Biomaterial Database

[Hygienic basis for regulating the use of bacterial insecticides in agriculture and the permissible residues of their producer, Bac. thuringiensis, in plant products]. 1979

K N Daburov

UI	MeSH Term	Description	Entries
D007306	Insecticides	Pesticides designed to control insects that are harmful to man. The insects may be directly harmful, as those acting as disease vectors, or indirectly harmful, as destroyers of crops, food products, or textile fabrics.	Insecticide
D008452	Maximum Allowable Concentration	The maximum exposure to a biologically active physical or chemical agent that is allowed during an 8-hour period (a workday) in a population of workers, or during a 24-hour period in the general population, which does not appear to cause appreciable harm, whether immediate or delayed for any period, in the target population. (From Lewis Dictionary of Toxicology, 1st ed)	Maximum Permissible Exposure Level,MPEL,Maximum Permissible Exposure Concentration,Allowable Concentration, Maximum,Allowable Concentrations, Maximum,Concentration, Maximum Allowable,Concentrations, Maximum Allowable,MPELs,Maximum Allowable Concentrations
D010573	Pesticide Residues	Pesticides or their breakdown products remaining in the environment following their normal use or accidental contamination.	Pesticide Residue,Residue, Pesticide,Residues, Pesticide
D010945	Plants, Edible	An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES.	Food Plants,Edible Plant,Edible Plants,Food Plant,Plant, Edible,Plant, Food,Plants, Food
D003296	Cooking	The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.	Cookery
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
D000383	Agriculture	The science, art or practice of cultivating soil, producing crops, and raising livestock.	Agronomy,Agricultural Development,Farming,Agronomies,Development, Agricultural
D001413	Bacillus thuringiensis	A species of gram-positive bacteria which may be pathogenic for certain insects. It is used for the biological control of the Gypsy moth.	Bacilan,Dipel,Thuricide
D001688	Biological Products	Complex pharmaceutical substances, preparations, or matter derived from organisms usually obtained by biological methods or assay.	Biologic,Biologic Drug,Biologic Product,Biological,Biological Drug,Biological Medicine,Biological Product,Biologics,Biopharmaceutical,Natural Product,Natural Products,Biologic Drugs,Biologic Medicines,Biologic Pharmaceuticals,Biologic Products,Biological Drugs,Biological Medicines,Biologicals,Biopharmaceuticals,Products, Biological,Drug, Biologic,Drug, Biological,Drugs, Biologic,Drugs, Biological,Medicine, Biological,Medicines, Biologic,Medicines, Biological,Pharmaceuticals, Biologic,Product, Biologic,Product, Biological,Product, Natural