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Acesulfame K (Acesulfame potassium) also known as Sunett, a non-caloric sweetener approved for use in the USA in 1988. It is 200 times sweeter than sucrose. It is shelf stable and heat stable.
Aerobic Plate Count (Standard Plate Count, Total Plate Count, Heterotrophic Plate Count) the total number of aerobic bacteria (requiring oxygen to grow) present at mesophylic temperatures (30° to 37°C) in a known quantity of product, usually per gram.
Algin a gum extracted for algae, used to thicken and make creamier puddings, ice cream, etc. also helps to extend shelf-life.
Alitame a sweetener made from amino acids. It is 2000 times sweeter than sucrose, and it can be used in tabletop sweeteners, baked goods, beverages and frozen deserts. Since it is only partly digested, it provides only 1.4 calories per gram, and because it is used in such small quantity, its caloric contribution to food is negligible. It is not yet approved in the USA (petition under consideration), but is approved in Australia, New Zealand and Mexico.
Allergen (food allergen) a protein component of food that stimulates the immune system of food allergic people. Only proteins are considered allergens. FDA requires allergen labeling on all food products that contain any of the eight most common allergens, labeled as of January 2006. The allergens are those contained in: Milk, Eggs, Soy, Wheat, Peanuts, Tree nuts, fish and shelf-fish.
Allergy (food allergy) is an adverse reaction to the protein in an otherwise harmless food that involves the bodys immune system.
Amino Acids are the building blocks of proteins. Their chemical composition includes an amino group (NH2) and a carboxyl group (COOH). There are three classes of amino acids, essential, conditionally essential, and nonessential. Essential amino acids are required by the human body to maintain good health and must be obtained from foods. Conditionally essential amino acids become essential under certain clinical conditions. The body can make nonessential amino acids, so no outside source is necessary.
Anaerobic Plate Count the total number of anaerobic bacteria (requiring no oxygen) present at mesophylic temperatures (30° to 37°C) in a known quantity of product. These may be pathogens such as Clostridium perfringens or Clostridium botulinum, or spoilage organisms.
Anaphylaxis a severe allergic reaction to an allergen that involves several parts of the body simultaneously, causing hives, swelling of the throat and difficulty breathing. If not treated in a timely fashion, it can result in death.
Antibiotic resistance the ability of a bacterium to resist the effect of a specific antibiotic by producing a protein that neutralizes the antibiotic.
Antibiotics Used in humans and animals to prevent or treat disease caused by bacteria. Also used in animals to promote growth and improve the feed efficiency of the animal so that it produces more meat or milk on less feed.
Antioxidant have been shown to protect the body against the effects of free radicals, the byproducts of cell metabolism.
Ascorbic acid Vitamin C. It is essential for the development and maintenance of connective tissue. It is an antioxidant. It may help fight infection and plays a part in the synthesis of hormones.
Aspartame is an organic compound, a dipeptide, of phenylalanine and aspartic acid. It is 150 to 200 times sweeter than sugar, by weight, and is used as a non-nutritive tabletop sweetener and in low calorie prepared foods. It is breaks down on exposure to heat, so cannot be used in baking. Because of the phenylalanine content, people with phenyketonuria cannot use it.
B
Bacillus cereus is a heat resistant spore forming bacteria that grow out at low cooking temperatures forming two toxins, one which can be destroyed by further cooking and one that is heat stable. This bacterium is most often found in cereal products like rice.
Bacteria are minute plant organisms containing one cell each that reproduces by cell division.
Beta-carotene a carotenoid that is a precursor to Vitamin A. It is found in various fruits and vegetables that are high in yellow color.
Beta glucan a soluble fiber found in oats. It has been shown to reduce the blood cholesterol.
Biological hazard is a term that describes a condition where bacteria or viruses, when present in sufficient numbers, may posed a risk of causing food borne illness.
Biopesticide a material of natural origin derived from bacteria, plant or animal cells that is used for pest control.
Butylated Hydroxyanisole (BHA) a preservative used to prevent rancidity in foods high in fats and oils.
Butylated hydroxytoluene (BHT) a preservative of flavor, color of odor in high fat foods.
CCaffeine a mild stimulant naturally occurring in many plants. Main sources are coffee, tea, cocoa and cola nuts.
Calcium a mineral used in the body to build and maintain bones and teeth, helps in muscle contraction and heartbeat, assists with nerve function and blood clotting. Good sources are milk products, dark green leafy vegetables and fish with eatable bones.
Calorie is a measure of energy required to raise one liter of water one degree centigrade from a standard initial temperature. Also called a Kilocalorie. For nutrition analysis purposed it is determined by calculation using standard calories for total fat, 9 calories per gram, total protein, 4 calories per gram, total carbohydrates, 4 calories per gram, and total alcohol, 7 calories per gram.
Campylobacter jejuni is a pathogenic bacterium found in the intestinal tracts of wild and domestic animals. It has been found in raw milk, chicken and clams. It is heat sensitive and opportunistic. Other microorganisms easily over grow it.
Carbohydrates are organic compounds that vary from simple sugars to complex polymers and include sugars, starches and fiber. They provide 4 calories per gram to the diet, except fiber (see Fiber). Plants are the only source of carbohydrates.
Carrageenan a gum extracted from the seaweed Irish Moss. It is used in ice cream and puddings as a stabilizer.
Catechins a flavanoid found in tea.
Chemical hazard - is a term that describes a condition where chemicals, when present in sufficient high concentration, may posed a risk of causing food borne illness.
Cholesterol (dietary) a fat like substance found only in foods of animal origin. Cholesterol is necessary in the body as a part of cell membranes and is needed to produce bile acids and steroid hormones. It is produced in the human body.
