Comprehensive List of Terms

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
  
• Hygiene

I

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

J

• Junctional Space
• Juvenile Gastroenteritis

K

• 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 Month^SM (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

• Ultra High Pressure (UHP) Treatment
• U.S. Department of Agriculture (USDA)
• "Use By" Date

V

• Vacuum Packaging (see Packaging)
• Vibrio cholerae
• Vibrio vulnificus
• Virus

W

• Water Activity (a_W)
• Water Quality

X

• Xerophilic

Y

• Yersinia enterocolitica

Z

• Zoonoses/Zoonosis