Glossary of Food Safety Terms A B C D E F G H I J K L M N O P Q R S T U V W X Y Z # Select the first letter of the word from the list above to jump to appropriate section of the glossary. - A - Acid A substance with a pH below 7.0. Acidic substances include lemons (pH 2.4) and mayonnaise (pH 3.0). Aerobic Needs oxygen to grow.   Anaerobic Absence of oxygen. Back to Top - B - Bacteria Tiny, one-celled microorganisms found in the environment. Bacteria multiply rapidly in food under the right conditions, and some bacteria can cause foodborne illness. Helpful bacteria can be used to make yogurt, vinegar and some cheeses. Base A substance with a pH above 7.0. Substances with a base pH include soap(pH 10.0) and ammonia (pH 11.2). Biological hazard Exposure to food by disease-causing microorganisms or toxins that are found in some plants and fish. Botulism Toxin produced by Clostridium botulinum. Back to Top - C - Campylobacter jejuni Pathogenic microorganism that causes foodborne illness. Chemical hazards Substances such as cleaning solutions and sanitizers. Clean Free of visible soil. Consumer Control Points Points in the process of food preparation when harmful microorganisms can contaminate the food. When conditions such as time, temperature or moisture may  encourage the growth of microorganisms. Food handling practices that prevent foodborne illness are critical at these points. Contamination The unintended presence of harmful substances or microorganisms in food. Cooking A Consumer Control Point to reminds consumers that thorough cooking will destroy harmful bacteria. Cross-contamination The transfer of harmful bacteria from one food to another. Harmful bacteria can not only be transferred from food to food, but also from hands to food. Cryptosporidium parvum A one-celled animal (protozoa) that can cause foodborne illness. Back to Top - D - Danger Zone The range of temperatures at which most bacteria multiply rapidly, between 41° F and 140° F. Back to Top - E - Escherichia coli 0157:H7 Strain of enteropathic E. coli found in ground beef, raw milk, chicken. Back to Top - F - Foodborne illness An illness caused by pathogenic bacteria that is carried or transmitted to humans by food. Back to Top - G -   Back to Top - H - Handling leftovers A Consumer Control Point to remind consumers that proper care of remaining food that has been served will help ensure the food's quality and safety. Back to Top - I - Immuno-compromised An individual with an existing disease or weakened physical condition who may be more susceptible to becoming ill from foodborne illness. Back to Top - J - Back to Top - K - Back to Top - L - Listeriosis Infection with Listeria monocytogenes usually found in vegetables, milk, cheese, meat, seafood. Back to Top - M - Microorganism A general term for bacteria, molds, fungus, or viruses, that can be seen only with a microscope. Moisture content The amount of water in food. Back to Top - N - Neutral A substance with a pH of 7.0. Substances with a pH rating close to neutral include meats and milk products (pH 6.4). Norwalk virus Virus that contaminates raw oysters/shellfish, water and ice, salads, frosting, person-to-person contact. Back to Top - O - Back to Top - P - pH Symbol for degree of acidity or alkalinity of a substance, measured on a scale from 0 to 14.0. Pathogen A disease-causing microorganism. Perishable Subject to decay or spoilage unless properly stored. Personal hygiene The way a person maintains their health, appearance and cleanliness. Physical hazard The presence of foreign particles, like glassor metal, in foods. Potentially hazardous food Moist, high-protein, low acid foods that consist, in whole or in part, of milk or milk products, shell eggs, meats, poultry, fish, shellfish, baked or boiled potatoes, tofu and other soy-protein foods, plant foods that have been heat-treated, raw seed sprouts, or synthetic ingredients. Preparing A Consumer Control Point to remind consumers that food can cause foodborne illness when conditions in the environment encourage bacterial growth. Preserve Maintain quality and safety of food by removing moisture and/or air Purchasing A Consumer Control Point to remind consumers that they can control food safety from the moment they put food in their grocery cart. Back to Top - Q - Back to Top - R - Back to Top - S - Sanitized Free of harmful levels of disease-causing microorganisms and other potentially harmful contaminants. Sanitizing solution One tablespoon chlorine bleach in one gallon clean water. Sell-by Dates used by retailers to guide rotation of shelf stock. Salmonellosis Infection with Salmonella species. Found in meat, poultry, egg or milk products. Serving A Consumer Control Point to remind consumers to choose a serving style which will allow food to be served as quickly as possible, while maintaining desirable temperatures (between 40° and 140°). Staphylococcus Toxin produced by certain strains of Staphylococcus aureus; often found in custard or cream-filled baked goods, ham, poultry, eggs, potato salad, cream sauces, sandwich fillings. Storing A Consumer Control Point to remind consumers that peoper storage maintains the quality of food and helps prevent contamination. Back to Top - T - Toxoplasma gondii Parasitic infection caused by contamination from rat, rodent or bird feces; litter boxes. Back to Top - U - Back to Top - V - Back to Top - W - Water activity The amount of water that is available for bacterial growth. Water activity ( Aw ) is the amount of water available for deterioration reactions and is measured on a scale of 0 to 1.0. Bacteria, yeast, and mold multiply rapidly at a high water activity--above 0.86. Meat, produce and soft cheeses have Aw in this range (between 0.86 and 1.0). Back to Top - X - Back to Top - Y - Yersiniosis Infection with Yersinia enterocolitica in raw milk, chocolate milk, water, pork, other raw meats. Back to Top - Z - Back to Top