General keywords of Food Technology

No. Keyword Definition/Information

1 abattoir a place where animals are slaughtered for their meat
2 absorption the process of taking into the body substances such as proteins or fats
3 Acceptable Daily Intake the amount of an additive that can be eaten without risk.
4 acetate a salt or ester of acetic acid
5 acetic acid an acid that turns wine into vinegar
6 acid food any food that leaves an acid residue after being metabolised.
7 acidification the process of adding an acid to a food in order to preserve it
8 acidity regulator an additive used for controlling the pH of food
9 acidulant an additive such as phosphoric acid which is added to food to lower its pH
10 acrylamide a chemical found in baked and fried foods, thought to increase the risk of cancer in humans
food packaging that interacts chemically or biologically with its contents to extend shelf-life or to modify the product during
11 active packaging
storage
12 acute used for describing pain that is sharp and intense
13 aerosol a canister that contains liquid under pressure, usually one that releases the liquid as a fine spray
a toxin produced by a species of the fungus Aspergillus, especially Aspergillus flavus, which grows on seeds and nuts
14 aflatoxin
and affects stored grain
15 aftertaste a taste left in the mouth by food or drink after it has been swallowed
16 air-chilled cooled using a blast chiller
17 airtight not allowing air to get in or out
18 albumin a common water-soluble protein coagulated by heat, found in egg white, blood plasma and milk.
19 alcohol absolute alcohol that contains no water
a compound that reacts with the proteins of the skin and mucous membranes of some people to cause rashes, irritation,
20 allergen
asthma and other unpleasant symptoms
21 allergenic producing or triggering an allergy
22 allicin the chemical compound in garlic that gives it its characteristic smell and taste
23 alpha amylase an enzyme present in wheat seed, which changes some starch to sugar.
24 alphatocopherol same as vitamin E
25 amaranth a plant grown for ornament and sometimes as a grain crop or leafy vegetable, known as E123
26 ambient temperature the temperature of the air in which you live or work
a chemical compound that is broken down from proteins in the digestive system and then used by the body to form its
27 amino acid
own protein.
a strong-smelling gas that is a compound of nitrogen and hydrogen and is used to make artificial fertilisers, or in liquid
28 ammonia
form as a refrigerant.
29 amylase an enzyme that converts starch into maltose
30 amylose a carbohydrate of starch
An organism that does not use oxygen to obtain energy, that cannot grow under an air atmosphere, and for which
31 Anaerobic
oxygen is toxic.
32 Anemia Condition characterized by a reduced number of red blood cells, amount of hemoglobin, or amount of blood
33 anthocyanin a water-soluble plant pigment responsible for blue, violet and red colours
34 antibacterial destroying bacteria
stopping the spread of bacteria, a drug such as penicillin that is developed from living substances and stops the spread of
35 antibiotic
microorganisms
36 antibody a protein that is stimulated by the body to produce foreign substances such as bacteria, as part of an immune reaction

37 anticaking additive an additive that prevents food from becoming solid

38 anticoagulant a natural or synthetic agent that prevents the formation of blood clots
39 antifoaming agent a substance that prevents excessive foaming in a food product
40 antimicrobial preventing the growth of microbes for hygienic purposes
41 antioxidant a substance that makes oxygen less damaging, e.g. in the body or in foods or plastics
42 appertisation the process of making food sterile
43 aroma the pleasant smell of something you can eat or drink
44 arrowroot a thickening agent in the form of a white powder made from the root of a West Indian plant
45 artificial additive a substance added to food to improve its appearance, flavour, texture or shelf-life
46 artificial colour a colorant substance added to food to improve its appearance
47 artificial flavour a substance added to food to improve its flavour
48 artificial sweetener a synthetic substance used in place of sugar to sweeten food
49 ascorbic acid vitamin C, found in fresh fruit
50 aseptic sterilised, or involving sterilisation, and therefore without infection
51 aseptic packaging methods of food packaging designed to kill off germs
52 Aspergillus a genus of moulds, one of which produces aflatoxins
53 astringency the ability of some foods to make the mouth feel dry and tight
54 Autoclave An apparatus using pressurized steam for sterilization.
No. Keyword Definition/Information
55 avidin a protein found in egg white that makes the vitamin biotin inactive
56 avitaminosis vitamin deficiency
57 baby food food that has been prepared or manufactured in such a way that it can be fed to a baby
a bacterium that grows on rice and can cause food poisoning, It is usually found in temperate countries in the form of
58 Bacillus cereus
spores.
59 Bacillus thuringiensis the bacteria used in thuricide

60 Bacteria Single-celled microorganisms, some of which cause disease and some of which are beneficial to biological processes

61 bacterial contamination the state of something such as water or food that has been contaminated by bacteria
62 bactericide a substance or agent that destroys bacteria
63 bacteriocin a substance produced by bacteria that is toxic to other bacteria, preventing them from growing
64 Bacteriophage A virus that infects bacteria and causes the lysis of bacterial cell.
65 bacteriostatic causing bacteria to become inactive
66 baguette a long loaf of French bread
67 baker’s yeast a strain of yeast used fresh in breadmaking, It is a strain of the yeast Saccharomyces cerevisiae.
68 bakery a shop or part of a shop where items of baked food, especially bread and cakes, are sold
69 baking a method of cooking by placing something such as a bread or cake mixture in an oven

70 baking powder a mixture containing sodium bicarbonate, starch and acids that is used for making cakes rise when they are cooked

71 baking soda sodium bicarbonate, especially when used as a raising agent in cookery
72 balantidiasis a bacterial infection of the large intestine, causing diarrhoea and ulceration
73 bamboo shoots young shoots from the bamboo plant, used in Chinese and Malaysian cooking
a thin liquid mixture of flour, eggs and milk, used for making foods such as pancakes or toad-in-the-hole, or for coating
74 batter
food before frying
75 bay leaf an aromatic leaf of a bay tree, used in cooking
76 bean curd same as tofu
77 bean sprouts shoots of beans, eaten especially in Chinese cooking
78 benzene a simple aromatic hydrocarbon produced from coal tar that is very carcinogenic
79 benzoate a salt of benzoic acid used as a food preservative
80 benzoic acid the simplest aromatic carboxylic acid, a white crystalline solid found in some natural resins
81 beta glucan a soluble fibre present in oats that reduces blood cholesterol
82 beverage any drink, whether alcoholic or non-alcoholic
83 bioaccumulation the accumulation of substances such as toxic chemicals in increasing amounts up the food chain
84 bioactive producing an effect in living tissue or in a living organism
85 bioavailability the extent to which a nutrient or medicine can be taken up by the body
any of various complex chemicals that are widely found in fresh raw fruits and vegetables, thought to protect the body’s
86 bioflavonoid
stores of vitamin C
87 Bioinsecticide Chemicals made by microorganisms (or microorganisms themselves) used to kill insects.
88 biopreservation the preservation of food using natural antimicrobial agents
89 blanch to cook vegetables for a short time in boiling water
90 blast chiller a machine for chilling food in a blast of freezing air
91 blast freezing a method of quick-freezing oddly-shaped food by subjecting it to a blast of freezing air
92 bleaching agent a compound such as chlorine or chlorine dioxide used for whitening flour and other foodstuffs
93 blue cheese any cheese with a blue fungus growth in it, e.g. Stilton or Roquefort
94 bomb calorimeter a device for measuring the amount of heat released during chemical combustion
95 botulism a type of food poisoning caused by badly canned or preserved food
the outside covering of the wheat seed, removed when making white flour, but an important source of roughage and
96 bran
some vitamin B
97 bread food made from flour, water, a little fat or oil and usually a raising agent such as yeast or soda, then cooked in an oven

