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Food Science
Biotechnology 2
| Term | Definition |
|---|---|
| Nutrients | substances necessary for the functioning of an organism |
| Dehydration | removing moisture with heat |
| Evisceration | removal of the viscera |
| Blanching | the brief scalding of food prior to freezing |
| Fermentation | a chemical change that results in gas release |
| Sweetbreads | thymus and pancreatic glands of animals |
| Condensed milk | milk that has had water removed and sugar added |
| Carcass | body of meat after the animal has been eviscerated |
| Kosher | food that may be consumed according to Jewish law |
| Shackles | mechanical devices that restrict movement |
| Refrigeration | keeping cool |
| Freeze-drying | removing moisture with cold |
| Smokers | device used to add smoke flavor and taste to food |
| Tankage | dried animal residue after slaughter |
| Collagen | chief component of connective tissue |
| Irradiation | treating food with gamma rays |
| Canning | storing food in airtight containers |
| Slaughter | the killing of animals for market |
| Split carcass | halves of the animal after it is killed |
| Cream | milk containing 40% butterfat |
| Shelf life | time between packaging and spoilage |
| Giblets | heart, liver, and gizzard of poultry |
| Viscera | internal organs of an animal including the heart, liver, and intestines |
| Hoist | lift into position |
| Age | to leave undisturbed for a period of time |
| Food | material needed by the body to sustain life |
| Casein | predominant protein in milk |
| Rendering insensible | making an animal unable to feel pain |
| Bleeding out | draining blood from an animal |
| Leaf fat | loose fat on hogs |
| Tripe | the pickled rumen of cattle and sheep |
| Singe | burn lightly |
| Cottage cheese | a product made of skimmed milk |
| Block beef | meat sold over the counter to consumers |
| Humidity | moisture in the air |
| Sanitation | conditions relating to public health, especially the provision of clean drinking water and adequate sewage disposal. |
| Cross contamination | the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. |
| Norwalk virus | a virus that can cause epidemics of severe gastroenteritis. It has been subsumed under the genus Norovirus. |
| Microorganism | a microscopic organism, especially a bacterium, virus, or fungus. |
| Wash | A preparation or product used in washing or coating. |
| Temperature danger zone | The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 4–5 to 60 °C (39–41 to 140 °F). |
| Pre rinse | a preliminary rinse before further treatment |
| Salmonella | a bacterium that occurs mainly in the intestine, especially a serotype causing food poisoning. food poisoning caused by infection with salmonella bacterium |
| Shigella | a bacterium that is an intestinal pathogen of humans and other primates, some kinds of which cause dysentery. |
| Campylobacter Jejuni | Campylobacter jejuni is a species of bacteria commonly found in animal feces. It is curved, helical-shaped, non-spore forming, Gram-negative, and microaerophilic. |
| Food borne illness | Illness caused by food contaminated with bacteria, viruses, parasites, or toxins |
| Hepatitis A | a form of viral hepatitis transmitted in food, causing fever and jaundice. |
| Pathogen | a bacterium, virus, or other microorganism that can cause disease. |
| Hair resistant | |
| Refrigerator | an appliance or compartment that is artificially kept cool and used to store food and drink. |
| Scrape | push or pull a hard or sharp implement across (a surface or object) so as to remove dirt or other matter. |
| Sanitizer | Type of antimicrobial that (according to EPA specifications) kills or irreversibly inactivates at least 99.9 percent of all bacteria, fungi, and viruses (called microbials, microbiologicals, microorganisms) present on a surface. |
| E Coli | a bacterium commonly found in the intestines of humans and other animals, where it usually causes no harm. Some strains can cause severe food poisoning, especially in old people and children. |
| Clostridium Botulinum | Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum |
| Vibrio Cholerae | Vibrio cholerae is a Gram-negative, comma-shaped bacterium. Some strains of V. cholerae cause the disease cholera. V. cholerae is a facultative anaerobic organism and has a flagellum at one cell pole. |
| Hair restraint | Items such as hair nets that hold your hair. |
| Wash Hands | Hand washing or hand hygiene is the act of cleaning one's hands with or without the use of water or another liquid, or with the use of soap for the purpose of removing soil, dirt, and/or microorganisms. |
| Dishes | a shallow, typically flat-bottomed container for cooking or serving food. |
| Fall prevention | Fall prevention is a major component of patient safety. The Institute of Medicine (IOM), 2003, stated that patient safety is defined as the prevention of harm to patients, where harm can occur through errors of commission and omission. |
| Management | the process of dealing with or controlling things or people. |
| Uniform | not changing in form or character; remaining the same in all cases and at all times. |
| Glasses | a pair of lenses set in a frame resting on the nose and ears, used to correct or assist defective eyesight or protect the eyes. |
| Fire safety | Fire safety is a group of equipment and/or behavior designed to both reduce the risk of starting a fire and reduce the risk of injury in the event of a fire. |
| Employees | a person employed for wages or salary, especially at nonexecutive level. |
| Apron | a protective or decorative garment worn over the front of one's clothes and tied at the back. |
| Silver ware | dishes, containers, or cutlery made of or coated with silver. eating and serving utensils made of any material. |
| Burns | Damage to the skin or deeper tissues caused by sun, fire, electricity, or chemicals |
| HACCP | management system where food safety is expressed through the analysis and control of biological, chemical, and hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. |
| Clean | free from dirt, marks, or stains. |
| Knife | an instrument composed of a blade fixed into a handle, used for cutting or as a weapon. |
| Hock | a knuckle of meat, especially of pork or ham. |
| OSHA | federal organization that ensures safe and healthy working conditions for Americans by enforcing standards and providing workplace safety training. |
