Comestibility: meaning, definitions and examples
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comestibility
[ kəˈmɛstɪbɪlɪti ]
food quality
Comestibility refers to the quality of being fit to be eaten; it is often used to describe whether certain substances, particularly in nature, are safe for human consumption. The term is essential in studies of food safety and nutrition, highlighting what is edible and what might be toxic.
Synonyms
consumability, edibility, safety.
Examples of usage
- The comestibility of the wild mushrooms needs to be tested before consumption.
- Farmers have to ensure the comestibility of their crops before selling them.
- Some plants have a questionable comestibility, so caution is advised.
- The comestibility of certain exotic fruits can be surprising.
- Research is ongoing to improve the comestibility of genetically modified organisms.
Etymology
The word 'comestibility' originates from the Latin 'comestibilis', meaning 'edible'; this, in turn, comes from the verb 'comedere', which means 'to eat up'. The prefix 'com-' is a form of 'cum', meaning 'with' or 'together', combined with 'edere', meaning 'to eat'. This etymology emphasizes the act of consuming something entirely. Over time, the term evolved in the English language, adopting its current form in scientific and culinary discussions regarding what is safe and healthy to eat. It is often used in context with various studies and research about food safety and human health, particularly in distinguishing between toxic and non-toxic food sources.