top 15 nutrition safety terms

Comprehension technique for food safety before asking for an understanding of key terms and concept. This article will define and describe some of the most important terms that you need to know to help you and your family stay healthy.
BACTERIA. Micro-organismes that cause food borne and food détérioration. Bacteria are more commonly involved in food than disease viruses, lies champignons parasites you. Some bacterial spores can survive temperatures mouth and high

CONTAMINATION. The presence of substances in food nuisibles Some contamination is of course. Some of the case by you and other agents.

CROSS-CONTAMINATION. When you physically nuisibles substances want bacteria from reliable sources (e.g. people) for another.

Food CONTACT SURFACE. All surface unpaid

Food borne illness. Fee sexually routine for people via food.

CHAMPIGNONS. Moules with champignons levures are examples. Champignons can arrange in the taille de microscopic celled unique hospital transform to transform the large, multi-cellular. Champignons are often Cook détérioration.

INTEGRATED PEST MANAGEMENT. This program to prevent parasites from infesting the source of the food and serving etablissements and measures to avoid the intrusions Persia.

MICRO-ORGANISMES. Small living transform that you can see you are using a microscope.

Four types of Micro-organismes that can contaminate food and cause food borne illness are bacteria, viruses, parasites and champignons.

PARASITE. A germ who needs germ hôte to live. Parasites can live inside the cattle used for the food, cows, chickens, pigs and fish. Good, clean and chauffage to kill parasites. Avoid cross-contamination scrub sweet important in empêcher food diseases by parasites. was it done.

PATHOGENES. Micro-organismes that cause illness, disease of the food.

Food POTENTIELLEMENT DANGEREUSES. Kinds of food that Micro-organismes when they will be faster. Potentiellement dangereuses food groups often have a history of involved in food borne disease yet, potentiel for contamination because of the methods used to produce through his work, and what characteristics allowing generally Micro-organismes to thrive. Potentiellement dangereuses food often humide, high in protein and chimique neutral you kind of have an acidic belch.

HAPPENING TRAÇABILITE. Ability to mark the Follow-up product in his or her grades frais origin (fields) for when bought not customers. Made complete known as ''Elchannels traçabilite. "

Sanitize. Action with the peace process réduire number of Micro-organismes nuisibles on a surface to make it safe for contact with food.

TOXINES. Harmful substances or poisons.

VIRUS. Smallest contaminants microbienne food. Request a hôte Viruses to escape with reproduire. Usually virus contaminates food via insufficient and have management Of food and hygiene. Virus can save a few cooking and freezing temperatures.

15 Terms, described above are examples of the most important food security terms cœur. Use it as a starting point for more research.

You can still learn more on www.foodborneillness.org and http://www.webmd.com/