Clostridium botulinum is a pathogenic bacterium that is found in soil and in vegetable products, some fish and meat. It has very heat resistant spores that grow out in the absence of oxygen. It produces a very potent neurotoxin that can be destroyed if heated over 195°F for 10 minutes. It is most dangerous when found in under processed low acid foods held in oxygen free containers.
Clostridium perfringens is a pathogenic bacterium that is anaerobic but air tolerant and forms spores that are very heat resistant. It produces a toxin during sporulation. The source is soil and animal and human intestinal tracts Is most commonly found in meat and poultry products. Inadequate refrigeration speeds the growth of the bacteria and the toxin.
Coliforms (Total coliforms) are bacilli that are commonly found in the digestive track of humans and other vertebrates. They include escherichia coli (E. coli). They are also found in soil. Testing for Total coliforms indicates the general sanitary condition of the environment or food they are found in. Most coliforms are not harmful, but a few are very pathogenic. Conjugated lenoleic acid (CLA) a type of fat found in cheeses and some meat products.
Contaminant is anything that is in a food that is not suppose to be there.
Control to manage the condition of operation to maintain compliance with established criteria.
Control measure an action or activity that can be used to prevent, eliminate or reduce a significant hazard.
Control point is the step in the procedure where hazards can be controlled.
Control sample is a sample taken from a food before the food undergoes the test treatment, or a sample of the food that is believed not to have been contaminated with the suspected contaminant, used for comparison to the treated product.
Corrective action is a procedure that is followed when a deviation from normal procedure occurs.
Critical control point (CCP) is the last step in the procedure at which a hazard can be controlled or eliminated.
Critical limit is the maximum and / or minimum value that is necessary to control a hazard at a Critical Control Point. Example: Product must achieve a minimum internal temperature of 70°C before packing.
Crustacean any of a group of aquatic arthropods. This includes shrimp, lobster, crabs and crayfish. They have segmented bodies, chitinous exoskeletons and paired jointed limbs.
Cyclamate a sweetener that is 30 times sweeter than sucrose, heat stable and calorie free. It works well with other sweeteners. It was banned for use in food in the USA in 1970, but it is approved in more than 50 other countries.
DDeficiency is an element that is inadequate or missing from a HACCP Plan.
Density is the measurement of the weight in a given volume usually expressed as wt./vol or grams/milliliter.
Deviation is a failure to meet a critical limit.
Dextrose Equivalent (DE) is the measurement of the total reducing sugars in syrup, calculated as dextrose and expressed as a percent of the total dry substance in the solution.
EE. coli (Escherichia coli) is the largest sub group of coliforms. Most of the group is not pathogenic. E. coli is found in the intestinal tracts of warm blooded animals and humans. The presence of E. coli in a food product is an indicator of contamination with fecal material from handling, contaminated water or contaminated soil.
E. coli 0157:H7 is the most pathogenic form of E. coli, and is the organism that is associated with many outbreaks of illness caused by food. Ground beef has been implicated in several such outbreaks. The source of the contamination has generally been contamination at the time of slaughter, but inadequate hand washing by food handlers can also contribute to contamination.
Echinacea is a purple flowered plant that resembles black-eyed Susan. The root contains a combination of chemicals that are believed to stimulate the immune system.
EDTA (ethylenediaminetetraacetic acid) is a sequestering agent used to control metal ions that can affect the flavor of a food.
Enrofloxacin is a broad-spectrum fluoroqinolone antibiotic used in chickens and turkeys to control E. coli, and in turkeys to control Pasteurella multocida. It is also effective against Staphylococci and Pseudomonas organisms.
Enterobacteriaceae is a family of bacteria that contains a number of pathogenic organisms, including E. coli, Shigella, Salmonella and Yersinia.
Enterococcus is bacteria normally found in feces of people and many warm blooded animals. It can be responsible for mild outbreaks of food poisoning.
Erythromycin is a macrolide antibiotic used in poultry to treat respiratory infections.
Escherichia coli See E. coli
Essential oil See volatile oil.
Ethoxyquin is an antioxidant used in animal feed to protect the vitamin A content of the feed.
Ethylene Oxide is a fumigant used to reduce the microbiological load of agricultural products, particularly spices, and as a sterilant for medical equipment and supplies.
FFats is the ester of glycerol and one, two, or three fatty acids. Common forms of dietary fat include saturated fat, poly and mono-unsaturated fats, Trans fat, Omega-3 and Omega-6 fatty acids. Fats contribute 9 calories per gram to the diet and act as carriers for several fat-soluble vitamins. They are required by the body to maintain healthy skin, and regulate the production of prostaglandins, hormone like substances that regulate some body processes.
Fatty acids are any of the organic carboxylic acids present in fats and oils as esters of glycerol.
Fecal coliforms are bacteria of the coliform family that indicate contamination by mammal or bird feces.
Fecal streptococcus - are bacteria of the genus streptococcus, that indicate contamination by humans or other mammals.
Fiber (dietary fiber) is a form of carbohydrate derived from fruits and vegetables. There are two types of fiber, insoluble fiber, which is indigestible, and soluble fiber that is soluble in water. Insoluble fiber provides no calories to the diet. There are differing opinions on whether soluble fiber provides any calories to the diet.
Filth, heavy is separated from product by sedimentation based on different densities of filth, food particles and immersion liquids such as CHCl3, CCl4, etc. Examples are: glass, metal, insect excreta, rodent excreta, insect eggs or insect larvae found in a food product.
Filth, light is a lighter filth particle that is oleophilic and is separated from product by floating it in an oil aqueous liquid mixture. Examples are: insects, insect fragments, rodent hairs, feather barbules, or other extraneous material.
Filth, macro is any extraneous material that is visible to the naked eye, can be tasted or smelled.
Filth, sieved is filth particles of a specific size range separated quantitatively from a product using a selective sieve mesh sizes.
