pocket dictionary of food safety (2011)
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Pocket Dictionary of
Food Safety
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Pocket Dictionary of
Food Safety
Jeffrey T. Solate
CRC Press is an imprint of theTaylor & Francis Group, an informa business
Boca Raton London New York
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CRC PressTaylor & Francis Group6000 Broken Sound Parkway NW, Suite 300Boca Raton, FL 33487-2742
© 2011 by Taylor and Francis Group, LLCCRC Press is an imprint of Taylor & Francis Group, an Informa business
No claim to original U.S. Government works
Printed in the United States of America on acid-free paper10 9 8 7 6 5 4 3 2 1
International Standard Book Number: 978-1-4398-4203-4 (Paperback)
This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publi-cation and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information stor-age or retrieval system, without written permission from the publishers.
For permission to photocopy or use material electronically from this work, please access www.copy-right.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that pro-vides licenses and registration for a variety of users. For organizations that have been granted a pho-tocopy license by the CCC, a separate system of payment has been arranged.
Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe.
Library of Congress Cataloging‑in‑Publication Data
Solate, Jeffrey T.Pocket dictionary of food safety / Jeffrey T. Solate. -- [1st ed.].
p. cm.Includes bibliographical references.ISBN 978-1-4398-4203-4 (alk. paper)
1. Food--Safety measures--Dictionaries. I. Title.
TX531.S6475 2011363.19’26003--dc22 2010026456
Visit the Taylor & Francis Web site athttp://www.taylorandfrancis.com
and the CRC Press Web site athttp://www.crcpress.com
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To my wonderful wife, Dorothy, whose matchless support allowed time for me to prepare this book.
I’m also blessed by the Lord to share this new book with my daughter, Bridgette; my son, Theodore; my grandchildren,
Taijha, Talia, and Nayeli; and my son-in-law, Josh, whose support has
increased the importance of food safety.
I would also like to thank my research assistants, Eliane and Sana,
for assisting in compiling parts of the manuscripts for this book.
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vii
Contents
Introduction ix
TheAuthor xi
A–Z 1
References 149
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ix
Introduction
The study of food safety and the sci-ence of food safety are a relatively newfield, with many connections to severalbiological and medical sciences, includ-ing epidemiology, infectious diseases,communitymedicine,andpublichealth.ThisfirsteditionofthePocket Dictionary of Food Safetyisacollectionoftermsanddefinitionspreparedinitiallytoassistthestudents of the Canadian Food SafetyInstitute as a companion or referenceresourcewhenreading lessonnotesandcompletingcourseassignments.
Someofthetermsexplainedinthedic-tionary cover related areas such as foodmicrobiology, food chemistry, food qual-ity assurance, foodborne incidents, foodregulations,standards,etc.Thisdictionarycanalsobeusedasareferencematerialbyfoodprocessors,foodproductionperson-nel,professionals,consultants,instructors,and food-science and food-technologystudents.Thisbookalsoattemptstoclas-sifyandorganizefoodsafetytermsfrom
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x
Introduction
varioussourcesinanalphabeticallisting.Thereaderwillfinditaperfectcompaniontoothertechnicalandindustrymaterials.
Users of the Pocket Dictionary of Food Safetyare invitedtosendtheauthornewfood-safety-related definitions that couldbe added to the secondedition.Toorderadditionalcopiesofthisbook,[email protected].
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xi
The Author
Jeffrey Solate, director and CEO of theCanadian Food Safety Institute (CFSI),hasspent20yearsworkinginfood,nat-ural health products, medical devices,pharmaceuticals, cosmetic regula-tory compliance services, and humanresourcesmanagement.Hehas10years’experience in addressing, presenting,andanalyzingfoodsafetyandfoodqual-ity issues in Canada, the United States,andinternationalregions.
In1997,Mr.Solatewaselectedregionalcouncilor, Food, Drug and CosmeticDivision, of the American Society forQuality for all Canadian regions. Also,until recently, he served as the regionalcouncilorchair,Food,DrugandCosmeticsforCanada,theUnitedStates,andinterna-tionalregions.HewasthefirsttoreceivetheASQfood,drugandcosmeticregionalcounciloraward, in2000and in2001, forbothCanadaandtheUnitedStates.
Currently, Mr. Solate is proprietor ofthe Canadian Food Safety Institute, JTS
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xii
The Author
& Associates, which serves clients inthe food, drug, natural health products,human resources, medical devices, cos-metics,andhealthcareindustries.
Mr. Solate has given presentations inBritish Columbia and Puerto Rico onhazardanalysisandcriticalcontrolpoint(HACCP) in the food and pharmaceuti-calindustries.InBritishColumbia,hehaslecturedonHACCPintheCanadianfoodindustry and on pharmaceutical compli-ancecertificationprograms;inToronto,hehas given several presentations to Food,DrugandCosmeticDivisionmembers.
HehasalsopresentedatconferencesinSeattleandBostononHACCPinthefoodand pharmaceutical industries and hasgiven a presentation on food and phar-maceutical quality assurance issues inMexico. Previously, he was a member oftheCanadianStandardsAssociation(CSATechnicalCommittee)andservedascon-sultant on regulatory compliance issues(food,drug,andcosmetic).
Mr.Solatewassiteauditorandconsul-tant, ISO 9000:1994 Quality ManagementSystems,from1995to2003.Hewasformerleadauditor instructor, Sheridan College,andaprofessoratRyersonUniversity.HewasamemberoftheCanadianStandards
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xiii
The Author
Association (CSA) from 1965 to 1981 andservedasaregulatorysubmissionconsul-tantinfood,pharmaceuticals,andmedicaldevicesmarketresearchfrom1981to1993.
Mr. Solate holds a bachelor’s degreein business administration and honorsdegreesinhealthadministrationfromYorkUniversity. He pursued graduate studiesat theUniversityofTorontoandreceivedageneraldiploma inhealth sciences andpharmacology(Cr)fromNiagaraCollege.
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1
AAcanthamoeba (foodborne protozoa)
Signs & symptomsVisionimpairment,redeyes,lightsensitiv-ity,severeeyepain,eyelidswelling,sinusandskindisease
Duration of illness7–120days
Associated foodsVegetables
Laboratory testingParasitology
TreatmentVisioneyecareandantifungals
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2
Acceptable level
2
AAcceptable level
Thepresenceofafoodsafetyhazard—bio-logical,chemical,orphysical—atwhichlev-elsarelowenoughnottocauseanillnessorinjury.
Accuracy
Theabilityofameasuringdevicetopro-videatrueestimateofavalue(measure-ment)onanaverageofmultiplereadings,irrespectiveofprecision.
Acid
AsubstancewithapHoflessthan7.0.
Active managerial control
ThepurposefulincorporationofspecificactionsorproceduresbymanagementintheoperationofitsbusinesstoattaincontroloverthefivefoodborneillnessriskfactorsidentifiedbytheCDC.
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3
Adulterated
3
AAdenoviruses (foodborne virus)
Signs & symptomsFever,nausea,vomiting,andoftenwaterydiarrhea
Duration of illness2–14days
Associated foodsContaminatedrawfoodandfastfood
Laboratory testingBloodwork;cultureofrespiratorysecre-tionsbynasalswab;stoolculture;chestX-ray
TreatmentIncreasedfluidintake;bronchodilatormed-ications;oxygenthroughamask;mechani-calventilation
Adulterated
Foodthatcontainsapoisonousordeleteri-oussubstancethatcausesittobehazardousorunfitforhumanconsumption.
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4
Aerobe
4
AAerobe
Amicroorganismthatisabletogrowinthepresenceofoxygenatlevelsfoundinair(i.e.,approximately21%).
Aerobic
Abletoreproduceandliveonlyinthepres-enceoffreeoxygen.
Aeromonas (foodborne Gram-negative bacteria)
Signs & symptomsDiarrhea,abdominalcramps,occasionalvomiting,mildfever;occasionally,popeye
Duration of illness1–7days
Associated foodsFreshwaterfish
TreatmentEnsuringthatadequatefluidsaretaken
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5
Alkali
5
AAerotolerant
Anorganismthatisananaerobebutisabletogrowinthepresenceofsmallquantitiesofoxygen.
Agar
Agelcomposedofcarbohydrateandderivedfromseaweedthatisusedtosolidifyliquid,nutrientmediaandthusenablesbacteria,yeasts,andmoldstoformcoloniesonorinasolidmatrix.(Seealsoslope [slant].)
Algae
Unicellularandmulticellulareukary-oticmicroorganismsthatpossesschlo-rophyllandproduceoxygenduringphotosynthesis.
Alkali
AsubstancewithapHofmorethan7.0.
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6
Alternaria (foodborne fungus)
6
AAlternaria (foodborne fungus)
Signs & symptomsSkinrash,breathingshortness,swollenanditchyeyes
Duration of illness1–7days
Associated foodsVegetables,fruits,andwheat
Laboratory testingFluoroimmunoassay
TreatmentAntihistamines,decongestants,nasalspray,andimmunotherapy
Anaerobe
Anorganismthatisonlyabletogrowinanenvironmentfromwhichoxygenisabsent.
Anaerobic
Abletoreproduceandliveintheabsenceoffreeoxygen.
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7
Antibody
7
AAnisakis (foodborne helminth)
Signs & symptomsAbdominalpain,nausea,tinglingorticklingsensationinthethroat,coughs,vomiting
Duration of illness1–21days
Associated foodsRaworundercookedseafood
Laboratory testingMorphologicalexaminationofthenema-todeandlaparotomy
TreatmentAlbendazole
Antibody
Animmunoglobulinformedindirectresponsetotheintroductionofanantigenintohumansoranimals.Antibodiescom-binewiththeirspecificantigens.Thecom-binationofantigenandantibodycauses
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8
Antigen
8
Aphysical(oftenvisible)clumpingofthecombinedantigen–antibodycomplexes.
Antigen
Anyagentcapableofcausinganimmuneresponse(theproductionofanantibody)inhumansandanimals.Antigensareusuallylargemoleculessuchasproteinsorlipo-polysaccharides,includingsometoxinsaswellasbacterialcellwalls.
Approved source
Theregulatoryauthoritydeemedanaccept-ablesupplierbasedonadeterminationofconformitywithlaws,statutes,regulations,principles,practices,andgenerallyrecog-nizedstandardsofoperationthatprotectpublichealthandsafety.
Arcobacter (foodborne Gram-negative bacteria)
Signs & symptomsDiarrhea,abdominalpain,abdominalcramps,nausea,bloodinfection
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9
Aspergillus (foodborne fungus)
9
ADuration of illness2–5days
Associated foodsRawpoultry,meat,andmilk
Laboratory testingStooltest
TreatmentAntibiotics
Aseptic
Formicrobiologicaltestpurposes,thisreferstothepreventionofcontamination;aseptictechniquesareworkpracticesandprecautionarymeasuresthatpreventextra-neouscontaminationofculturesandmediaandinfectionofworkers.
