances added to food to produce a desired effect. 2. Food poisoning: Food poisoning 3. Treating a substance with heat to kill or slow the growth of pathogens.: Treating a substance with heat to kill or slow the growth of pathogens. 4. The spreading of pathogens from one food to another.: The spreading of pathogens from one food to another. 5. A condition in which the body's immune system reacts to substances in some foods.: A condition in which the body's immune system reacts to substances in some foods. 6. A negative reaction to food that doesn't involve the immune system.: A negative reaction to food that doesn't involve the immune system. Column B a. Food Intolerance b. Food Additives c. Pasteurization d. Cross-contamination e. Food Allergy f. Foodborne Illness