Ensuring Safe Food : From Production to Consumption.

How safe is our food supply? Each year one in every ten Americans has an illness caused by the food they consume. These food-borne illnesses are caused by pathogenic microorganisms, pesticide residues, food additives, and toxic chemicals naturally present in food and in the environment. Recent actio...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Staff, Institute of Medicine
Otros Autores: Staff, National Research Council
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Washington : National Academies Press, 1998.
Colección:Online access: National Academy of Sciences National Academies Press.
Online access: NCBI NCBI Bookshelf.
Temas:
Food adulteration and inspection > Government policy > United States.
Food poisoning > United States > Prevention.
Food contamination > United States.
Pollution.
Public health.
Medical care.
Consumer Product Safety
Food Contamination
Environmental Pollution
Food Safety
Public Health
Environment and Public Health
Delivery of Health Care
Patient Care
Aliments > Contamination > États-Unis.
Santé publique.
Prestation de soins.
Soins médicaux.
public health.
Public health
Pollution
Medical care
Food adulteration and inspection > Government policy
Food contamination
Food poisoning > Prevention
United States
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Ensuring Safe Food From Production to Consumption
  • Copyright
  • Preface
  • Contents
  • Ensuring Safe Food
  • Executive Summary
  • PURPOSE AND SCOPE OF THE STUDY
  • 1. The Current US Food Safety System
  • Summary Findings: The Current US System for Food Safety
  • 2. An Effective Food Safety System
  • Mission
  • Attributes of an Effective Food Safety System
  • Summary Findings: An Effective Food Safety System
  • 3. Where Current US Food Safety Activities Fall Short
  • Summary Findings: Where the US Food Safety System Falls Short
  • 4. Conclusions and Recommendations Needed to Improve the US Food Safety SystemRecommendation I:
  • Recommendation IIa:
  • Recommendation IIb:
  • Recommendation IIIa:
  • Recommendation IIIb:
  • MOVING TOWARD A MODEL SYSTEM
  • 1 Introduction and Background
  • CHANGES IN THE US FOOD SYSTEM AND THEIR EFFECTS ON FOOD SAFETY
  • SCOPE OF THE FOOD SAFETY PROBLEM
  • HISTORY OF US FOOD SAFETY REGULATION
  • THE COMMITTEE AND ITS CHARGE
  • 2 The Current US Food Safety System
  • REGULATION
  • Federal Regulatory Programs
  • State and Local Regulatory Systems
  • HACCP SystemsVoluntary Efforts
  • Trade Associations
  • Consumer Groups
  • Professional Organizations
  • Academe
  • Liability
  • SURVEILLANCE
  • Human and Animal Disease
  • Chemical Residues and Environmental Contaminants
  • Food and Drug Administration
  • US Department of Agriculture
  • Environmental Protection Agency
  • National Marine Fisheries Service
  • Federal-State Cooperative Agreements
  • Industry
  • TECHNICAL GUIDANCE AND EDUCATION
  • Government Activities
  • Private Efforts
  • CONSUMER RESPONSIBILITY AND PERCEPTIONS
  • THE ROLE OF MEDIA-GOVERNMENT PARTNERSHIPS IN FOOD SAFETY EDUCATIONRESEARCH AND DEVELOPMENT
  • Federal Research Activities
  • Application of New Technology
  • INTERNATIONAL DIMENSIONS
  • Food Safety Efforts of Other Countries
  • Canada
  • Other Countries and Cooperatives
  • US Regulation of Imported Foods
  • SUMMARY FINDINGS: THE CURRENT US SYSTEM FOR FOOD SAFETY
  • 3 The Changing Nature of Food Hazards: Cause for Increasing Concern
  • CHANGES THAT AFFECT THE EPIDEMIOLOGY OF FOODBORNE DISEASE
  • Diet
  • Commercial Food Services
  • Methods of Production and DistributionNew or Re-emerging Infectious Foodborne Agents
  • Populations at High Risk for Severe or Fatal Foodborne Disease
  • CHANGES IN CHEMICAL HAZARDS ASSOCIATED WITH THE FOOD SUPPLY
  • New Food Components
  • New Food Technologies
  • New or Re-emerging Toxic Agents
  • Physical Hazards
  • SUMMARY FINDINGS: THE CHANGING NATURE OF FOOD HAZARDS
  • 4 What Constitutes an Effective Food Safety System?
  • THE MISSION OF THE SYSTEM
  • GENERAL ATTRIBUTES OF THE SYSTEM
  • THE IMPORTANCE OF PARTNERING
  • THE ROLES OF GOVERNMENT PARTNERS

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