Food safety : old habits, new perspectives /

Food safety : old habits, new perspectives /

Food Safety offers an intriguing, anecdotal assessment of food-and waterborne illnesses "from farm to fork." It examines how modern technology and traditional views about food safety and food handling can affect consumer safety and it concludes that the responsibility for a safe food suppl...

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Bibliographic Details
Main Author: Entis, Phyllis
Format: Book
Language:English
Published: Washington, D.C. : ASM Press, [2007], ©2007
Washington, D.C. : c2007
Washington, D.C. : ©2007
Washington, D.C. : [2007]
Subjects:
Food contamination
Food > Safety measures
Foodborne diseases
Food Contamination
Food Handling > methods
Food Poisoning > microbiology
Foodborne Diseases > microbiology
Safety
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245 1 0 |a Food safety :  |b old habits, new perspectives /  |c Phyllis Entis 
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504 |a Includes bibliographical references and index 
505 0 |a Old habits die hard -- Engineering errors -- Recipes for disaster -- See no evil -- Cross-contamination -- Birth of a pathogen -- USDA, HACCP, and E. coli O157:H7 -- Crossing over -- When the well runs dry -- Mad cows and Englishmen -- The politics of prions, BSE, and world trade -- Asymptomatic carriers and captive audiences -- Deliberately contaminated food -- The impact of imports -- A raw deal -- The media and the message -- Changing old habits 
505 0 |a Old habits die hard -- Engineering errors -- Recipes for disaster -- See no evil -- Cross-contamination -- Birth of a pathogen -- USDA, HACCP, and E. coli O157:H7 -- Crossing over -- When the well runs dry -- Mad cows and Englishmen -- The politics of prions--BSE and world trade -- Asymptomatic carriers and captive audiences -- Deliberately contaminated food -- The impact of imports -- A raw deal -- The media and the message -- Changing old habits -- A microbial who's who 
505 0 0 |g Ch. 1  |t Old habits die hard --  |g Ch. 2.  |t Engineering errors --  |g Ch. 3.  |t Recipes for disaster --  |g Ch. 4.  |t See no evil --  |g Ch. 5.  |t Cross-contamination --  |g Ch. 6.  |t Birth of a pathogen --  |g Ch. 7.  |t USDA, HACCP, and E. coli O157:H7 --  |g Ch. 8.  |t Crossing over --  |g Ch. 9.  |t When the well runs dry --  |g Ch. 10.  |t Mad cows and Englishmen --  |g Ch. 11.  |t The politics of prions - BSE and world trade --  |g Ch. 12.  |t Asymptomatic carriers and captive audiences --  |g Ch. 13.  |t Deliberately contaminated food --  |g Ch. 14.  |t The impact of imports --  |g Ch. 15.  |t A raw deal --  |g Ch. 16.  |t The media and the message --  |g Ch. 17.  |t Changing old habits --  |g App. A.  |t A microbial who's who. 
520 |a Food Safety offers an intriguing, anecdotal assessment of food-and waterborne illnesses "from farm to fork." It examines how modern technology and traditional views about food safety and food handling can affect consumer safety and it concludes that the responsibility for a safe food supply lies with a variety of people, including regulators, food producers, food handlers, and consumers. Readers will become familiar with the history and causes behind many well-known outbreaks from cholera to E. coli O157: H7 to mad cow disease. This informative book is accessible and engaging, with minimal jargon. Extensive references are included at the conclusion of each chapter, and three appendixes detail the pathogens that cause most foodborne illness, key terms, and common abbreviations and acronyms used by the major world regulatory agencies 
520 1 |a "Food Safety offers an intriguing, anecdotal assessment of food- and waterborne illnesses "from farm to fork." It examines how modern technology and traditional views about food safety and food handling can affect consumer safety and concludes that the responsibility for a safe food supply lies with a variety of people, including regulators, food producers, food handlers, and consumers. Readers will become familiar with the history and causes behind many well-known outbreaks, from cholera to E. coli O157:H7 to mad cow disease."--BOOK JACKET 
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650 0 |a Food  |x Safety measures 
650 0 |a Foodborne diseases 
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650 7 |a Food  |x Safety measures  |2 fast 
650 7 |a Foodborne diseases  |2 fast 
650 1 2 |a Food Contamination 
650 2 2 |a Food Handling  |x methods 
650 2 2 |a Food Poisoning  |x microbiology 
650 2 2 |a Foodborne Diseases  |x microbiology 
650 2 2 |a Safety 
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