A Closer Look at Food Safety


Robert Maur (Editor)

Series: Food Science and Technology

BISAC: TEC012030

When certain disease-causing bacteria, viruses, or parasites contaminate food, they can cause foodborne illness. The food supply in the United States is among the safest in the world — but it can still be a source of infection. According to the Centers for Disease Control and Prevention (CDC), foodborne pathogens cause up to 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths in the United States each year.

Table of Contents


Chapter 1. Food Safety: A Need-to-Know Guide for Those at Risk
(U.S. Department of Agriculture)

Chapter 2. Food Safety: FDA and USDA Could Strengthen Existing Efforts to Prepare for Oversight of Cell-Cultured Meat
(United States Government Accountability Office)

Chapter 3. Food Safety: CDC Could Further Strengthen Its Efforts to Identify and Respond to Foodborne Illnesses
(United States Government Accountability Office)

Chapter 4. Imported Seafood Safety: FDA Should Improve Monitoring of Its Warning Letter Process and Better Assess Its Effectiveness
(United States Government Accountability Office)

Chapter 5. U.S. Food and Agricultural Imports: Safeguards and Selected Issues
(Renée Johnson)


Additional information



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