Glossary of common safety-related words and phrases. The sources for these definitions are attributed in parentheses.
Botulism: a potentially fatal form of food poisoning, can cause the following symptoms: general weakness, dizziness, double-vision and trouble with speaking or swallowing. Difficulty in breathing, weakness of other muscles, abdominal distension and constipation may also be common symptoms. People experiencing these problems should seek immediate medical attention. (FDA)
Children’s Product: a consumer product designed or intended primarily for children 12 years of age or younger. (CPSC)
E. coli: a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to food-borne illness. (FDA)
FSIS: The Food Safety and Inspection Service (FSIS) within the U.S. Department of Agriculture inspects and regulates meat, poultry and processed egg products produced in federally inspected plants. FSIS is responsible for ensuring that these products are safe, wholesome, and accurately labeled. All other food products are regulated by the Food and Drug Administration (FDA). (FSIS)
Ivermectin: a broad-spectrum anti-parasitic (animal drug) used as a de-worming agent in live animals. (USDA-FSIS)
Listeria monocytogenes: an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women. (FDA)
Phthalates: (pronounced thay-lates) a salt or ester (compound) of phthalic acid, primarily used to soften PVC in products. Section 108 of the Consumer Product Safety Improvement Act limits the amount of certain phthalates in concentration of more than 0.1% in children’s toys or “child care articles.” (CPSC)
Salmonella: Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. Salmonella infections can be life-threatening, especially to those with weak immune systems, such as infants, the elderly, and persons with HIV infection or undergoing chemotherapy. The most common manifestations of salmonellosis are diarrhea, abdominal cramps, and fever within eight to 72 hours. Additional symptoms may be chills, headache, nausea and vomiting that can last up to seven days. (FDA)
Staphylococcus aureus: a bacteria that usually causes rapid food poisoning symptoms, including nausea, vomiting, retching, abdominal cramping and prostration. In more severe cases, headache, muscle cramping and transient changes in blood pressure and pulse may occur. (FDA)
