Salmonella, E. coli, and Listeria are all common foodborne illnesses caused by bacteria.

The FDA is responsible for regulating food safety, approving new drugs, and conducting food inspections.

Proper handwashing, cooking food to the proper temperature, and storing food at the correct temperature are all common methods used to prevent foodborne illness.

Food fraud is the term used to describe the intentional substitution or addition of non-authentic ingredients to food.

Selling fake honey, diluting olive oil with cheaper oils, and mislabeling fish species are all common types of food fraud.

Food safety regulations aim to protect consumers from foodborne illness, ensure the quality of food, and prevent food fraud.

Cross-contamination, improper cooling, and unsanitary food handling practices are all common food safety hazards.

Food authentication is the term used to describe the process of verifying the authenticity of food products.

DNA testing, isotope analysis, and sensory evaluation are all common methods used to detect food fraud.

Food manufacturers are responsible for following food safety regulations, implementing food safety management systems, and conducting regular food safety audits.

HACCP, ISO 22000, and BRCGS are all common food safety certifications for food manufacturers.

Food recall, food withdrawal, and product recall are all terms used to describe the process of recalling food products from the market due to safety concerns.

Salmonella, E. coli, and Campylobacter are all common food safety risks associated with raw meat and poultry.

Consumers play a vital role in ensuring food safety by following food safety guidelines, practicing proper food handling and storage techniques, and reporting any suspected foodborne illness.

Listeria, Clostridium botulinum, and Staphylococcus aureus are all common food safety hazards associated with ready-to-eat foods.