Arkansas Survey of Agriculture Unit 7
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Created by:
denisetrotter Plus on April 13, 2012
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17 terms
Terms | Definitions |
|---|---|
 Byproducts | a secondary or incidental product |
| Distribution | the act of distributing or spreading,marketing or selling an item |
| FDA | Food and Drug Administration. The agency that is responsible for determining if a food or drug is safe and effective enough to be sold to the public. |
| FSIS | Food Safety & Inspection Service; health agency of the federal government responsible for ensuring that the nations' commercial supply of meat, poultry and egg products are safe |
| Preservation | the activity of protecting something from loss or danger |
| Processing | Turning raw agricultural products into consumable food |
| USDA | the United States Department of Agriculture; the main agency of the Federal government that oversees agriculture |
| Salmonella | Bacteria which may be found in raw or undercooked foods, especially eggs, poultry, fruit and vegetables. A major cause of food poisoning that results in fever, abdominal cramps and diarrhea. |
| E. coli | Bacteria found in animal and human intestines. may be found in raw or undercooked foods, especially beef. |
| Refrigeration | artificial cooling that drastically reduces microbial growth of certain bacteria |
| Freezing | the withdrawal of heat to change something from a liquid to a solid |
| Curing | adding substances to food to prevent spoilage; salting, smoking, pickling, etc. |
| Drying | absence of water inhibits enzymes; used to preserve fruits, vegetables, yeasts and smoke on fish and sausage. |
| Canning | the process of preserving food by heating and sealing it in airtight containers for storage |
| Food Chemist | a scientist who studies chemistry of food |
| Food Inspector | checks for food impurities |
| Food Scientist | Applies scientific knowledge and technological principles to study foods and their components |
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