Aspergillus (foodborne fungus)
Signs & symptomsAmphoricbreathsounds,sputumpurulent,chestpain,cough,fever
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10
Astroviruses (foodborne virus)
10
ADuration of illness1–7days
Associated foodsVegetables,birds,andcontaminatedwater
Laboratory testingSputumtest;bloodtest;X-rayandcomput-erizedtomography(CTscan)
TreatmentAmphotericinB,caspofungin,flucytosine,itraconazole,andvoriconazole
Astroviruses (foodborne virus)
Signs & symptomsDiarrhea,nausea,vomiting,fever,malaise,abdominalpain
Duration of illness3–4days
Associated foodsRawproducts,contaminatedwater
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11
Autoclave
11
ALaboratory testingStooltest,electronmicroscopy,enzyme-immunoassay,immunofluorescence
TreatmentSymptomaticcare;maintenanceofhydration
Autoclave
Anitemoflaboratoryequipmentwhoseprincipleofoperationissimilartothatofapressurecooker.Itcomprisesapres-surevesselinwhichtheairisdisplacedbysteam,enablingthecontentsofthechambertoberaisedtoatemperaturegreaterthantheboilingpointofwater,asrequiredforthethermalinactivationofbacterialspores.Anautoclaveisusedtosterilizelaboratorymediaandequipmentortodecontaminatewastematerialsbymeansofdefinedtime–temperatureautoclaveprocesses.
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12
Avian influenza virus (foodborne virus)
12
AAvian influenza virus (foodborne virus)
Signs & symptomsCough,sorethroat,fever,difficultybreath-ing,diarrhea,runnynose,headache,mal-aise,muscleaches
Duration of illness7daysupto21days
Associated foodsMeat
Laboratory testingChestX-ray;nasopharyngealculture;blooddifferential;auscultation
TreatmentOseltamavir,zanamivir,andbreathingmachine
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13
BBacillus (foodborne Gram-positive bacteria)
(a)Bacillus:arod-shapedbacterium;(b)Bacillus:abacterialgenuscomprisingaerobic,Gram-positiverodsthatproduceheat-resistantspores.
Signs & symptomsDiarrhea,vomiting,abdominalpain
Duration of illness12–24hours
Associated foodsVegetables,herbs,spices,dairyproducts,andmeat
Laboratory testingGramstain(micromorphology),capsule(microscopicobservation)
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14
Bacteria
14
BTreatmentβ-lactamantibiotics,suchaspenicillin,andothersthatareactiveagainstGram-positivebacteria
Bacteria
Single-cellmicroorganisms,usuallyclassi-fiedasthesimplestofplants.
Bacteriocins
Proteinantibioticsproducedbyavarietyofstrainsofbacteria.Theyareinhibitoryorlethaltootherbacteria(oftenrelatedspecies).
Bacteriophage
Anyviruswhosehostisabacterium.
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15
Biological hazard
15
BBacteroides (foodborne Gram-negative bacteria)
Signs & symptomsChalk-coloredstool,darkurine,fever,chills,lossofappetite,nausea,vomiting,abdomenpain,weightloss,weakness
Associated foodsMeat
Laboratory testingBloodcultureandindirectimmunofluorescence
TreatmentAntimicrobialssuchasclindamycin,met-ronidazole,chloramphenicol,cefoxitin,andpenicillin
Biological hazard
Dangertofoodfromdisease—causingmicroorganismsknownaspathogens,poisonousplants,mushrooms,andfishthatcarryharmfultoxins.
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16
Bioterrorism
16
BBioterrorism
Intentionallyinfectingpeopletocauseill-nessanddeathbythespreadofhighlycon-tagiousdiseasessuchassmallpox,anthrax,botulism,plague,andviralhemorrhagicfevers.
Biotyping
Theconventionalmethodfordistin-guishingbetweenbacterialtypesusingtheirmetabolicand/orphysiologicalcharacteristics.
Boiling-point
Thetemperatureatwhichaliquidchangestoagas.Theboilingpointofwateris212°F(100°C)atsealevel.
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17
Brucella (foodborne Gram-negative bacteria)
17
BBotulism
Consumptionfood containingbotulinum toxin
Sequence of events in foodbornebotulism
Absorption throughintestinal tract
Blood circulation
Peripheral nerves
Paralysis
Disruptsacetylcholine
release
blocks nerveimpulse at the
neuromuscularjunction
Source:Bibek,R.,andBhunia,A.,Fundamental Food Microbiology,Taylor&Francis,CRC,2005.Withpermission.
Brucella (foodborne Gram-negative bacteria)
Signs & symptomsFlu,fever,sweats,headache,backpain,physicalweakness
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18
Buffer
18
BDuration of illnessWeekstomonths
Associated foodsMilk
Laboratory testingBloodtest
TreatmentAntibioticssuchasdoxycyclineandrifampin
Buffer
AsubstanceorsubstancesthatallowthepHvalueofasolutiontobemaintainedatanearlyconstantvalue,veryoftenaweakacidinthepresenceofoneofitssalts(e.g.,citricacidandsodiumcitrate).Alsousedisdisodiumhydrogenphosphate,andsodiumdehydrogenatingphosphateorcertainproteinsarealsoused.Whenextraacidisadded,thebufferreactswiththehydrogenionsoftheacid,thusmaintainingthepHvaluesothatitdoesnotdecrease.Inotherwords,thereisabufferagainstacidification.
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19
Burkholderia (foodborne Gram-negative bacteria)
19
BBurkholderia (foodborne Gram-negative bacteria)
Signs & symptomsFever,malaise,headache,myalgia,pulmo-naryinfection
Duration of illness1–14days
Associated foodsMeat
Laboratory testingELISAtestandpolysaccharide-basedmicroarray
TreatmentAntibioticsuchasceftazidime,chloram-phenicol,doxycycline,andcotrimoxazole
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CCalibrate (calibration)
Inrelationtolaboratoryequipment,calibra-tionistheprocessofestablishingtheaccu-racyofalaboratorymeasuringdevice(e.g.,athermometer,atemperatureprobe,abal-ance)bycomparingwithareferencedeviceofknownaccuracythatisusuallytraceabletoanationalstandard.Anyinaccuraciesfoundaretakenintoaccountonsubsequentuseofthelaboratorydevice.
Camp test (Christie, Atkins, Munch-Petersen test)
Asynergistic,hemolyticreaction,whichisacharacteristicenhancementofthecon-ventionalhemolysisreactionthatoccursonsheepbloodagarwhen,forexample,Listeria monocytogenesisgrownincloseproxim-itytoaspecific,weaklybetahemolyticstrainofStaphylococcus aureus,butnotwhen
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Campylobacter (foodborne Gram-negative bacteria)
22
CListeria monocytogenesisgrownincloseproximitytoRhodococcusequi.
Campylobacter (foodborne Gram-negative bacteria)
Signs & symptomsCramping,abdominalpain,fever,nausea,vomiting,waterydiarrhea(sometimesbloody)
Duration of illness2–5days
Associated foodsRawpoultry,freshproduce,unpasteurizedmilk
Laboratory testingStoolculture
TreatmentAntibioticssuchaserythromycin,fluoro-quinolone,ciprofloxacin,andazithromycin
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Clonorchis (foodborne helminth)
23
CCandida (foodborne fungus)
Signs & symptomsFever,malaise,nausea
Duration of illness4–6months
Associated foodsJunkfood
Laboratory testingCandidaimmunecomplexestest;combina-tionofIgA,IgG,andIgMtests
TreatmentAntifungalmedicationsuchasnystatinanddiflucan;controlleddietandprobiotics
Clonorchis (foodborne helminth)
Signs & symptomsAbdominalpain,nausea,diarrhea
Duration of illness2–30days
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Clostridium (foodborne Gram-positive bacteria)
24
CAssociated foodsUndercookedfishandmeat
Laboratory testingStooltest
TreatmentRiclabendazole,praziquantel,bithionol,albendazole,andmebendazole
Clostridium (foodborne Gram-positive bacteria)
Signs & symptomsFever,milddiarrhea,mildabdominalcrampsandtenderness
Duration of illness6hours–10days
Associated foodsCannedcorn,peppers,greenbeans,soups,beets,asparagus,mushrooms,ripeolives,spinach,tunafish,chicken,chickenlivers,liverpate,luncheonmeats,ham,sausage,stuffedeggplant,lobster,smokedandsaltedfish
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Code of Federal Regulations (CFR)
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CLaboratory testingCytotoxicityassay;toxinELISA;otherstooltests;computedtomography
TreatmentCorrectionofdehydrationandelectro-lyte(mineral)deficiencies;discontinuingtheantibioticthatcausedthecolitis,andusingantibioticstoeradicatetheC. difficilebacterium
Cocco-bacillus
Abacteriumwhosecellsareintermedi-ateinshapebetweenthoseofarodandacoccus.
Coccus
Abacteriumwhosecellsareapproximatelyspherical.
Code of Federal Regulations (CFR)
Theapplicationofcodestothegeneralandpermanentrulesestablishedbyfederal
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Colony-forming unit (cfu)
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CagenciesanddepartmentsandpublishedintheFederalRegister.
Colony-forming unit (cfu)
Theunitofquantificationformicrobiologi-calenumeration(counting)tests.Whenmicroorganisms,especiallybacteriaandyeasts,areinoculatedintoorontoagar,theymaybedepositedeitherasseparatecellsorassmallclumpsofcells,bothofwhichgiverisetoindividualdiscretecolonies.Thetermcolony-formingunit(cfu)isusedbecauseitisnotpossibletodistinguishbetweencoloniesderivedfromsinglecellsandcoloniesderivedfromsmallclumps.
Commercial sterility
Aconditioninwhichafoodproductmaycontainviablemicroorganismsyetismicro-biologicallystable(i.e.,nomicrobialgrowthoccursundertheconditionsfoundwithintheproductand/ortheproductstoragecon-ditions).Thistermusuallyappliestosomecannedproductsthataremicrobiologically
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Contamination
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Cstablewhenstoredatambienttemperatureintemperateclimatesbutmaybecomeunstablewhenstoredintropicalconditions.