98 breadcrumbs dried bread, crushed into powder, used for covering fish or meat before frying
99 brettanomyces yeast that can produce unpleasant flavours in wine
100 brine salt water used for preserving meat, fish and vegetables
an enzyme extracted from pineapples, used in alternative medicine to help the digestion of proteins, reduce blood
101 bromelain
clotting, counter inflammation, and boost immunity
102 burning foot syndrome neuralgic pain in the feet caused by severe deficiency of protein and B vitamins
103 butter solid yellow fat made from cream
104 by-product something additional produced during a process, often something useful or commercially valuable
105 caffeine a stimulant found in coffee, tea and cola nuts
106 Calorie The amount of heat needed to raise the temperature of 1 gram of water by 1° Centigrade
107 camomile tea a tea made from camomile flowers, used as an antioxidant, antiinflammatory and mild sedative
108 candied cooked in sugar until crystallised as a method of preservation
a checking process in which eggs are passed over a source of light that detects blood spots in the egg or cracks in the
109 candling
shell
No. Keyword Definition/Information
110 canning a way of preserving food by sealing it in sterile metal containers
111 cappuccino frothy Italian coffee, with whipped milk and a sprinkling of powdered chocolate
112 capsaicin the primary and hottest type of capsaicinoid
113 capsanthin a peppery flavouring and pink food colouring obtained from paprika. Also called capsorubin
114 caramel burnt sugar
A group of compounds composed of starches or sugars, found primarily in breads and cereals and in fruits and
115 Carbohydrate
vegetables
116 carbonated used for describing a liquid that has had carbon dioxide put into it to make it fizzy
117 carcass the dead body of an animal, especially one slaughtered and prepared for use as meat
118 Carcinogen A potential cancer-causing agent
119 carcinogenic causing cancer
120 carotene an orange or red pigment in carrots, egg yolk and some oils, converted by the liver into vitamin A
a complex carbohydrate obtained from edible red seaweeds, especially the seaweed Irish moss, used in the commercial
121 carrageenan
preparation of food and drink
122 casein a protein found in milk
123 Catalase An enzyme that catalyzes the breakdown of hydrogen peroxide to water and oxygen.
124 CCP abbreviation critical control point
125 cellulase an enzyme that converts cellulose into sugars
126 cereal product any foodstuff made from cereals, e.g. flour, rice and couscous

127 cheese a solid food made from cow’s milk curds, also made from goat’s milk and more rarely from ewe’s milk or buffalo milk

128 chill storage a method of preserving foods by storing it at temperatures between –1°C and +4°C
129 chilled food cooked food kept at a temperature between 0°C and 5°C and reheated prior to serving
130 chitin a tough waterproof substance that forms part of the outer skeleton of insects and the cell walls of fungi
131 chitosan a substance derived from the chitin of crab, lobster, and other crustaceans, used as dietary supplement
132 chlorination sterilisation that involves the use of chlorine
133 chlorine a powerful greenish gas, used for sterilising water
134 chlorophyll a green pigment in plants and some algae
135 chocolate a popular sweet food made from the cocoa bean
136 Chronic Term used to describe long-lasting disease or conditions. Opposite of Acute
137 cider an alcoholic drink made from apple juice
138 citric acid an acid found in citrus fruit such as oranges, lemons and grapefruit
139 climacteric continuing to ripen after harvesting
140 Clostridium botulinum the bacterium that causes botulism
141 cocoa a powder made from chocolate beans
142 cocoa butter a thick oily solid obtained from cocoa beans, used in making chocolate, cosmetics and suntan oils
143 cocoa powder cocoa beans ground to a fine powder, used as a flavouring and to make drinks
144 coconut a large nut from a tropical palm tree containing a white edible pulp
145 cold holding same as chilling
146 Colostrum The first milk secreted by a mother after giving birth.
a level of sterility in packaged foods where they are not completely sterile but where they do not contain microorganisms
147 commercial sterility
that could cause health problems
148 Complex carbohydrate A substance that contains several sugar units linke togerther, such as starch
149 concentrated milk milk that has been condensed and evaporated
150 condensed milk milk that is thickened by evaporating most of the water content and then sweetened
151 Constipation The difficult or infrequent passage of stool
152 Contamination The entry of undesirable microorganisms into some material or object.
153 corn oil an edible oil made from corn
154 corn syrup a sweet liquid made from corn
155 cornflakes a breakfast cereal made of flat crisp pieces of corn, eaten with milk and sugar
156 cornflour a very smooth type of flour made from maize, used in cooking to make sauces thicker
157 cracker a dry unsweetened biscuit
158 cream the rich fat part of milk
159 Culture A population of microorganisms cultivated in a medium.
160 curcumin a natural yellow food colouring obtained from turmeric
161 curd the solid substance formed when milk coagulates, used for making cheese.
162 custard a sweet yellow sauce made with milk, cornflour and vanilla
a sweetening substance used instead of sugar, believed to be carcinogenic and banned in the USA, UK and elsewhere
163 cyclamate
as a food additive
164 daily value the American equivalent of recommended daily intake
165 dairy drink a drink made from dairy products such as soya milk or lactose-free milk
166 dairy product a food prepared from milk, e.g. butter, cream, cheese or yoghurt
No. Keyword Definition/Information
the range of temperatures most suitable for bacterial growth, 7°C to 60°C or 45°F to 140°F, within which food should not
167 danger zone
be stored for any length of time
168 dark chocolate chocolate that has no added milk and is darker and less sweet than milk chocolate
a date stamped on a packaged food item indicating either the use-by date, best-before date, best-before-end date or
169 date mark
display-until date
170 dealcoholise to remove some or all of the alcohol from a drink
171 deaminase an enzyme that breaks down amino compounds such as amino acids
172 debone to take the bones out of meat or fish
173 decaffeinated from which the caffeine has been removed
174 Dextrose A simple sugar that is found in the blood
175 Diarrhea An increase in the number or liquidity of bowel movements
176 Digestion Breakdown of food so it can be absorbed
177 Endospore A thick-walled spore formed in the bacterial cell, very resistant to physical and chemical agents.
178 Enterotoxin A protein toxin excreted from microbial cells that causes diarrhea when ingested.
179 Enzyme A complex protein that stimulates a chemical reaction
180 Exotoxin A toxic protein excreted by a microorganism into the surrounding medium.
181 Fats A group of organic compounds that are composed of fattyacids.
182 Fatty acids Substances that occur in foods; different fatty acids have different effects on cholesterol and triglyceride levels
183 Fiber As applies to food, a substance that resists digestion and passes through the system essentially unchanged.
184 Flatulence Excessive gas in the stomach or intestine
185 Fructose A sugar found in fruit, corn syrup, and honey
186 Fungicide An agent that kills or destroys fungi.
187 galactans galactose derivatives found in carrageenan
188 galactose a sugar that forms part of milk and is converted into glucose by the liver
189 galangal the pungent underground stem of a ginger plant, sold fresh or dried and ground
190 GAP abbreviation Good Agricultural Practices
191 garlic a plant whose bulb has a strong smell and taste, used as a flavouring
192 gastritis inflammation of the stomach lining
An inflammatory condition of the stomach and intestines leading to nausea, vomiting, abdominal pain, and diarrhea.
193 Gastroenteritis
Usually of bacterial or viral origin
194 gelatinisation the addition of gelatin or a similar substance to a food to turn it into a gel
195 gelling agent any substance that is dissolved in a liquid to cause it to set into a gel
196 Germ A microorganism that causes disease
197 Germicide An agent capable of killing germs, usually pathogenic microorganisms.
198 GI abbreviation glycaemic index
199 ginger a plant with a hot-tasting root used in cooking and medicine
a Chinese tree with leaves that are used in herbal remedies and seeds that are used in Southeast Asian cooking for their
200 ginkgo
health benefits
201 ginkgo biloba a herbal preparation made from the pulverised leaves of the ginkgo tree

