- Industry: Government
- Number of terms: 41534
- Number of blossaries: 0
- Company Profile:
A group of chemical compounds that share certain similar chemical structures and biological characteristics. Dioxins are present in the environment all over the world. Within animals, dioxins tend to accumulate in fat. About 95% of the average person’s exposure to dioxins occurs through consumption of food, especially food containing animal fat. Scientists and health experts are concerned about dioxins because studies have shown that exposure may cause a number of adverse health effects.
Industry:Food (other)
A food manufacturer’s action to correct a situation leading to a recall such as relabeling, reworking, or destroying product.
Industry:Food (other)
Commonly used term for an animal that is unable to rise and walk.
Industry:Food (other)
Fresh meat is held (without vacuum packing) for various periods of time (usually 10 days to 6 weeks) under controlled temperatures (34°F to 38°F), humidity, and airflow to avoid spoilage and ensure flavor enhancement, tenderness, and palatability.
Industry:Food (other)
Dry curing is the process used to make country hams and prosciutto. Fresh meat is rubbed with a dry cure mixture of salt and other ingredients. Dry curing produces a salty product. In 1992, FSIS approved a trichina treatment method that permits substituting up to half of the sodium chloride with potassium chloride to result in lower sodium levels. Since dry curing draws out moisture, it reduces ham weight by at least 18% -- usually 20 to 25%; this results in a more concentrated ham flavor.
Industry:Food (other)
Livestock which has or displays symptoms of having any of the following:
# Central nervous system disorder;
# Abnormal temperature (high or low);
# Difficult breathing;
# Abnormal swellings;
# Lack of muscular coordination;
# Inability to walk normally or stand;
# Any of the conditions for which livestock is required to be condemned on ante-mortem inspection in accordance with the regulations
Industry:Food (other)
A bacterium that lives harmlessly in the intestines of animals such as cattle, reptiles, and birds. However, in humans the bacterium, which can be transmitted by foods, animal contact, and drinking water, can cause bloody diarrhea, and also lead to hemolytic uremic syndrome (HUS), a life threatening disease. Although other generic strains of E. coli are thought to be harmless to humans, the O157:H7 strain is particularly virulent and dangerous. USDA began an E. coli O157:H7 testing plan in 1994. As part of the Hazard Analysis and Critical Control Point (HACCP) rule,all meat and poultry slaughter plants are required to test carcasses regularly for generic E. coli in order to verify that their sanitary systems are effectively controlling fecal contamination.
Industry:Food (other)
The Economic Research Service (ERS) is the main source of economic information and research from the U.S. Department of Agriculture. The mission of ERS is to inform and enhance public and private decision making on economic and policy issues related to agriculture, food, natural resources, and rural development. To accomplish this mission, highly trained economists and social scientists develop and distribute a broad range of economic and other social science information and analyses.
Industry:Food (other)
