potentially hazardous foods

{
  "id": "MLC-T-AGR-005123",
  "term": "potentially hazardous foods",
  "field": "Agriculture and food",
  "definition": "A natural or synthetic food that requires temperature control because it is in a form capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms; the growth and toxin production of Clostridium botulinum; or, in raw shell eggs, the growth of Salmonella enteritidis.",
  "synonyms": [
    "POTTWA (potentially hazardous foods)"
  ],
  "subject": "Human Nutrition, Food Safety and Quality",
  "see_also": [
    "perishable foods",
    "food safety",
    "hazard identification",
    "human health and safety",
    "chilled foods",
    "minimally processed foods",
    "HACCP",
    "raw foods",
    "precooked foods"
  ],
  "references": [
    "Food and Drug Administration",
    "NAL Agricultural Thesaurus and Glossary"
  ],
  "translations": {
    "es": "alimentos potencialmente peligrosos"
  },
  "url": "https://mlchart.com/terminology/agriculture/potentially-hazardous-foods/"
}