National Academies Press: OpenBook

Seafood Safety (1991)

Chapter: Appendix A: Glossary of Terms and Acronyms

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Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
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Appendixes

Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
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This page in the original is blank.
Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
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APPENDIX A
GLOSSARY OF TERMS AND ACRONYMS


Action levels

Levels set to provide regulatory guidance to FDA field personnel to determine whether or not a product should be deemed adulterated and an appropriate enforcement action imposed.

ADI

Acceptable daily intake.

AFDO

Association of Food and Drug Officials, York, Pa.

AFDOSS

Association of Food and Drug Officials of Southern States, Knoxville, Tenn.

ALAD

Aminolevulinic acid dehydratase.

APA

Administrative Procedures Act, administered by Food and Drug Administration.

APC

Aerobic plate count (for microorganisms).

APHA

American Public Health Association, Washington, D.C.

AQL

Acceptable quality level (quality that has a 95% chance of acceptance).

ASP

Amnesic shellfish poisoning.


BHC

Benzene hexachloride (a mixture of the α, β, γ-isomers of 1,2,3,4,5,6-hexachlorocyclohexane, depending on the manufacturer).

BH

Boston Harbor in Boston, Mass.


CAP

Controlled atmosphere packaging.

CCPs

Critical control points.

CDC

Centers for Disease Control, Public Health Service, Atlanta, Ga.

CFR

Code of Federal Regulations.

CFU

Colony forming unit.

Chemically contaminated

Presence of significant levels of undesirable (usually toxic) chemicals derived from natural environment or of anthropogenic origin.

CHPB

Canadian Health Protection Board, Ottawa.

CNI

Community Nutrition Institute, Washington, D.C.

CNS

Central nervous system.

Control systems

Mechanisms to reduce or eliminate risk from hazards by government, industry, or individual action.

CPG

Compliance policy guidelines relating to seafood safety.

CSF

Cerebrospinal fluid.

CSTE

Conference of State and Territorial Epidemiologists, Albany, N.Y.

CT

Cholera toxin.

CWA

Clean Water Act, administered by Environmental Protection Agency.


DB

Delaware Bay in Delaware.

DCC

Division of Contaminants Chemistry of Food and Drug Administration Center for Food Safety and Applied Nutrition, Washington, D.C.

DCPA

Dacthal pesticide.

Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×

DDE

Dichlorodiphenyldichloroethane (a metabolite of DDT).

DDT

Dichlorodiphenyltrichloroethane [1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane].

Deficiencies

Aspects of control systems that reduce their effectiveness.

Depuration

A procedure to remove pathogens from molluscan shellfish.

DFO

Department of Fish and Oceans of Canada, Ottawa.

DNA

Deoxyribonucleic acid.

DOC

U.S. Department of Commerce.

DOD

U.S. Department of Defense.

DSHS

Department of Social and Health Services in Washington state.

DSP

Diarrhetic shellfish poisoning.

D-value

The number of minutes at the indicated temperature necessary to reduce a microbial population by 90%.


ED50

Median effective dose; the dosage required to produce a response in 50% of a population.

EDB

Ethylene dibromide.

EEC

European Economic Community, headquartered in Brussels, Belgium.

ELISA

Enzyme-linked immunoabsorbent assay.

EPA

U.S. Environmental Protection Agency.

ESADDI

Estimated safe and adequate daily dietary intake levels set by National Academy of Sciences.


FAO

Food and Agriculture Organization of the United Nations, Rome, Italy.

FDA

U.S. food and Drug Administration, Public Health Service.

FEL

Frank effect level for blood.

FEP

Free erythrocyte protoporphyrin.

FFDCA

Federal Food, Drug and Cosmetic Act, administered by Food and Drug Administration.

FMI

Food Marketing Institute, Washington, D.C.

FNB

Food and Nutrition Board of the National Academy of Sciences.

F-value

Equivalent in minutes, at given temperature, of heat considered necessary to destroy spores or vegetative cells of a particular microorganism.

FWS

U.S. Fish and Wildlife Service.


GAO

U.S. General Accounting Office, Washington, D.C.

GMP

Good manufacturing practices.

GNP

Gross national product.


HACCP

Hazard Analysis Critical Control Point.

HAV

Hepatitis type A virus.

Hazard

An organism, substance, or condition having the potential to cause disease.

Hazard severity

High: may cause disability, extended sequelae, and in some cases, death. Moderate: may require medical intervention to avoid debilitating or life-threatening effects; rarely self-resolving. Mild: symptoms transitory, rarely lasting more than a few days, no sequelae; not life threatening, usually self-resolving.

Hazardous seafood

Fish or shellfish, the consumption of which can lead to disease.

HCB

The fully aromatic form of benzene with six chlorine molecules.

HDH

Hawaii Department of Health, Honolulu.

Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×

HHS

U.S. Department of Health and Human Services.

HPLC

High-performance liquid chromatography.

H/R

Hudson/Raritan Estuary in New York.


IAMFES

International Association of Milk, Food and Environmental Sanitarians, Ames, Iowa.

ICMSF

International Commission on Microbiological Specifications for Foods.

IOM

Institute of Medicine of the National Academy of Sciences.

IQL

Indifference quality level (quality that has a 50% chance of acceptance).

ISSC

Interstate Shellfish Sanitation Conference; the organization that implements the National Shellfish Sanitation Program.


Lindane

γ-isomer of 1,2,3,4,5,6-hexachlorocyclohexane, also known as BHC.

LOAEL

Low-observed-adverse-effect level.

LQL

Limiting quality level (quality that has a 10% chance of acceptance).