202 ginseng the fleshy root of an Asian plant, believed to have various health benefits, or a herbal preparation made from the root
a transparent paper treated with a glaze to make it greaseproof and resistant to the passage of air, used in food
203 glassine
packaging
204 glaze a shiny surface on food, to cover food with a shiny coating
205 gliadin a simple cereal protein
206 glucokinase an enzyme in the liver that plays a key role in carbohydrate metabolism
207 gluconic acid an acid formed by the oxidation of glucose
208 glucosamine a glucose derivative found in supportive tissues and plant cell walls
A form of sugar. All of carbohydrate and part of fat can be changed by the body into this monosaccharide; used by the
209 Glucose
body for energy
210 glucose oxydase the enzyme that oxidises glucose

211 glucose syrup a syrup containing dextrose, maltose, dextrin and water that is obtained from starch and is used in food manufacture

212 glutamate a salt or ester of glutamic acid, especially its sodium salt
213 gluten a protein found in some cereals that makes the grains form a sticky paste when water is added
214 gluten-free used for describing foods that do not contain gluten
215 glutenin a protein that is present in gluten, responsible for the elasticity of dough
216 Glycogen Stored form of carbohydrate in the liver and muscles
217 glycoprotein a protein that is linked to a carbohydrate
218 GMO abbreviation genetically modified organism
219 GMP abbreviation Good Manufacturing Practices
220 granulate to form into small particles or granules by crystallisation or agglomeration
221 green tea any type of tea in which the leaves are heated to prevent fermentation
222 grind to pass food through a machine that reduces it to powder or pulp
No. Keyword Definition/Information
223 grinder a machine for grinding food such as coffee or spices
224 haemoglobin a red pigment in red blood cells that gives blood its red colour and carries oxygen to the tissues.
225 Halophilic A microorganism whose growth is accelerated by or dependent on high salt concentrations.
226 hand sanitiser an antimicrobial liquid that can be used to disinfect the hands without rinsing
227 hard swell a can swell that is hard and cannot be forced back into shape by hand.
228 hard water tap water that contains a high percentage of calcium and magnesium
229 hard wheat a wheat with hard kernels and a high gluten content, used for making flour for bread
230 HDL abbreviation high-density lipoprotein
231 heat transfer the process of passing heat from one medium or substance to another
a method of closing plastic food containers in which air is removed from a plastic bag with the food inside and the bag is
232 heat-sealing
then pressed by a hot plate that melts the plastic and seals the contents in the vacuum
233 hemicellulose a polysaccharide carbohydrate found in fruit and vegetables, of which pectin is a form
234 Hemoglobin A iron-containing protein found in the red blood cells. Hemoglobin transports oxygen to body tissues
235 Hemorrhage Loss of blood from a blood vessel
236 herbicide a chemical that kills plants, especially used for controlling weeds
237 hermetic airtight
238 HFCS abbreviation high fructose corn syrup
a substance released in response to allergens, causing blood vessels to dilate and leading to an increase in acid
239 histamine
secretions in the stomach
240 homogenisation the treatment of milk so that the cream does not separate
241 honey a sweet runny sticky substance produced by bees
242 HTST abbreviation high-temperature short-time treatment
243 humectant able to absorb or retain moisture
something such as an unfavourable pH level or a modified environment that acts as an obstacle to the growth of
244 hurdle
microorganisms in food
245 HUS abbreviation haemolytic uraemic syndrome
246 hydrocolloid a substance that forms a gel when mixed with water
247 hydrogen swell a can swell caused by a reaction of acid fruits such as pineapple with the can, producing harmless hydrogen.
248 hydrogenated fat a liquid oil that has been converted to a hard fat by hydrogenation
249 hydrophilic used for describing molecules that are soluble in water
250 hygiene methods and practices that keep people and places clean and healthy
251 Hypercholesterolemia Increased level of cholesterol in the bloodstream
252 Hyperglycemia Increased level of sugar (glucose) in the bloodstream
253 hypertonic a liquid supplement that has more concentrated nutrients than are normally found in the body
254 Hypoglycemia Condition in which the sugar (glucose) in the bloodstream decreases below normal levels
255 hypotonic a liquid supplement that has more dilute nutrients than are normally found in the body
256 ice water that is frozen and has become solid

257 ice cream a mixture of cream, eggs, sugar and flavouring or of milk, sugar, water and flavouring, frozen until quite hard texture

258 ice-glaze to add a thin layer of ice to frozen food by spraying it with or dipping it in water
259 icing sugar a fine powdered white sugar, mixed with water or egg white and flavouring, used for covering cakes or biscuits
260 Immobilize To make a limb or part immovable in order to promote healing
261 immunocompromised a lowered immune system
262 IMViC A group of tests used to differentiate E. coli from Enterobacter aerogenes.
263 inert not active or not producing a chemical reaction
264 Infection A pathological condition due to the growth of microorganisms in a host.
265 Infectious Ability to transmit a disease caused by microorganisms
266 Inflammation Body tissue’s reaction to injury that leads to swelling, pain, heat, and redness
267 Ingestion The intake of food.
268 inhibited starch same as modified starch
269 inhibitor a molecule that attaches to an enzyme and make it less active, widely used in drugs
270 Innoculation The artificial introduction of microorganisms into a culture medium.
271 insecticide a liquid or powder that kills insects
272 insoluble not able to be dissolved in liquid
273 insoluble fibre the fibre in bread and cereals that is not digested but swells inside the intestine
274 instant food food that has been dehydrated and reconstitutes quickly with water
a hormone produced in the pancreas that regulates the body’s metabolism of carbohydrates and has widespread effects
275 insulin
on the body
276 Intestines Portion of the digestive tract extending from stomach to anus and responsible for much of the absorption of nutrients.

