Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Hygiene: The science dealing with the establishment and maintenance of health in the individual and the group. It includes the conditions and practices conducive to health. (Webster, 3d ed)Food Contamination: 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.Food: Any substances taken in by the body that provide nourishment.Handling (Psychology): Physical manipulation of animals and humans to induce a behavioral or other psychological reaction. In experimental psychology, the animal is handled to induce a stress situation or to study the effects of "gentling" or "mothering".Food Supply: The production and movement of food items from point of origin to use or consumption.Food Labeling: 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.Food Preferences: The selection of one food over another.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Food Microbiology: 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.Food Habits: Acquired or learned food preferences.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.RestaurantsGarbage: Discarded animal and vegetable matter from a kitchen or the refuse from food preparation. (From Random House College Dictionary, 1982)Environmental Health: The science of controlling or modifying those conditions, influences, or forces surrounding man which relate to promoting, establishing, and maintaining health.Foodborne Diseases: Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.Lead PoisoningFood Quality: Ratings of the characteristics of food including flavor, appearance, nutritional content, and the amount of microbial and chemical contamination.Triticum: A plant genus of the family POACEAE that is the source of EDIBLE GRAIN. A hybrid with rye (SECALE CEREALE) is called TRITICALE. The seed is ground into FLOUR and used to make BREAD, and is the source of WHEAT GERM AGGLUTININS.Insects: The class Insecta, in the phylum ARTHROPODA, whose members are characterized by division into three parts: head, thorax, and abdomen. They are the dominant group of animals on earth; several hundred thousand different kinds having been described. Three orders, HEMIPTERA; DIPTERA; and SIPHONAPTERA; are of medical interest in that they cause disease in humans and animals. (From Borror et al., An Introduction to the Study of Insects, 4th ed, p1)Operating Room Nursing: The functions of the professional nurse in the operating room.Pets: Animals kept by humans for companionship and enjoyment, as opposed to DOMESTIC ANIMALS such as livestock or farm animals, which are kept for economic reasons.Arachis hypogaea: A plant species of the family FABACEAE that yields edible seeds, the familiar peanuts, which contain protein, oil and lectins.Toothpastes: Dentifrices that are formulated into a paste form. They typically contain abrasives, HUMECTANTS; DETERGENTS; FLAVORING AGENTS; and CARIOSTATIC AGENTS.Salmonella Food Poisoning: Poisoning caused by ingestion of food harboring species of SALMONELLA. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply.Mental Recall: The process whereby a representation of past experience is elicited.GreeceAnniversaries and Special Events: Occasions to commemorate an event or occasions designated for a specific purpose.Sports: Activities or games, usually involving physical effort or skill. Reasons for engagement in sports include pleasure, competition, and/or financial reward.Food Inspection: Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc.Commerce: The interchange of goods or commodities, especially on a large scale, between different countries or between populations within the same country. It includes trade (the buying, selling, or exchanging of commodities, whether wholesale or retail) and business (the purchase and sale of goods to make a profit). (From Random House Unabridged Dictionary, 2d ed, p411, p2005 & p283)Oocysts: Zygote-containing cysts of sporozoan protozoa. Further development in an oocyst produces small individual infective organisms called SPOROZOITES. Then, depending on the genus, the entire oocyst is called a sporocyst or the oocyst contains multiple sporocysts encapsulating the sporozoites.Toxoplasma: A genus of protozoa parasitic to birds and mammals. T. gondii is one of the most common infectious pathogenic animal parasites of man.Chlorine Compounds: Inorganic compounds that contain chlorine as an integral part of the molecule.Forelimb: A front limb of a quadruped. (The Random House College Dictionary, 1980)Motor Skills: Performance of complex motor acts.Toxoplasmosis, Animal: Acquired infection of non-human animals by organisms of the genus TOXOPLASMA.Decontamination: The removal of contaminating material, such as radioactive materials, biological materials, or CHEMICAL WARFARE AGENTS, from a person or object.Lifting: Moving or bringing something from a lower level to a higher one. The concept encompasses biomechanic stresses resulting from work done in transferring objects from one plane to another as well as the effects of varying techniques of patient handling and transfer.Beverages: Liquids that are suitable for drinking. (From Merriam Webster Collegiate Dictionary, 10th ed)Occupational Diseases: Diseases caused by factors involved in one's employment.Carbonated Beverages: Drinkable liquids combined with or impregnated with carbon dioxide.Alcoholic Beverages: Drinkable liquids containing ETHANOL.Algorithms: A procedure consisting of a sequence of algebraic formulas and/or logical steps to calculate or determine a given task.Pathology, Veterinary: The field of veterinary medicine concerned with the causes of and changes produced in the body by disease.Patents as Topic: Exclusive legal rights or privileges applied to inventions, plants, etc.Reproductive Tract Infections: Infections of the genital tract in females or males. They can be caused by endogenous, iatrogenic, or sexually transmitted organisms.Lettuce: Any of the various plants of the genus Lactuca, especially L. sativa, cultivated for its edible leaves. (From American Heritage Dictionary, 2d ed)Disease Outbreaks: Sudden increase in the incidence of a disease. The concept includes EPIDEMICS and PANDEMICS.Apium graveolens: A plant species of the family APIACEAE. The stalks are a food source.Diet: Regular course of eating and drinking adopted by a person or animal.Research Report: Detailed account or statement or formal record of data resulting from empirical inquiry.