General food hygiene - the certificate training

- Maturing a foodstuff by means of bacteria.
Food Region
- Controlling unit, in Denmark 3 national controlling units/Food Regions exist
Non-mandatory aerobic
- Does not require oxygen to propagate, but propagates better when oxygen is available.
Non-mandatory anaerobic
- Oxygen has no influence on propagation.
Gas packaging
- Packaging, where the ordinary air is replaced with other gases. The same as packaging in
controlled atmosphere.
Genes
- Hereditary factors in a cell.
Gene splicing
- Deliberate changing of the hereditary factors of genes.
Growth conditions
- The surroundings, for instance temperature, moisture, salt and pH, which affect the
propagation and lives of the microorganisms.
Growth substrate
- Nutrition for microorganisms.
Heat resistant
- Resistant to heating.
Hurdle-effect
- Several methods used simultaneously to prolong the durability and safety of the foodstuff,
for example both lowering of pH and packaging in controlled atmosphere.
Hygiene
- The teachings of preserving and promoting health by avoiding disease.
Hyphae
- The branching of fungi.
Identification
- The pointing out of critical areas.
Immune system
- The defence of the body against infectious diseases.
Incubation period
- The time that passes from infection to outbreak of the disease.
Infect
- Transmit, add contamination.
Infection
- Attack of infectious diseases.
Infection dose
- The amount of infectious substance needed to transmit a disease.
Life conditions
- The surroundings, for instance temperature, moisture, salt and pH, which affect the lives of
the microorganisms.
Microorganisms
- Organisms, which are sufficiently small only to be visible in a microscope, for example
bacteria, yeast fungi and moulds.
Microscopy
- To look at something through a microscope.
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