Food Technology Glossary

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

Bulk storage in which gas composition is continuously monitored and actively corrected, used mainly for fruit such as apples.

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 moisture content at which drying shifts from the constant rate period to the falling rate period.

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

The separation of milk into solid lumps (curd) and liquid (whey), caused by acid, heat, or an enzyme changing the milk proteins.

Preserving meat or fish by adding salt, sugar, or nitrite, which draws out water and stops harmful microbes from growing.

The time at a given temperature required to destroy 90% of a microbial population — one log reduction.

The percentage of galacturonic acid carboxyl groups in pectin that are methyl-esterified.

Loss of a protein's secondary, tertiary and quaternary structure without breaking peptide bonds, caused by heat, pH change, salts, solvents or shear.

A district-level official under India's food safety law who issues licences, receives inspection reports, and can order action against unsafe food.