a BGH k Toxicity b BHT l Solanine c EPA m Hepatitis d FDA n Goitrogen e MSG o Nitrosamines f GRAS p Bioaccumulation g Safe q Margin of Safety h Sulfite r Tolerance Level i Hazard s Methylene chloride j Nitrite t Intentional additives Term that designates the ability

Question

a.	BGH	k.	Toxicity
b.	BHT	l.	Solanine
c.	EPA	m.	Hepatitis
d.	FDA	n.	Goitrogen
e.	MSG	o.	Nitrosamines
f.	GRAS	p.	Bioaccumulation
g.	Safe	q.	Margin of Safety
h.	Sulfite	r.	Tolerance Level
i.	Hazard	s.	Methylene chloride
j.	Nitrite	t.	Intentional additives

1) Term that designates the ability of a substance to harm living organisms if enough is consumed

2) Term designating that a substance is possibly toxic under normal use conditions

3) Typical foodborne infection that results from eating undercooked or raw shellfish

4) The act of concentrating contaminants within the flesh of animals high on the food chain

5) Toxic compound common in cabbage, turnips, and radishes

6) Poisonous narcotic-like substance present in potato sprouts

7) Term that describes the maximum amount of a pesticide residue permitted on a food when the chemical is used according to directions

8) Term that indicates that the risks for consumption are acceptable

9) Acronym for a list of food additives long believed to be safe

10) Zone between the normal concentration used and that in which a hazard exists

11) Class of substances that are purposely added to foods

12) Substance added to cured meats to preserve color

13) Carcinogenic substances formed within the stomach

14) Organization that is responsible for certifying food colors

15) A food additive known to destroy thiamin

16) A preservative commonly used in snack foods to slow the development of off-flavors, odors, and color changes

17) Flavor enhancer

18) Hormone that promotes growth and milk production in cows

19) Substance used to remove caffeine from coffee

20) Organization that is responsible for ensuring that public water systems meet minimum health standards

Answer

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