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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

Término preferido

potentially hazardous foods

Tipo

  • Product

Definición

  • 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.

    Fuente: Food and Drug Administration

    Tipo: Concept definition

Concepto genérico

Conceptos relacionados

Sinónimos

  • POTTWA (potentially hazardous foods)

En otras lenguas

URI

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

Descargue este concepto:

RDF/XML TURTLE JSON-LD Creado 19/1/06, última modificación 19/6/14