foods and nutrition

contaminant

is a substance, such as a chemical or organism, that makes food unsafe to eat.

foodborne illness

Fever, headache, and digestive troubles are symptoms of foodborne illness.

microorganism

a living thing so small that it can only be seen through a microscope.

 toxin

poison, that can cause illness.

spore

is a protected cell that develops into a bacterium when it has the right conditions of food, warmth, and moisture.

food safety

keeping food safe to eat by following proper food handling and cooking practices.

sanitation

the prevention of illness through cleanliness.

personal hygiene

 thoroughly washing your body, face, and hands, you help to avoid transferring harmful bacteria when handling food.

20-second scrub

 using soap and warm water to scrub your hands for 20 seconds.

cross-contamination

 the spread of harmful bacteria from one food to another.

 internal temperature

the temperature deep inside the thickest part of the food

 rancidity

spoilage due to the breakdown of fats.

freezer burn

moisture loss caused by improper packaging or overly long storage in the freezer.

preserve

is to prepare food in a way that allows it to be safely stored for later use.

sugar-pack method

the technique of freezing fruit coated in sugar.

syrup-pack method

 the technique of freezing fruit in sugar water.

tray-pack method

the technique of freezing fruit whole on a tray.

dry pack method

the technique of freezing fruit directly in freezer containers.

blanching

brief cooking in boiling water, before freezing.

raw pack method

the technique of canning raw foods.

headspace

 room left in a container for food to expand.

hot-pack method

 the technique of canning simmered foods.

boiling-water bath

a large, deep kettle with a tight-fitting lid.

pressure canning

canning using a pressure canner

rehydrate

absorb water and become soft again.

GRAS List

range from sugar to seaweed and can be used by food processors for specific uses without further testing.

 irradiation

 the process of exposing food to high-intensity energy waves to increase shelf life and kill harmful microorganisms.

recall

 the immediate removal of a product from store shelves.

Tolerance

 a maximum safe level in food.