Any of various animals that constitute the family Suidae and comprise stout-bodied, short-legged omnivorous mammals with thick skin, usually covered with coarse bristles, a rather long mobile snout, and small tail. Included are the genera Babyrousa, Phacochoerus (wart hogs), and Sus, the latter containing the domestic pig (see SUS SCROFA).
The application of knowledge to the food industry.
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 science of breeding, feeding and care of domestic animals; includes housing and nutrition.
The presence of parasites in food and food products. For the presence of bacteria, viruses, and fungi in food, FOOD MICROBIOLOGY is available.
Encyclopedias as Topic
Cookbooks as Topic
Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin.
Animal Care Committees
Institutional committees established to protect the welfare of animals used in research and education. The 1971 NIH Guide for the Care and Use of Laboratory Animals introduced the policy that institutions using warm-blooded animals in projects supported by NIH grants either be accredited by a recognized professional laboratory animal accrediting body or establish its own committee to evaluate animal care; the Public Health Service adopted a policy in 1979 requiring such committees; and the 1985 amendments to the Animal Welfare Act mandate review and approval of federally funded research with animals by a formally designated Institutional Animal Care and Use Committee (IACUC).