Food that is not contaminated with potentially harmful bacteria, parasites, viruses, toxins, chemicals and/or radionuclides.
References
WHO (2021) Compendium of WHO and other UN guidance on health and environment. https://cdn.who.int/media/docs/default-source/who-compendium-on-health-and-environment/who_compendium_chapter10_01092021.pdf?sfvrsn=7dae793_5
