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.
The production and movement of food items from point of origin to use or consumption.
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.
Acquired or learned food preferences.
Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.
Penal institutions, or places of confinement for war prisoners.
The inability in the male to have a PENILE ERECTION due to psychological or organ dysfunction.
The external reproductive organ of males. It is composed of a mass of erectile tissue enclosed in three cylindrical fibrous compartments. Two of the three compartments, the corpus cavernosa, are placed side-by-side along the upper part of the organ. The third compartment below, the corpus spongiosum, houses the urethra.