- Industry: Government
- Number of terms: 41534
- Number of blossaries: 0
- Company Profile:
Biosecurity refers to policies and measures taken to protect this nation’s food supply and agricultural resources from both accidental contamination and deliberate attacks of bioterrorism. Now viewed as an emerging threat, bioterrorism might include such acts as introducing pests intended to kill U.S. food crops; spreading a virulent disease among animal production facilities; and poisoning air, water, food, and blood supplies. The federal government is now increasing its efforts to improve biosecurity to lessen the vulnerabilities to bioterrorism threats.
Industry:Food (other)
Agricultural biotechnology is a collection of scientific techniques, including genetic engineering, that are used to create, improve, or modify plants, animals, and microorganisms. Using conventional techniques, such as selective breeding, scientists have been working to improve plants and animals for human benefit for hundreds of years. Modern techniques now enable scientists to move genes (and therefore desirable traits) in ways they could not before - and with greater ease and precision.
Industry:Food (other)
Intentional use of biological agents or toxins to cause a public health emergency or to threaten the integrity of the food and agricultural system.
Industry:Food (other)
The National Bison Association encourages the name bison to differentiate the American buffalo from the Asian Water buffalo and African Cape buffalo. The American buffalo is not a true buffalo. Its scientific name is Bison and it belongs to the bovine family along with domestic cattle.
Industry:Food (other)
A rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum. There are three main kinds of botulism, one of which is foodborne botulism caused by eating foods that contain the botulism toxin. Foodborne botulism can be especially dangerous because many people can be poisoned by eating a contaminated food. All forms of botulism can be fatal and are considered medical emergencies. Good supportive care in a hospital is the mainstay of therapy for all forms of botulism.
Industry:Food (other)
Commonly known as “mad cow disease,” BSE is a slowly progressive, incurable disease affecting the central nervous system of cattle, first diagnosed in the United Kingdom in 1986. BSE belongs to a family of diseases known as the transmissible spongiform encephalopathies (TSEs). Consumption by cattle of animal feed containing TSE-contaminated ruminant protein has been cited as one possible means of transmission. Scientific evidence supports a causal relationship between BSE outbreaks in Europe and more than 120 recent European cases of a human TSE, variant Creutzfeldt-Jakob Disease (vCJD). TSE animal diseases are found in the United States, including scrapie in sheep and goats and chronic wasting disease in deer and elk. Since 1989, USDA has prohibited the importation of live ruminants from countries where BSE is known to exist in native cattle. In 1997, the Food and Drug Administration (FDA) prohibited the use of most mammalian protein in ruminant feeds.
Industry:Food (other)
(Verb) To treat with or steep in brine. (Noun) A strong solution of water and salt, and a sweetener such as sugar, molasses, honey, or corn syrup may be added to the solution for flavor and to improve browning.
Industry:Food (other)
Brine curing (or wet curing) is the most popular way of producing hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Brining ingredients can be salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water and flavorings. Smoke flavoring (liquid smoke) may also be injected with brine solution. Cooking may occur during this process.
Industry:Food (other)
A broiler or fryer is a young chicken, usually under 13 weeks of age, of either sex, that is tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.
Industry:Food (other)
A broiler or fryer is a young chicken, usually under 13 weeks of age, of either sex, that is tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.
Industry:Food (other)
