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Antibacterial activity

The shelf life of a product can be extended either by adding artificial preservatives or by taking hygienic measures during the manufacturing process. As the consumer trend today is towards preservative-free foods with a long shelf-life, industry ...

Aspartame controversy

The artificial sweetener aspartame has been the subject of several controversies since its initial approval by the U.S. Food and Drug Administration in 1974. The FDA approval of aspartame was highly contested, beginning with suspicions of its inv ...

ATP (treaty)

ATP) is a 1970 United Nations treaty that establishes standards for the international transport of perishable food between the states that ratify the treaty. It has been updated through amendment a number of times and as of 2016 has 50 state part ...

Benzene in soft drinks

Benzene in soft drinks is of potential concern due to the carcinogenic nature of the benzene molecule. This contamination is a public health concern and has caused significant outcry among environmental and health advocates. Benzene levels are re ...

Bernard L. Oser Award

The Bernard L. Oser Award has been awarded since 2000 by the Institute of Food Technologists. It is awarded to contributions to the scientific knowledge of food ingredient safety for leadership in establishing principles for food safety evaluatio ...

Codex Alimentarius Austriacus

The Codex Alimentarius Austriacus is a collection of standards, guidelines and product descriptions for a variety of foods. It was originally established by the Austrian-Hungarian Empire in 1891 and is still in use today. The Codex Alimentarius A ...

Cold chain

The term cold chain or cool chain denotes the series of actions and equipment applied to maintain a product within a specified low-temperature range from harvest/production to consumption. A cold chain is a temperature-controlled supply chain. An ...

Colony picker

A colony picker is an instrument used to automatically identify microbial colonies growing on a solid media, pick them and duplicate them either onto solid or liquid media. It is used in research laboratories as well as in industrial environments ...

Comprehensive Reviews in Food Science and Food Safety

Comprehensive Reviews in Food Science and Food Safety is an online peer-reviewed scientific journal published by the Institute of Food Technologists that was established in 2002. Its main focus is food science and food safety. This includes nutri ...

Cool Chain Quality Indicator

The Cool Chain Quality Indicator – established by the Cool Chain Association and Germanischer Lloyd – is an industry standard which measures reliability, quality and skills in temperature-critical logistics like food, flowers and plants, some che ...

Critical control point

Critical Control Point is the point where the failure of Standard Operation Procedure could cause harm to customers and to the business, or even loss of the business itself. It is a point, step or procedure at which controls can be applied and a ...

Danger zone (food safety)

The danger zone is the temperature range in which food-borne bacteria can grow. Food safety agencies, such as the United States Food Safety and Inspection Service, define the danger zone as roughly 4.45 to 60 °C. The FSIS stipulates that potentia ...

Double-dead meat

Double-dead meat is the Filipino appellation for meat taken from an animal that has died of disease. The appropriate method of dealing with diseased hog carcasses is disposal by burial or burning. Illegally slaughtered meat is also referred to as ...

Dubai International Food Safety Conference

The Dubai International Food Safety Conference is an annual conference organized by the Dubai Municipality, in conjunction with the Gulfood Exhibition, held at the Dubai International Convention Centre in Dubai, United Arab Emirates.

Excitotoxicity

Excitotoxicity is the pathological process by which nerve cells are damaged or killed by excessive stimulation by neurotransmitters such as glutamate and similar substances. This occurs when receptors for the excitatory neurotransmitter glutamate ...

Expiration date

An expiration date or expiry date is a previously determined date after which something should no longer be used, either by operation of law or by exceeding the anticipated shelf life for perishable goods. Expiration dates are applied to selected ...

FAT TOM

FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.

Five-second rule

The five-second rule, sometimes also the ten-second rule, is a food hygiene myth that states that there is a defined window where it is permissible to pick up food after it has been dropped and thus exposed to contamination. Some may believe this ...

Food defense

Food defense is the protection of food products from intentional contamination or adulteration by biological, chemical, physical, or radiological agents introduced for the purpose of causing harm. It addresses additional concerns including physic ...

Food microbiology

Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; as well as, pathogens that may cause disease especially if food is improperly cooked ...

Food safety-risk analysis

A food safety-risk analysis is essential not only to produce or manufacture high quality goods and products to ensure safety and protect public health, but also to comply with international and national standards and market regulations. With risk ...

Food sampling

Food sampling is a process used to check that a food is safe and that it does not contain harmful contaminants, or that it contains only permitted additives at acceptable levels, or that it contains the right levels of key ingredients and its lab ...

Food spoilage

Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and s ...

Food testing strips

Food testing strips are products that help determine whether or not food contains bacteria that can cause foodborne illness. These products can typically be used on food, water, and hard surfaces, and are often designed for quick and easy home an ...

Foodborne illness

Foodborne illness is any illness resulting from the spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boi ...

