Amino acids: The substances that make up (the building blocks) of proteins.
Bacteria: This is the scientific term for a large group of microorganisms, only some of which produce disease. Many others are active in processes beneficial or not harmful to human, animal and plant life.
Carrier: An individual who harbors an infectious agent in his or her body and can transmit it to others but exhibits no symptoms of disease.
Clean: Free of visible soil but not necessarily free of disease-causing microorganisms.
Contamination: The unintended presence of harmful substances or microorganisms, especially in food.
Cross-contamination: The transfer of harmful microorganisms from one food to another by means of a nonfood surface such as utensils, equipment or human hands.
Danger zone: The temperature range between 40° and 140° F (4.4° and 60° C) within which most microorganisms experience their best growth and reproduction.
Disinfectant: An agent that kills the growing forms but not necessarily the spores of microorganisms; especially for use on inanimate surfaces.
Foodborne disease: An illness that implicates foods as its source. This includes foods that support the growth of microorganisms, as well as those that merely serve as carriers for a microbial agent.
Foodborne illness: Disease or injury occurring as a result of consumption of contaminated food.
Food poisoning: Intoxication or infection caused by consumption of contaminated food.
Germ: Microorganisms, particularly pathogens.
Hazard: To run the risk of; to expose oneself to.
Microorganisms: Forms of life that can be seen only with the aid of a microscope, including bacteria, viruses, yeasts, algae and single-celled animals.
Modified Atmosphere Package (MAP): An atmosphere in which most of the oxygen has been replaced with carbon dioxide and nitrogen.
Mold: A fungus that causes mold growth.
Pathogen: Any disease-producing agent, usually a living microorganism.
Pathogenic: Capable of producing disease.
Perishable: Food subject to quick decay or spoilage unless it is kept under proper conditions.
Sanitary: Free of disease-causing microorganisms and other harmful substances.
Shelf life: Length of time a product can be stored and still retain quality and remain safe.
Spore: An inactive, resistant, resting or reproductive body that can produce a new vegetative individual in a favorable environment.
Sterile: Free from all living organisms, especially microorganisms.
Toxic: Poisonous.
Toxin: A poison; specifically, a poison produced by a living microorganism.
Vacuum packaging: The removal of oxygen from inside a package.
Virus: Any of a large group of infectious agents lacking independent metabolism and requiring a living host to reproduce, consisting of DNA or RNA in a protein shell.
Yeast: Any of various fungi capable of fermenting carbohydrate.