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

The process of destroying microorganisms that could disease. This is usually done by applying heat to food. Three processes used to pasteurize foods are flash pasteurization, steam pasteurization, ...

zero tolerance

Food (other); Food safety

In food safety policy, a “zero tolerance” standard generally means that if a potentially dangerous substance (whether microbiological, chemical, or other) is present in or on a product, that product ...

vacuum packaging

Food (other); Food safety

Rigid or flexible containers from which substantially all air has been removed before sealing. Carbon dioxide or nitrogen may be introduced into the container. This process prolongs shelf life, ...

pathogen

Food (other); Food safety

A microorganism (bacteria, parasites, viruses, or fungi) that is infectious and causes disease.

sodium nitrite

Food (other); Food safety

Used alone or in conjunction with sodium nitrate as a color fixative in cured meat and poultry products (bologna, hot dogs, bacon). Sodium Nitrate helps prevent the growth of Clostridium botulinum, ...

smoke flavoring

Food (other); Food safety

After curing, some hams are smoked. Smoke flavoring (or smoked) is a process by which ham is hung in a smokehouse and allowed to absorb smoke from smoldering fires. This gives added flavor and color ...

postmortem inspection

Food (other); Food safety

As used in the meat and poultry inspection program, the phrase refers to the inspection that Food Safety and Inspection Service inspectors are required to conduct of all animal carcasses immediately ...