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									Glossary Food Safety

bacterium botulism

type of single celled micro-organism a deadly illness caused by eating toxins in food produced by the bacterium Clostridium botulinum undesirable transfer of micro-organisms from one food to another food see food poisoning a general term describing all stomach or intestinal disturbances due to food contaminated with harmful micro-organisms or their toxins substance not normally expected to be found in food or matter contaminating food foods likely to cause food poisoning if not handled properly due to the possible natural presence of pathogens. Handling includes processes such as preparation, cooking and storage. Mince meat products are an example of a high risk food. any organism of microscopic dimensions, for example, Salmonella an organism that lives in or on another organism and feeds off it. A parasite does not necessarily cause disease and may or may not be a micro-organism.


food borne illness food poisoning

foreign matter

high risk food




an organism capable of causing disease. Most food borne pathogens are microorganisms such as bacteria. action taken to keep pests such as insects and rodents under control. This may involve preventing entry of pests, discouraging them living in a premises and eradication by physical or chemical means. food that needs to be kept at temperatures either above or food below the Temperature Danger Zone (50C to 600C) to minimise the growth of any pathogenic micro-organisms that may be present in the food or to prevent the formation of toxins in the food. food which will not ordinarily cause illness or harm due to the presence of pathogens, foreign matter or chemicals group of bacterial organisms that can cause an infectious disease when eaten. They can be spread via food, water and poor hygiene. the destruction of disease causing microorganisms or the reduction of their numbers to a safe level a resistant body formed by certain microorganisms enabling the organisms to survive high heat, drying or other unfavourable environmental conditions the temperature range (50C to 600C) at which most food zone borne pathogens may multiply

pest control

potentially hazardous

safe food




temperature danger


poison produced by an organism. Some plants, animals and micro-organisms naturally produce toxins. microscopic agents that infect plants and animals, usually causing disease. They are unable to multiply outside host tissue.


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