Flavonoids are a class of chemicals know for their antioxidant properties that are found in many types of fruits and vegetables. There are five sub- classes of flavonoids. They are Flavonols, Flavones, Flavanones, Flavan- 3-ols and Anthocyanidins. Each sub-class is made up of several chemicals.
Fluoride is a mineral that is found in rocks and soils. It has been found to increase the strength of dental enamel. All water contains some fluoride, but in many parts of the country additional fluoride is added to the public water supply to obtain the optimal level to help prevent tooth decay.
Food intolerance is a term that refers to any adverse reaction to a food or food component that is not brought on by the bodys immune system.
Food irradiation is a process used to reduce or eliminate pathogens (disease causing bacteria) and spoilage bacteria and parasites. Three types of irradiation are approved for use on food: gamma ray, electron beam and X-ray. None of these approved sources leave any residual radiation in the food itself.
Fluoroquinalones are a class of several antibiotics used to treat
tuberculosis, pneumonia and other infections in humans. The class includes:
Enrofloxacin, Ciprofloxacin, Danofloxacin, Ofloxacin, Sarafloxacin,
Enoxacin, Lomefloxacin, Difloxacin and Norfloxacin. They are not allowed
to be used in food in the USA, Europe or Canada because of concerns
that the germs that cause these infections could become resistant to these
antibiotics.
Folic Acid (folate) is a nutrient, Vitamin B-9, also known as Pteroylglutamic acid. It helps to utilize proteins and to synthesize various proteins, to promote tissue growth and cell function. Most diets provide adequate amounts of Folic Acid, but pregnant women maybe prescribed supplements to help prevent certain birth defects.
Formaldehyde is a chemical approved for use in chicken feed at a rate of 2.5 kilograms per ton of feed, to eliminate Salmonella in the feed and keep it Salmonella free for up to 14 days.
Formic Acid is a fatty acid used as an anti-microbial at low concentrations in certain foods, on honeybee hives and in certain animal feed.
Free Fatty Acids are fatty acids that are not bound to other molecules. They provide fuel to several types of tissues in the body, but they are also indicators of hydrolytic rancidity.
Fructose is a monosaccharide chemically known as Levulose, that is found in many fruits and honey. It is almost twice as sweet as table sugar (sucrose) in its crystalline form and is a major component of high-fructose corn syrup used to sweeten many beverages, particularly soft drinks.
Fungi are a class of simple non-flowering plants that include mushrooms, toadstools, molds, mildews and rusts.
Furaltadone is one of several nitrofuran metabolites. Nitrofuran is an antimicrobial/antibiotic not approved for use in animals that will be used for food. It has been found in shrimp, catfish and other food animals imported to Europe and the United States from South East Asia. The commercial name of nitrofuran is Macrodantin. It is effective against both gram negative and gram-positive organisms and is used to treat bladder infections as well as other conditions in humans.
Furazolidone is one of several nitrofuran metabolites. (See Furaltadone)
Fusel oil is a co-distillate of alcohol production and is very toxic. It can be removed by either filtration or by re-distilling the alcohol.
GGalactose is a monosaccaride derived from the digestion of lactose. It occurs in plant and animal oligosaccarides such as lactose and raffinose and in polysaccarides such as agar and pectin.
Gelatin is a protein product derived through partial hydrolysis of collagen that is
extracted from skin, bones, cartilage, ligaments, etc. Gelatin melts when heated and solidifies when cooled again. Together with water it forms a semi-solid colloidal gel.
Gentamycin (Gentamicin) is an antibiotic used to treat skin and eye infections and cases of salmonella and E. coli food poisoning in humans. It is also used in ovo (in the egg) in chickens to prevent disease and speed growth. The use of this antibiotic thought to have increased the prevalence of microorganisms that are antibiotic resistant organisms.
Ginger is a rhizome indigenous to Southern Asia and now grown in many tropical areas around the world. It is sold in several forms including fresh, dried, and candied.
Ginkgo biloba is a tree that grows in many parts of Asia. Its nuts and leaves have been used as herbal medicines for many centuries in Asia. Ginkgo biloba leaf extract contains the functional ingredients Ginkolides A and B.
Ginseng is the dried root of several member of the Araliaceae family, that is used as an herbal supplement. The active ingredients in Ginseng are the Ginsenosides.
Glucose is a sugar that occurs naturally in grapes, honey, and some vegetables. It is about half as sweet as table sugar (sucrose).
Glutamate is an amino acid that is manufactured by the human body and is necessary for the brain function and metabolism. It is found in protein rich foods in either a bound or free form. It also has a flavor enhancing ability.
Gluten is a protein found in many grains. It is responsible for the elasticity of
bread dough that affects the structure and texture of the finished bread. The gluten in wheat, rye and barley, as well as other related grains, can cause intolerance in some susceptible people. It is estimated that 1 in 133 people may suffer from this condition.
Glycerin is an alcohol that is derived from sugar. It is used as a base for some flavors. It is a syrupy liquid with a sweet taste.
Glycerol is an alcohol that is derived from fats or oils. It is used to maintain moisture and add sweetness to foods. It is a syrupy liquid with a sweet taste.
Good Manufacturing Practices (GMP) are a set of principles set forth by the US Food and Drug Administration to help food manufacturing facilities maintain both the quality and the food safety of the products being manufactured. See 21 CFR Part 110) (9 CFR Parts 308/381.45)
Gram-negative bacteria is not stained dark blue by crystal violet dye. Gram- negative bacteria has a small amount of peptidoglycan in its cell wall, and a high amount of lipopolysacchariede that does not interact with crystal violet dye. Examples of Gram-negative bacteria are those found in the digestive tract such as E. coli, Salmonella, and other Enterobacteriaceae, and Pseudomonas
Gram-positive bacteria is stained dark blue by crystal violet dye. Gram-positive bacteria have a thick cell wall containing peptidoglycan, and lacks the lipopolysacchariede and secondary membrane of other bacteria, allowing it to react with crystal violet dye. Examples of Gram-positive bacteria are members of the Bacillus, Listeria, Staphylococcus and Clostridium genera.
