The production and movement of food items from point of origin to use or consumption.
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.
Measurement and evaluation of the components of substances to be taken as FOOD.
Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other 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.
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.
The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.
Facility Regulation and Control
Plants, Genetically Modified
An acute infection caused by the spore-forming bacteria BACILLUS ANTHRACIS. It commonly affects hoofed animals such as sheep and goats. Infection in humans often involves the skin (cutaneous anthrax), the lungs (inhalation anthrax), or the gastrointestinal tract. Anthrax is not contagious and can be treated with antibiotics.
A species of bacteria that causes ANTHRAX in humans and animals.
A genus of the family Bovidae having two species: B. bison and B. bonasus. This concept is differentiated from BUFFALOES, which refers to Bubalus arnee and Syncerus caffer.
Vaccines or candidate vaccines used to prevent ANTHRAX.
The electronic transmission of radiological images from one location to another for the purposes of interpretation and/or consultation. Users in different locations may simultaneously view images with greater access to secondary consultations and improved continuing education. (From American College of Radiology, ACR Standard for Teleradiology, 1994, p3)
The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game.
The withholding of food in a structured experimental situation.