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Polymerase chain reaction: a molecular technique that copies and detects a specific pathogen's DNA. The qPCR (quantitative) variant also measures how much genetic material is present, delivering results in hours instead of the days a traditional culture takes.

A bacterium that survives and multiplies even under refrigeration. It's the most common cause of recalls in ready-to-eat products (cold cuts, cheeses, smoked fish) because of how lethal it can be for pregnant women, older adults, and immunocompromised people.

A bacterial genus behind one of the most common foodborne outbreaks worldwide, typically linked to eggs, poultry, and produce contaminated with fecal matter at some point in the chain.

Foodborne illness: any disease caused by consuming water or food contaminated with bacteria, viruses, parasites, toxins, or chemicals. It's the statistical category health ministries use to report outbreaks.

Strains of Escherichia coli capable of producing a toxin that damages the intestines and kidneys. They're associated with undercooked ground beef, unsafe water, and produce irrigated with contaminated water.

A toxic substance naturally produced by molds that grow on poorly stored grains, nuts, and dried fruit. Unlike a bacterium, it isn't destroyed by cooking — the only prevention is controlling moisture and storage conditions.

A mycotoxin linked to kidney damage with chronic exposure. It's one of the leading reasons for recalls of products like raisins, coffee, and grains when they exceed the limit set by health regulations.

A heat-stable toxin produced by Bacillus cereus that survives even cooking. It causes fast-onset vomiting, appearing 30 minutes to 6 hours after consumption — a critical risk in infant formula and reheated rice.

A bloom of microalgae that produce marine biotoxins. They accumulate in filter-feeding shellfish (mussels, clams, oysters) and aren't destroyed by cooking, so the only prevention is not harvesting or eating shellfish from areas under alert.

The ability to reconstruct a food's full journey — from origin to point of sale — including transport and storage conditions. It's just as critical to food safety as the lab result itself.

Chile's regulatory framework that sets limits for contaminants, additives, and microorganisms allowed in food, along with the labeling and documented-evidence requirements the industry must meet.

"Generally Recognized As Safe": an FDA category that lets a manufacturer self-assess an ingredient as safe without prior approval — a regulatory gap that has been under review in the United States.