Conductivity (or resistivity) units
Measurementunitsusedformonitoringwaterquality.Watercontainingchemicalcontaminantshasahigherconductivitythanwaterthathasbeenpurified.Unitsofconductivityaremicrosiemenspercenti-meter(µS/cm)andunitsofresistivityaremegohmspercentimeter.Thesemeasure-mentsaretemperaturedependentandareusuallyexpressedasmicrosiemenspercen-timeterat25°Cormegohmspercentimeterat25°C.Tapwatermayhaveaconductivityof80–800µS/cmat25°C,dependingonthenatureofthewatersource.Reverseosmosis(RO)watertypicallyhasaconductivityof2–40µS/cmat25°C,againdependingonthenatureofthetapwaterused.
Contamination
Thepresenceinfoodofpotentiallyharm-fulsubstances,includingmicroorganisms
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Control measure
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C(bacteria,viruses,parasites),chemicals(pes-ticides,toxicmetals),andphysicalobjects(hair,dirt,glass).
Control measure
Anyactionoractivitythatcanbeusedtoprevent,eliminate,orreduceanidentifiedbiological,chemical,orphysicalhazard.Controlmeasuresdeterminedtobeessen-tialforfoodsafetyareappliedatcriticalcontrolpointsintheflowoffood.
Control point (CP)
Anystepintheflowoffoodwhencon-trolcanbeappliedtoprevent,reduce,oreliminateabiological,chemical,orphysicalhazard.Lossofcontrolatthispointwillnotresultinunsafeorhigh-risklevelsoffood.
Controlled atmosphere packaging (CAP) foods
UsingCAP,apackageoffoodismodi-fiedsothat,untilthepackageisopened,itscompositionisdifferentfromair,and
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Cook chill (CC) processing
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Ccontinuouscontrolofthatatmosphereismaintained,suchasbyusingoxygenscav-engers(chemicalsplaceddirectlyintothepackagingwallthatabsorbsoxygenthatpermeatesintothepackageovertime)oracombinationoftotalreplacementofoxygen,norespiringfoods(i.e.,meatandseafood),andimpermeablepackagingmaterial.Thefoodproductispackagedinalaminateorfilm,followingwhichtheatmosphereinsidethepackiscontrolled.Distilledwaterusuallyhasaconductivityofaround4µS/cmat25°C.Thequalityofhighlypurifiedwaterwithaconductivity<1µS/cmat25°Cisusuallymeasuredintermsofresistivity.Ahigherresistivityindicateshigherqual-ity;1µS/cmisequivalentto1megohm/cmandthereisareciprocalrelationshipbetweenthetwounits(i.e.,conductivity=1/resistivity).
Cook chill (CC) processing
Cookchillpackaging,inwhichcookedfoodishot-filledintoimpermeablebagsthathavetheairexpelledandarethensealedorcrimpedclosed.Thebaggedfoodisrapidlychilledandrefrigeratedat
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Corrective action
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Ctemperaturesthatinhibitthegrowthofpathogens.
Corrective action
Anactivitythatistakenbyapersonwhen-everacriticallimitisnotmetoradeviationoccurs.
CP
Seecontrol point.
Criterion
Arequirementonwhichajudgmentordecisioncanbebased.
Critical control point (CCP)
Anoperationalstep,point,orprocedureinafoodpreparationprocessatwhichcontrolcanbeappliedandisessentialtopreventoreliminateabiological,chemical,andphysicalhazardorreduceittoacceptable
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Cryptosporidium (foodborne protozoa)
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Clevels.Alossofcontrolatthispointresultsinunsafeandhigh-risklevelsinfood.
Critical limit (CL)
AcriterionofoneormoreprescribedparametersthatmustbemettoensurethataCCPeffectivelycontrolsahazard.
Cross-contamination
Thetransferofharmfulsubstancesordisease-causingmicroorganismsfromonesurfacetoanotherbyhands,food-contactsurfaces,sponges,clothtowels,equipment,storage,andutensils.
Cryptosporidium (foodborne protozoa)
Signs & symptomsWaterydiarrhea,nausea,vomiting,mildfever,weightloss,stomachcramps,pain
Duration of illness1–2weeks
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Cyclospora (foodborne protozoa)
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CAssociated foodsWater,uncookedfood,rawvegetablesandfruits
Laboratory testingStoolcultureandbloodtest
TreatmentSymptomatictreatment;bedrest,fluids,andnitazoxanidemedicine
Cyclospora (foodborne protozoa)
Signs & symptomsFever,headache,fatigue,malaise,anorexia,waterydiarrhea,nausea,abdominalcramps,vomiting
Duration of illness1–6weeks
Associated foodsFoodorwatercontaminatedwithfecesfrominfectedhumansoranimals
Laboratory testingStoolcultureandbloodtest
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Cyst (of protozoa)
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CTreatmentAntibioticscombinationoftrimethoprim-sulfamethoxazole(Bactrim,Septra,orCotrim)andmaintenanceofhydration
Cyst (of protozoa)
Aspecializedcellproducedeitherinresponsetoadverseenvironmentalcondi-tionsorasanormalpartofthelifecycleofprotozoa.
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DDanger zone
Thetemperaturerangebetween41°F(5°C)and135°F(57°C),whichfavorsthegrowthofpathogenicmicroorganisms.
Date marking
Thepracticeofindicatingthedateordaybywhichallfoodshouldbeconsumed,sold,ordiscarded.
Debaryomyces (foodborne fungus)
Signs & symptomsCough,fever,dyspnea
Associated foodsDairyproductsandfish
Laboratory testingBloodtest
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Decline/death phase
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DTreatmentAntibiotics
Decline/death phase
Thephaseofbacterialgrowth,followingthestationaryphase,inwhichtherateofdeathwithinthecolonyexceedstherateofreproductionandthenumberoflivingcellsbeginstodecrease.
De-ionization
Ameansofpurifyingwaterbytheremovalofionsfromasolution.
Deleterious substance
Asubstancethatisharmfulorinjurious.
Deviation
Thefailuretomeetarequiredcriticallimitforacriticalcontrolpoint.
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Distillation
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DDiphyllobothrium (foodborne helminth)
Signs & symptomsAsymptomatic,abdominaldiscomfort,ane-mia,wormeggsinstool,diarrhea,vomit-ing,weightloss
Duration of illness4–6weeks
Associated foodsRaworundercookedseafood
Laboratory testingStooltest
TreatmentNiclosamideandpraziquantel
Distillation
Theprocessofconvertingaliquidintoavapor(e.g.,byboilingwatertocreatesteam)andthencondensingthevapor(steam)andcollectingthecondensedliquid/distillate(i.e.,distilledwater).Thisprocesspurifies
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D-value
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Dwaterbyseparatingitfromthesubstancesdissolvedinit.
D-value
Thetimerequired(usuallyexpressedinminutes)atagiventemperaturetoreducethenumberofviablecellsorsporesofagivenmicroorganismto10%oftheinitialpopulation(i.e.,toreduceby90%)—forexample,thetimerequiredtoreducethenumbersofamicroorganismfrom105cfu/mLto104cfu/mL.Usuallyexpressed,forexample,asD60=2minuteswhere60isthetemperatureinCelsius.
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EElectrolyte
Asubstanceorsolutionthatcontainsfreepositivelyandnegativelychargedionsandisthereforeabletoconductanelectriccurrent.
Encephalitozoon and enterocytozoon (foodborne protozoa)
Signs & symptomsDiarrhea,bronchitis,pneumonia,sinusitis
Duration of illness1–2weeks
Associated foodsFoodorwatercontaminatedwithfecesfrominfectedhumansoranimals
Laboratory testingImmunofluorescenceantibodytest
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Entamoeba (foodborne protozoa)
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ETreatmentAlbendazoleandfumagillin
Entamoeba (foodborne protozoa)
Signs & symptomsDiarrheaandamebiasis
Duration of illness3–6weeks
Associated foodsFoodorwatercontaminatedwiththefecesfrominfectedhumansoranimals
Laboratory testingStooltest
TreatmentLuminalamoebicidessuchasparomomy-cin,diloxanidefuloate
Enterobacter (foodborne Gram-negative bacteria)
Signs & symptomsUrineinfection,sepsis,meningitis,necro-tizingenterocolitis
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Enterococcus (foodborne Gram-positive bacteria)
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EDuration of illness1–10days
Associated foodsWater,vegetables,dairy
Laboratory testingUrinetest;stooltest
TreatmentAntibiotics
Enterococcus (foodborne Gram-positive bacteria)
Signs & symptomsUrinarytractinfections,bacteremia,bacte-rialendocarditis,diverticulitis,meningitis
Duration of illness24–48hours
Associated foodsMeatsuchassausage,anddairyproducts
Laboratory testingBile–esculintest
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Enzyme
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ETreatmentAmpicillinandvancomycin
Enzyme
Aproteinaceouscatalyst,producedbylivingorganisms,thatactsononeormorespecificsubstrates.
Equilibrium relative humidity (ERH)
Thevaporpressureofwaterintheatmo-sphere,expressedasapercentage.AirthatiscompletelysaturatedwithpurewaterhasanERHof100%;airthatiscompletelydryhasanERHof0%(seewater activity).
Escherichia (foodborne Gram-negative bacteria)
Abacteriumassociatedwithcattleandbeefthatcauseshumanillnesswhenunder-cooked,contaminatedgroundbeefiseaten.Infectioncanalsooccurafterdrinkingrawmilkorbycontactwithsewage-con-taminatedwater.Foodserviceemployees
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Eukaryote
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EwithE. colimustreportthisinfectiontotheproperhealthauthorities.
Signs & symptomsBloodydiarrhea,abdominalcramps,andlittlefever
Duration of illness5–10days
Associated foodsGroundbeef,unpasteurizedmilkandjuice,sprouts,lettuce,andsalami
Laboratory testingStooltest
TreatmentMostpersonsrecoverwithoutantibiotics
Eukaryote
Aself-replicatingorganismthatpossesses,withinitself,aclearlydefinednucleuscon-tainingitsgeneticmaterialseparatedfromitscytoplasmbyanuclearmembrane.(Seealsoprokaryote.)
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Exclude
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EExclude
Topreventapersonfromworkingasafoodemployeeorenteringafoodestablishmentexceptforthoseareasopentothegeneralpublic.
Exposure assessment
Thequalitativeand/orquantitativeevalua-tionofthelikelyintakeofbiological,chemi-cal,andphysicalagentsviafoodaswellasexposuresfromothersourcesifrelevant(CodexAlimentariusCommission1999).
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FF
Theequivalent,inminutesatsomegivenreferencetemperature,ofthetotalheatsup-plied,withrespecttoitscapacitytodestroysporesorvegetativecellsofaparticularorganism.
F0
Theseverityofaheatprocesswithrespecttoareferencetemperatureof121.1°C.
F0 = 3 minutes
Aheatprocessof121.l°Cfor3minutesoraprocessatadifferenttemperatureofequivalentlethalitydeterminedaccordingtothez-valueforaspecifiedmicroorgan-ism.AprocessofF0=3minutesisusedincanningtoachievea>12logcyclereductioninthenumbersofmesophilicClostridium
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Facultative
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Fbotulinumspores.Thisisconsideredtopro-videanadequatemarginofsafety.
