Biomaterial Database

Clostridium perfringens related to roast beef cooking, storage, and contamination in a fast food service restaurant. 1971

F L Bryan, and E G Kilpatrick

UI	MeSH Term	Description	Entries
D008460	Meat	The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game.	Meats
D011200	Poultry	Domesticated birds raised for food. It typically includes CHICKENS; TURKEYS, DUCKS; GEESE; and others.	Fowls, Domestic,Domestic Fowl,Domestic Fowls,Fowl, Domestic,Poultries
D012147	Restaurants	An establishment where meals are cooked, sold and served to customers.	Restaurant
D003016	Clostridium perfringens	The most common etiologic agent of GAS GANGRENE. It is differentiable into several distinct types based on the distribution of twelve different toxins.	Clostridium welchii
D003296	Cooking	The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.	Cookery
D003297	Cooking and Eating Utensils	Tools used in COOKING or EATING such as cutlery, pots, pans, and dishes.	Eating Utensils,Cooking Utensils,Cooking Utensil,Eating Utensil,Utensil, Cooking,Utensil, Eating,Utensils, Cooking,Utensils, Eating
D005506	Food Contamination	The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.	Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations
D005511	Food Handling	Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.	Food Processing,Handling, Food,Processing, Food
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D005519	Food Preservation	Procedures or techniques used to keep food from spoiling.	Preservation, Food