The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.

Radioactive food contamination refers to the presence of radioactive substances in food or water supplies, often resulting from nuclear accidents, nuclear weapons testing, or improper disposal of radioactive waste, leading to potential health risks including radiation sickness and cancer upon consumption.

The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.

Any substances taken in by the body that provide nourishment.

The presence of an infectious agent on instruments, prostheses, or other inanimate articles.

The presence of organisms, or any foreign material that makes a drug preparation impure.

The production and movement of food items from point of origin to use or consumption.

The presence of DNA from a source foreign to the sample being analysed.

Measurement and evaluation of the components of substances to be taken as FOOD.

Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.

The selection of one food over another.

Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.

The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.

Acquired or learned food preferences.

Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.