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NALT Concept Space
U.S. Department of Agriculture

NALT Full

Concept information

  1. Fields of Study
  2. products and commodities
  3. agricultural products
  4. foods
  5. perishable foods
  6. potentially hazardous foods
  1. Animals, Livestock, One Health
  2. products and commodities
  3. agricultural products
  4. foods
  5. perishable foods
  6. potentially hazardous foods
  1. Fields of Study
  2. products and commodities
  3. agricultural products
  4. foods
  5. perishable foods
  6. potentially hazardous foods
  1. Animals, Livestock, One Health
  2. products and commodities
  3. agricultural products
  4. foods
  5. perishable foods
  6. potentially hazardous foods
  1. Research, Technology, Methods
  2. products and commodities
  3. agricultural products
  4. foods
  5. perishable foods
  6. potentially hazardous foods
  1. Economics, Trade, Law, Business, Industry
  2. products and commodities
  3. agricultural products
  4. foods
  5. perishable foods
  6. potentially hazardous foods
  1. Human Nutrition, Food Safety and Quality
  2. foods
  3. perishable foods
  4. potentially hazardous foods

Preferred term

potentially hazardous foods

Type

  • Product

Definition

  • Information A natural or synthetic food that requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms; the growth and toxin production of Clostridium botulinum; or, in raw shell eggs, the growth of Salmonella enteritidis.

    Source: Food and Drug Administration

    Type: Concept definition

Broader concept

Related concepts

Synonyms

  • POTTWA (potentially hazardous foods)

In other languages

URI

https://lod.nal.usda.gov/nalt/420

Download this concept:

RDF/XML TURTLE JSON-LD Created 1/19/06, last modified 6/19/14