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Roberts  \nOryx Press  \nThis Page Intentionally Left Blank  \nThe rare Arabian Oryx is believed to have inspired the myth of the unicorn. This desert antelope became virtually extinct in the early 1960s. At that time, several groups of international conservationists arranged to have nine animals sent to the Phoenix Zoo to be the nucleus of a captive breeding herd. Today, the Oryx population is over 1,000, and over 500 have been returned to the Middle East.  \nLibrary of Congress Cataloging-in-Publication Data  \nRoberts, Cynthia A.  \nThe food safety information handbook / Cynthia A. Roberts.  \n[p. cm](p. cm).  \nIncludes bibliographical references and index.  \nISBN 1–57356–305–6 (alk. paper)  \n1. Food adulteration and inspection. 2. Food contamination.  \nTX531.R57 2001  \n363.19′26—dc21 2001021435  \nBritish Library Cataloguing in Publication Data is available.  \nCopyright © 2001 by Cynthia A. Roberts All rights reserved. No portion of this book may be reproduced, by any process or technique, without the express written consent of the publisher.  \nLibrary of Congress Catalog Card Number: 2001021435  \nISBN: 1–57356–305–6 First published in 2001  \nOryx Press, 88 Post Road West, Westport, CT 06881 An imprint of Greenwood Publishing Group, Inc.  \n[www.oryxpress.com](www.oryxpress.com)  \nPrinted in the United States of America  \nThe paper used in this book complies with the Permanent Paper Standard issued by the National Information Standards Organization (Z39.48–1984) .  \n10 9 8 7 6 5 4 3 2 1  \nThis Page Intentionally Left Blank  \nFor Andy, who had to do without  \nThis Page Intentionally Left Blank  \nCONTENTS  \nPreface xiii  \nAcronyms xv  \nPart 1. Overview of Food Safety  \n1. An Overview of Food Safety 3  \nSafe Food Defined 4  \nFood Hazards 5  \nChemical Hazards 5  \nFood Additives 5  \nFood Allergens 6  \nDrugs, Hormones, and Antibiotics in Animals 7  \nNaturally Occurring Toxins 8  \nPesticides 10  \nMicrobiological Hazards 12  \nBacteria 12  \nViruses 18  \nProtozoa and Parasites 19  \nBovine Spongiform Encephalopathy (BSE) 20  \nPhysical Hazards 21  \nFactors That Contribute to Foodborne Illness 21  \nDemographics 21  \nConsumer Lifestyles and Demand 22  \nFood Production and Economics 24  \nNew and Evolving Pathogens 24  \nHistory of Food Safety 25  \nThe Role of Food Preservation in Food Safety 28  \nSources 32  \n2. Issues in Food Safety 37  \nGenetically Engineered Foods 37  \nRegulation 38  \nContents  \nThe Case against Food Biotechnology 39  \nHuman Health Hazards 39  \nEnvironmental Hazards 40  \nSocioeconomic Hazards 42  \nThe Case in Favor of Food Biotechnology 42  \nHuman Health Benefits 43  \nEnvironmental Benefits 43  \nSocioeconomic Benefits 44  \nSources 45  \nBovine Somatotropin 45  \nHuman Health Issues 47  \nAnimal Health Issues 48  \nSocioeconomic Issues 48  \nSources 49  \nFood Irradiation 49  \nBackground 49  \nThe Case in Favor of Irradiation 51  \nThe Case against Irradiation 52  \nSources 53  \nPesticide Residues in Foods 53  \nIntroduction 53  \nPesticide Regulation 56  \nEnvironmental Protection Agency (EPA) 56  \nFood and Drug Administration (FDA) 57  \nU.S. Department of Agriculture (USDA) 58  \nFood Quality Protection Act (FQPA) 59  \nAre Pesticide Residues Dangerous? 59  \nSources 61  \nDrinking Water Quality 63  \nHistory 63  \nThe U.S. Water Supply 64  \nHazards to the Water Supply 65  \nRegulation 66  \nSafe Drinking Water Act 68  \nSources 69  \nRestaurant Food Safety 69  \nRegulating the Industry 70  \nPublic Posting of Inspection Scores 71  \nEducation 72  \nSources 72  \n3. Chronology of Food Safety-Related Events 75  \nSources 87  \n4. Food Safety Regulation 89  \nHistory of Food Safety Regulation 90  \nEarly Food Safety Regulation in the United States 91  \nTwentieth Century Food Safety Regulation in the United States 92  \nThe Food and Drugs Act 93  \nThe Federal Meat Inspection Act 94  \nThe Food, Drug and Cosmetic Act (FDCA) 94  \nThe Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) 96  \nAmendments to ","cbCaiiEypqKSBA32","https://ap.wps.com/l/cbCaiiEypqKSBA32","pdf",1539006,331,"English","# Preface\n# Acronyms\n# Part 1. Overview of Food Safety\n## An Overview of Food Safety\n## Issues in Food Safety\n## Chronology of Food Safety-Related Events\n## Food Safety Regulation\n## Food Safety Statistics\n## Careers in Food Safety\n# Part 2. Resources\n## Reports and Brochures","[{\"question\":\"What kinds of hazards does the handbook cover in food safety?\",\"answer\":\"It addresses chemical hazards, food additives, food allergens, naturally occurring toxins, pesticides, and microbiological hazards including bacteria, viruses, protozoa and parasites, as well as BSE.\"},{\"question\":\"Which controversies and risk topics are discussed under issues in food safety?\",\"answer\":\"It covers genetically engineered foods, food irradiation, pesticide residues, and drinking water quality, including key regulatory perspectives and safety concerns.\"},{\"question\":\"How does the book organize regulation and oversight of food safety?\",\"answer\":\"It explains the history of food safety regulation, early U.S. regulation laws, later amendments, HACCP, and the roles of federal agencies, state/local levels, and international efforts.\"}]","The Food Safety Information Handbook | PDF",1790926636,834]