NALT

Término preferido

potentially hazardous foods

Product

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.

perishable foods

POTTWA (potentially hazardous foods)

Field 001 in MARC Authority Format

29875

español

alimentos potencialmente peligrosos

URI

https://lod.nal.usda.gov/nalt/420

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Creado 1/19/06, última modificación 6/19/14