from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A substance that adulterates.
- adj. Serving to adulterate.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. That which adulterates; or reduces the purity of.
from the GNU version of the Collaborative International Dictionary of English
- n. That which is used to adulterate anything.
from The Century Dictionary and Cyclopedia
- Adulterating; used in adulterating.
- n. A substance used for adulterating.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adj. making impure or corrupt by adding extraneous materials
- n. any substance that lessens the purity or effectiveness of a substance
Sorry, no etymologies found.
The E. coli O157:H7 strain was classified by USDA in 1994 as an "adulterant" - meaning more testing and swifter recalls if it is found - after an outbreak of that strain the year before at Jack in the Box fast-food restaurants that killed four children.
In food-safety regulation, there's a concept called "adulterant", a substance that by law may not be distributed in food.
The E. coli O157:H7 strain was classified by USDA in 1994 as an "adulterant" - meaning more testing and swifter recalls if it is found - after an outbreak of that strain the year before at Jack in the Box fast-food restaurants killed four children.
Despite an early attempt to ban the substance in 1911 - skeptical scientists argued it was an "adulterant" that changed the makeup of food - saccharin grew in popularity, and was used to sweeten foods during sugar rationings in World Wars I and II.
The intact/non-intact distinction was first announced in a July 19, 1999 FSIS policy statement that the meat industry had long pushed as a way of deeming O157 an "adulterant" only in ground beef and other non-intact meat not "further processed" in a federally-inspected facility.
An FDA task force that included drug-industry researchers said the adulterant was oversulfated chondroitin sulfate, a substance that increases the potency of heparin and makes it more valuable.
She said that unlike E. coli, salmonella isn't officially considered a dangerous adulterant in meat unless that meat is directly tied to an illness or death.
Right now, E. coli O157:H7 is the only pathogen that is considered an adulterant.
Unless a pathogen is considered an adulterant, USDA cannot take action -- even if they find these pathogens during routine testing.
There are six strains of E. coli bacteria that government officials say can be just as dangerous in beef as E. coli O157: H7, the only strain officially considered an adulterant, a legal designation under food-safety laws.
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