Food safety

Food safety

Scientific practice in the handling, preparation, and storage of food in ways that prevent foodborne illness.

Contributors in Food safety

Food safety

A program run by the Centers for Disease Control and Prevention to increase federal support to state health departments to detect foodborne diseases by increasing the number of scientists available ...

Bacteria

Food (other); Food safety

Living single-cell organisms. Bacteria can be carried by water, wind, insects, plants, animals, and people and survive well on skin and clothes and in human hair. They also thrive in scabs, scars, ...

Antibiotic resistance action plan

Food (other); Food safety

Public health action plan developed by an Interagency Task Force on Antimicrobial Resistance that was created in 1999 to combat antimicrobial resistance. The task force is co-chaired by the centres ...

Artificial flavouring

Food (other); Food safety

Artificial flavours are restricted to an ingredient which was manufactured by a process of synthesis or similar process. The principal components of artificial flavours usually are esters, ketones, ...

Antimicrobial resistance

Food (other); Food safety

Bacteria and other disease-causing organisms have a remarkable ability to mutate and acquire resistance genes from other organisms and thereby develop resistance to antimicrobial drugs. When an ...

Bacon

Food (other); Food safety

The cured belly of a swine carcass. If meat from other portions of the carcass is used, the product name must be qualified to identify the portions, e.g., "Pork Shoulder Bacon." "Certified" refers to ...