GRAS (Generally Recognized as Safe) refers to a food ingredient or additive that has been generally recognized among qualified experts as having been adequately shown to be safe under the conditions of intended use. This is a regulated by the FDA, Guar gum is a food stabilizer and emulsifier, derived from the seeds of the guar plant. It is used in some cheeses, ice creams and dressings to provide thickening and maintain a smooth consistency. It need not be heated to thicken.
HHazard Analysis Critical Control Point is a systematic approach to the identification, evaluation and control of significant food safety hazards. Also known a HACCP.
Hazard is a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
Heavy metals are higher atomic weight elements that have a specific gravity of greater than 4.0, and have the properties of metallic substances at room temperature. Examples of heavy metals are: Lead, Cadmium, Mercury, Arsenic, Copper and Zinc.
Heterofermentative Lactobacilli is a Lactic acid producing bacteria that can produce large quantities of gas. It can grow at a wide range of temperatures and is facultative, that is it can grow in both the presence and absence of oxygen.
Hexane is a solvent used to extract oils form grains.
Histamine is a biogenic or physiologically active amine that is formed when certain bacteria produce the enzyme histidine decarboxylase during growth. The enzyme reacts with free histidine, a naturally occurring chemical that is present in large quantities in some species of fish referred to as Scombroid species. The result is the formation of histamine. This reaction takes place much more rapidly when the fish are temperature abused after harvest. Fish subject to histamine development include: mahi mahi, tuna, herring, amberjack and blue fish.
Hydrogenation is a process of adding hydrogen molecules to an unsaturated oil to convert it into a semi-solid form or to protect it from rapid onset of rancidity. Hydrogenated fats have been used to replace saturated fats for baking or frying. This process forms Trans fatty acids, which have been shown to increase LDL cholesterol and decrease HDL cholesterol, just as does saturated fat.
IIndole is a chemical indicator of decomposition in crustacean seafood such as shrimp and crab. It develops when bacteria break down the amino acid tryptophan.
Iodine value, is a measure of the saturation of oils and fats. The lower the Iodine value, the higher the level of saturation.
Insecticides are a class of crop and other plant protection chemicals used to control insect populations.
Insoluble fiber is a type of fiber that is not digested by the human body. It can be found in many fruits and vegetables.
Iron is an essential nutrient, which helps the blood carry oxygen to the muscle cells. It also is needed in reactions that allow the body to produce energy. It is one of the nutrients required on the Nutrition Facts Panel.
Isoflavones are a type of phytoestrogen found in soy products.
Ivermectin is an unapproved veterinary drug sometimes use in aquiculture.
KKF Count is the enumeration of Enterococci bacteria on a KF Streptococcus Agar.
Kjeldahl Nitrogen is an analytical method to determine Total protein in food or feed.
LLactic Acid Bacteria See Lactobacillus
Lactobacillus is generally a friendly bacteria that produce lactic acid when they ferment glucose into lactose. Members of this family of organisms are responsible for making yogurt, cheese and buttermilk out of milk. They can also be spoilage organisms in food, causing changes in aroma, flavor and texture. Also see: Heterofermentative Lactobacillus.
Lactose is a naturally occurring sugar found in milk, sometimes referred to as milk sugar. It is the least sweet of all natural sugars, and is used commercially in baby formula and some candies.
Lead is a heavy metal sometimes found in food from environmental or packaging contamination. Lead can get into food from lead paint, lead in gasoline, lead in ceramic glazes, and from lead soldered cans as well as lead solder used on older water pipes. The current FDA Action Level for Lead in food is 500 ppb. The proposed action level is 100 ppb.
Lecithin is a natural emulsifier found in eggs, red meat, and nuts. It is produced commercially as a by-product of soybean oil refining. Lecithin is a source of choline when digested.
Limonin is also known as Bitter Orange. It is derived from orange or lemon seeds.
Lincomycin is an antibiotic used to treat Gram-Positive infections in poultry. It has limited use in humans because it can cause fairly severe gastrointestinal side effects.
Listeria is a class of Gram-positive bacteria that may be present in soil and may be carried in the intestinal tracts of 37 mammalian species including humans, 17 species of birds and some fish and shellfish. Only one genus of Listeria has been shown to be pathogenic, L. monocytogenes. It can cause a group of disorders called Listeriosis. Reported cases of Listeriosis have been caused by raw milk, soft-ripened cheeses, raw vegetables, fermented raw meat sausages, raw meats, raw and cooked poultry and raw, cooked and smoked fish.
Lutein is a type of carotenoid found in most green vegetables, egg yolks and some yellow vegetables. There is some evidence that it may be protective of eye health.
Lycopene is a carotenoid found in tomatoes and some other fruits and vegetables that have a red color. It acts as an antioxidant.
MMagnesium is an alkaline earth metal, necessary for good nutrition. It has a roll in energy metabolism, muscle contraction, nerve impulse Transmission, and bone mineralization.
Malachite Green is a fungicide that is not approved for use in aquaculture, but has been used successfully in aquariums for many years. It is a potential human carcinogenic.
Malic acid is an organic acid naturally occurring in many fruits including: apples, cherries and tomatoes.
Maltose is a naturally occurring sugar germinating grains, sometimes referred to as malt sugar. It is a reducing sugar.
Manganese is an essential trace element and is toxic at higher concentrations. It is found in grains, rice, soybeans, eggs, nuts, olive oil and some green vegetables.