Facultative
“Optionallifestyle”associatedwithamodeoflifenotnormallyadopted(e.g.,facultativeanaerobe=usuallygrowsaerobicallybutcangrowanaerobically).
Family
Ataxonomicgroupoforganismsconsistingofrelatedgenera.Familiesaregroupedintoorders.
Fasciola (foodborne helminth)
Signs & symptomsFever,nausea,vomiting,appetiteloss,indigestion
Duration of illness5–6weeks
Associated foodsFish
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Fat
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FLaboratory testingStooltest
TreatmentChloroquine,bithionol,andemetine
Fast foods
Quick,reasonablypriced,andreadilyavailablealternativestohomecooking.Whileconvenientandinexpensiveforabusylifestyle,fastfoodsaretypicallyhighincalories,fat,saturatedfat,sugar,andsalt.Fastfoodchainsandrestaurantshaverespondedtothepublic’sincreasingaware-nessaboutnutritionandhaveattemptedtohelppeopleconcernedabouthealth.Forexample,theynowmakeingredientandnutritioninformationavailableontheirmenus.Despitethesechanges,however,inordertomaintainahealthydiet,itisneces-sarytochoosefastfoodscarefully.
Fat
Organiccompoundsthataremadeupofcarbon,hydrogen,andoxygen.Theyarea
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FATTOM
48
Fsourceofenergyinfoods.Fatsbelongtoagroupofsubstancescalledlipids,andtheycomeinliquidorsolidform.Allfatsarecombinationsofsaturatedandunsaturatedfattyacids.
FATTOM
Anacronymforfood,acidity,time,tem-perature,oxygen,andmoisture—thecondi-tionsneededformicroorganismstogrow.
FDA
UnitedStatesFoodandDrugAdministration
Fish
Afreshorsaltwaterfinfish,crustaceans,andotherformsofaquaticlife(includingalligator,frog,aquaticturtle,jellyfish,seacucumber,andseaurchin)andallmol-lusks,ifintendedforhumanconsumption.
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Food allergy
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FFood
Raw,cooked,orprocessedediblesubstance,ice,beverage,chewinggum,oringredi-entusedorintendedforuseorforsaleinwholeorinpartforhumanconsumption.
Food additives
Substancesthatbecomepartofafoodproductwhenadded(intentionallyorunintentionally)duringtheprocessingorproductionofthatfood.
Food allergy
Conditioncausedbyareactiontonaturallyoccurringproteininafoodorafoodingre-dient.Majorfoodallergensandthe“Big8”arethefoodsthataccountfor90%ormoreofallfoodallergies.TheBig8areshellfish(crab,lobster,orshrimp),fish(bass,floun-der,orcod),peanuts,treenuts(almonds,pecans,chestnuts,pistachios,Brazilnuts,etc.),milk,eggs,soyandtofu,andwheat.
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Food contact surface
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FFood contact surface
Anyequipmentorutensilthatnormallycomesincontactwithfoodorthatmaydrain,drip,orsplashonfoodoronsurfacesnormallyincontactwithfood.Examplesincludecuttingboards,knives,sponges,countertops,andcolanders.
Food defense
Theprotectionoffoodproductsfrominten-tionaladulterationorcontamination.
Food establishment
Anoperationattheretailorfood-servicelevelthatservesoroffersfooddirectlytotheconsumerandthat,insomecases,includesaproduction,storage,ordistribut-ingoperationthatsuppliesthedirect-to-consumeroperation.
Food guide pyramid
Guidedesignedtohelppeoplemakehealthyfoodchoices.
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Food preparation process
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FFood jags
Whenachildwillonlyeatonefooditem,mealaftermeal.Someothercommonchild-hoodeatingbehaviorsthatcancausealarminmanyparentsincludefearofnewfoodsandrefusaltoeatwhatisserved.
Food labeling
Offersagreatdealofinformationonmostpackagedfoods.
Food poisoning
Theresultofeatingorganismsortoxinsincontaminatedfood.MostcasesoffoodpoisoningarefromcommonbacteriasuchasStaphylococcusorE. coli.
Food preparation process
Aseriesofoperationalstepsconductedtoproduceafoodreadytobeconsumed.
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Food security
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FFood security
BestdefinedbytheWorldHealthOrganization(WHO)as“theimplicationthatallpeopleatalltimeshavebothphysi-calandeconomicaccesstoenoughfoodforanactive,healthylife.”Internationally,foodsecurityisdefinedasa2-yearsupplyoffoodforaparticularcountry.
Foodborne illness
Asicknessresultingfromtheconsumptionoffoodsorbeveragescontaminatedwithdisease-causingmicroorganisms(patho-gens),chemicals(pesticides),orotherharm-fulsubstances(glass).
Foodborne outbreak
Theoccurrenceoftwoormorecasesofillnessresultingfromtheingestionofacommonfood.
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Fusarium (foodborne fungus)
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FFungus
Aunicellularormulticellular,eukaryoticmicroorganismthatdoesnotcontainchlo-rophyllandhasarigidcellwallcomposedofcellulose-orchitin-basedpolymers.The“body”ofafungusisnormallycomposedoffilamentsknownashyphae,whichaccu-mulateintoalargermassknowncollec-tivelyasmycelium.Fungigenerallyprefertogrowinoronsolidmaterials.(Seealsoyeasts.)
Macrofungi produce visible fruiting bod-ies,examplesofwhicharemushroomsandtoadstools.
Molds (microfungi) arefilamentous fungi,mostspeciesofwhichdonotproducevisiblefruitingbodies.
Fusarium (foodborne fungus)
Signs & symptomsAbdominalpain,diarrhea,vomiting,pros-tration,fever,chills,myalgias,bonemar-row,skinrash,shortnessofbreath,blockednose,itchythroat,darkcirclesundereyes,noserubbing,andallergicsalute
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Fusarium (foodborne fungus)
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FDuration of illness4–28days
Associated foodsVegetables,cereal(rice,bean,soybean)
Laboratory testingPolymerasechainreaction(PCR)
TreatmentAntifungaldrugsuchasamphotericinBaloneorincombinationwithflucytosineorrifampin;antihistamines,decongestants,nasalspray,andimmunotherapy
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GGame animal
Ingeneral,ananimalsuchasbison,deer,elk,rabbit,raccoon,andsquirrel.Gameanimalsarenotratitesorlivestock.
Genotyping
Methodsusedtodifferentiatebacteriaandothermicroorganismsbasedonthecompo-sitionoftheirnucleicacids.
Genus (plural: genera)
Ataxonomicgroupconsistingofcloselyrelatedspecies.Generaaregroupedintofamilies.
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Giardia (foodborne protozoa)
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GGiardia (foodborne protozoa)
Signs & symptomsDiarrhea,gas,orflatulence;greasystoolsthattendtofloat;stomachorabdominalcramps;nausea
Duration of illness2–6weeks
Associated foodsFoodorwatercontaminatedwithfecesfrominfectedhumansoranimals
Laboratory testingStooltest
TreatmentAntibioticsandfluids
Gram reaction
Aclassificationsystemforbacteriabasedupontheircellwallcomposition.ThereactiontotheGramstainisobservedbylightmicroscopyanddistinguishesGram-negative bacteriafromGram-positivebacteria.ThecellwallsofGram-positivebacteriaare
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Gray (Gy)
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GresistanttodecolorizationafterstainingwithaspecificdyewhilethecellwallsofGram-negativebacteriacanbedecolorizedeasily.
Gray (Gy)
Theunitofenergyabsorbedfromioniz-ingradiationbythematterthroughwhichtheradiationpasses.Aradiationdoseof1Gyinvolvestheabsorptionof1joule(J)ofenergybyeachkilogramofmatterthroughwhichtheradiationpasses.Largemultipleunitsarefrequentlyusedtoexpresstheradiationdoseinfoodirradiation(e.g.,1000Gy=1kGy).
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HHACCP
Acronymforhazardanalysisandcriticalcontrolpoint.
HACCP plan
AwrittendocumentthatisbasedontheprinciplesofHACCPanddescribesthepro-cedurestobefollowedtoensurethecontrolofaspecificprocessorprocedure.
HACCP system
TheresultofimplementingtheHACCPprinciplesinanoperationthathasfoun-dationalcomprehensive,prerequisiteprogramsinplace.AHACCPsystemincludesallprerequisiteprogramsandtheHACCPplan,includingallsevenHACCPprinciples.
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HACCP team
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HHACCP team
AgroupofpeoplewhoareresponsiblefordevelopingandimplementingaHACCPplan.
Halophile
Anorganismthatcantolerateandgrowoptimallyinthepresenceofhighlevelsofsalt(sodiumchloride)initsenvironment.Thetermisnolongerwidelyusedforyeastsandmoldsbecausemostso-calledhalophilesaretolerantoflowwateractivityingeneralandshouldthereforebecalledxerophiles.However,somebacteria,suchassomeVibriospp.andafewmolds,aretruehalophilesandgrowonlypoorlyintheabsenceofsalt.
Hazard
Abiological,physical,orchemicalprop-ertythatmaycauseafoodtobeunsafeforhumanconsumption.
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Hazard identification
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HHazard analysis and critical control point (HACCP)
Aprevention-basedfoodsafetysystemthatidentifiesandmonitorsspecificfoodsafetyhazardsthatcanadverselyaffectthesafetyoffoodproducts.
Hazard characterization
Thequalitativeand/orquantitativeevalu-ationofthenatureoftheadversehealtheffectsassociatedwithahazard.Forthepurposeofmicrobiologicalriskassessment,theconcernsrelatetomicroorganismsand/ortheirtoxins(CodexAlimentariusCommission1999).
Hazard identification
Theidentificationofbiological,chemical,orphysicalagentscapableofcausingadversehealtheffectsthatmaybepresentinaparticularfoodorgroupoffoods(CodexAlimentariusCommission1999).
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Helicobacter (foodborne Gram-positive bacteria)
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HHelicobacter (foodborne Gram-positive bacteria)
Signs & symptomsNauseaandabdominalpain
Duration of illnessSeveraldays
Associated foodsDairyproducts
Laboratory testingEndoscopy;biopsyofgastricmucosa;bloodtestsandnoninvasivebreathtests
TreatmentAntibioticsandacid-blocker/protonpumpinhibitor(e.g.,clarithromycin,amoxicillin)
Hemolysis
Thebreakdownor“lysis”ofredbloodcells(erythrocytes)bybacteria.Whenbloodisincorporatedintoagarmedia,theresultisanopaquered-coloredagar.Ifbacteriacausehemolysis,thentheareaaroundthecolonywouldappeartohaveazoneof
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Hepatitis A and E viruses (foodborne virus)
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Hdiscoloration(greening)orclearingwheretheredcellsareruptured.Varioustypesofhemolysishavebeendescribedaccordingtothesizeofthezoneofclearingandanycoloringwithinthezoneofhemolysis.
