• Sneeze guard

    A sneeze guard or sneezeguard is a plastic or glass screen designed to protect food from contamination. Sneeze guards are common in restaurants and buffets, ...

  • Shelf life

    Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to wheth...

  • Scores on the doors

    A term probably originating in widespread public use with the TV Show The Generation Game in regards to the points scored by contestants, Scores on the doors...

  • Ractopamine

    Ractopamine is a feed additive, banned in many countries, to promote leanness in animals raised for their meat. Pharmacologically, it is a phenol-based TAAR1...

  • 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. Un...

  • 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 ...

  • 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...

  • 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 ...

  • Infant food safety

    Foodborne illness is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Inf...

  • Identity preservation

    Identity preservation is the practice of tracking the details of agricultural shipments so that the specific characteristics of each shipment is known. Ident...

  • 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 a...

  • 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"...

  • 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 ...

  • 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...

  • 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 mor...

  • 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 lice...

  • Foodborne illness

    Foodborne illness is any illness resulting from the spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well ...

  • 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...

  • 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 ...

  • 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 a...

  • Food microbiology

    Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoila...

  • Food defense

    Food defense is the protection of food products from intentional contamination or adulteration by biological, chemical, physical, or radiological agents intr...

  • 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 u...

  • 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...

  • 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 ...

  • Excitotoxicity

    Excitotoxicity is the pathological process by which nerve cells are damaged or killed by excessive stimulation by neurotransmitters such as glutamate and sim...

  • Directive 1999/34/EC

  • 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 Se...

  • 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 ...

  • 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 o...

  • 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 har...

  • 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 ...

  • 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...

  • 1900 English beer poisoning

    In 1900, more than 6.000 people in England were poisoned by arsenic-tainted beer, with more than 70 of the afflicted dying as a result. The food safety crisi...

List of food contamination incidents

Food may be accidentally or deliberately contaminated by microbiological, chemical or physical hazards. In contrast to microbiologically caused foodborne ill...

List of foodborne illness outbreaks

This is a list of foodborne illness outbreaks. A foodborne illness may be from an infectious disease, heavy metals, chemical contamination, or from natural t...

List of foodborne illness outbreaks by death toll

This is a list of foodborne illness outbreaks by death toll, caused by infectious disease, heavy metals, chemical contamination, or from natural toxins, such...

List of foodborne illness outbreaks in the United States

In 1999, an estimated 5.000 deaths, 325.000 hospitalizations and 76 million illnesses were caused by foodborne illnesses within the US. The Centers for Disea...

1900 English beer poisoning

In 1900, more than 6.000 people in England were poisoned by arsenic-tainted beer, with more than 70 of the afflicted dying as a result. The food safety crisi...

Adulterated food

Adulteration is a legal term meaning that a food product fails to meet the legal standards. One form of adulteration is an addition of another substance to a...

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...

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....

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....

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 ...

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 f...

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 ...

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 har...

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 o...

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...

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, qua...

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 ...

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 Se...

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 carc...

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 ...

Excitotoxicity

Excitotoxicity is the pathological process by which nerve cells are damaged or killed by excessive stimulation by neurotransmitters such as glutamate and sim...

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 ...

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...

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 u...

Food defense

Food defense is the protection of food products from intentional contamination or adulteration by biological, chemical, physical, or radiological agents intr...

Food microbiology

Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoila...

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 a...

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 ...

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...

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 ...

Foodborne illness

Foodborne illness is any illness resulting from the spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well ...

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 B...

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 lice...

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 mor...

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...

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 ...

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"...

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...

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 a...

Identity preservation

Identity preservation is the practice of tracking the details of agricultural shipments so that the specific characteristics of each shipment is known. Ident...

Infant food safety

Foodborne illness is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Inf...

Insulated shipping container

Insulated shipping containers are a type of packaging used to ship temperature sensitive products such as foods, pharmaceuticals, organs, blood, biologic mat...

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 St...

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...

Organoleptic

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

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 ...

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 ...

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 widel...

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...

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 co...

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 ...

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 simila...

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. Un...

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, effec...

Ractopamine

Ractopamine is a feed additive, banned in many countries, to promote leanness in animals raised for their meat. Pharmacologically, it is a phenol-based TAAR1...

Recommended maximum intake of alcoholic beverages

There is no global consensus on recommended maximum intake of the drug alcohol. The guidelines provided by health agencies of governments are varied and are ...

Risk Assessment under the Sanitary and Phytosanitary Agreement

The Agreement on the Application of Sanitary and Phytosanitary Measures governs rules for food safety and animal and plant health standards. The SPS Agreemen...

Scores on the doors

A term probably originating in widespread public use with the TV Show The Generation Game in regards to the points scored by contestants, Scores on the doors...

Shelf life

Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to wheth...

Sneeze guard

A sneeze guard or sneezeguard is a plastic or glass screen designed to protect food from contamination. Sneeze guards are common in restaurants and buffets, ...

Specified risk material

Specified risk material is the general term designated for tissues of ruminant animals that cannot be inspected and passed for human food because scientists ...