Process of exposing food to high-intensity energy waves to increase shelf-life and kill harmful microorganisms.
Living creatures visible only through microscope.
Practice of keeping clean; helps avoid transferring harmful bacteria to work surfaces, utensils, and food.
Spoilage caused by breakdown of fats
Immediate removal of product from store shelves; occurs if manufacturers or FDA learns food is unsafe.
Prevention of illness through cleanliness and food safety.
Protected cells that develop into bacteria under the right conditions
Maximum safe level for certain chemicals in the human body.