Hepatitis A and E viruses (foodborne virus)
Virusesthatcanbetransmittedthroughdirectcontactwithaninfectedpersonoringestionofcontaminatedfoodorwater.Itisoftenseenwithajaundicecondition.Afood-serviceemployeediagnosedwiththisvirusmustreportittotheproperhealthauthorities.
Signs & symptomsFatigue,fever,abdominalpain,nausea,diarrhea,appetiteloss,depression,jaundice,sharppainsintheright-upperquadrantoftheabdomen,weightloss,itching;fecestendtobelightincolorduetolackofbili-rubininbile
Duration of illness2–14weeks
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Hermetically sealed container
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HAssociated foodsRawfood
Laboratory testingMicroscopicallyexaminingastoolsample;bloodtests
TreatmentRest,well-balanceddiet,andmaintenanceofhydration
Hermetically sealed container
Acontainerthatisdesignedtokeepmicro-organismsoutinsuchproductsaslow-acidcannedfoods.
Heterophyidae (foodborne helminth)
Signs & symptomsDiarrhea,abdominalpain
Duration of illness1–15days
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Hoax
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HAssociated foodsRaworundercookedseafood
Laboratory testingStooltest
TreatmentPraziquantel
Highly susceptible population (HSP)
Personswhoaremorelikelythanotherpopulationstoexperiencefoodbornediseasebecausetheyareimmunocompro-mised,preschool-agechildren(infantsortoddlers),orolderadults.
Hoax
Afalseclaimofdamageduetofoodcon-taminationoranintentionalcontaminationoffoodandthenclaimingdamage.
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Humectant
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HHumectant
Asolublesubstancethatbindswaterandmakesthewaterunavailableformicrobialuseorgrowth.
Hydrophobic
Repelswater.Fattyfoodsandthewaxysurfacesofsomemicroorganismsarehydrophobicandthereforedifficulttowet.Detergentsareaddedtodiluentsusedforfattytestsamplestoaidtheirdispersion.
Hygiene
Practicesnecessaryforestablishingandmaintaininggoodhealth.
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Hygiene
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H
Magnified bacteria population onhand
Why hand washing is so important in food safety
Sanitizer in sneeze hand
Sanitized hand
Rinsed hand
Unwashed hand
Washed hand
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IIce point
Thetemperatureatwhichaliquidchangestoasolid.Theicepointofwateris32°F(0°C).
Incubation period
Thephaseinthecourseofaninfectionbetweentheinvasionofthehostbythepathogenandtheappearanceofthesymp-tomsofillness.
Infection
Diseasecausedbyinvasionoflivingpatho-genicorganisms,whichmultiplywithinthebody,causingillness.
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Intoxication
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I
Intoxication
Diseasecausedbyconsumptionofpoisons(toxins),whichmaybechemical,naturallyoccurringinfood,orproducedbypatho-genicmicroorganisms.
Information about a food
safety problemfrom other
externalsources
Consumercomplaints
concerning a foodwhich may includereports of illness
Food productdetermined by CFIA,
HC, P/T, local orinternational officials ashaving the potential to
cause a foodborneillness outbreak
Notificationfrom industryof a potential
food safetyproblem Food
processingdeviations identified
during inspectionactivities
Laboratoryreports indicating
presence of hazardouscontaminant indistributed food
Internationaloutbreak with thepotential to affect
Canada
National orP/T surveillanceactivities identify
an outbreakLocal/regional
officialsidentify outbreakOutbreak
determined byPHAC, P/T, localor international
officials to bepotentially
causedby a food
Information exchange to assistepidemiological and food
safety investigations
Outbreak InvestigationCoordination Committee
may be established inthe event of an outbreak
Risk managementactivities
A post-outbreakreview may be initiated
P/T officials
Health Canada
CFIA
PHAC
Local/Regionalofficials
Identification of foodborne hazard
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Isospora (foodborne protozoa)
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IIsomers
Chemicalcompoundsthatsharethesameatomicstructurebutdifferfromeachotherintheconformation(shape)ofthemolecule(e.g.,mirrorimages).
Isospora (foodborne protozoa)
Signs & symptomsFoulsmellingdiarrhea,anorexia,fever,weakness,weightloss
Duration of illness1–4weeks
Associated foodsFoodorwatercontaminatedwithfecesfrominfectedhumansoranimals
Laboratory testingFluorescentmicroscopy,stooltest
TreatmentAntibiotics,trimethoprim-sufamethoxazole
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JJaundice
Aconditionthatcausestheskinandeyestoyellow.
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KKlebsiella (foodborne Gram-negative bacteria)
Signs & symptomsHighfever,chills,fluandcoughproductiveofalotofmucus
Duration of illnessSeveraldays
Associated foodsRawvegetables
Laboratory testingUrinetest
TreatmentAntibioticssuchasamoxicillinandampicillin
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LLag phase
Theperiodofbacterialgrowthfollowingtransfertoanewenvironment,whenadap-tationtonewconditionstakesplaceandthereislittleornoincreaseinthenumberofcellsinthecolony.
Listeria (foodborne Gram-positive bacteria)
Signs & symptomsFever,muscleaches,nausea,diarrhea
Duration of illness7–31days
Associated foodsRawfoodfromanimalsources,vegetables,ready-to-eatfood,unpasteurizedmilk,cheesefromunpasteurizedmilk;hotdog,luncheon,anddelimeats
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Log phase
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LLaboratory testingBloodtest
TreatmentAntibioticssuchasampicillin,vancomycin,ciprofloxacin,linezolid,andazithromycin
Log phase
Theperiodofbacterialgrowthfollowingthelagphase,whenmultiplicationrateisconstantandrapidandthenumberofcellsinthecolonyincreasesexponentially.
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MMeat
Thefleshofanimalsusedasfood,includ-ingthedressedfleshofcattle,swine,sheep,orgoatsandotheredibleanimals,exceptfish,poultry,andwild-gameanimals.
Metabolism
Thebiochemicalchanges(constructiveanddestructive)thatoccurinlivingorgan-isms.Metabolismresultsinenergypro-ductionandgrowthandinvolvesnutrientuptakeintocellsandtheexcretionofwasteend-products.
Metagonimus (foodborne helminth)
Signs & symptomsDiarrhea,abdominalpain
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Microaerobe
80
MDuration of illness1–14days
Associated foodsUndercookedorseawaterfish
Laboratory testingStooltest
TreatmentPraziquantel
Microaerobe
Anorganismthatisabletogrowoptimallyinamicroaerobicenvironment.
Microaerobic
Anenvironmentoratmosphereinwhichoxygenispresentatalowerpartialpres-sure(percentage)thanthatinair(usually5–l0%asopposedto21%inair).
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Modified atmosphere packaged (MAP) foods
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MMicrobe
Ageneraltermformicroscopicorganisms,particularlypathogens.
Micron
Onethousandthofamillimeter;oftenwrit-tenas“µm.”
Microorganism
Aformoflifethatcanbeseenonlywithamicroscope,includingbacteria,viruses,yeast,andsingle-celledanimals.
Modified atmosphere packaged (MAP) foods
Foodthatispartiallyprocessedorlightlycookedbeforebeingputintoacontainerandsealed.TheMAPprocessusesspecialgasesthatcontrolreductioninthepropor-tionofoxygen,totalreplacementofoxygen,oranincreaseintheproportionofothergasessuchascarbondioxideornitrogen.
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Mold
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MMold
Seefungus.
Molluscan shellfish
Anyediblespeciesofrawfreshorfro-zenoysters,clams,mussels,andscallopsoredibleportionsthereof,exceptwhenthescallopproductconsistsonlyoftheshuckedadductormuscle.
Monitoring
Theactofobservingandmakingmeasure-mentstohelpdeterminewhethercriticallimitsarebeingmetandmaintained.
Morphology
Theappearance(shape,size,form)ofamicrobialcellorcolony—hence,cellmor-phology,colonymorphology.
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Mycobacterium (foodborne Gram-positive bacteria)
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MMycobacterium (foodborne Gram-positive bacteria)
Signs & symptomsCough,fever,nightsweats,malaise,leth-argy,hemoptysis,adenopathy,pleuriticchestpain,weightloss,hepatomegaly,andsplenomegaly
Duration of illness4–12weeks
Associated foodsVegetables,rawproducts,andcontami-natedwater
Laboratory testingTuberculinskintestusingtheMantouxprocedure;radiographicexamination,sometimesincludingCTscans;bacteriol-ogy(directstainingandcultureofsputumorotherspecimens).Molecularamplifica-tion(PCR)andgeneprobesassistinrapiddiagnosis
TreatmentOxygen,IVfluids,erythromycin,clarithro-mycin,azithromycin,doxycycline,levoflox-acin,andalbuterol
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NNanometer
Onethousandthofamicron;oftenwrittenas“nm.”
National Shellfish Sanitation Program (NSSP)
Thevoluntarysystembywhichregulatoryauthoritiesforshellfish-harvestingwatersandshellfishprocessingandtransportationandtheshellfishindustryimplementspeci-fiedcontrolstoensurethatrawandfrozenshellfisharesafeforhumanconsumption.
Norovirus
Agastrointestinalvirusthatiscommonlycalledthe“Norwalk-likevirus,”“small,round-structuredvirus,”and“wintervom-itingdisease.”Itresultsinnausea,diarrhea,vomiting,andstomachcramps.Becauseit
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NSSP
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Nishighlycontagious,anorovirusmustbereportedtotheproperhealthauthorities.
Signs & symptomsNausea,vomiting,diarrhea,stomachcramping,fever,chills,headache,muscleaches,tiredness
Duration of illness2–6days
Associated foodsSeafoodandrawvegetables
Laboratory testingReversetranscriptasepolymerasechainreaction(RT-PCR),environmentalswabs;immuneelectronmicroscopyoffecalspecimens;detectionofafourfoldincreaseofspecificantibodiesinacute-andconva-lescent-phasebloodsamples
TreatmentMaintenanceofhydration
NSSP
NationalShellfishSanitationProgram.
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OObligate
Arequiredattribute(e.g.,obligateaerobe=growsonlyunderaerobicconditions).
Operational step
Anactivityorstageintheflowoffoodthroughafoodestablishment,suchaspurchasing,receiving,storing,preparing,cooking,holding,cooling,reheating,andserving.