| Food and Drug Adminstration | federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments. |
| U.S Department of Agriculture | U.S. federal executive department responsible for developing and executing federal government policy on farming, agriculture, forestry, and food. |
| Food Safety and Inspection Service | agency responsible for ensuring the truthfulness and accuracy in labeling of meat and poultry products. |
| Texas Cooperate Extension Service | provide educational outreach programs and services to the citizens of Texas. |
| National Agricultural Library | one of the world's largest agricultural research libraries, and serves as a national library of the United States and as the library of the United States Department of Agriculture. |
| Environmental Protection Agency | agency of the United States federal government whose mission is to protect human and environmental health. |
| NOAA | agency in the Department of Commerce that maps the oceans and conserves their living resources. |
| Bureau of Alcohol Tobacco and Fire Arms | federal law enforcement organization within the United States Department of Justice. |
| United States Customs Service | the agency of the Treasury Department that enforces import tariffs |
| US Department of Justice | administers the Federal Bureau of Investigation (FBI), prosecutes violations of federal law, and is responsible for enforcing all civil rights legislation. |
| Federal Trade Commission | federal agency, established in 1914, that administers antitrust and consumer protection legislation in pursuit of free and fair competition in the marketplace. |
| FDCA | set of laws passed by Congress in 1938 giving authority to the U.S. Food and Drug Administration (FDA) to oversee the safety of food, drugs, and cosmetics. |
| Meat Inspection | United States Congress Act that works to prevent adulterated or misbranded meat and meat products from being sold as food and to ensure that meat and meat products are slaughtered and processed under sanitary conditions. |
| Merchant Ability | warranty implied by law that goods are reasonably fit for the general purpose for which they are sold. |
| Food Claims | |
| Food Labeling | A panel found on a package of food which contains a variety of information about the nutritional value of the food item. There are many pieces of information which are standard on most food labels. |
| Center for Disease Control and Prevention | |
| Beta Carotene | strongly colored red-orange pigment abundant in plants and fruits. |
| Vitamins | any of a group of organic compounds that are essential for normal growth and nutrition |
| Proteins | any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids |
| Whey | he watery part of milk that remains after the formation of curds. |
| Drying | become dry. |
| Freeze-Drying | preserve (something) by rapidly freezing it and then subjecting it to a high vacuum that removes ice by sublimation. |
| Golden Rice | a genetically modified variety of rice containing large amounts of the orange or red plant pigment betacarotene, a substance important in the human diet as a precursor of vitamin A. |
| Mechanical Refrigeration | a process by which heat is removed from a location using a man-made heat-exchange system. |
| Cheese | a food made from the pressed curds of milk. |
| Transgenic Organisms | Organisms that have altered genomes |
| Curds | a soft, white substance formed when milk sours, used as the basis for cheese. |
| Chymosin | protease found in rennet. |
| Carbohydrates | any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. |
| Phytochemicals | any of various biologically active compounds found in plants. |
| Vitamin A | Vitamin A is a group of unsaturated nutritional organic compounds, that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids, among which beta-carotene is the most important. |
| Food Preservation | usually involves preventing the growth of bacteria, fungi or other micro-organisms as well as retarding the oxidation of fats that cause rancidity. |
| Dietary Deficiencies | an inadequate supply of essential nutrients in the diet resulting in malnutrition or disease. |
| GMO | |
| Rennin | |
| Cassava | |
| Legumes | |
| Biofortified | |
| Minerals | |
| Sygenta Corporation | |
| Biomanufacturing | |
| Enzymes | |
| Microbes | |
| At risk population | Populations whose members may have additional needs before, during, and after an incident in functional areas, including but not limited to: maintaining independence, communication, transportation, supervision, and medical care. |
| Low risk foods | food that does not require being held in a temperature controlled situation such as a freezer, refrigerator or heated display and will not become dangerous to consume under normal circumstances. |
| Bacteria | large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria have a number of shapes, ranging from spheres to rods and spirals. |
| Clostridium Perfringens | a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium of the genus Clostridium. |
| Staphylococcus Aureus | a gram-positive coccal bacterium that is a member of the Firmicutes, and is frequently found in the human respiratory tract and on the skin. |
| Listeria Monocytogenes | bacterium that causes the infection listeriosis. |
| High risk foods | foods that "may contain pathogenic microorganisms and will normally support formation of toxins or growth of pathogenic microorganisms." |
| Parasites | an organism that lives in or on another organism (its host) and benefits by deriving nutrients at the host's expense. |
| Virus | an infective agent that typically consists of a nucleic acid molecule in a protein coat, is too small to be seen by light microscopy, and is able to multiply only within the living cells of a host. |
| Immunocompromised | having an impaired immune system. |
| Medium risk foods | a food that is natural or synthetic and that requires temperature control |
| Fungi | any member of a large group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. |
| Trichinella Spriralis | a nematode parasite, occurring in rodents, pigs, horse, bears and humans, and is responsible for the disease trichinosis. |
| Personal Hygeine | involves those practices performed by an individual to care for one's bodily health and well being, through cleanliness. |
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