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The transfer of harmful bacteria or other microorganisms from one food item to another, often due to the improper handling of raw meat, poultry, seafood, and vegetables.

An incident in which two or more people experience the same illness after eating a common food, and epidemiologic analysis implicates the food as the source of the illness.

Microbes that cause food decomposition and deterioration, affecting its texture, smell, taste, and appearance, but not necessarily making it unsafe to eat.

These are harmful microorganisms that can cause foodborne illness. They pose a significant threat to food safety and public health.

Regulations requiring food processors and manufacturers to maintain a sanitary and safe production environment, to minimize the risk of contamination and ensure food safety and quality.

A metabolic process that converts sugar to acids, gases, or alcohol. In food processing, it's used to produce desired changes in the flavor and texture of food products.

The process of treating and handling food to stop or greatly slow down spoilage and prevent foodborne illness, often by inhibiting the growth of bacteria, fungi, and other microorganisms.

These are bacteria that are capable of growing at low temperatures, such as those found in refrigerated foods, but have optimal growth rates at much higher temperatures.

A systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.

Bacteria that thrive at relatively high temperatures, between 45°C and 122°C. While some contribute to food spoilage, others are used beneficially in the food industry.

Dormant, tough, and non-reproductive structures produced by certain bacteria to ensure the survival of a bacterium through periods of environmental stress.