The Resource Ensuring safe food : from production to consumption, Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine, National Research Council

Ensuring safe food : from production to consumption, Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine, National Research Council

Label
Ensuring safe food : from production to consumption
Title
Ensuring safe food
Title remainder
from production to consumption
Statement of responsibility
Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine, National Research Council
Creator
Contributor
Subject
Genre
Language
eng
Summary
"How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers
Cataloging source
N$T
Dewey number
363.19/2
Illustrations
illustrations
Index
no index present
LC call number
TX531
LC item number
.C587 1998eb
Literary form
non fiction
NAL call number
TX531.N38
NAL item number
1998
Nature of contents
  • dictionaries
  • bibliography
NLM call number
  • 1999 A-397
  • WA 701
NLM item number
C7336 1998
http://bibfra.me/vocab/lite/organizationName
Committee to Ensure Safe Food from Production to Consumption (U.S.)
http://library.link/vocab/relatedWorkOrContributorName
  • National Research Council (U.S.)
  • National Academy of Sciences (U.S.)
http://library.link/vocab/subjectName
  • Food adulteration and inspection
  • Food poisoning
  • Food contamination
  • Aliments
  • Intoxications alimentaires
  • Aliments
  • HEALTH & FITNESS
  • Food adulteration and inspection
  • Food contamination
  • Food poisoning
  • United States
  • Lebensmittel
  • Lebensmittelqualität
  • Qualitätssicherung
  • USA
  • Food Contamination
  • Food Inspection
  • Foodborne Diseases
Label
Ensuring safe food : from production to consumption, Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine, National Research Council
Link
https://ezproxy.lib.ou.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=777
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 101-104)
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction and background -- Current US food safety system -- Changing nature of food hazards: cause for increasing concern -- What constitutes an effective food safety system? -- Where current US food safety activities fall short -- Conclusions and recommendations
Dimensions
unknown
Extent
1 online resource (xi, 194 pages)
Form of item
online
Isbn
9780585028224
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
eBooks on EBSCOhost
Other physical details
illustrations
Specific material designation
remote
System control number
  • (OCoLC)42854350
  • (OCoLC)ocm42854350
Label
Ensuring safe food : from production to consumption, Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine, National Research Council
Link
https://ezproxy.lib.ou.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=777
Publication
Bibliography note
Includes bibliographical references (pages 101-104)
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction and background -- Current US food safety system -- Changing nature of food hazards: cause for increasing concern -- What constitutes an effective food safety system? -- Where current US food safety activities fall short -- Conclusions and recommendations
Dimensions
unknown
Extent
1 online resource (xi, 194 pages)
Form of item
online
Isbn
9780585028224
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
eBooks on EBSCOhost
Other physical details
illustrations
Specific material designation
remote
System control number
  • (OCoLC)42854350
  • (OCoLC)ocm42854350

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