Mercury is a Transitional metal also known as quick silver. In its organic form, Methylmercury, it is particularly toxic to humans, particularly the very young and unborn babies.
Mesophillics are microorganisms that grow best at moderate temperatures. Temperatures may range from 40 °F to 113 °F (5 °C to 40 °C). Optimum growth is usually seen between 70 °F and 95 °F (20 °C and 35 °C).
Methylene Chloride is an extraction solvent that may be used to separate the oleoresin from spices.
Microorganism is a simple living organism that can be seen only through a microscope. They include bacteria, protozoa, algae, and fungi.
Moisture is the amount of water found in a food product usually expressed as percent moisture or moisture per 100 gram sample.
Mold count (Howard) is a method which is reported as the percentage of positive microscopic fields that have been scored as either positive or negative based on the presence or absence of a minimum amount of mold hyphae. Performed only on comminuted fruits and vegetables, and some ground spices. The source of the mold hyphae is rotten raw material that is processed along with sound raw material but is no longer visible due to the comminution process.
Monosodium glutamate (MSG) is a naturally occurring sodium salt of glutamic acid. Glutamate is an amino acid found in many high protein foods and in many vegetables. Mushrooms and tomatoes have high levels of naturally occurring glutamate. MSG is added to foods to enhance flavor. It provides a taste called umami which can be described as savory, meaty or broth-like.
Monounsaturated fat is a type of fatty acid that is found in fats and oils. All naturally occurring fats and oils are a mix of saturated, polyunsaturated, monounsaturated and to a smaller extent, Trans fatty acids.
Mycotoxins are toxins produced by fungi, particularly mold. There are four main types significant to food: Aflatoxin found in grains and nuts; Fumonisins found in feeds and corn; Ochratoxin and Zearalanone found in small grains and mixed feeds.
NNatural toxins are naturally occurring substances that are poisonous to other living organisms.
Neotame is a no-calorie sweetener that is 7,000 to 13,000 times sweeter than Sugar, and has a very similar taste. It is stable in baking. FDA has approved its use in a variety of food products and as a tabletop sweetener. It is made up of two amino acids, L-aspartic acid and L- phenylalanine, combined with an ester group and a neohexyl group.
Nitrate is a food additive used to preserve meat, fish and poultry, usually in the form of Sodium Nitrate. It slowly breaks down into Nitrate.
Nitrite is a food additive used to preserve meat, fish and poultry for hundreds of years, usually in the form of Sodium Nitrite. It contributes to the flavor, texture and color of preserved meats. It protects the meat against several types of pathogenic bacteria, including deadly Closteridium botulinum. It is produced by the human body where it promotes blood clotting and wound healing.
Nitrofuran is an antibiotic that is not approved for use animals used for food. It is occasionally found in imported seafood. It is used by humans to fight urinary tract infections.
Nitrofurantoin is a Nitrofuran metabolite.
Nitrofurazone is a Nitrofuran metabolite.
Nitrogen is a non-metallic element that comprises almost 80% of the air. It is part of all proteins and is an important ingredient in fertilizers. It is an inert gas that is used to flush packaging of food products subject to oxidation, so that the oxygen is largely removed from the package.
Nitrosamines are produced as digestive reaction product of the Nitrite, and is sometimes formed during high temperature cooking, like frying, of cured meats, like bacon. It is considered a potential carcinogen. Also see: Nitrite and Nitrate
Nutrasweet See Aspartame
Nutraceuticals are substances or foods that may provide medical or health benefits. They may also be called functional foods.
Nutrition by database is the calculation of nutritional values using a collection of nutritional information of the individual ingredients, usually beginning with the United States Department of Agricultures Composition of Foods publication, also referred to as Agriculture Handbook No. 8.
Nutrition Facts Panel is the formatted presentation of the several nutrients required to be reported on consumer food products in the United States
Nutrition Facts Table is the formatted presentation of the several nutrients required to be reported on consumer food products in Canada.
Oo-Phenylphenol is used primarily as a germicide and fungicide for citrus fruits and vegetables. It has not been found to be carcinogenic, but may cause skin irritation with high exposure directly on the skin.
Oil is a liquid form of fat. Also see: Fat
Omega-3 Fatty Acids are polyunsaturated fatty acids that are classed as essential fatty acids, and are found in oil from oily fish and seeds and nuts. Common omega-3 fatty acids are ALA (a-linolenic acid), EPA (eicosapentaenoic acid), and DHA (docosahexaeoic acid).
Organic Acids are acids that frequently occur in food products. They include: Quinic, Malic, Citric, Ascorbic, Shikimic, Tartaric, and Fumaric Acids.
Organic food is food produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Organic claims must now be certified according to US Dept. of Agriculture regulations.
Organoleptic Analysis The evaluation of a food or other substance using some or all of the senses of taste, smell, touch, sight and hearing. Also known as Sensory Analysis.
Overrun: is expressed as a percentage over the amount of base ingredients used to make the ice cream and is a measure of air incorporated in to ice cream during the churning process.
Oxytetracycline Also known as Terriamycin, is an antibiotic in the Tetracycline family.
PPantothenic Acid: Vitamin B5 is an oily acid that is widely found in plant and animal tissue. It participates in the release of energy from carbohydrates, proteins and fats and aids in the utilization of other vitamins.
Papain: An enzyme derived from unripe papaya that digests protein. It is used to tenderize meat and as a digestive aid.
Pathogen: A disease-causing microorganism
Patulin: is a mycotoxin that may be found in fruit juice or wine that has been made from moldy fruit, particularly apples or grapes.
Parasites are organisms that need a host to survive. They are generally small but larger than bacteria. Examples are: Trichinella spiralis (Trichinosis), or Toxoplasma gondii.
PCBs is polychlorinated biphenyl. It is a family of industrial compounds that are environmental pollutants that can accumulate in animal tissue with pathogenic and/or teratogenic effects.
