Containers, packaging, and packaging materials for processed and raw foods and beverages. It includes packaging intended to be used for storage and also used for preparation of foods such as microwave food containers versus COOKING AND EATING UTENSILS. Packaging materials may be intended for food contact or designated non-contact, for example, shipping containers. FOOD LABELING is also available.
The maintenance of certain aspects of the environment within a defined space to facilitate the function of that space; aspects controlled include air temperature and motion, radiant heat level, moisture, and concentration of pollutants such as dust, microorganisms, and gases. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)
Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.
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)
Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
Medicine in Literature
Small sensory organs which contain gustatory receptor cells, basal cells, and supporting cells. Taste buds in humans are found in the epithelia of the tongue, palate, and pharynx. They are innervated by the CHORDA TYMPANI NERVE (a branch of the facial nerve) and the GLOSSOPHARYNGEAL NERVE.
The process by which the nature and meaning of gustatory stimuli are recognized and interpreted by the brain. The four basic classes of taste perception are salty, sweet, bitter, and sour.
Conditions characterized by an alteration in gustatory function or perception. Taste disorders are frequently associated with OLFACTION DISORDERS. Additional potential etiologies include METABOLIC DISEASES; DRUG TOXICITY; and taste pathway disorders (e.g., TASTE BUD diseases; FACIAL NERVE DISEASES; GLOSSOPHARYNGEAL NERVE DISEASES; and BRAIN STEM diseases).
Containers, packaging, and packaging materials for drugs and BIOLOGICAL PRODUCTS. These include those in ampule, capsule, tablet, solution or other forms. Packaging includes immediate-containers, secondary-containers, and cartons. In the United States, such packaging is controlled under the Federal Food, Drug, and Cosmetic Act which also stipulates requirements for tamper-resistance and child-resistance. Similar laws govern use elsewhere. (From Code of Federal Regulations, 21 CFR 1 Section 210, 1993) DRUG LABELING is also available.