Preferred term
- Created
- 2026-04-28T13:29:14
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 60ed91c8
foodborne hazards
Definition
A complete explanation of the intended meaning of a concept- A biological, chemical or physical agent in, or condition of, food, with the potential to cause an adverse health effect.
- Agent biologique, chimique ou physique présent dans un aliment, ou état de cet aliment pouvant avoir un effet adverse pour la santé.
- Un agente biológico, químico o físico presente en el alimento, o bien la condición en que éste se halla, que puede causar un efecto adverso para la salud.
Broader concept
Broader conceptEntry terms
Alternative terms for the concept.- food-borne hazards
- Created
- 2026-04-28T13:43:26
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- dd9cfb76
Scope note
Notes about the usage and scope of the concept.- Food-borne hazards can be microbiological, chemical or physical in nature and are often invisible to the eye. Bacteria, viruses and pesticide residues are some common examples of food-borne hazards.
In other languages
Terms for the concept in other languages.French
-
danger d'origine alimentaire
- Created
- 2026-04-28T13:30:05
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 60ed91c8
Spanish
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Peligro transmitido por los alimentos
- Created
- 2026-04-28T13:30:05
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 60ed91c8
URI
http://aims.fao.org/aos/agrovoc/c_60ed91c8