277 Intolerance Inability to endure, as with pain or a drug therapy

278 intoxicant a substance that induces a state of intoxication or poisoning, e.g. an alcoholic drink
279 inulase an enzyme that brings about the breakdown of inulin
No. Keyword Definition/Information
280 inulin a fructose polysaccharide that is a food reserve found in the roots and tubers of various plants
281 invert sugar hydrolysed sucrose, a mixture of glucose and fructose
282 invertase an enzyme in the intestine that splits sucrose
283 iodine a chemical element that is essential to the body, especially to the functioning of the thyroid gland
284 iodised salt salt to which potassium iodide or iodate is added in order to overcome any deficiencies of iodine in the diet
285 Irradiation of food A process of exposing food to low-dose radiation in order to extend shelf life by killing microorganisms and insects
286 irritant a substance that can cause an irritation
an organic compound belonging to a group that occurs in legumes, especially soya beans, that may have positive effects
287 isoflavone
against cancer and heart disease.
288 Isotonic Pertaining to a solution that has the same osmotic pressure as that within a cell suspended in the solution.
289 kaolin a fine soft clay used in the making of medical preparations, especially for the treatment of diarrhoea
290 kernel the softer edible part inside a nut
291 ketchup thick savoury tomato sauce, eaten especially with fried food
292 Ketone An acidic substance produced when the body must use fat for energy
293 ketonuria excretion of ketone bodies in urine
294 king prawn a type of very large prawn, the type that is served as scampi
295 Kjeldahl determination a way of measuring the amount of nitrogen in a substance by converting it to measurable ammonia
the work of putting labels on products, especially food products, to show what the products contain or how or where they
296 labelling
are made
297 labile unstable under certain conditions
298 lacquer a protective layer of hard gum that stops the food inside a tin from corroding it
299 lactalbumin a milk protein that contains all the essential amino acids
300 lactase an enzyme, secreted in the small intestine, that converts milk sugar into glucose and galactose
301 lactate any of various salts of lactic acid used as buffers and firming agents
302 lactitol a modified lactose used in sugar-free confectionery
303 lactoglobulin any of a group of globular proteins that occur in milk
304 lactose a type of sugar found in milk
a condition in which a person cannot digest lactose because lactase is absent in the intestine or because of an allergy to
305 lactose intolerance
milk, causing diarrhoea
306 lactulose an artificially produced sugar used as a laxative
307 lamb meat from a sheep, especially from a young sheep
308 lard pig fat used in cooking,to cover meat with bacon, lard or other fat before cooking it in the oven
309 lasagne a type of flat pasta, served cooked with meat or vegetable sauce in layers
310 lead a very heavy soft metallic element that is poisonous in compounds
311 lead poisoning poisoning caused by taking in lead salts
312 leafy used for describing a vegetable with large leaves, especially when the leaves are the edible part
313 leavening agent same as raising agent
314 lecithin a chemical that is a constituent of all animal and plant cells and is involved in the transport and absorption of fats
315 lecithinase same as phospholipase
316 legume a seed, pod or other part of a plant such as a pea or bean, used as food
317 lemon the yellow edible fruit of an evergreen citrus tree, with sour-tasting flesh and juice
318 lemon grass a green lemon-flavoured herb, used especially in Thai cooking
the juice of lemons, used for flavouring, for preventing cut fruit and vegetables from browning, and for whitening fish and
319 lemon juice
fish bones for stock
320 lemonade a drink made from fresh lemon juice, sugar and water
321 lettuce any of several varieties of plant with large leaves used in salads
322 leucine an essential amino acid
323 leucocyte a white blood cell
an increase in the numbers of leucocytes in the blood above the usual upper limit, which occurs when the body needs to
324 leucocytosis
fight an infection
325 lime a green citrus fruit similar to, but smaller than, a lemon
326 linoleic acid an omega-6 fatty acid, found in grains
327 linolenic acid an omega-3 fatty acid, found in oils and seeds
328 linseed oil oil from the seeds of the flax plant, rich in omega 3 essential fatty acids and taken as a food supplement
329 lipase an enzyme that breaks down fats in the intestine. Also called lipolytic enzyme
330 Lipid Description term for a fat or fat-like substance found in the blood, such as cholesterol
331 lipoprotein a protein that combines with lipids and carries them in the bloodstream and lymph system
332 lipoprotein lipase an enzyme found in the lining of blood vessels which hydrolyses blood lipids
333 Lipoproteins Proteins that combine with lipids to make them dissolve in blood
334 liposoluble soluble in fat
335 liqueur any strong sweet alcohol made from fruit or herbs
336 listeriosis an infectious disease transmitted from animals to humans by the listeria bacterium
No. Keyword Definition/Information
A large organ in the upper abdomen that is the site of many metabolic functions, including the secretion of bile, the
337 Liver
manufacture of proteins, and the storage of glycogen and certain vitamins
338 lycopene a powerful antioxidant of the carotenoid group, found in tomatoes and used in many antioxidant dietary supplements.

339 lye-peeling the process of removing the skin from fruit and vegetables using a chemical solution of lye
340 Lyophilization Preservation of biological specimens by rapid freezing and rapid dehydration in a high vacuum.
341 lysine an essential amino acid
342 Lysozyme An enzyme that catalyzes the hydrolysis of bacterial cell wall peptidoglycan.
a substance that an organism needs in large amounts for normal growth and development, e.g. nitrogen, carbon or
343 macronutrient
potassium.
a reaction between a sugar and an amino acid, responsible for the browning of meat, bread, chocolate, coffee and other
344 Maillard browning
roasted food
345 malic acid a colourless crystalline solid found in fruits, particularly apples
a grain that has been prepared for making beer or whisky by being allowed to sprout and then dried; to treat grain such as
346 malt
barley by allowing it to sprout and then dying it
347 maltase an enzyme in the small intestine that converts maltose into glucose
348 maltitol a low-calorie bulk sweetener
349 MAP abbreviation modified atmosphere packaging
350 maple syrup a sweet syrup made from the sap of the sugar maple tree
351 margarine a mixture of animal or vegetable fat used instead of butter
352 marmalade jam made of oranges, or other citrus fruit such as lemon or grapefruit
353 marshmallow a soft spongy sweet made from sugar syrup, egg whites and flavouring
354 maturation the process of becoming mature or fully developed
355 mayonnaise a sauce for cold dishes, made of oil, eggs and lemon juice or vinegar
356 meat food from an animal’s body
357 meat analogue a vegetarian food product that tries to simulate the flavour and texture of meat, made from vegetable proteins
358 meatball a small ball of minced meat with flavourings
359 mesophile a microorganism that grows at temperatures between 25°C and 40°C
Physical and chemical processes by which food is transformed into energy and tissues are broken down into waste
360 Metabolism
products
361 Microbes Microscopic one-celled organisms such as bacteria, many of which cause disease
362 MID abbreviation minimum infective dose
363 milk solids the portion of milk that is not water, made of fat, protein and minerals
364 milkshake a drink made from milk mixed with flavouring and sometimes ice cream
365 milkstone the residue of calcium and protein left by milk when it is heated and evaporated
366 Mineral A class of nutrients made from inorganic compounds
367 miso Japanese fermented soya bean paste used mainly in vegetarian cooking
368 modified starch potato or wheat starch that has had chemicals added to alter its function for increased efficiency
369 moist slightly wet or damp
370 molasses a thick dark-brown syrup produced when sugar is refined
371 Mold A fungus characterized by filamentous structure.
372 monosaccharide a simple sugar of the type that includes glucose, fructose and galactose
373 monosodium glutamate a substance added to processed food to enhance the flavour, but causing a reaction in hypersensitive people.
374 monounsaturated fat a fat or oil containing a single double bond in the chain of carbon atoms that make up the fatty acid part
375 mouth-feel the texture of a foodstuff in the mouth
376 MRA abbreviation Microbiological Risk Assessment
377 MRE abbreviation Meal Ready-to-Eat
378 MRL abbreviation maximum residue level
379 Mycotoxin Any toxic substance produced by fungi.
380 Nausea An unpleasant sensation in the stomach, often followed by vomiting
381 Necrosis Changes due to death of cells or organs
382 Neuropathy A functional or structural change in nerves
383 Neurotoxin Any nerve poison, such as those produced by certain marine algae.
384 Nutrients Substances supplied by food that provide nourishment for the body
A combination of processes by which the body receives and uses the substances necessary for its function, for energy,
385 Nutrition
and for growth and repair of the body
Food that is grown and processed without the use of chemicals, including fertilizers, insecticides, artificial coloring,and
386 Organic food
additives
387 PABA abbreviation para-amino benzoic acid
388 paddy rice after threshing, when it is still in the husk
389 palatability the extent to which something is good to eat
390 palm kernel oil oil extracted from the kernel of the oil palm, used in cooking oils and margarines
391 palm oil an edible oil produced from the seed or fruit of an oil palm
No. Keyword Definition/Information

