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irradiation process of exposing food to high-intensity energy waves to increase shelf life and kill harmful microorganisms. microorganisms living creatures visable only through microscopes personal hygiene practice of keeping clean rancidity spoilage caused by breakdown of fats recall immediate removal of product from store shelves sanitation prevention of illness through cleanliness and food safety spores protected cells that develop into bacteria under the right conditions tolerance maximum safe level for certain chemicals in the human body toxins poisons found in harmful bacteria 20-second scrub washing your hands with soap under hot water for atleast 20 seconds