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U.S. Department of Health and Human Services

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Food Safety A to Z Reference Guide

<< Science and Our Food Supply Main Page

A treasure trove of scientific and comprehensive food safety information in one user-friendly, alphabetical format.

 

Comprehensive List of Terms

  A   B   C   D   E   F   G   H    I    J    K    L   M   N

O     Q   R   S   T   U   V   W   X   Y   Z


 

A

Acidification
Additive
Antibacterial/Antimicrobial
Antibiotic
"At Risk" Populations

B 

Bacteria/Bacterium
Bacteriophage
"Best If Used By" Date
Binary Fission (see Bacteria)
Binomial Nomenclature
Biotechnology

C 

Campylobacter jejuni
Canning
Cell
Cell Membrane/Wall (see Cell)

Center for Food Safety and Applied Nutrition (CFSAN)

Center for Veterinary Medicine (CVM)

Centers for Disease Control and Prevention (CDC)

Clostridium botulinum
Clostridium perfringens
Cold Chain
Cold Pack
Coliforms
Competitive Exclusion
Composting
Conjugation
Contamination
Critical Control Point (see Hazard Analysis and Critical Control Point)
Cross-Contamination
Cryptosporidium
Cyclospora
Cytoplasm (see Cell)

D 

Danger Zone
Deoxyribonucleic Acid (DNA)
Disinfectant (see Sanitizer)

E 

E. coli O157:H7 (see Escherichia coli O157:H7)

Emerging Pathogen
Epidemiology
Escherichia coli O157:H7
Expiration Date

F 

Farm-to-Table Continuum
Farm-to-Table Initiative
Fight BAC!TM Campaign
Food Acidity
Foodborne Illness
Food Code
Food Defense
Food and Drug Administration (FDA)
Food Engineering (see Biotechnology)
Food Inspection
Food Isolate
Food Manufacturing
FoodNet
Food Poisoning
Food Research
Food Safety
Food Safety Initiative
Food Safety and Inspection Service (FSIS)
Food Science
Food Technology
Food Thermometer
Four Steps to Food Safety
Freezer Gel (see Cold Pack)
Freezing
Fumigation
Fungus/Fungi

G 

Gene
Genetic Engineering (see Biotechnology)
Genus/Genera
Germ
Good Agricultural Practices (GAPs)
Good Manufacturing Practices (GMPs)

H 

Handwashing

Hazard Analysis and Critical Control Point (HACCP)

Health and Human Services (HHS)
Healthy People 2010
Hybridization

I 

Incidence
Infection
Inspection (see Food Inspection)
Intoxication
Irradiation
Isolate (see Food Isolate)

J-K 

Junctional Space
Juvenile Gastroenteritis
Kitchen Sanitation

L 

Listeria monocytogenes
Log Reduction

M 

Methylene Blue
Microorganism
Mold
Mutation
Mycotoxins

N 

National Antimicrobial Resistance Monitoring System (NARMS)

National Center for Food Safety and Technology
National Food Safety Education MonthSM (NFSEM)
Noroviruses
Nucleic Acid
Nucleoid
Nucleus (see Cell)

O 

Outbreak
Oxygen Tension

P 

Packaging
Parasite
Partnership for Food Safety Education (see FightBAC!TM Campaign)
Pasteurization
Pathogen
Perishable
pH
Phage Typing
Plasmid Transfer with E. coli
Point of Service (POS)
Preservation
Pulse-Field Gel Electrophoresis (PFGE)
PulseNet
Pure Food and Drug Act

Q 

Q Fever
Qualitative Analysis
Qualitative Risk Assessment
Quantitative Analysis
Quantitative Risk Assessment

R 

Recall
Refrigeration
Ribonucleic Acid (RNA)
Risk Assessment

S 

Salmonella
Salmonella enteritidis (see Salmonella)
Salmonella muenchen (see Salmonella)
Salmonella typhimurium (see Salmonella)
Sample
Sanitation
Sanitizer
Satellite Tracking
"Sell By" Date
Serogroup
Shelf Stable
Shigella
Species
Spore
Staphylococcus aureus
Strain
Surveillance
Survey

T 

Thermometer (see Food Thermometer)
Toxin
Toxoplasma gondii
Traceback
Transduction
Transformation
Transovarian Transfer
Typhoid Fever
Typhoid Mary

U-V-W 

Ultra High Pressure (UHP) Treatment
U.S. Department of Agriculture (USDA)
"Use By" Date
Vacuum Packaging (see Packaging)
Vibrio cholerae
Vibrio vulnificus
Virus
Water Activity (aW)
Water Quality

X-Y-Z 

Xerophilic
Yersinia enterocolitica
Zoonoses/Zoonosis