Presenting compelling and current information about some of the most important food safety issues, this book is an invaluable reference for anyone interested in avoiding foodborne disease or understanding how food safety standards could be improved.
Food safety affects everyone. For citizens who live in industrialized nations, it is easy to assume that our foods are always rigorously inspected and assessed for safety. While food safety standards and regulations are in place to protect the consumer public, food safety problems do exist: according to the Centers for Disease Control and Prevention, each year, 48 million Americans are sickened by food,128,000 people are sick enough that they are hospitalized as a result, and 3,000 people die from foodborne pathogens.
This third edition of Food Safety: A Reference Handbook examines the history of food safety and describes in detail key events and trends that have created the food safety issues of today. It explores the many controversies concerning food consumption, including contaminants in food, GMOs, factory farm-produced meat, and standards regarding the labeling of food products as well as the ways that these issues have been handled by authorities. Readers will find this book's overview of food safety topics informative and highly accessible. Additionally, the perspectives chapter provides varying viewpoints from food safety professionals and researchers on key issues.
Table of Contents:
Preface,
1 Background and History,
Legislative and Regulatory Overview,
Legislation,
Regulatory System,
Risk-Based Inspections,
Non-Regulatory Food Safety Management,
The Federal Food Code,
Risk Analysis,
Hazard Analysis and Critical Control Points (HACCP),
Voluntary National Retail Food Regulatory Program Standards,
Outbreak Investigations,
Disease Surveillance,
Epidemiology,
Laboratory Analysis,
Traceback,
Environmental Investigation,
Food Recalls,
Restaurant Ratings,
International Food Safety,
Microbes and Foodborne Illness,
Major Microbial Pathogens,
Noroviruses,
Campylobacter,
Salmonella,
Staphylococcus,
Clostridium perfringens,
Other Microbes of Importance,
Listeria,
E. coli,
Hepatitis A,
Parasites,
Prions,
Food Safety at the Consumer Level,
Eating Out Safely,
References,
2 Problems, Controversies, and Solutions,
Food Additives and Contaminants,
Acrylamide,
Antibiotics,
Arsenic,
Aspartame,
Benzene,
Carbon Monoxide,
Growth Hormones,
Melamine,
Mercury,
Olestra,
Polychlorinated Biphenyls,
Controversies,
Avian and Swine Influenza,
Bioterrorism,
Bisphenol A,
Factory Farming,
Genetically Modified Organisms,
Irradiation,
Local Foods Movement,
Manure,
Pesticides,
Pink Slime,
Raw Milk,
References,
3 Perspectives,
Evolution of Local Environmental Health and Food Safety: From Observing Deficiencies to Reducing Risks by Luke Jacobs,
Education and Actions for Ensuring the Future of Safe Food by Chad Brown,
The Dynamic Duo—Food Security and Food Safety by David H. Holben,
How Fishy Is It? Risk Communication and Perceptions of Genetically Engineered Salmon by Sarah M. Parsloe,
Advancing Food Safety Technology: From Cave Dwellers to the Modern Home Kitchen by Ken Lee,
Learning from Today to Ensure Safe Food Tomorrow by Gina Nicholson,
Whole Genome Sequencing—Implications for the Food Industry by Melinda Hayman,
4 Profiles,
Individuals,
Rachel Carson (1907–1964),
Ann Cooper (1953–),
Ronnie Cummins (1946–),
Nancy Donley (1954–),
Theodor Escherich (1857–1911),
Patricia Griffin (1949–),
Fritz Haber (1868–1934),
Mary Heersink,
Sir Albert Howard (1873–1947),
Fred Kirschenmann (1935–),
Alice Lakey (1857–1935),
Antoni van Leeuwenhoek (1632–1723),
Stuart Levy (1938–),
Joseph Baron Lister (1827–1912),
Howard Lyman (1938–),
Bill Marler (1958–),
Helen McNab Miller (1862–1949),
Marion Nestle (1936–),
Michael Osterholm (1953–),
Louis Pasteur (1822–1895),
Michael Pollan (1955–),
Stanley Prusiner (1942–),
Milton J. Rosenau (1869–1946),
Joel Salatin (1957–),
Daniel Salmon (1850–1914),
Upton Sinclair (1878–1968),
Theobald Smith (1859–1934),
John Snow (1813–1858),
David Theno (1950–),
Harvey Wiley (1844–1930),
Craig Wilson (1948–),
Organizations,
Nonprofit, Trade, and Professional Organizations,
Academy of Nutrition and Dietetics,
Alliance for the Prudent Use of Antibiotics,
American Council on Science and Health,
American Public Health Association,
Association of Food and Drug Officials,
Association of Public Health Laboratories,
Association of State and Territorial Health Officials,
Center for Food Safety,
Center for Science in the Public Interest,
Consumers Union,
Council of State and Territorial Epidemiologists,
Council to Improve Foodborne Outbreak Response,
Environmental Defense,
Environmental Health Specialists Network,
Environmental Working Group,
Food Allergy Research and Education,
Food Animals Concern Trust,
Food and Water Watch,
Food Marketing Institute,
Food Research Institute,
Food Safety Preventive Controls Alliance,
Friends of the Earth,
Global Resource Action Center for the Environment,
Greenpeace USA,
Grocery Manufacturer's Association,
Institute of Food Science and Technology,
Institute of Food Technologists,
Joint Institute for Food Safety and Applied Nutrition,
National Association of County & City Health Officials,
National Association of State Departments of Agriculture,
National Environmental Health Association,
National Restaurant Association,
Natural Resources Defense Council,
NSF International,
Organic Consumers Association,
Partnership for Food Safety Education,
Pesticide Action Network,
Pew Charitable Trusts—Safe Food Project,
Produce Safety Alliance,
Public Citizen,
Society for Nutrition Education and Behavior,
Stone Barns Center for Food and Agriculture,
STOP Foodborne Illness,
Union of Concerned Scientists,
International Agencies and Organizations,
Codex Alimentarius Commission,
European Food Safety Authority,
Food and Agriculture Organization,
International Association for Food Protection,
International Commission on Microbial Specifications for Food,
International Food Information Council Foundation,
International Food Protection Training Institute,
World Health Organization,
U.S. Governmental Agencies,
5 Data and Documents,
Facts and Figures,
Data,
Figure 5.1 Relative Rates of Culture-Confirmed Infections Compared to 1996–1998 Rates,
Table 5.1 Summary of Pesticide-Related Activities of EPA,
Table 5.2 Summary of Important Pathogens Affecting Food,
Documents,
Upton Sinclair's The Jungle (1906),
Pure Food and Drug Act (1906),
Rachel Carson's Testimony on Pesticide Use (1963),
Local Food Systems: Concepts, Impacts, and Issues (2010),
Food Safety Modernization Act (2010),
New York City's Restaurant Grading System (2012),
The FDA Food Code (2013),
Voluntary National Retail Food Regulatory Program Standards (2015),
6 Resources,
Online Databases, Reports, and Libraries,
Data and Visualization Tools,
Food Safety Training,
Journals, Periodicals, Newsletters, and Blogs,
Online Consumer and Trade Publications,
Refereed Journals,
General Public/Consumer Interest,
Books,
Reference Works,
Bioterrorism,
Consumer Resources,
Epidemiology and Outbreak Investigation,
Agriculture,
Food Additives and Toxins,
Food Safety in Commercial Applications,
Food Safety Law and Policy,
Genetically Modified Foods,
History,
Microbiology of Foods,
Audiovisual Resources,
State Contacts,
State Food Regulators,
State HACCP Contacts,
7 Chronology,
Glossary,
Index,
About the Authors,
