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Food Safety and Nutrition
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Editors: Janice R. Miller and Patricia E. Bonete
Book Description:
Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. This book presents important analyses of the issues.

Table of Contents:
Preface

Chapter 1 - Child Nutrition and WIC Programs: Background and Recent Funding; pp. 1-27
(Joe Richardson)

Chapter 2 - Food Safety: Federal and State Response to the Spinach E. Coli Outbreak; pp. 29-47
(Donna V. Porter, Sarah A. Lister)

Chapter 3 - Child Nutrition and WIC Legislation In The 108th And 109th Congresses; pp. 49-70
(Joe Richardson)

Chapter 4 - Food Safety: National Uniformity for Food Act; pp. 71-84
(Donna V. Porter)

Chapter 5 - Regulation of Plant-Based Pharmaceuticals; pp. 85-94
(Geoffrey S. Becker)

Chapter 6 - BSE (“Mad Cow Disease”): A Brief Overview; pp. 95-104
(Geoffrey S. Becker)

Chapter 7 - Food Labeling: Allergy Information; pp. 105-112
(Donna V. Porter)

Index pp.113-124

   Binding: Hardcover
   Pub. Date: 2008
   Pages: 124.pp
   ISBN: 978-1-60456-335-1
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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