MAP

Modified atmosphere packaging (a process in which air is replaced by other gases, usually CO2).

MATC

Median acceptable toxicant concentration for blood.

MMWR

Morbidity and Mortality Weekly Report, Published by Centers for Disease Control.

MOU

Memorandum of understanding.

MPN

Most probable number, a means for estimating bacterial densities.

MPRSA

Marine Protection, Research and Sanctuaries Act, administered by Environmental Protection Agency.


NACMCF

National Advisory Committee on Microbiological Criteria for Food.

NANB

Non-A, non-B enteral hepatitis and unspecified hepatitis.

NAS

National Academy of Sciences, Washington, D.C.

NBCIA

National Blue Crab Industry Association, Division of National Fisheries Institute, Arlington, Va.

NCBP

National Contaminant Biomonitoring Program of the U.S. Fish and Wildlife Service.

NETSU

Northeast Technical Support Unit of Food and Drug Administration, Davisville, R.I.

NFI

National Fisheries Institute, Inc., Arlington, Va.

NFPA

National Food Processors Association, Seattle, Wash.

NFSPC

National Fish and Seafood Promotional Council of National Oceanic and Atmospheric Administration.

NHMRC

National Health and Medical Research Council of Australia, or ANHMRC.

NMFS

National Marine Fisheries Service of National Oceanic and Atmospheric Administration.

NOAA

National Oceanic and Atmospheric Administration.

NOAEL

No-observed-adverse-effect level.

NOEL

No-observed-effect level.

NPD

National Purchase Dairy Panel, Inc., Schaumburg, Ill.

NPMP

National Pesticide Monitoring Program of National Oceanic and Atmospheric Administration.

NRC

National Research Council of the National Academy of Sciences.

Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×

NSP

Neurotoxic shellfish poisoning.

NSSP

National Shellfish Sanitation Program carried out by states under supervision of Food and Drug Administration.

NS&T

National Status and Trends Program of National Oceanic and Atmospheric Administration.

NYSB

New York Bight in New Jersey.


OAD

Ocean Assessment Division of National Oceanic and Atmospheric Administration.

Organoleptic

Affecting or relating to qualities such as appearance, color, odor, and texture.


PAHs

Polycyclic aromatic hydrocarbons.

PCBs

Polychlorinated biphenyls.

PFP

Puffer fish poisoning.

PHS

U.S. Public Health Service.

PHSA

Public Health Service Act, administered by Food and Drug Administration.

Probit

Number of standard deviations from the median of a lognormal distribution of tolerances plus five.

PSP

Paralytic shellfish poisoning.

PTDI

Provisional tolerance daily intake limits set by Food and Agriculture Organization/World Health Organization.

PTWI

Provisional tolerance weekly intake limits set by Food and Agriculture Organization/World Health Organization.

PUFI

Packed under federal inspection.


Quality

Refers to palatability and organoleptic characteristics such as tenderness, juiciness, and flavor, based on the maturity, marbling, color, firmness, and texture of the product.


RBP

Retinol binding protein.

RfD

Reference dose.

RIA

Radioimmunoassay.

Risk

Probability that a person will become ill from a hazard.


Safety

Probability that harm will not occur under specified conditions (the reciprocal of risk).

SD

Standard deviation.

SFA

Southeastern Fisheries Association, Tallahassee, Fla.

SRV

Small round virus.


TBT

Tri-n-butyltin.

TCBS

Thiosulfate-citrate-bile salts-sucrose selective agar medium.

TCDD

2,3,7,8-Tetrachlorodibenzo-p-dioxin.

TCI

The Catfish Institute, Belzoni, Miss.

TD25

Lifetime dose estimated to produce cancer in 25% of exposed people.

TDE

Or DDD [(diphenylethanedichlorophenyl(ethane), a metabolite of DDT].

Teratogen

Agent causing congenital defect(s).

TMAO

Trimethylamine oxide.

Tolerance

Limit above which the product is deemed to be injurious.

Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×

TRF

Tuna Research Foundation, Washington, D.C.


UCL

Upper confidence limit.

USDA

U.S. Department of Agriculture.

USF&WS

U.S. Fish and Wildlife Service.


WHO

World Health Organization of the United Nations, Geneva, Switzerland.

Wholesomeness

The general term used to imply that the product is processed in a sanitary and healthful manner and is safe to eat.


Z-score

Number of standard deviations above or below the midpoint of a standard normal or lognormal distribution; inferred from the work of a specific individual value in a data set.

Z-value

The temperature difference associated with a tenfold difference in the killing rate of microorganisms.

Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×
This page in the original is blank.
Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×
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Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×
Page 416
Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×
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Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×
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Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×
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Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×
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Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×
Page 421
Suggested Citation:"Appendix A: Glossary of Terms and Acronyms." Institute of Medicine. 1991. Seafood Safety. Washington, DC: The National Academies Press. doi: 10.17226/1612.
×
Page 422
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Can Americans continue to add more seafood to their diets without fear of illness or even death? Seafood-caused health problems are not widespread, but consumers are at risk from seafood-borne microbes and toxins—with consequences that can range from mild enteritis to fatal illness.

At a time when legislators and consumer groups are seeking a sound regulatory approach, Seafood Safety presents a comprehensive set of practical recommendations for ensuring the safety of the seafood supply.

This volume presents the first-ever overview of the field, covering seafood consumption patterns, where and how seafood contamination occurs, and the effectiveness of regulation.

A wealth of technical information is presented on the sources of contamination—microbes, natural toxins, and chemical pollutants—and their effects on human health. The volume evaluates methods used for risk assessment and inspection sampling.

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