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Food Safety Terms

TermDefinition
hazard a source of danger or where harm is possible under the normal conditions of use
risk a measure of the probability and severity of harm
pesticide a chemical that is used to control insects, weeds, and fungi (man made or produced by the plant)
food borne outbreak two or more cases of a similar illness resulting from the ingestion of a common food
GRAS acronym generally recognized as safe
preservative substances such as antimicrobials, antioxidants, or other additives that slow the rate of spoilage or help maintain desired qualities in products
carcinogen a substance that can cause cancer
biotechnology the science of manipulating biological systems or organisms to create or modify their products
food borne illness an illness transmitted through food and/or water, commonly caused by bacteria or virus
glyphosate a broad-spectrum low toxicity herbicide and crop desiccant, a glycine molecule with a methyl phosphonyl group attached to its nitrogen,
toxicity the ability of a substance to harm living organisms. All substances are dangerous if high enough concentrations are consumed
outbreak when 2 or more cases of the same illness result from the consumption of the same food
pathogen microorganisms capable of causing disease
bioaccumulation the accumulation of contaminants in the flesh of animals high on the food chain
residues whatever remains. Ex The amount of pesticides that remain on or in foods when people buy and use them
tolerance levels the maximum amount of residue permitted in a food when a pesticide is used according to the label directions
GRAS generally recognized as safe, food additives that have long been in use and are believed to be safe. This list is subject to revision
genetic engineering/GMO the intentional manipulation of the genetic material in living cells to produce some desirable trait not present in the original
rBGH or hormones in milk a hormone given to cows to make them produce more milk
Created by: twilal
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