Food Safety: Developments, Policies, Programs, and Research. Volume 3


Garvin Agnew (Editor)
Douglas Yokley (Editor)

Series: Food Issues, Policies, and Safety Considerations
BISAC: TEC012000

Numerous federal, state, and local agencies share responsibilities for regulating the safety of the U.S. food supply. Federal responsibility for food safety rests primarily with the Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). The combined efforts of the food industry and government regulatory agencies are often credited with making the U.S. food supply among the safest in the world. This book provides an overview of recent cost-of-foodborne illness estimates; how safe our food is; more disclosure and data needed to clarify impact of changes to poultry and hog inspections; the “pink slime” controversy; and the unapproved genetically modified wheat discovered in Oregon. (Imprint: Nova)

Table of Contents

Table of Contents


Making Sense of Recent Cost-of-Foodborne-Illness Estimates
(Sandra Hoffmann, Tobenna D. Anekwe)

How Safe Is Our Food?
(J. Glenn Morris, Jr.)

Food Safety: More Disclosure and Data Needed to Clarify Impact of Changes to Poultry and Hog Inspections

Lean Finely Textured Beef: The “Pink Slime” Controversy
(Joel L. Greene)

Unapproved Genetically Modified Wheat Discovered in Oregon: Status and Implications
(Tadlock Cowan)


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