Opisthorchis (foodborne helminth)
Signs & symptomsFever,jointpain,rash,dyspepsia,abdomi-nalpain,constipation,diarrhea
Duration of illness2weeks–2months
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Organism
88
OAssociated foodsRaworundercookedseafood
Laboratory testingStooltest
TreatmentPraziquantel
Organism
Anindividuallivingthing.
Osmophile
Anorganismthatcantoleratehighlevelsofsugarsinitsenvironment.Thetermisnolongerwidelyusedbecausemostosmo-philesaretolerantoflowwateractivityingeneralandshouldthereforebecalledxerophiles.
Outbreak
Anincidentinwhichtwoormorepeopleexperiencethesameillnessaftereatingthesamefood.
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PParagonimus (foodborne helminth)
Signs & symptomsDrycough,rust-coloredsputum,fever,dyspnea,chestpain
Duration of illness1week–3months
Associated foodsRaworundercookedseafood
Laboratory testingStooltest,sputumtest,lungbiopsy,and X-ray
TreatmentPraziquantel
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Parasite
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PParasite
Anorganismthatlivesonorinanother,usuallylargerhostorganisminawaythatharmsorisofnoadvantagetothehost.
Pasteurization
Aheattreatmentthatkillsvegetativepatho-gensandmostspoilagemicroorganismsinmilkandotherfoodsbutdoesnotinacti-vatebacterialsporesorsomenonpatho-genicvegetativeorganisms;acommonpasteurizationprocessformilkis7l.7°Cfor15seconds.
Pathogen
Amicroorganism(bacteria,parasites,viruses,orfungi)thatcausesdiseaseinhumans.
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Pathogen
91
PView of common food pathogens on bacteria colony plate
Yersiniaenterocolitica
Leuconostocmesenteroides
Listeria ivanovii
Shigellasonnei Staphbetadeltagen 1
Vibrioparahaemolyticus
Pseudoeruopkargen 1Salmonella
typhimuriumShewanellaputrefaciens
�Source: http://www.microbiologyatlas.kvl.dk/biologi/english/forsidekolonier.asp
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Pathogenic
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PPathogenic
Disease-causingmicroorganisms.
PCO
Pestcontroloperator(licensed).
Penicillium (foodborne fungus)
Signs & symptomsSkinrash,shortnessofbreath,blockednose,itchythroat,darkcirclesundereyes,noserubbing,andallergicsalute
Associated foodsVegetables,fruit,andcheese
Laboratory testingUrinetest,enzyme-linkedimmunosorbentassay
TreatmentDecongestants,nasalsprays,cromolynsodium,andimmunotherapy
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Phage typing
93
PPersonal hygiene
Individualcleanlinessandhabits.
Person in charge
Theindividualpresentatafoodestablish-mentwhoisresponsiblefortheoperationatthetimeofinspection.
pH
Themeasureoftheacidityofaproduct.Key:pH0–7isacidic,pH7isneutral,andpH7–14isalkaline.
Phage (bacteriophage)
Avirusthatinfectsbacteria.
Phage typing
Amethodusedtodistinguishbetweenbac-teriawithinthesamespeciesonthebasisoftheirsusceptibilitytoarangeofbacterialviruses(bacteriophages).
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Phenotype
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PPhenotype
Theobservablecharacteristicsofanorgan-ism,whichincludebiotype,serotype,phagetype,andbacteriocintype.
Photooxidation
Oxidationofchemicals(e.g.,inlaboratorymedia)catalyzedbyvisibleorultravioletlight.
Plesiomonas (foodborne Gram-negative bacteria)
Signs & symptomsDiarrhea,abdominalpain,nausea,vomit-ing,fever
Duration of illness2days–3weeks
Associated foodsShellfish,water
Laboratory testingStoolculture,entericpathogensabnormal
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Positive release
95
PTreatmentMostantibiotics,suchasciprofloxacin,ofloxacin,andnorfloxacin
Polymerase chain reaction (PCR)
AtechniqueusedtoamplifythenumberofcopiesofapreselectedregionofDNAtoasufficientlevelfortesting.
Polymorphism
Individualsofthesamespeciesthatappearintwoormoremorphologicallydistincttypes(morphotypes)exhibitpolymorphism.
Positive release
Referstotheprocessofholdingbatchesoffoodproductin“quarantine”underappro-priatestorageconditionsuntiltheresultsofspecifiedtests(usuallymicrobiological)areavailableandsignedbyanauthorizedpersonassatisfactory.Atthispoint,the“quarantine”isliftedandtheproductsmadeavailablefordispatch.
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PHF/TCS
PPotentially hazardous food/time/temperature controls for safety of food (PHF/TCS)
Afoodthatrequirestimeandtemperaturecontrolstolimitpathogenicmicroorganismgrowthortoxinformation.
Poultry
Anydomesticatedbird(chicken,turkey,duck,goose,guinea,ratite,squab)orgamebird(pheasant,partridge,quail,peacock,pigeon).
Prerequisite programs
Procedures,includingstandardoperat-ingprocedures(SOPs),thataddressbasicoperationalandsanitationconditionsinanestablishment.
Preventive measure
Physical,chemical,orotherfactorsthatcanbeusedtocontrolanidentifiedhealthhazard.
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Process approach
97
PProcedural step
Anindividualactivityinapplyingthecon-tentsofthisbooktoafoodestablishment’soperations.
Process approach
Amethodofcategorizingfoodoperationsintooneofthreecategories:
Simple/no-cook stepFoodpreparationwithno-cookstepwhereinready-to-eatfoodisreceived,stored,prepared,held,andserved.
Same-day serviceFoodpreparationforsame-dayservicewhereinfoodisreceived,stored,prepared,cooked,held,andserved.
Complex food preparationComplexfoodpreparationwhereinfoodisreceived,stored,prepared,cooked,cooled,reheated,hot-held,andserved.
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Prokaryote
98
PProkaryote
Aself-replicatingorganismthatdoesnotpossessanyspecializedmembraneseparat-ingitschromosomesfromitscytoplasm.
Proteus (foodborne Gram-negative bacteria)
Signs & symptomsOdorinurine;kidneystonedevelopment
Duration of illnessDaystoweeks
Associated foodsVegetables(soil)andwater
Laboratory testingUrinetest
TreatmentMostantibiotics
Protozoa
Adiversegroupofeukaryotic,mostlyuni-cellular,microorganismswithadefinedlife
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Pulsed field gel electrophoresis (PFGE)
99
Pcycle,ranginginsizefromaboutlµmtojustvisibletothenakedeye.
Pseudomonas (foodborne Gram-negative bacteria)
Signs & symptomsFever,tiredness,musclepains,jointpains,chills
Associated foodsWater,vegetables
Laboratory testingBloodculture,sputumculture
TreatmentAntibioticsandpenicillins
Pulsed field gel electrophoresis (PFGE)
Atechniquethatallowschromosomalrestrictionfragmentpatternstobeproduced.
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QQuality assurance
Allthoseplannedandsystematicactionsnecessarytoprovideadequateconfidencethataproductorservicewillsatisfygivenrequirementsforquality.
Quality control
Theoperationaltechniquesandactivi-tiesthatareusedorcarriedouttofulfillrequirementsforquality.
Quantitative risk assessment
Ariskassessmentthatprovidesnumeri-calexpressionsofriskandindicationoftheattendantuncertainties(CodexAlimentariusCommission1999).
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RRatite
Aflightlessbirdsuchasanostrich,anemu,orarhea.
Ready-to-eat (RTE) food
RTEfoodsincludethefollowing:
• Rawanimalfoodsthathavebeenprop-erlycooked
• Fishintendedforrawconsumptionthathasbeenfrozentodestroyparasites
• Raw fruits and vegetables that arewashed
• Fruits and vegetables that are cookedforhotholding
• Plant food for which further wash-ing, cooking, or other processing isnotrequiredforfoodsafetyandfromwhich rinds,peels,husks,or shells, ifnaturallypresent,areremoved
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Record
104
R• Substancesderivedfromplantssuchas
spices,seasonings,andsugar;abakeryitemsuchasbread,cakes,pies,fillings,or icing for which further cooking isnotrequiredforfoodsafety
• Dry, fermented sausages, such as drysalamiorpepperoni
• Salt-curedmeatandpoultryproducts,suchasprosciuttoham,country-curedham,andParmaham
• Driedmeatandpoultryproducts,suchas jerky or beef sticks, and low-acidfoods that have been thermally pro-cessed and packaged in hermeticallysealedcontainers
Record
Adocumentationofmonitoringobserva-tionsandverificationactivities.
Reduced oxygen packaging (ROP)
Encompassesalargevarietyofpackagingmethodswheretheinternalenvironmentofthepackagecontainsacontrolledoxygenlevel(typically21%atsealevel),including
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Reduced oxygen packaging (ROP)
105
R
vacuumpackaging(VP),modifiedatmo-spherepackaging(MAP),controlledatmo-spherepackaging(CAP),cookchill(CC)processing,andsousvide(SV).UsingROPmethodsinfoodestablishmentshastheadvantageofprovidingextendedshelflifetomanyfoodsbecauseitinhibitsspoilageorganismsthataretypicallyaerobic.
Grouping of Ready-to-Eat Food Commodities Relative to the Control Potential for Listeria monocytogenes
A. Foodsheat-treatedtoalistericidallevelinthefinalpackage.
B. Heat-treatedproductsthatarehandledafterheattreatment.TheproductssupportgrowthofL. monocytogenesduringtheshelf-lifeatthestipulatedstoragetemperature.
C. Lightlypreservedproducts,notheat-treated.TheproductssupportgrowthofL. monocytogenesduringtheshelf-lifeatthestipulatedstoragetemperature.
D. Heat-treatedproductsthatarehandledafterheattreatment.TheproductsarestabilizedagainstgrowthofL. monocytogenesduringtheshelf-lifeatthestipulatedstoragetemperature.
E. Lightlypreservedproducts,notheat-treated.TheproductsarestabilizedagainstgrowthofL. monocytogenesduringtheshelf-lifeatthestipulatedstoragetemperature.
F. Raw,ready-to-eatfoods.Source: StephenJ.Forsythe,The Microbiology of Safe Food.
Dec.2000,Wiley-Blackwell.Withpermission.
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Reference cultures
106
RReference cultures
Formicroorganisms,theseareusuallyobtainedfromarecognizednationalcollection.
Regulatory authority
Afederal,state,local,ortribalenforcementbodyorauthorizedrepresentativehavingjurisdictionoverthefoodestablishment.
Repeatability
Anassessmentofthevariationbetweenmicrobiologicaltestresultsobtainedbyasingleoperatorinonelaboratoryexaminingreplicatetestsamplesfromthesametestmaterialatthesametimeusingthesamemethodsandequipment.