PCR (Polymerase Chain Reaction): is a molecular biology technique for replicating DNA using enzymes and without any living organism. The technique allows for the exponential amplification of a small amount of DNA. In food testing, it is most often used to identify pathogenic bacteria such as Listeria monocytogenes, Salmonella spp. or E. Coli 0157:H7.
Perishable: a food, or other organic material that is subject to spoilage or decay unless properly treated or stored.
Pectin: A group of water-soluble colloidal carbohydrates of high molecular weight, found in several ripe fruits and used to jell various foods, drugs and cosmetics. It is used in making most jams and jellies.
Peroxidase: Any of a group of enzymes that catalyze the oxidation of a substance by a peroxide. They occur in plant cells.
Peroxide value: (PV) also referred to an Initial Peroxide Value (IPV) is a measurement of the peroxides in a fat. This is an indicator of rancidity. A fresh fat will have a low PV usually less than 5, while rancid fats will have higher readings.
Personal hygiene the way a person maintains their cleanliness, health and appearance.
Pesticide: According to the Environmental Protections Agency, a pesticide is any substance or mixture intended for preventing, destroying, repelling, or mitigating any pest. Pests can be insects, rodents, plants, fungi, bacteria or viruses. If may also be a subatance or mixture intended as a plant regulator, defoliant, or desiccant.
pH: Symbol for degree of acidity or alkalinity of a substance, measured on a scale of 0 to 14 with 7 the neutral point on the scale. The scale measures the activity of hydrogen ions in solution. The low end of the scale is acid, the high end is base. In food, more acidic food have some protection from the growth of pathogenic microorganisms.
Phenols: Any of a class of aromatic organic compounds having at least one hydroxyl group attached to the benzene ring.
Phosphate: A salt ester of phosphoric acid. Also, a fertilizer using phosphorus compounds. Also, a fountain soda drink made with fruit syrup and a little phosphoric acid.
Physical hazard is any object that can get into food during production, processing, packaging or shipping that contaminates the food with metal, glass, plastic, etc.
Piperine: A pungent alkaloid found in the outer skin of pepper berries that gives pepper most of its bite or heat. When extracted, it is used as a flavoring and as an insecticide.
Polymerase Chain Reaction: See PCR
Polyphenols - A substance found in many plants that gives fruits, vegetables and flowers their color. They are antioxidants that are found in tea, cranberries, grapes and many other fruits and vegetables.
Polyunsaturated fat: is a type of fatty acid that is found in fats and oils. All naturally occurring fats and oils are a mix of saturated, polyunsaturated, monounsaturated and to a smaller extent, Trans fatty acids.
Potable means fit to drink. Frequently it refers to water that is of sufficient quality to be safe for humans to drink.
Potassium is a highly reactive metallic element that occurs in nature only in compounds. It is a positive ion found inside cells. The proper balance of potassium in the body is necessary for good health, effecting the heart and nervous system. It is also found in fertilizers and soaps.
Potentially Hazardous food is a food that is high in moisture, protein and/or carbohydrate and is low in acid.
Prerequisite program is a program the addresses the operational conditions of a facility such as Good Manufacturing Practices and Standard Operating Procedures, that form the base on which a HACCP (Hazard Analysis Critical Control Point) plan is built.
Preservative is a substance added to food products or to other organic solutions to prevent decomposition, inhibit spoilage, due to bacterial action or chemical change.
Preventive action actions taken to prevent predictable problems from occurring based on an understanding of the product and process.
Protein are the building blocks of the body, composed of amino acids that are involved in the formation of body structure and controlling functions of the body. Protein is an energy source for the body, providing 4 calories of energy per gram.
Proximates- are used in the analysis of biological materials as a decomposition of a food into its major constituents: moisture, total protein, total fat, total carbohydrates, ash and calories.
Pseudomonas aeruginosa is a gram-negative mostly aerobic microorganism that is primarily a spoilage organism in food, but can cause serious infections of the skin, urinary tract and blood.
Psychrophiles is a bacteria that grows best in low temperature environments.
They have a lipid cell membrane that is chemically resistant to the stiffening caused by extreme cold, and often create a protein that acts as an antifreeze to keep their internal space liquid.
Pungency is the heat flavor of a food caused by the capsaicin present in the product from capsicum peppers or their extracts. It is measured in Scoville Heat Units (SHU).
Purge content is the liquid that seeps out of a product like meat, fish or vegetables on standing.
Quercetin is a flavonoid found in citrus fruit, raspberries, apples, green tea, broccoli, onions and cherries as well as green leafy vegetables. It is a very powerful antioxidant.
RRancidity the condition of having a disagreeable odor or taste of decomposing fats or oils caused by the development of free fatty acids and peroxide compounds in the fat.
Recall the act of removing product that has been determined to pose a biological or physical hazard to the consumer.
Refractive index is the measurement of the speed at which light passes through a substance expressed as a ratio to the speed of light passing through a vacuum, which is expressed as 1.0. The RI for water is generally about 1.33.
Refrigeration is the process of drawing heat from a substance to lower its temperature to preserve the substance by slowing or preventing the growth of bacteria and slowing chemical reaction such as the development of rancidity.
Residue is the matter remaining after the completion of an abstractive chemical or physical process such as evaporation, combustion, distillation or filtration.
Riboflavin: Vitamin B2 is a crystalline compound that is the principle growth promoting factor in the vitamin B complex. It is naturally occurring in leafy green vegetables, milk, fresh meat and egg yolks. Also called lactoflavin.
SSaccharin is the oldest artificial sweetener, discovered in 1879 by Ira Remsen and Constantin Fahlberg at Johns Hopkins University. It is about 300 times sweeter, pound for pound, than sugar, but has a bitter or metallic aftertaste. It is a calorie free sweetener because it passes through the human digestive track without being broken down or absorbed.
