Glossary
Foodborne pathogens and foodborne illness outbreaks

Bacteriocin

A small protein with antibacterial properties against a limited number of species. These molecules are produced by many species of lactic acid bacteria. Nisin and sakacin P are examples of bacteriocins produced by lactic acid bacteria.

Marine biotoxin; Diarrheic shellfish poisoning (DSP)

Phycotoxins, toxic molecules produced by toxin-producing microalgae.

CCP (Critical Control Point)

A control measure or a combination of control measures designed to prevent a food safety hazard or reduce it to an acceptable level. The CCP has critical limits that must be measurable in accordance with the NF EN ISO 22000:2018 standard. If this threshold is exceeded, the product cannot be sold and must undergo further processing, for example.

HACCP;...