Food safety

Food safety

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

Industry: Food (other)

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Food safety

Prepared

Food (other); Food safety

Slaughtered, canned, salted, rendered, boned, cut up, or otherwise manufactured or processed.

Chemically, a compound or molecule containing carbon bound to hydrogen. Organic compounds make up all living matter. The term organic frequently is used to distinguish "natural" products or processes ...

Steam pasteurisation

Food (other); Food safety

A technology that uses heat to control or reduce harmful microorganisms in beef. This system passes freshly slaughtered beef carcasses that are already inspected, washed, and trimmed, through a ...

Quantitative risk assessment

Food (other); Food safety

A risk assessment that uses modelling to determine the probability(s) of what can go wrong, how likely it is to happen, and how severe is the health impact. The results are stated in numerical terms, ...

Shigella

Food (other); Food safety

A bacterium carried only by humans and causes an estimated 300,000 cases of diarrheal illnesses in the United States per year. Poor hygiene, especially poor hand washing, causes Shigella to be passed ...

Rancid/rancidity

Food (other); Food safety

Oxidation/breakdown of fat that occurs naturally, causing undesirable smell and taste.

Poultry Products Inspection Act of 1957 (PPIA)

Food (other); Food safety

P.L. 85-172 (August 28, 1957), as amended by the Wholesome Poultry Products Act of 1968 (P.L. 90-492, August 18, 1968), requires USDA to inspect all "domesticated birds" when slaughtered and ...