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Definition
| ability of a substance to harm living organisms |
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Definition
| illness transmitted to human beings through food and water; commonly known as food poisoning |
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Definition
| microorganism capable of producing disease |
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Definition
| heat processing of food that inactivate some, but not all, microorganisms in the food |
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Definition
| contamination of food by baceria that occurs when the food comes into contact with surfaces previously touched by raw meat, poultry, or seafood |
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Definition
| sterilizing a food by exposure to energy waves, similar to UV light and microwaves |
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Definition
organic compound containing one or more atoms of a halogen--fluorine, chlorine, iodine, or bromine |
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Definition
| toxic organic compounds used in pesticides |
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Definition
| poisonous substance present in potato peels and sprouts |
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Definition
| process in which a private lab inspects shipments of a product for selected chemicals and issues a guarantee to that effect |
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Definition
| crops grown and processed according to USDA regulation defining the use of fertilizers, herbicides, insecticides, etc. |
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