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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Glossary - L

View Glossary terms beginning with:  

Label
A display of written, printed, or graphic matter upon the immediate container (not including package liners) of any food product.

Lamb
Meat from sheep less than one year old. If the phrase “Spring Lamb” is on a meat label, it means the lamb was produced between March and October.

Lard
Lard is the fat rendered from clean and sound edible tissues from swine.

Listeria 
Listeria monocytogenes, a pathogenic bacterium that can be carried in a variety of foods such as dairy products, red meat, poultry, seafood, and vegetables.

Livestock
Cattle, sheep, swine, goat, horse, mule, or other equine.

Log Reduction
“Log” stands for logarithm, which is the exponent of 10. For example, log2 represents 102 or 10 x 10 or 100. Log reduction stands for a 10-fold or one decimal or 90% reduction in numbers of recoverable bacteria in a test food vehicle. Another way to look at it is: 1 log reduction would reduce the number of bacteria 90%. This means, for example, that 100 bacteria would be reduced to 10 or 10 reduced to 1.

 

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Last Modified Jun 17, 2014