This glossary of terms is essential because the food defence field uses highly technical, multidisciplinary language that can easily lead to misunderstandings.
The glossary is meant to ensures that all users — whether policymakers, industry professionals, researchers, or the general public — can navigate the content with clarity and accuracy.
The deliberate or accidental introduction of pathogenic microorganisms (e.g., bacteria, viruses, parasites) or biologically produced toxins into the food supply
The presence of an objectionable substance or object in food (either biological, chemical, or physical).
The deliberate or accidental introduction of poisonous or harmful chemical substances (e.g., pesticides, industrial chemicals, cleaning agents, toxins) into the food supply.
The series of processes by which food is produced, processed, distributed, and consumed; also known as the supply chain.
The protection of food products from acts of intentional adulteration or contamination.
A detailed, written set of procedures designed to be implemented immediately after an incident (such as a contamination event or intentional threat) is detected to mitigate harm and restore normal operations.
The state where all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their dietary needs and food preferences for an active and healthy life.
The conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses. It deals with unintentional contamination.
An act of deliberate harm or adulteration of the food supply with the intent to cause illness, death, economic disruption, or fear.
