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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Washington :
National Academies Press,
1998.
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| Colección: | Online access: National Academy of Sciences National Academies Press.
Online access: NCBI NCBI Bookshelf. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 151010s1998 dcu o 000 0 eng d | ||
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| 082 | 0 | 4 | |a 363.1927 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Staff, Institute of Medicine. | |
| 245 | 1 | 0 | |a Ensuring Safe Food : |b From Production to Consumption. |
| 260 | |a Washington : |b National Academies Press, |c 1998. | ||
| 300 | |a 1 online resource (206 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 500 | |a ""A Science-Based Foundation Using Risk Analysis"" | ||
| 520 | 8 | |a 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 actions taken at the federal, state, and local levels in response to the increase in reported incidences of food-borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Food Safety discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food-borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system? The committee discusses the current trends in risks associated with microbiological, chemical, and physical hazards. The book also considers how changes in technology and food processing might introduce new risks. It is vitally important to determine the most effective structure of responsibility to ensure consumer safety. To that end, the committee makes recommendations on steps for developing a coordinated, unified system for food safety as well as recommendations on the additional research needed. Food Safety will be important for policy-makers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers. | |
| 546 | |a English. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food adulteration and inspection |x Government policy |z United States. | |
| 650 | 0 | |a Food poisoning |z United States |x Prevention. | |
| 650 | 0 | |a Food contamination |z United States. | |
| 650 | 0 | |a Pollution. | |
| 650 | 0 | |a Public health. | |
| 650 | 0 | |a Medical care. | |
| 650 | 2 | |a Consumer Product Safety | |
| 650 | 2 | |a Food Contamination | |
| 650 | 2 | |a Environmental Pollution | |
| 650 | 2 | |a Food Safety | |
| 650 | 2 | |a Public Health | |
| 650 | 2 | |a Environment and Public Health | |
| 650 | 2 | |a Delivery of Health Care | |
| 650 | 2 | |a Patient Care | |
| 650 | 6 | |a Aliments |x Contamination |z États-Unis. | |
| 650 | 6 | |a Pollution. | |
| 650 | 6 | |a Santé publique. | |
| 650 | 6 | |a Prestation de soins. | |
| 650 | 6 | |a Soins médicaux. | |
| 650 | 7 | |a public health. |2 aat | |
| 650 | 7 | |a Public health |2 fast | |
| 650 | 7 | |a Pollution |2 fast | |
| 650 | 7 | |a Medical care |2 fast | |
| 650 | 7 | |a Food adulteration and inspection |x Government policy |2 fast | |
| 650 | 7 | |a Food contamination |2 fast | |
| 650 | 7 | |a Food poisoning |x Prevention |2 fast | |
| 651 | 7 | |a United States |2 fast |1 https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq | |
| 700 | 1 | |a Staff, National Research Council. | |
| 776 | 0 | 8 | |i Print version: |a Staff, Institute of Medicine. |t Ensuring Safe Food : From Production to Consumption. |d Washington : National Academies Press, ©1900 |z 9780309065597 |
| 830 | 0 | |a Online access: National Academy of Sciences National Academies Press. | |
| 830 | 0 | |a Online access: NCBI NCBI Bookshelf. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=3376194 |z Texto completo |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL3376194 | ||
| 994 | |a 92 |b IZTAP | ||