Reproducibility
Anassessmentofthevariationbetweentestresultsobtainedbydifferentoperatorsinthesameorindifferentlaboratories,eachexaminingreplicatetestsamplesfromthe
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Restriction enzyme analysis (REA)
107
Rsametestmaterialusingthesamemethodsandthesameordifferentequipment.
Restrict
Tolimittheactivitiesofafoodemployeesothatthereisnoriskoftransmittingadis-easethatistransmissiblethroughfoodandsothatthefoodemployeedoesnotworkwithexposedfood,cleanequipment,uten-sils,linens,andunwrappedsingle-serviceorsingle-usearticles.
Restriction enzyme analysis (REA)
AmethodfordiscriminatingbetweenisolatesofthesamespeciesonthebasisofpatternsobtainedfromtheseparationofDNAfragmentsinagarosegelafterdiges-tionwithoneormorerestrictionenzymes.Differencesinthebandingprofilesoftwoisolatesarereferredtoasarestrictionfrag-mentlengthpolymorphism(RFLP).
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Restriction enzymes (restriction endonucleases)
108
RRestriction enzymes (restriction endonucleases)
EnzymesthatattackDNA.EachenzymerecognizesaparticularanddifferentnucleotidesequenceandcutstheDNAataspecificsite.
Reverse osmosis
Ameansofpurifyingwaterinwhichwatermoleculesareforcedthroughasemiper-meablemembraneunderpressurefromahigh-soluteconcentrationtoalow-soluteconcentration—thatis,intheoppositedirectionfromconventional(natural)osmosis.
Rhodotorula (foodborne fungus)
Signs & symptomsDiarrhea,fever
Duration of illness1–2weeks
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Risk
109
RAssociated foodsDairyandvegetables
Laboratory testingUrinetest,stooltest
TreatmentAmphotericinBoritslipidformulations
Ribotyping
Amethodforcharacterizingbacterialiso-latesaccordingtotheirribosomalRNApat-tern(ribotype)andidentifyingtheisolatebycomparingthepatternobtainedwithadatabaseofpatterns.
Risk
Afunctionoftheprobabilityofanadversehealtheffectandtheseverityofthateffectconsequentialtoahazardinfood(CodexAlimentariusCommission1999).
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Risk analysis
110
RRisk analysis
Anestimateofthelikelyoccurrenceofahazard.
Risk assessment
Thescientificevaluationofknownorpotentialadversehealtheffectsbymeansofhazardidentification(whatisthehaz-ard?),hazardcharacterization(whattypeofadverseeffectsarecaused?),exposureassessment(whatisthelikelihoodofitsbeingconsumedandhowmuchwillbeconsumed?),andriskcharacterization(whatistheeffectonagivenpopulationofexposuretothehazard?).
Risk characterization
Theprocessofdeterminingthequalitativeand/orquantitativeestimation,includingattendantuncertainties,oftheprobabil-ityofoccurrenceandseverityofknownorpotentialadversehealtheffectsinagivenpopulationbasedonhazardiden-tification,hazardcharacterization,and
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Risk factor
111
Rexposureassessment(CodexAlimentariusCommission1999).
Risk communication
Aninteractiveprocessofexchangeofinfor-mationandopiniononrisks.
Risk control plan (RCP)
Aconciselywrittenmanagementplandevelopedbytheretailorfood-serviceoperatorwithinputfromthehealthinspec-torthatdescribesamanagementsystemforcontrollingspecificout-of-controlriskfactors.
Risk factor
Oneofthebroadcategoriesofcontributingfactorstofoodborneillnessoutbreaks,asidentifiedbytheCDC,thatdirectlyrelatestofoodbornesafetyconcernswithinretailandfood-serviceestablishments.Thefivefactorsarepoorpersonalhygiene,inad-equatecookingtemperatures,improper
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Risk management
112
Rholdingtemperatures,contaminatedequip-ment,andfoodfromunsafesources.
Risk management
Theprocessofaccepting,minimizing,orreducingassessedrisks.
Rotaviruses (foodborne virus)
Signs & symptomsWaterydiarrhea,low-gradefever
Duration of illness4–8days
Associated foodsRawproductsandready-to-eatproducts
Laboratory testingStooltest;enzymeimmunoassay;electronmicroscopy;polyacrylamidegelelectro-phoresis;reversetranscription-polymerasechainreaction(RT-PCR)
TreatmentMaintenanceofhydration
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SSaccharomyces (foodborne fungus)
Signs & symptomsDiarrhea,irritablebowel
Associated foodsSaccharomycescausesfoodspoilageofsugar-richfoods,suchasmaplesap,syrup,concentratedjuices,andcondiments
Laboratory testingUrinetest,stooltest
TreatmentFluconazoleandamphotericinB
Salmonella
Abacteriathatcancausediarrhea,fever,andstomachpaininpeoplewhohaveeatenfoodorhadcontactwithanimalswiththesalmonellabacteria.Thiscouldbehighlycontagious,sofood-serviceemployeeswith
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Salmonella
114
S
thisdiseaseshouldreportittotheproperhealthauthorities.
Signs & symptomsFever,diarrhea,headache,vomiting,myalgias
Duration of illness1–3weeks
Consumptionof food withsalmonella>105 cells
Adhesion andinvasion of
mucosal cells
Inflammation,tissue damageand release ofprostaglandins
Elevated levelsof cAMP
Increased Cl−secretion andreduced Na+
uptake and loss offluid
Diarrhea
Microvillus
Lysis
Growth invacuole
Membraneruffling
Adhesion
Epithelialcell
Schematic drawing showing stepsinvolved in Salmonella pathogenesis
Source: Bibek, R., and Bhunia, A., Fundamental Food Microbiology,Taylor&Francis,CRC,2005.Withpermission.
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Sapoviruses (foodborne virus)
115
SAssociated foodsEggs,poultry,rawmeat
Laboratory testingStooltest;bloodtest
TreatmentAntibioticssuchasciprofloxacin
Sanitary
Freeofdisease-causingorganismsandotherharmfulsubstances.
Sanitization
Thereductionofthenumberofpathogenicmicroorganismsonasurfacetolevelsacceptedassafebyregulatoryauthorities.
Sapoviruses (foodborne virus)
Signs & symptomsVomiting,diarrhea,fever,abdominalpain
Duration of illness2–3days
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Sarcocystis (foodborne protozoa)
116
SAssociated foodsSeafoodandcontaminatedwater
Laboratory testingStoolculture
TreatmentMaintenanceofhydration
Sarcocystis (foodborne protozoa)
Signs & symptomsFever,myalgias,bronchospasm,fleetingpruriticrashes,transientlymphadenopathy
Duration of illness9–39days
Associated foodsUndercookedmeat
Laboratory testingBloodtest,cerebrospinalfluidanalysis
TreatmentAntiprotozoaltherapy
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Serotype (serovar)
117
SSelectivity
Theabilityofagrowthmediumtorestrictthegrowthoforganismsthatwouldoth-erwisecompetewiththetargetorganismfornutrients,etc.butthatallowsthetargetorganismtogrowwell.
Sensitivity
Theabilityofamethodtodetectslightvariationsinthenumberofmicroorgan-ismswithinagivenmatrix(e.g.,afood).
Sequelae
Amorbidaffliction(illness)occurringastheresultofapreviousdiseaseorinfection.
Serotype (serovar)
Avarietyofmicroorganismwithinaspe-ciesthatisserologicallydistinctfromallothermembersofthespecies.Mostcom-monlyusedfordistinguishingorcompar-ingdifferentisolatesofSalmonellaandEscherichia coli.
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Serotyping
118
SSerotyping
Amethodofdistinguishingbacteriaonthebasisoftheirantigenicproperties(i.e.,theirsurfaceproteinsorothercomponents).
Serovar
Seeserotype.
Serratia (foodborne Gram-negative bacteria)
Signs & symptomsUrinarycolorred,woundinfections,pneu-moniaandredsputum
Associated foodsRawvegetables(soil);waterandmilk
Laboratory testingRodesonsmearandurinetest
TreatmentAntibiotictherapy
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Shigella (foodborne Gram-negative bacteria)
119
SSeverity
Theseriousnessoftheeffectsofahazard.
Shigella (foodborne Gram-negative bacteria)
Signs & symptomsDiarrhea,abdominalpain,chills,malaise,headache,fever
Duration of illness2–3days
Associated foodsRawvegetables;milkanddairyproducts
Laboratory testingStooltest,bloodtest,andsigmoidoscope
TreatmentBactrimorCipro
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Shigellosis
120
SShigellosis
Abacterialinfectioncausingseverediar-rheathatcanpassfrompersontopersonorfromeatingcontaminatedfood.Foodmaybecomecontaminatedbyinfectedfoodhandlerswhodonotproperlywashhandsafterusingtherestroom.Fliesandsewage-contaminatedwaterareothersources.Anyfoodhandlerwithshigellosismustreportittotheproperhealthauthorities.
Sine wave (simple harmonic motion)
Theamplitude(height)andthefrequency(distanceofseparationofwaves)determinethecharacteristicsofawave.Sinewavedescribesthetypeofwavethatoccursinthemotionoflight(initswave-likeform).Thesecharacteristicsareexploitedinphasecontrastmicroscopy.
Slope (slant)
Asolidagarmediumthathasbeenallowedtosetinadiagonallyorientedtube(e.g.,
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Solution
121
Scappedtesttube,universalbottle,orsome-thingsimilar).Therearetwocomponentstoaslope:theslope,withalargesurfaceincontactwiththeair,andthebutt,whichisthedeepagarbelowtheslope.Inoculationmayinvolvestreakingtheslope,togrowandmaintaincultures,aswellasstabbingtothebottomofthebuttwithaninoculatedwire,toenablegrowthinreducedoxygenconditions.
Solute
Asubstancethathasbeendissolvedinasolventtoformasolution;forexample,salt(solute)isdissolvedinwater(solvent)toformbrine(solution).Similarly,sugarisdis-solvedinwatertoformsyrup.
Solution
Theresultofdissolvingasoluteinasol-vent.(Seesolute.)
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Solvent
122
SSolvent
Asubstance,suchaswater,inwhichsolutesmaybedissolved.(Seesolute.)
SOP
Standardoperatingprocedure.
Sous vide (SV)
Raworpartiallycookedfoodthatispack-agedinahermeticallysealed,impermeablebag,cookedinthebag,rapidlychilled,andrefrigeratedattemperaturesthatinhibitthegrowthofpathogens.
Species
Ataxonomicunitwithinagenus.Aspeciesmaycontainparticularvarietieswithinit,basedonserotypes,phagetypes,etc.Allrelatedspeciesaregroupedintoagenus.