Salmonella is a bacterium that can cause diarrheal illness. There are several strains of Salmonella, some of which are very virulent while others less serious.
Salt is a colorless or white crystalline solid, usually sodium chloride (NaCl), used for seasoning and preserving food.
Sample is a specimen taken from a food for the purpose testing.
Sanitation is the act of maintaining a clean condition in a food-handling situation in order to prevent disease and other potentially harmful contaminants from entering the food.
Sanitizer is a chemical or physical agent that reduces microorganism contamination levels present on inanimate environmental surfaces.
Saponification Value is the number of milligrams of potassium hydroxide required to saponify 1 gram of fat under the conditions specified. It is a measure of the average atomic weight or chain length of all the fatty acids present.
Saturated fat is a fat that is solid at room temperature and whose fatty acid chains cannot incorporate additional hydrogen atoms. An excess of these fats in the diet has been shown to raise cholesterol levels in the bloodstream.
Scoville Heat Unit is a measure on pungency or heat derived from capsaicin, the chemical in hot peppers that makes them hot.
Sell by Date is a calendar date on a package of a food product that indicates the last day on which the product may be sold.
Sensory evaluation is the evaluation of a food or other substance using some or all of the senses of taste, small, touch, sight and hearing. Also known as Organoleptic Analysis.
Shelf-life Study is a study of the length of time a product may be stored after production, before it is likely to become unsuitable for use or consumption, using a set of tests and criteria of acceptability established before the study is begun.
Shelf Stable indicates a food that is able to be stored un-refrigerated on a shelf for a period of time and remain suitable for consumption.
Shigella is a bacterium that is carried by humans and causes an estimated 300,000 cased of diarrheal illness in the USA per year.
Sieve analysis is a determination of the proportions of particles within certain size ranges in a granular material by separation on sieves of different size openings. Also known as Screen analysis.
Silicon is a non-metallic element that occurs extensively in the earths crust as silica and silicates. Its symbol is Si and its Atomic number is 14.
Silver is a malleable metallic element that has the highest thermal and electric conductivity of all elements. Its symbol is Ag and its Atomic number is 47.
Smoke point is the temperature at which heated fat begins to emit smoke and acrid odors that can impart unpleasant flavors to food.
Sodium is a soft, light malleable metallic element that reacts explosively with water. It is naturally abundant in combined forms as common salt, Sodium Chloride. Its symbol is Na and its Atomic number is 11.
Sodium Benzoate is a chemical compound that is used as a food and beverage preservative. It is soluble in water. It has a limit of use of 0.1% by weight in a finished food product. It is frequently seen used in combination with Potassium Sorbate. It is also known as benzoate of soda.
Sodium Chloride see Salt
Solvent residue is the amount of solvent present in a oleo resin or a spice after an extraction has been completed. Limits of solvent residue range from 25 ppm to 50 ppm, depending on the solvent that was used.
Sorbate is a salt of sorbic acid. It is most frequently seen used in food as Potassium Sorbate, a preservative.
Specific Gravity is the ratio of the mass of a solid or liquid of equal volume to distilled water at 4C (39F), or of a gas to an equal volume of air or hydrogen at prescribed conditions of temperature and pressure. Also called relative density.
Spectinomycin is a broad spectrum antibiotic obtained from a species of gram- negative bacteria (Streptomyces spectabilis) or produced synthetically and used to treat penicillin-resistatant gonorrhea. It is also some times used in poultry.
Splenda See Sucralose
Sporeformers are bacteria or fungi that form thick wall of protective structures that protect the cell from heat, cold and sanitizing chemicals.
Staphyloccus aureus is a bacterium that is carried on the skin and in nasal passages of humans. It produces a toxin that causes vomiting in as little as 30 minutes after ingestion. It also multiplies rapidly in food that is left out at room temperature.
Starch is a nutrient carbohydrate found in seeds, fruits, tubers, roots and stems of plants. It is a white tasteless powder in its pure form.
Strain is a variant of a species of bacteria.
Streptococcus faecalis is now known as Enterococcus faecalis. See Enterococcus.
Streptomycin is an antibiotic produced by the actinomycete Streptomyces griseus, and is used to treat bacterial infections, particularly tuberculosis.
Sucralose is an intensely sweet, 600 times sweeter than sucrose, sweetener. It is a heat-stable derivative of sucrose that contains no calories and is also stable under a broad range of pH conditions. Its E number in Europe is E955.
Sudan red are dyes that have been shown to have a carcinogenic effect and a potential risk of genotoxicity. They are not approved for use in foods.
Sugar alcohol are neither an alcohol nor a sugar, but they all impart sweetness to food. When calculating calories in a food they must be counted as Carbohydrates, but really have an average of about 2 calories per gram, not 4. They include sorbitol, manitol, xylitol, maltitol, Erthritol, Isomalt. Also known as polyols.
Sugar is any of a class of water-soluble crystalline carbohydrates, including sucrose and lactose, having a characteristically sweet taste and classified as monosaccharides, disaccharides, and trisaccharides.
Sugar profile is the analysis of a sugar containing substance that identifies the various sugars contained, such as: fructose, glucose, sucrose, maltose, and/or lactose.
Sulfa drugs any of a group of synthetic organic compounds, derived mostly from sulfanilamide, which is chemically similar to PABA. They are capable of inhibiting bacterial growth and activity by interfering with the metabolic process in bacteria that require PABA.
Sulfate is a chemical compound containing the sulfate (SO4) radical. Sulfates are salts or esters of sulfuric acid, H2SO4, formed by replacing one or both of the hydrogens with a metal like sodium or a radical like ammonium or ethyl.
