Processing is the term used by the meat and poultry industry to describe the conversion of livestock into products fit for human consumption. Defects in processed food can include wide-ranging safety hazards: chemical, microbiological or physical contamination; improperly sealed containers or defective packaging; partially cooked or poor temperature management. These defects may be detected by evaluating color, odor, and texture of foods, as well as through sampling of products. Defects are part of the normal process of growing and processing food. When  they rise to "actionable levels" and/or pose a health hazard to the public, they can trigger a recall.