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Spore former
123
SSpecificity
Thedegreetowhichamethodwillprovideconfidencethatthetargetorganismwillbefound;thatis,ahighspecificityprovidesahighlevelofconfidenceintheresultandthepercentageoffalsepositiveswillbeverylow.
Spore
Averytough,dormantformofcertainbacterialcellsthatisveryresistanttodesic-cation,heat,andavarietyofchemicalandradiationtreatmentsthatareotherwiselethaltovegetativecells.
Spore former
Abacteriumcapableofproducingsporesunderadverseconditions.SporeformersinfoodincludeClostridium botulinum, Bacillus cereus,andClostridium perfringens.
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Stab culture
124
SStab culture
Inoculationofaslopeordeepagarbystab-bingwithaninoculatedstraightwireorneedletothebottomofthebuttoftheslopeordeepagar.Growthmayoccuratvariousdepths,dependingontheoxygenrequire-mentsoftheorganism.
Standard operating procedure (SOP)
Awrittenmethodofcontrollingapracticeinaccordancewithpredeterminedspecifi-cationstoobtainadesiredoutcome.
Staphylococcus (foodborne Gram-positive bacteria)
Signs & symptomsIntravasculardevices,infectionsofpros-theticjoints,woundinfections,osteo-myelitisassociatedwithforeignbodies,endocarditis,diarrhea,agitation,headache
Duration of illness4–10days
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Staphylococcus (foodborne Gram-positive bacteria)
125
S
Associated foodsCustard,cream-filledpastry,meatandfish
Laboratory testingUrinetest
TreatmentAntibioticssuchaspenicillin,ensuringthatadequatefluidsaretaken
Cooked orprocessed food
contaminated withSta. aureus
Production ofenterotoxin(heat-stable)
Consumption
Toxin stimulatesvagus nerve in
stomach
Induce vomitingwithin 1-6 h
Pathogenic mechanism of intoxicationwith enterotoxin from Staphylococcus aureus
Source:Bibek,R.,andBhunia,A.,Fundamental Food Microbiology, Taylor & Francis, CRC, 2005. Withpermission.
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Stationary phase
126
SStationary phase
Theperiodofbacterialgrowth,follow-ingthelogphase,inwhichthenumberofbacterialcellsremainsmoreorlessconstantascellscompeteforspaceandnourishment.
Strain
Anisolateorgroupofisolatesthatcanbedistinguishedfromotherisolatesofthesamegenusandspeciesbyeitherpheno-typicandorgenotypiccharacteristics.
Streptococcus (foodborne Gram-positive bacteria)
Signs & symptomsFever,alteredmentalstatus,chills,myalgia,nausea,vomiting,diarrhea,oliguria,sorethroat
Duration of illness1–2weeks
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Symbols
127
SAssociated foodsRawmeatandvegetables
Laboratory testingBile-esculintest
TreatmentAntibioticssuchaspenicillin,erythromy-cin,andclindamycin
Substrate
Asubstancethatisutilizedinchemicalorbiochemicalreactions.
Symbols
<=lessthan>=greaterthan≥=greaterthanorequalto≤=lessthanorequalto±=plusorminus~=approximately
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TTaenia (foodborne helminth)
Signs & symptomsNausea,weakness,lossofappetite,increasedappetite,headache,constipation,dizziness,diarrhea,pruritusani
Duration of illness2–3months
Associated foodsUndercookedbeeforpork
Laboratory testingCysticercosisantibody,IgG
TreatmentPraziquantel
Taxonomy
Thearrangementandclassificationoflivingorganisms.
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TC
130
TTC
Temperaturecontrol.
Temperature measuring device
Athermometer,thermocouple,thermostat,orotherdeviceformeasuringthetempera-tureoffood,air,orwater.
bacteria die if heated for a sufficient time:the longer the time, the greater the destruction
bacteriamultiplyrapidly
bacteriamultiply
bacteriamultiply
at areduced
rate
number ofbacteriatime
12:00
12:20
12:40
13:00
14:00
15:00
16:00
17:00
18:00
19:00
1
2
4
8
64
512
4096
32,768
262,144
2,097,152
under idealconditions bacteria
can multiply bydividing into twoevery 20 minutes,
so that a singlebacterium could
increase to2,097,152
within 7 hr.
°C
100° 212°
60° 140°45° 113°
37.7° 100°
37° 98.6°36.1° 97°
15° 59°5° 41°0° 32°
0°
°F
Temperature & Bacteria
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Toxoplasma (foodborne protozoa)
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TThermoduric (thermotolerant) organism
Avegetativeorganismabletosurviveheatprocessesthatareusuallylethaltovegeta-tivebacteriabutthatisnotasheatresistantasabacterialspore.Indairymicrobiology,thetermreferstopasteurizationsurvivorssuchastheenterococci.
Toxigenic microorganisms
Pathogenicbacteriathatcausefoodborneillnessinhumansduetotheingestionofpoisonoustoxinsproducedinfood.
Toxin
Apoisonoussubstancethatmaybefoundinfood.
Toxoplasma (foodborne protozoa)
Signs & symptomsEnlargedlymphnodesintheheadandneck,headache,mildillnesswithfever,musclepainandsorethroat
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Trend analysis
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TDuration of illness1–2weeks
Associated foodsToxoplasmafood,raworundercookedmeat(lamb,pork,andbeef)
Laboratory testingBrainbiopsy,cranialCTscan,MRIofhead,serologictitersfortoxoplasmosis,slitlampexam
TreatmentAntibiotics
Trend analysis
Theexaminationofdatacollectedoveraperiodoftime,forasingleactivityoropera-tion,todeterminewhethertheyremainconsistentorshowanychanges(forbetterorworse).Examplesofsuchdatamightbelaboratoryresults,processcontrolcharts,orcomplaintsrecords.Analysismightbedonebyusingsimplegraphsormorecomplexstatisticaltechniques.
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Trichinella (foodborne helminth)
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TTrichinella (foodborne helminth)
Signs & symptomsDiarrhea,nausea,abdominaldiscomfort,muscleaches,itching,fever,chills,jointpain,swolleneyelids,bleedingintotheeyes,bleedingundertongue,lightsensi-tivity,fatigue,chills,sweating,thirst,skinirritation
Duration of illness2days–8weeks
Associated foodsUndercookedorrawporksuchasporksausage
Laboratory testingEnzyme-linkedimmunosorbentassay,indirectimmunofluorescence,andlatexagglutination
TreatmentThiabendazole,corticosteroids,mebenda-zole,painmedications,bedrest,andfluids.
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UUltraheat treatment (UHT)
Ahigh-temperatureheattreatment(usually138–l42°Cfor2–5seconds)appliedtoliquidfoods,usuallyfollowedbyasepticpackag-ingfortheproductionoflong-life,ambient-stable,low-acidproducts.
USDA
U.S.DepartmentofAgriculture.
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VVacuum packaging (VP)
Theprocessinwhichairisremovedfromapackageoffoodandthepackageisher-meticallysealedsothatavacuumremainsinsidethepackage.
Validation of HACCP plan
Thatelementofverificationfocusedoncol-lectingandevaluatingscientificandtechni-calinformationtodeterminewhethertheHACCPplan,whenproperlyimplemented,willeffectivelycontrolthehazards.
Validation (of microbiological methods)
Theconfirmation,bydetailedexaminationandtheprovisionofobjectiveevidence,thattheparticularrequirementsforaspe-cificintendedusearefulfilled(European
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Variance
138
VStandardBSENISO/IEC170252000).Insimpleterms,“Canitwork?”“Doesitworkinthelaboratoryundertherequiredconditions?”
Variance
Awrittenwaiverissuedandauthorizedbyaregulatoryagency.
Vegetative cell
Abacterialcellthatiscapableofactivelygrowing.
Verification
Ensuringthatmonitoringandotherfunc-tionsofaHACCPplanarebeingproperlyimplemented.
Vero cytotoxigenic
Organismsthatproduceatoxincapableofkillingverocells—anestablishedcelllinederivedfromAfricangreenmonkey
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Vibrio (foodborne Gram-negative bacteria)
139
Vkidney.VerocytotoxigenicstrainsofEscherichia colicauseasevereformofgastrointestinaldiseaseinhumans.Thedif-ficultiesthathaveevolvedwiththenomen-clatureofenterohemorrhagicE. coli wereclarifiedbytheInternationalLifeSciencesInstitute(ILSI)in2001.
Vibrio (foodborne Gram-negative bacteria)
Signs & symptomsInfectedopenwounds,causingsepticemia
Duration of illness6hours–5days
Associated foodsBrackishwaterandsaltwater
Laboratory testingStoolGram-stainculture
TreatmentOralrehydrationtherapy
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Virus
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VVirus
Thesmallestofmicroorganismsthatisdependentonalivinghostcelltosurviveandmultiplyandthereforecannotmultiplyinoronfood.
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WWater activity (aw)
Theamountofwateravailableintheproducttoallowbacteriatoliveandgrow.Scientifically,itisthequotientofthewatervaporpressureofthesubstance,dividedbythevaporpressureofpurewateratthesametemperature.
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XXerophile
Anorganismthatcangrowatlowwateractivity(0.85orbelow).Wateractivityisreducedbyhighlevelsofasolutesuchassalt,sugar,orglycerolintheaqueousphaseofthefood.(Seehalophile,osmophile,water activity.)
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YYeasts
Fungithathaveevolvedamostlysingle-celledlifestyleandreproduceasexuallybyproducingbudsoroccasionallybyfission(inthesamewaythatbacteriadivide).Yeastsgrowwellinliquidenvironments,especiallynutritionallyrichones,andsomecangrowanaerobicallyusingafermentativemetabolism.Someyeastscanadoptafilamentous,mold-likeform,justassomemoldscangrowinayeast-likeform.(Seefungus.)
Yersinia (foodborne Gram-negative bacteria)
Signs & symptomsFever,abdominalpain,diarrhea
Duration of illness1–4weeks
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Yersinia (foodborne Gram-negative bacteria)
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YAssociated foodsDairy,rawporkandmeat
Laboratory testingExaminationofsputum;lymphnodebiopsyandstooltest
TreatmentAntibioticssuchasaminoglycosides,doxy-cycline,trimethoprimsulfamethoxazole,andfluoroquinolones
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ZZoonotic disease
AdiseasethatiscommunicablefromanimalstohumanssuchasBSE(madcow),avianflu,Escherichia coli,salmonella,rabies,andmalaria.
Z-value
Atermusedinheatprocesscalculationsthatexpressesthenumberofcentigradedegrees(C°)increaserequiredtoachievea10-folddecreaseintheD-valueofanorgan-ism.(SeeD-value; F0 = 3 minutes.)
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