Sulfite is a salt or ester of sulfurous acid (H2SO3). They are used as preservatives in wines, dried fruits and potato products to prevent oxidation, spoilage or browning. Some people have a sever sensitivity to sulfites that results in a allergy-like reaction. Sulfites occur naturally in most wines, and must be labeled contains sulfites if they contain more than 10 ppm.
Swab is a piece of sterile, absorbent material used to sample a food contact or non-food contact surface for microbiological evaluation.
TT-Bar test - See TBA Value.
TBA value is a measurment of Malonaldehyde (ppm), which is an indicator of off-odors and off-flavors. This test is also known in the food industry as T-Bar.
TBHQ is Tertiary Butylhydoquinone. It is generally used as an antioxident in animal derived food products and fats and oils. It has a limit of use in the US and in Codex alimenterius of 0.02% of the fat content of the food product.
Terramycin See Oxytetracycline
Tetracyclines are a group of antibiotics used to treat both human and animal diseases and conditions. They are broad spectrum antibiotics.
Thermal Process is the scientifically determined method of eliminating microorganisms or public health significant from a food product by applying heat to the product.
Thermophillic bacteria are bacteria that grow best at high temperatures. Also known as thermopiles.
Toxin is a poisonus substance produced by microorganism, plants, or animal which causes disease.
Thiamin: Vitamin B1 is necessary to the metabolism of carbohydrates and normal neural activity. It is found in meat, yeast, and the bran coat of grains.
Tin is a soft silvery metallic chemical element. It is used to protect steel cans for use as food containers, because it does not rust. Its symbol is SN, and its atomic number is 50.
Titanium is a Transitional chemical element. It light, strong, lustrous and corrosion resistant. It is used in some food handling equipment. Its most common compound is titanium dioxide, which is used as a white pigment In toothpaste, some foods and in paint. Its symbol is TI, and its atomic number is 22.
Trans fat is a fat that has been manufactured by adding hydrogen to a vegetable oil. Hydrogenation increased the shelf-life and flavor stability of fats and oils and turns liquid oils into solids at room temperature. A small amount of naturally occurring Trans fat is found in some meat and dairy products. Trans fat in the diet tends to raise LDL cholesterol in the blood.
Tryptophan is an essential amino acid that humans cannot live without consuming. It is a precursor to serotonin, melatoin and niacin.
Turbidity is the cloudiness or opacity in appearance of a liquid caused by suspended or stirred up particles or solids.
Tylosin is an antibiotic used to treat respiratory infections in animals.
UUltra High Pressure Treatment is a process used on some food products to reduce microbial contamination by applying 50,000 to 100,000 psi or pressure for a short time.
Use by Date is the last calendar day that the manufacturer of the product thinks that the product will be at its peak quality. It is not a food safety date.
VVacuum Package is a food package that has had the air removed mechanically. The low air environment can reduce the rate of oxidative spoilage and in some cases, microbiological contamination.
Validation is the process of collecting and evaluating scientific and technical data to determine if a Critical Limit is appropriate, when implemented, to control the targeted hazard.
Vanilla is a cured bean the provides one of the worlds favorite flavors. It can be used in bean form or as an extract.
Vanillin is a major flavor component of natural vanilla.
Vegetative state is the active state of a bacterium. The cell is taking in nourishment, growing, and producing waste.
Ventilation is the method of moving soiled air out and fresh air into a facility.
Verification is the act of proving something to be true. In a HACCP Plan, it may be the time and temperature records related to the receiving, storing, production and shipping of a product.
Vibrio are bacteria that are water-borne. Of food safety significants are V. vulnificus and V. parahemolyticus, which are found in shell fish, particularly oysters and clams that are caught in contaminated waters.
Virginiamycin is any of several antibacterial substances derived from an actinomycete related to Streptomyces virginiae, used chiefly as an additive to animal feed.
Virus is a simple submicroscopic parasite of plants, animals or bacteria that may cause disease. It consists essentially of a core of RNA or DNA surrounded by a protein coat. They cannot replicate without a host cell and are not considered living organisms.
Viscosity is the internal friction of a fluid, produced by the movement of its molecules against each other. It causes fluid to resist flowing.
Vitamin is a nutrient required for essential metabolic reactions in the body. They can act as catalysts and participants in chemical reactions.
Volatile Oil is a rapidly evaporating oil, usually of plant derivation, capable of distillation and that does not leave a stain. Also called ethereal oil or essential oil.
Volume is the amount of space occupied by a three-dimensional object or region of space, expressed in cubic units. Also: The amplitude or loudness of sound.
Vomitoxin is a mycotocin produced by Fusarium mold. It causes illness with vomiting and hemorrhaging in domestic animals. Also known as deoxynivalenol.
WWater Activity is the measure of free water in a food. Free water is required to support the growth of microorganisms. Pure water has a water activity of 1.0, and potentially hazardous foods have a water activity of 0.85 or higher. The symbol for water activity is aw.
Wetting agent is a substance that reduces the surface tension of a liquid, allowing the liquid to penetrate more easily into a solid, thus allowing soil to be rinsed away. Also known as a surfactant.
YYeast is a unicellular fungi or the genus Saccharomyces that reproduces by budding and forms ascospores and is capable of fermenting carbohydrates. They are spoilage organisms in some foods and are the leavening agent in many breads.
Yersinia enterocolitica is a pathogen causing diarrhea and/or vomiting. Pigs are the primary reservoir, but also found in soil, water and rodents. It is facultative and can survive at pH below 4.5 and refrigeration temperatures.
ZZinc is a metallic chemical element that is bluish silver, brittle at room temperature but malleable when heated. It is used in galvanizing iron and steel. It is an essential trace element in red blood cells. Its symbol is Zn and its Atomic number is 30.
Zoonoses are infections in animals that can be Transmitted to humans.