Global Food Safety Initiative

The Global Food Safety Initiative is a private organization, established and managed by the international trade association, the Consumer Goods Forum under Belgian law in May 2000. The GFSI maintains a scheme to benchmark food safety standards fo ...

Good manufacturing practice

Good manufacturing practices are the practices required in order to conform to the guidelines recommended by agencies that control the authorization and licensing of the manufacture and sale of food and beverages, cosmetics, pharmaceutical produc ...

Hazard analysis and critical control points

Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished produ ...

Hazard analysis and risk-based preventive controls

Hazard analysis and risk-based preventive controls or HARPC is a successor to the Hazard analysis and critical control points food safety system, mandated in the United States by the FDA Food Safety Modernization Act of 2010. Preventive control s ...

Health claim

Health claims on food labels and in food marketing are claims by manufacturers of food products that their food will reduce the risk of developing a disease or condition. For example, it is claimed by the manufacturers of oat cereals that oat bra ...

Heterocyclic amine formation in meat

Heterocyclic amines are a group of chemical compounds, many of which can be formed during cooking. They are found in meats that are cooked to the "well done" stage, in pan drippings and in meat surfaces that show a brown or black crust. Epidemiol ...

Home-stored product entomology

Home stored product entomology is the study of insects which infest foodstuffs stored in the home. It deals with the prevention, detection and eradication of the pests. The five major categories of insects considered in this article are flour bee ...

Roxarsone

Roxarsone is an organoarsenic compound that has been used in poultry production as a feed additive to increase weight gain and improve feed efficiency, and as a coccidiostat. As of June 2011, it was approved for chicken feed in the United States, ...

Identity preservation

Identity preservation is the practice of tracking the details of agricultural shipments so that the specific characteristics of each shipment is known. Identity preserved is the designation given to such bulk commodities marketed in a manner that ...

Infant food safety

Foodborne illness is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Infant food safety is the identification of risky food handling practices and the prevention ...

Insulated shipping container

Insulated shipping containers are a type of packaging used to ship temperature sensitive products such as foods, pharmaceuticals, organs, blood, biologic materials, and chemicals. They are used as part of a cold chain to help maintain product fre ...

ISO 22000

ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. It is a general derivative of ISO 9000.

National Organic Program

The National Organic Program is the federal regulatory framework in the United States of America governing organic food. It is also the name of the United States Department of Agriculture Agricultural Marketing Service program responsible for adm ...

Non-protein nitrogen

Non-protein nitrogen is a term used in animal nutrition to refer collectively to components such as urea, biuret, and ammonia, which are not proteins but can be converted into proteins by microbes in the ruminant stomach. Due to their lower cost ...

Organoleptic

Organoleptic properties are the aspects of food, water or other substances that create an individual experience via the senses - including taste, sight, smell, and touch.

Osteoblast milk protein

Osteoblast milk protein is the name used by Mengniu, a Chinese dairy company, for a milk protein used as a food additive in their Milk Deluxe since 2005. It is supposed to help the absorption of calcium and promote bone growth in the osteoblasts ...

Over Thirty Months Scheme

The Over Thirty Months Scheme is a scheme to keep older cattle out of the human foodchain. It is based on the "Over Thirty Months Rule" introduced in the UK on 3 April 1996, as one of several measures to manage the risk associated with bovine spo ...

Peroxide value

Detection of peroxide gives the initial evidence of rancidity in unsaturated fats and oils. Other methods are available, but peroxide value is the most widely used. It gives a measure of the extent to which an oil sample has undergone primary oxi ...

Pot-in-pot refrigerator

A pot-in-pot refrigerator, clay pot cooler or zeer is an evaporative cooling refrigeration device which does not use electricity. It uses a porous outer clay pot containing an inner pot within which the food is placed. The evaporation of the oute ...

Potentially Hazardous Food

Potentially Hazardous Food is a term used by food safety organizations to classify foods that require time-temperature control to keep them safe for human consumption. A PHF is a food that: Contains protein Contains moisture - usually regarded as ...

Public analyst

Public Analysts are scientists in the United Kingdom and Ireland whose principal task is to ensure the safety and correct description of food by testing for compliance with legislation. Most Public Analysts are also Agricultural Analysts who carr ...

Quantum satis

Quantum satis is a Latin term meaning the amount which is enough. It has its origins as a quantity specification in medicine and pharmacology, where a similar term quantum sufficit has been used. Quantum satis is also used in the same function in ...

Quaternary ammonium cation

Quaternary ammonium cations, also known as quats, are positively charged polyatomic ions of the structure NR + 4, R being an alkyl group or an aryl group. Unlike the ammonium ion and the primary, secondary, or tertiary ammonium cations, the quate ...

Quechers

QuEChERS is a solid phase extraction method for detection of pesticide residues in food. The name is a portmanteau word formed from quick, easy, cheap, effective, rugged, and safe ".

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