392 palmitic acid a waxy solid derived from plant and animal fats and oils and used in making soap and candles and as a food additive

393 Pappain A proteolytic enzyme found in the juice of the fruit and in the leaves of the papaya plant.
394 Parasite An organism that lives on or within another organism at the expense of the host
395 pasteurisation the treatment of a liquid such as milk by heating it in order to destroy harmful bacteria
396 pathogen a microorganism that causes a disease
397 pathogenicity the ability of a pathogen to cause a disease
398 pectin a mixture of polysaccharides in the cell walls of plants and fruit that helps jam to set
399 pectinase an enzyme used for clarifying wine and beer and for extracting juice from fruit
400 peppermint a flavouring prepared from the oil of a mint plant
401 pepsin a digestive protease that allows proteins to be converted into peptides in the stomach
402 peptidase an enzyme that breaks down proteins in the intestine into amino acids
403 peptide a compound formed of two or more amino acids
404 peptide bond a linkage formed between the amino group of one amino acid and the carboxylic acid group of another
405 peptone a substance produced by the action of pepsins on proteins in food
406 PER abbreviation protein efficiency ratio
407 pericarp a fibrous part of a grain, forming the major part of bran
408 perishable likely to go bad quickly
409 pesticide a poisonous substance used for destroying pests on crops
410 phenylalanine an essential amino acid found in many proteins and converted to a non-essential amino acid by the body
a genetic disease that affects the metabolisation of phenylalanine and can have severe effects on the brain of a
411 phenylketonuria
developing child
412 phospholipase an enzyme that catalyses the hydrolysis of phospholipids in cell membranes. Also called lecithinase

413 photosynthesis the process by which green plants convert carbon dioxide and water into sugar and oxygen using sunlight as energy

a plant acid that binds iron and zinc in vegetable foods and carries them through the human gut, with the result that they
414 phytic acid
are not absorbed by the body
415 Phytochemicals Plant chemicals that when eaten may have an effect on health
416 phytoestrogen same as isoflavone
417 phytonutrient same as phytochemical
418 phytosterol a group of phytochemicals that are used as food additives and may have cholesterol-lowering properties
419 phytotoxin a poisonous substance produced by a plant
420 pickle a mixture of chopped vegetables preserved in a spicy vinegar- or brine-based liquid, served as a condiment
421 placebo a tablet that appears to be a drug but has no medicinal substance in it, used in tests and trials
422 plain yoghurt same as natural yoghurt
423 plantain the name given to various types of large banana used for cooking
an estimate of the number of bacteria in a sample, carried out by treating them so that they become visible to the naked
424 plate count
eye
425 plate heat-exchanger a piece of machinery used in food manufacture that transfers heat to and from liquids using metal plates
a long chain or branched chain of simple sugars that makes up starch, dextrins, cellulose and other carbohydrates of
426 polysaccharide
natural origin
427 porridge a soft food consisting of oatmeal cooked in water, often eaten as a breakfast food
428 potable clean and safe to drink
429 poultry a general term for domestic birds kept for meat and egg production, e.g. chickens, turkeys and ducks
430 prawn a type of shellfish, like a large shrimp
One of many complex nitrogen-containing compounds, composed of amino acids; essential for the growth and repair of
431 Protein
tissue
432 Putrefaction Decomposition of proteins by microorganisms, producing disagreable odors.
433 Saline Salt (sodium chloride) solution

434 Saliva Fluid secreted by the salivary and mucous glands of the mouth that moistens food and begins the process of digestion

435 SCP Microorganisms cultivated on industrial waste or by products to yield a large cell crop rich in protein.
436 Steril Free of living organisms.
437 Sterilization The process by which all microorganisms are killed, as in sterilization of surgical instruments
A sac-like organ to which food is delivered by the esophagus. After the food is processed mechanically by a churning
438 Stomach
action and chemically with gastric acids, it passes from the stomach to the small intestine
439 Sucrose The simple sugar processed from sugarcane and sugar beets
440 Toxin A poison
441 Triglyceride A form of fat that the body can make from sugar, alcohol, or excess calories
442 Tyndallization A process of fractional sterilization with flowing steam.
443 UHT abbreviation ultra high temperature
444 umami a Japanese word for a savoury flavour
445 unbleached flour flour which has not been whitened using a bleaching agent such as chlorine
446 undercooked not thoroughly cooked and therefore still slightly cold, hard or raw
No. Keyword Definition/Information
447 unmatured used for describing food or drink that has not yet matured to acquire the maximum flavour
448 unpasteurised not treated with heat so as to remove harmful bacteria
449 unrefined not processed to remove impurities or unwanted substances
450 unsalted containing no added salt
451 unsaturated fat a type of fat that does not contain a large amount of hydrogen and so can be broken down more easily.
452 unsweetened served, cooked, or manufactured with no added sugar or other natural or artificial sweetening agent
453 vacuum cooling a method of chilling food in a vacuum
454 vacuum drying a method of drying foods by subjecting them to a vacuum so that the water evaporates at ambient temperatures
455 vacuum-packed packed in a special plastic pack from which all air has been excluded, and then chilled or frozen
456 vegetable oil an oil that has been extracted from a plant or the seeds of a plant, e.g. olive oil, sunflower oil or sesame oil
457 vegetable shortening shortening made from hydrogenated vegetable oil, with a bland flavour
458 vermicelli pasta in the form of very thin strands, like very thin spaghetti
459 verotoxins toxins produced by enterohaemorrhagic E coli bacteria
460 vinaigrette a salad dressing made with oil, vinegar, salt and other flavourings. Also called French dressing
461 vinegar liquid made from sour wine or cider, used in cooking and for preserving food
oil that has not been treated after being pressed from the fruit or seed, giving it a more distinctive flavour and a higher
462 virgin oil
vitamin content
463 virgin olive oil olive oil produced by the pressing of heated olive pulp after fine olive oil has been removed
464 Virulence The degree of pathogenicity exhibited by a strain of microorganism.
465 viscosity the state of a liquid that moves slowly

