Sodium nitriteSodium nitrite is an inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. From an industrial perspective, it is the most important nitrite salt. It is a precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive used in processed meats and (in some countries) in fish products.
CanningCanning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state.
Cracker (food)A cracker is a flat, dry bakedbiscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before or after baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
PâtéPâté (UK: PAT-ay, US: pa(h)-TAY, French: [pɑte] ) is a forcemeat. Originally, the dish was cooked in a pastry case and called pâté en croute; in more recent times it is more usually cooked without pastry in a terrine, and called pâté en terrine or simply terrine. Various ingredients are used, which may include meat from pork, poultry, fish or beef; fat; vegetables; herbs; spices; wine; and brandy.
Food preservationFood preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.
PotjevleeschPotjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat". It is traditionally made in a ceramic dish from three or four different types of meat and held together with natural gelatin coming from the meats used.
ButterButter is a dairy product made from the fat and protein components of churnedcream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks.
BotulismHuman and animal diseaseMedical conditionBotulism is a rare and potentially fatal illness caused by botulinum toxin (commonly referred to as botox), which is produced by the bacterium Clostridium botulinum. The disease begins with weakness, blurred vision, fatigue, and trouble speaking. This may then be followed by weakness of the arms, chest muscles, and legs. Vomiting, swelling of the abdomen, and diarrhea may also occur.
BacteriaDomain of microorganismsSynonyms"Bacteria" (Cohn 1872) Cavalier-Smith 1983"Bacteria" Haeckel 1894"Bacteria" Cavalier-Smith 2002"Bacteriaceae" Cohn 1872a"Bacteriobionta" Möhn 1984"Bacteriophyta" Schussnig 1925"Eubacteria" Woese and Fox 1977"Neobacteria" Möhn 1984"Schizomycetaceae" de Toni and Trevisan 1889"Schizomycetes" Nägeli 1857Bacteria are ubiquitous, mostly free-living organisms often consisting of one biological cell.
Clostridium botulinumSpecies of endospore forming bacteriumClostridium botulinum is a gram-positive, rod-shaped, anaerobic, spore-forming, motilebacterium that has the ability to produce botulinum toxin, which is a highly potent neurotoxin. C. botulinum is a diverse group of pathogenic bacteria. Initially, they were grouped together by their ability to produce botulinum toxin and are now known as four distinct groups, C. botulinum groups I–IV.
RefrigerationRefrigeration is the artificial cooling of a space, substance, or system to lower and/or maintain its temperature below the ambient temperature.
FlandersFlanders ( or ; Dutch: Vlaanderen) is the Dutch-speaking northern part of Belgium. However, there are several overlapping definitions, including ones related to culture, language, politics, and history, and sometimes involving neighbouring countries. The demonym associated with Flanders is Fleming, while the corresponding adjective is Flemish, which can also refer to the collective of Dutch dialects spoken in that area, or more generally the Belgian variant of Standard Dutch.*As an Amazon Associate I earn from qualifying purchases.