Foodborne Illness
This term refers to the subpopulation of bacterial cells that are antimicrobial resistant or capable of surviving extreme environmental conditions.
Persister Cells or Bacterial Endospores
This non-thermal food preservation method uses electric currents to create pores in microbial cell membranes, leading to cell death.
Electroporation (Pulse Electric Field)
This bacterial communication system, which allows cells to coordinate their behavior in response to cell density, is known to play a role in biofilm formation and virulence.
Quorum Sensing
This term refers to a comprehensive, multi-step approach for identifying and controlling the introduction of allergens into food products during manufacturing.
Allergen Management (Allergen Control Plan)
This natural pigment is responsible for the red color in tomatoes and watermelon.
Lycopene
This proteinaceous infectious particle is responsible for transmissible spongiform encephalopathies, such as mad cow disease.
Prion
This type of preservation uses ultrasound waves to inactivate microorganisms and enzymes in food.
Ultrasonication
This term refers to the horizontal transfer of genetic material between bacterial cells through direct contact, often involved in the spread of antibiotic resistance.
Conjugation
This international standard provides guidelines for the implementation of a systematic and preventive approach to food safety management, including HACCP principles.
ISO 22000
This class of proteins is capable of speeding up chemical reactions by lowering the activation energy and is widely used in the food industry for various applications.
Enzymes
This bacterial gene cluster is responsible for the production of Shiga toxin, which causes severe illness in humans.
Shiga Toxin-Encoding Bacteriophage (Stx Gene)
This novel food processing technology combines the use of low-frequency electromagnetic fields with temperature to inactivate microorganisms.
Ohmic Heating (Joule Heating)
This group of RNA molecules is responsible for the regulation of gene expression by binding to target mRNA molecules, thereby affecting their stability and translation.
Small Non-Coding RNAs (sRNAs) or Small Regulatory RNAs
This term refers to the process of determining the potential hazards associated with a food product and establishing control measures to ensure its safety.
Risk Assessment
This chemical process, occurring in the presence of oxygen and light, causes the deterioration of food quality and can lead to off-flavors and rancidity in fats and oils.
Oxidation
This phenomenon occurs when sublethal stress conditions, such as heat or acid, induce cross-protection against subsequent exposure to a different stressor in bacteria.
Cross-Protection (Stress Response Cross-Protection)
This emerging food processing (preservation) technique involves using pressurized liquid or supercritical carbon dioxide to inactivate microorganisms and enzymes in food.
Supercritical Fluid Extraction (SFE) or Supercritical CO2 (SC-CO2)
This term refers to the use of bacteriophages or their components to control bacterial pathogens in food.
Phage Therapy or Biocontrol
This system, mandated by law, had its first concept developed in the 1960s by the U.S. National Aeronautics and Space Administration (NASA).
Hazard Analysis Critical Control Point (HACCP)
This term refers to the reversible process in which proteins lose their native conformation and function due to various factors, such as temperature, pH, or denaturing agents.
Protein Denaturation
The study of the presence and movement of microorganisms within a food processing environment is called what?
Environmental Monitoring (Microbial Ecology)
This antimicrobial food packaging method involves the incorporation of antimicrobial agents into packaging materials to extend the shelf life of food products.
Active Packaging
This foodborne pathogen is known for its ability to survive and grow at refrigeration temperatures (Listeria excluded).
Yersinia enterocolitica
This international organization sets global food safety standards and guidelines.
Codex Alimentarius Commission
This group of flavor compounds, characterized by a combination of sulfur and nitrogen atoms, contributes to the characteristic taste and aroma of foods such as onions, garlic, and cooked meat.
Thiazoles