Food Safety

Nina E. Redman is a professional writer and former librarian at Glendale Community College, Glendale, CA. She is the author of the first edition of ABC-CLIO's Food Safety and Human Rights, Second Edition.

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.

Includes an excerpt from the 2011 Food Safety Modernization Act that enables readers to directly examine the key elements of this law that affects many aspects of the food we eat

Preface1 Background and HistoryLegislative and Regulatory OverviewLegislationRegulatory SystemRisk-Based InspectionsNon-Regulatory Food Safety ManagementThe Federal Food CodeRisk AnalysisHazard Analysis and Critical Control Points (HACCP)Voluntary National Retail Food Regulatory Program StandardsOutbreak InvestigationsDisease SurveillanceEpidemiologyLaboratory AnalysisTracebackEnvironmental InvestigationFood RecallsRestaurant RatingsInternational Food SafetyMicrobes and Foodborne IllnessMajor Microbial PathogensNorovirusesCampylobacterSalmonellaStaphylococcusClostridium perfringensOther Microbes of ImportanceListeriaE. coliHepatitis AParasitesPrionsFood Safety at the Consumer LevelEating Out SafelyReferences2 Problems, Controversies, and SolutionsFood Additives and ContaminantsAcrylamideAntibioticsArsenicAspartameBenzeneCarbon MonoxideGrowth HormonesMelamineMercuryOlestraPolychlorinated BiphenylsControversiesAvian and Swine InfluenzaBioterrorismBisphenol AFactory FarmingGenetically Modified OrganismsIrradiationLocal Foods MovementManurePesticidesPink SlimeRaw MilkReferences3 PerspectivesEvolution of Local Environmental Health and Food Safety: From Observing Deficiencies to Reducing Risks by Luke JacobsEducation and Actions for Ensuring the Future of Safe Food by Chad BrownThe Dynamic Duo-Food Security and Food Safety by David H. HolbenHow Fishy Is It? Risk Communication and Perceptions of Genetically Engineered Salmon by Sarah M. ParsloeAdvancing Food Safety Technology: From Cave Dwellers to the Modern Home Kitchen by Ken LeeLearning from Today to Ensure Safe Food Tomorrow by Gina NicholsonWhole Genome Sequencing-Implications for the Food Industry by Melinda Hayman4 ProfilesIndividualsRachel Carson (1907-1964)Ann Cooper (1953-)Ronnie Cummins (1946-)Nancy Donley (1954-)Theodor Escherich (1857-1911)Patricia Griffin (1949-)Fritz Haber (1868-1934)Mary HeersinkSir 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-)OrganizationsNonprofit, Trade, and Professional OrganizationsAcademy of Nutrition and DieteticsAlliance for the Prudent Use of AntibioticsAmerican Council on Science and HealthAmerican Public Health AssociationAssociation of Food and Drug OfficialsAssociation of Public Health LaboratoriesAssociation of State and Territorial Health OfficialsCenter for Food SafetyCenter for Science in the Public InterestConsumers UnionCouncil of State and Territorial EpidemiologistsCouncil to Improve Foodborne Outbreak ResponseEnvironmental DefenseEnvironmental Health Specialists NetworkEnvironmental Working GroupFood Allergy Research and EducationFood Animals Concern TrustFood and Water WatchFood Marketing InstituteFood Research InstituteFood Safety Preventive Controls AllianceFriends of the EarthGlobal Resource Action Center for the EnvironmentGreenpeace USAGrocery Manufacturer's AssociationInstitute of Food Science and TechnologyInstitute of Food TechnologistsJoint Institute for Food Safety and Applied NutritionNational Association of County & City Health OfficialsNational Association of State Departments of AgricultureNational Environmental Health AssociationNational Restaurant AssociationNatural Resources Defense CouncilNSF InternationalOrganic Consumers AssociationPartnership for Food Safety EducationPesticide Action NetworkPew Charitable Trusts-Safe Food ProjectProduce Safety AlliancePublic CitizenSociety for Nutrition Education and BehaviorStone Barns Center for Food and AgricultureSTOP Foodborne IllnessUnion of Concerned ScientistsInternational Agencies and OrganizationsCodex Alimentarius CommissionEuropean Food Safety AuthorityFood and Agriculture OrganizationInternational Association for Food ProtectionInternational Commission on Microbial Specifications for FoodInternational Food Information Council FoundationInternational Food Protection Training InstituteWorld Health OrganizationU.S. Governmental Agencies5 Data and DocumentsFacts and FiguresDataFigure 5.1 Relative Rates of Culture-Confirmed Infections Compared to 1996-1998 RatesTable 5.1 Summary of Pesticide-Related Activities of EPATable 5.2 Summary of Important Pathogens Affecting FoodDocumentsUpton 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 ResourcesOnline Databases, Reports, and LibrariesData and Visualization ToolsFood Safety TrainingJournals, Periodicals, Newsletters, and BlogsOnline Consumer and Trade PublicationsRefereed JournalsGeneral Public/Consumer InterestBooksReference WorksBioterrorismConsumer ResourcesEpidemiology and Outbreak InvestigationAgricultureFood Additives and ToxinsFood Safety in Commercial ApplicationsFood Safety Law and PolicyGenetically Modified FoodsHistoryMicrobiology of FoodsAudiovisual ResourcesState ContactsState Food RegulatorsState HACCP Contacts7 ChronologyGlossaryIndexAbout the Authors