#food safety

• Slaughtered — Having undergone the process of slaughtering and processing in an authorized abattoir; a carcass or meat that has passed the ante-mortem and post-mortem veterinary inspection stages and has been declared fit for human consumption.
• Aflatoxins — A group of highly toxic and carcinogenic mycotoxins produced by certain molds of the Aspergillus genus (especially Aspergillus flavus and Aspergillus parasiticus). These substances frequently contaminate poorly stored agricultural commodities like peanuts, corn, or grains under warm and humid conditions, posing a major hepatotoxic risk.
• Alimentary — Relating to food or nutrition, intended for nourishment or structurally linked to the production, storage, and marketing of edible products. As a masculine noun, in technical or legislative language, it describes a specialist working in the food industry; historically and popularly (in the feminine), it designated the shop where staple groceries were bought.
• Perishable — Capable of being altered, degraded, or easily spoiled; prone to chemical or biological decomposition under the influence of external factors (heat, humidity, air). In a broad sense, it also applies to abstract things that can lose their quality, initial traits, or structural stability.
• Spoiled — Having undergone a process of alteration; degraded, spoiled, decomposed, or structurally distorted physically, chemically, or biologically. In an abstract or psychological sense, it describes a disturbed physical or mental state, modified for the worse (e.g., a physiognomy distorted by emotion or a falsified truth).