Food Technology Glossary

A process contaminant formed from asparagine and reducing sugars during Maillard browning above about 120 °C, classified as a probable human carcinogen.

Mixing a cheaper or harmful substance into food to increase profit or quantity, while hiding this from the buyer.

A group of highly toxic and carcinogenic mycotoxins produced mainly by Aspergillus flavus and A. parasiticus, commonly in groundnut, maize and spices.

A quality certification mark used in India for agricultural products such as ghee, spices, honey, and pulses, run by the government.

The Agricultural and Processed Food Products Export Development Authority — an Indian government body that promotes and regulates the export of farm and processed food products.

The date up to which a food is expected to keep its best quality, taste, and texture. After this date the food may not be at its best but can still often be safely eaten.

India's national standards body. It writes official quality standards for many products and awards the ISI mark to those that meet them.

The international collection of food standards, guidelines and codes of practice of the FAO/WHO Codex Alimentarius Commission.

The presence of anything harmful or unwanted in food — this could be microbes, chemicals, or physical objects like hair or glass.

A step at which control can be applied and is essential to prevent, eliminate or reduce a food safety hazard to an acceptable level.

A measurable maximum or minimum value at a CCP that separates acceptable from unacceptable product.

The transfer of harmful microbes from one food or surface to another, often through hands, knives, or cutting boards.