466 vitamin any of various substances that are not synthesised in the body but are found in most foods, essential for good health
a vitamin that is soluble in fat and can be synthesised in the body from precursors, but is mainly found in food such as
467 vitamin A
liver, vegetables, eggs and cod liver oil. Also called retinol
468 vitamin B complex a group of vitamins such as folic acid, riboflavine and thiamine

a water-soluble vitamin that maintains normal carbohydrate metabolism and nervous system function and is found in high
469 vitamin B1
concentration in yeast, in the outer layers and germ of cereals, in beef, in pork and in pulses. Also called aneurin, thiamin

a cobalt-containing water-soluble vitamin that, together with folic acid, has a vital role in metabolic processes and in the
470 vitamin B12
formation of red blood cells and is responsible for the general feeling of well-being in healthy individuals
a water-soluble vitamin that is essential for metabolic processes and for cell maintenance and repair, present in all leafy
471 vitamin B2
vegetables, in eggs, milk and the flesh of warm blooded animals. Also called riboflavin
a water-soluble vitamin that occurs in the form of niacin, nicotinic acid and nicotinamide and is widely distributed in
472 vitamin B3
foodstuffs, with meat, fish, wholemeal flour and peanuts being major sources
a water-soluble vitamin that is destroyed by boiling, found in all animal and plant tissues, especially poultry, liver, fish,
473 vitamin B5
eggs, potatoes and whole grains. Also called pantothenic acid
Organic substances that are essential for most metabolic functions of the body; they are fat-soluble (A, D, E, K) and
474 Vitamins
water-soluble (B vitamins and C).
475 Vomit The ejection of contents of the stomach through the mouth; also, the material itself
 General keywords of Food Technology & Food Safety
No. Keyword Definition/Information
1 Acceptable Daily Intake the amount of an additive that can be eaten without risk.
The application of a predetermined sampling plan to decide whether or not
2 acceptance sampling
the lot meets defined criteria of acceptance.
3 acid food any food that leaves an acid residue after being metabolised.
4 acidification the process of adding an acid to a food in order to preserve it
5 acidity regulator an additive used for controlling the pH of food

6 acidulant an additive such as phosphoric acid which is added to food to lower its pH

a toxin produced by a species of the fungus Aspergillus, especially

7 aflatoxin
Aspergillus flavus, which grows on seeds and nuts and affects stored grain

8 air-chilled cooled using a blast chiller

9 airtight not allowing air to get in or out
a compound that reacts with the proteins of the skin and mucous
10 allergen membranes of some people to cause rashes, irritation, asthma and other
unpleasant symptoms
11 ambient temperature the temperature of the air in which you live or work
12 antibacterial destroying bacteria

stopping the spread of bacteria, a drug such as penicillin that is developed

13 antibiotic
from living substances and stops the spread of microorganisms

14 anticoagulant a natural or synthetic agent that prevents the formation of blood clots
15 antifoaming agent a substance that prevents excessive foaming in a food product
16 antimicrobial preventing the growth of microbes for hygienic purposes
a substance that makes oxygen less damaging, e.g. in the body or in foods
17 antioxidant
or plastics
a substance added to food to improve its appearance, flavour, texture or
18 artificial additive
shelf-life
19 artificial colour a colorant substance added to food to improve its appearance
20 artificial flavour a substance added to food to improve its flavour
21 artificial sweetener a synthetic substance used in place of sugar to sweeten food
22 astringency the ability of some foods to make the mouth feel dry and tight
A sampling plan in which each selected sample unit is classified according
to the quality characteristics of the product and in which there are only two
23 attributes plan or three grades of quality: for example, acceptable, defective; absent,
present; acceptable, marginally acceptable, defective; low count, medium
count, high count.
a bacterium that grows on rice and can cause food poisoning, It is usually
24 Bacillus cereus
found in temperate countries in the form of spores.
25 Bacillus thuringiensis the bacteria used in thuricide
26 bactericide a substance or agent that destroys bacteria
a substance produced by bacteria that is toxic to other bacteria, preventing
27 bacteriocin
them from growing
28 bacteriostatic causing bacteria to become inactive
a mixture containing sodium bicarbonate, starch and acids that is used for
29 baking powder
making cakes rise when they are cooked

30 baking soda sodium bicarbonate, especially when used as a raising agent in cookery
31 balantidiasis a bacterial infection of the large intestine, causing diarrhoea and ulceration

a thin liquid mixture of flour, eggs and milk, used for making foods such as
32 batter
pancakes or toad-in-the-hole, or for coating food before frying
the accumulation of substances such as toxic chemicals in increasing
33 bioaccumulation
amounts up the food chain
34 bioactive producing an effect in living tissue or in a living organism
35 bioavailability the extent to which a nutrient or medicine can be taken up by the body
Chemicals made by microorganisms (or microorganisms themselves) used
36 Bioinsecticide
to kill insects.
37 biopreservation the preservation of food using natural antimicrobial agents
38 blast chiller a machine for chilling food in a blast of freezing air
a method of quick-freezing oddly-shaped food by subjecting it to a blast of
39 blast freezing
freezing air
a compound such as chlorine or chlorine dioxide used for whitening flour
40 bleaching agent
and other foodstuffs
41 botulism a type of food poisoning caused by badly canned or preserved food
42 brine salt water used for preserving meat, fish and vegetables
The maximum allowable number of defective sample units (2–class plan) or
marginally acceptable sample units (3–class plan). When more than this
43 c number are found in the sample, the lot is rejected. case A set of
circumstances related to the hazard a food represents and to its anticipated
subsequent treatment.
44 caffeine a stimulant found in coffee, tea and cola nuts
45 capsaicin the primary and hottest type of capsaicinoid
a peppery flavouring and pink food colouring obtained from paprika. Also
46 capsanthin
called capsorubin
used for describing a liquid that has had carbon dioxide put into it to make it
47 carbonated
fizzy
the dead body of an animal, especially one slaughtered and prepared for
48 carcass
use as meat
49 Carcinogen A potential cancer-causing agent

a complex carbohydrate obtained from edible red seaweeds, especially the

50 carrageenan
seaweed Irish moss, used in the commercial preparation of food and drink

51 CCP abbreviation critical control point

a method of preserving foods by storing it at temperatures between –1°C
52 chill storage
and +4°C
cooked food kept at a temperature between 0°C and 5°C and reheated prior
53 chilled food
to serving
a substance derived from the chitin of crab, lobster, and other crustaceans,
54 chitosan
used as dietary supplement
55 chlorination sterilisation that involves the use of chlorine
56 chlorine a powerful greenish gas, used for sterilising water

57 Chronic Term used to describe long-lasting disease or conditions. Opposite of Acute

58 citric acid an acid found in citrus fruit such as oranges, lemons and grapefruit
59 Clostridium botulinum the bacterium that causes botulism
60 cocoa a powder made from chocolate beans
a thick oily solid obtained from cocoa beans, used in making chocolate,
61 cocoa butter
cosmetics and suntan oils
 cocoa beans ground to a fine powder, used as a flavouring and to make
62 cocoa powder
drinks
a level of sterility in packaged foods where they are not completely sterile
63 commercial sterility but where they do not contain microorganisms that could cause health
problems
A quantity, large or small, of food destined, in commerce, to a particular
64 consignment recipient, usually consisting of multiple containers of food from one or more
lots.
The probability that a lot will be accepted on the basis of results of testing
65 consumer’s risk analytical samples when in reality the lot as a whole is substandard relative
to the stated criteria of acceptability.
66 Contamination The entry of undesirable microorganisms into some material or object.
67 curcumin a natural yellow food colouring obtained from turmeric

68 curd the solid substance formed when milk coagulates, used for making cheese.

