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NAL Agricultural Thesaurus
U.S. Department of Agriculture

Concept Breadcrumbs

Economics, Trade, Law, Business, Industry > products and commodities > agricultural products > foods > perishable foods > potentially hazardous foods
Human Nutrition, Food Safety and Quality > foods > perishable foods > potentially hazardous foods
Preferred Term:

potentially hazardous foods

Definition:
A natural or synthetic food that requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms; the growth and toxin production of Clostridium botulinum; or, in raw shell eggs, the growth of Salmonella enteritidis.
Concept Schemes:
NALT Full
Broader Concept:
perishable foods
Related Concepts:
Entry Terms:
  • POTTWA (potentially hazardous foods)
URI:
https://lod.nal.usda.gov/nalt/420
Download this Concept:
RDF/XMLCreated 2006-01-19, last modified 2014-06-19