69 custard a sweet yellow sauce made with milk, cornflour and vanilla

a sweetening substance used instead of sugar, believed to be carcinogenic

70 cyclamate
and banned in the USA, UK and elsewhere as a food additive

71 dairy drink a drink made from dairy products such as soya milk or lactose-free milk
72 dairy product a food prepared from milk, e.g. butter, cream, cheese or yoghurt

the range of temperatures most suitable for bacterial growth, 7°C to 60°C or
73 danger zone
45°F to 140°F, within which food should not be stored for any length of time

chocolate that has no added milk and is darker and less sweet than milk
74 dark chocolate
chocolate
75 decaffeinated from which the caffeine has been removed
76 Diarrhea An increase in the number or liquidity of bowel movements
77 EFTA Europe Free Trade Area
A thick-walled spore formed in the bacterial cell, very resistant to physical
78 Endospore
and chemical agents.
A protein toxin excreted from microbial cells that causes diarrhea when
79 Enterotoxin
ingested.

80 Exotoxin A toxic protein excreted by a microorganism into the surrounding medium.

Substances that occur in foods; different fatty acids have different effects on
81 Fatty acids
cholesterol and triglyceride levels
As applies to food, a substance that resists digestion and passes through
82
Fiber the system essentially unchanged.
83 Flatulence Excessive gas in the stomach or intestine
That portion of the lot from which the sample units are drawn. Ideally it
84 frame should be the whole lot; in practice it may be the accessible portion of the
lot.
85 Fungicide An agent that kills or destroys fungi.
86 gastritis inflammation of the stomach lining

An inflammatory condition of the stomach and intestines leading to nausea,

87 Gastroenteritis
vomiting, abdominal pain, and diarrhea. Usually of bacterial or viral origin

88 gelatinisation the addition of gelatin or a similar substance to a food to turn it into a gel

89 gelling agent any substance that is dissolved in a liquid to cause it to set into a gel
90 Germ A microorganism that causes disease
91 Germicide An agent capable of killing germs, usually pathogenic microorganisms.
a transparent paper treated with a glaze to make it greaseproof and
92 glassine
resistant to the passage of air, used in food packaging
93 glaze a shiny surface on food, to cover food with a shiny coating
94 gliadin a simple cereal protein
A form of sugar. All of carbohydrate and part of fat can be changed by the
95 Glucose
body into this monosaccharide; used by the body for energy
96 glucose oxydase the enzyme that oxidises glucose
97 glutamate a salt or ester of glutamic acid, especially its sodium salt
a protein found in some cereals that makes the grains form a sticky paste
98 gluten
when water is added
99 gluten-free used for describing foods that do not contain gluten
100 glutenin a protein that is present in gluten, responsible for the elasticity of dough
101 glycoprotein a protein that is linked to a carbohydrate
102 GMO abbreviation genetically modified organism
103 GMP abbreviation Good Manufacturing Practices
Good Commercial Practice A general term defining conditions of Good Manufacturing Practice
104
(GCP) combined with acceptable conditions of distribution and storage.

Those procedures in a food-processing plant which consistently yield

Good Manufacturing products of acceptable quality. GMP is usually described in a code defining
105
Practice (GMP) processes, equipment, plant layout, sanitation, hygiene, and laboratory
tests; but, as used here, it does not apply to any particular code now in use.

A microorganism whose growth is accelerated by or dependent on high salt

106 Halophilic
concentrations.
107 hard swell a can swell that is hard and cannot be forced back into shape by hand.
108 hard water tap water that contains a high percentage of calcium and magnesium
a wheat with hard kernels and a high gluten content, used for making flour
109 hard wheat
for bread
The potential to cause (i) disease when eaten or (ii) organoleptic spoilage in
110 hazard
a period shorter than the normal shelf-life of the food.
A system in which observations and/or tests are made to identify actual or
Hazard Analysis Critical potential hazards in operations and to identify critical control points in a
111
Control Point (HACCP) process. Control measures are designed and implemented, and the control
points are monitored to ensure that control is maintained.
112 HDL abbreviation high-density lipoprotein
113 heat transfer the process of passing heat from one medium or substance to another
a method of closing plastic food containers in which air is removed from a
114 heat-sealing plastic bag with the food inside and the bag is then pressed by a hot plate
that melts the plastic and seals the contents in the vacuum
a polysaccharide carbohydrate found in fruit and vegetables, of which pectin
115 hemicellulose
is a form
116 Hemorrhage Loss of blood from a blood vessel
117 herbicide a chemical that kills plants, especially used for controlling weeds
118 HFCS abbreviation high fructose corn syrup
119 HTST abbreviation high-temperature short-time treatment
120 humectant able to absorb or retain moisture
something such as an unfavourable pH level or a modified environment that
121 hurdle
acts as an obstacle to the growth of microorganisms in food
122 HUS abbreviation haemolytic uraemic syndrome
123 hydrocolloid a substance that forms a gel when mixed with water
a can swell caused by a reaction of acid fruits such as pineapple with the
124 hydrogen swell
can, producing harmless hydrogen.
125 hydrogenated fat a liquid oil that has been converted to a hard fat by hydrogenation
126 hygiene methods and practices that keep people and places clean and healthy
a liquid supplement that has more concentrated nutrients than are normally
127 hypertonic
found in the body
a liquid supplement that has more dilute nutrients than are normally found in
128 hypotonic
the body
to add a thin layer of ice to frozen food by spraying it with or dipping it in
129 ice-glaze
water
a fine powdered white sugar, mixed with water or egg white and flavouring,
130 icing sugar
used for covering cakes or biscuits
131 immunocompromised a lowered immune system
132 Infection A pathological condition due to the growth of microorganisms in a host.
133 Infectious Ability to transmit a disease caused by microorganisms
134 inulase an enzyme that brings about the breakdown of inulin
a fructose polysaccharide that is a food reserve found in the roots and
135 inulin
tubers of various plants
136 invert sugar hydrolysed sucrose, a mixture of glucose and fructose
137 invertase an enzyme in the intestine that splits sucrose
an organic compound belonging to a group that occurs in legumes,
138 isoflavone especially soya beans, that may have positive effects against cancer and
heart disease.
Pertaining to a solution that has the same osmotic pressure as that within a
139 Isotonic
cell suspended in the solution.
140 Ketone An acidic substance produced when the body must use fat for energy
141 ketonuria excretion of ketone bodies in urine
the work of putting labels on products, especially food products, to show
142 labelling
what the products contain or how or where they are made
a protective layer of hard gum that stops the food inside a tin from corroding
143 lacquer
it
144 lactalbumin a milk protein that contains all the essential amino acids
145 lactitol a modified lactose used in sugar-free confectionery
146 lactoglobulin any of a group of globular proteins that occur in milk
147 lactulose an artificially produced sugar used as a laxative
pig fat used in cooking,to cover meat with bacon, lard or other fat before
148 lard
cooking it in the oven
149 lead a very heavy soft metallic element that is poisonous in compounds
150 lead poisoning poisoning caused by taking in lead salts
151 leavening agent same as raising agent
152 lecithinase same as phospholipase
oil from the seeds of the flax plant, rich in omega 3 essential fatty acids and
153 linseed oil
taken as a food supplement
154 liqueur any strong sweet alcohol made from fruit or herbs
an infectious disease transmitted from animals to humans by the listeria
155 listeriosis
bacterium
 a quantity of food supposedly produced under identical conditions, all
packages of which would normally bear a lot number that identifies the
156 lot
production during a particular time interval, and usually from a particular
‘line,’ retort, or other critical processing unit
a powerful antioxidant of the carotenoid group, found in tomatoes and used
157 lycopene
in many antioxidant dietary supplements.
Preservation of biological specimens by rapid freezing and rapid dehydration
158 Lyophilization
in a high vacuum.

159 Lysozyme An enzyme that catalyzes the hydrolysis of bacterial cell wall peptidoglycan.

A microbiological limit which, in a 2–class plan, separates good quality from

defective quality or, in a 3–class plan, separates good quality from
160 m marginally acceptable quality. In general, values equal to m, or below,
represent an acceptable product and values above it are either marginally
acceptable or unacceptable.

A microbiological limit which, in a 3–class plan, separates marginally

161 M
acceptable quality from defective quality. Values above M are unacceptable.

162 malic acid a colourless crystalline solid found in fruits, particularly apples
a grain that has been prepared for making beer or whisky by being allowed
163 malt to sprout and then dried; to treat grain such as barley by allowing it to sprout
and then dying it
164 maltase an enzyme in the small intestine that converts maltose into glucose
165 maltitol a low-calorie bulk sweetener
166 MAP abbreviation modified atmosphere packaging
a vegetarian food product that tries to simulate the flavour and texture of
167 meat analogue
meat, made from vegetable proteins
168 mesophile a microorganism that grows at temperatures between 25°C and 40°C
A criterion concerning the presence or quantity of microorganisms or their
169 microbiological criterion toxins per unit of mass, volume, or area, established by use of defined
procedures and applied in acceptance sampling of foods

A microbiological criterion used by a manufacturer or regulatory agency to

170 microbiological guidelines monitor a food, ingredient, process, or system; often used also to describe a
microbiological criterion where no standard has been prescribed.

The microbiological criterion or criteria conditional to acceptance of a

microbiological purchasing
171 specific food or food ingredient by a food manufacturer or other private or
specification
public purchasing agency.
A microbiological criterion in a law or regulation controlling foods produced,
172 microbiological standard processed, or stored in the area of jurisdiction of a regulatory agency, or
imported into the area.
173 MID abbreviation minimum infective dose
174 milk solids the portion of milk that is not water, made of fat, protein and minerals
175 milkshake a drink made from milk mixed with flavouring and sometimes ice cream
the residue of calcium and protein left by milk when it is heated and
176 milkstone
evaporated
The hazard associated with ingestion of a food containing a pathogen or
toxin which can cause a short-term disease not critically severe in its
177 moderate hazard
manifestations and normally without sequelae: for example, salmonellosis,
staphylococcal food-poisoning.
potato or wheat starch that has had chemicals added to alter its function for
178 modified starch
increased efficiency
179 molasses a thick dark-brown syrup produced when sugar is refined
180 MRA abbreviation Microbiological Risk Assessment
181 MRE abbreviation Meal Ready-to-Eat
182 MRL abbreviation maximum residue level
183 Mycotoxin Any toxic substance produced by fungi.
The number of sample units which are examined from a lot to satisfy the
184 n
requirements of a particular sampling plan.
185 Neurotoxin Any nerve poison, such as those produced by certain marine algae.
Food that is grown and processed without the use of chemicals, including
186 Organic food
fertilizers, insecticides, artificial coloring,and additives
187 PABA abbreviation para-amino benzoic acid
oil extracted from the kernel of the oil palm, used in cooking oils and
188 palm kernel oil
margarines
189 palm oil an edible oil produced from the seed or fruit of an oil palm
An organism that lives on or within another organism at the expense of the
190 Parasite
host
the treatment of a liquid such as milk by heating it in order to destroy harmful
191 pasteurisation
bacteria
192 pathogen a microorganism that causes a disease
193 pathogenicity the ability of a pathogen to cause a disease
194 pericarp a fibrous part of a grain, forming the major part of bran
a genetic disease that affects the metabolisation of phenylalanine and can
195 phenylketonuria
have severe effects on the brain of a developing child
a piece of machinery used in food manufacture that transfers heat to and
196 plate heat-exchanger
from liquids using metal plates
a long chain or branched chain of simple sugars that makes up starch,
197 polysaccharide
dextrins, cellulose and other carbohydrates of natural origin
population
198 The number of people estimated to be at risk from a particular food.
(epidemiological)

The number of microorganisms, total or of a species or group(s), dispersed

199 population (microbiological)
within a defined quantity of food and detectable by the methods used.

The aggregate of units about which an inference is to be made from

population (statistical analytical results. In this book, population usually relates to the totality of
200
sampling) hypothetical individual portions within a lot, each identical in quantity with the
defined sample unit.
a soft food consisting of oatmeal cooked in water, often eaten as a breakfast
201 porridge
food
The likelihood that a lot of known quality would be accepted on the basis of
202 probability of acceptance
results of testing analytical samples relative to the stated criteria.

The probability that a lot of acceptable quality will be rejected on the basis of
203 producer’s risk
results of testing analytical samples relative to the stated criteria.

204 PRP pre-requisite program

205 Putrefaction Decomposition of proteins by microorganisms, producing disagreable odors.

A collection of n sample units obtained in such a way that every sample of
206 random sample of size n
size n has an equal chance of selection, hence excluding bias.
Rapid Alert System for Food and Feed (sistem yang dikembangkan di
207 kawasan Eropa untuk menyediakan informasi secepat mungkin mengenai
RASFF bahaya keamanan dan kesehatan pangan serta pakan)
208 Saline Salt (sodium chloride) solution
The total number (one or more) of individual sample units drawn from a lot
209 sample (ideally at random) which will be tested in accordance with a specific
sampling plan and method(s).
Used synonymously in this text with lot acceptance sampling plan, and
meaning a statement of the criteria of acceptance to be applied to a lot,
210 sampling plan
based on examination of a required number of sample units by defined
analytical methods.
Microorganisms cultivated on industrial waste or by products to yield a large
211 SCP
cell crop rich in protein.
The hazard associated with the presence of a pathogen or toxin in a food
which when ingested is likely to cause severe disease, either in a healthy
212 severe hazard
population or in a particularly susceptible group to which the food in question
is often destined.
The period after processing during which a food remains in acceptable
213 shelf-life
condition under appropriate conditions of storage.
The process by which all microorganisms are killed, as in sterilization of
214 Sterilization
surgical instruments

A technique for dividing consignments into logical groupings such as size of

215 stratification
cans, grades, box, cases, which controls known sources of variation.

The probability that a lot of food of defined microbiological quality will be

216 stringency
rejected by a prescribed sampling plan, relative to other sampling plans.
The several individual swabs or portions of food taken from a single carcass
217 subsample
or carton and which make up a single sample unit.
218 Tyndallization A process of fractional sterilization with flowing steam.
219 undercooked not thoroughly cooked and therefore still slightly cold, hard or raw
220 vacuum cooling a method of chilling food in a vacuum
a method of drying foods by subjecting them to a vacuum so that the water
221 vacuum drying
evaporates at ambient temperatures
packed in a special plastic pack from which all air has been excluded, and
222 vacuum-packed
then chilled or frozen
A sampling plan in which the criteria employ statistics of a sample, such as
223 variables plan the mean and standard deviation, rather than the segregation of sample
units into attribute classes
224 verotoxins toxins produced by enterohaemorrhagic E coli bacteria
The ejection of contents of the stomach through the mouth; also, the
225 Vomit
material itself
1