The food safety information handbook

Contents......Page 8
Preface......Page 14
Acronyms......Page 16
Part 1. Overview of Food Safety......Page 18
1. An Overview of Food Safety......Page 20
Safe Food Defined......Page 21
Food Hazards......Page 22
Factors That Contribute to Foodborne Illness......Page 38
History of Food Safety......Page 42
The Role of Food Preservation in Food Safety......Page 45
Sources......Page 49
Genetically Engineered Foods......Page 54
Bovine Somatotropin......Page 62
Food Irradiation......Page 66
Pesticide Residues in Foods......Page 70
Drinking Water Quality......Page 80
Restaurant Food Safety......Page 86
3. Chronology of Food Safety-Related Events......Page 92
Sources......Page 104
4. Food Safety Regulation......Page 106
History of Food Safety Regulation......Page 107
Who Regulates Food Safety Today?......Page 118
Sources......Page 129
5. Food Safety Statistics......Page 132
Foodborne Diseases Active Surveillance Network (FoodNet)......Page 133
CDC Surveillance for Foodborne-Disease Outbreaks, 1993–1997......Page 138
Waterborne Disease Outbreaks, 1997–1998......Page 139
Medical Costs of Foodborne Illness......Page 142
Behavioral Risk Factor Surveillance Systems (BRFSS)......Page 143
Home Food Safety Survey......Page 144
Sources......Page 145
6. Careers in Food Safety......Page 148
Education......Page 150
Scholarships, Internships, and Fellowships......Page 157
Part 2. Resources......Page 158
7. Reports and Brochures......Page 160
Reports......Page 161
Brochures......Page 176
8. Books and Newsletters......Page 180
Books......Page 181
Newsletters......Page 195
9. Internet Web Sites and Electronic Media......Page 202
Internet Web Sites......Page 203
Databases......Page 211
Email Discussion Groups......Page 215
Email News Distribution Groups......Page 216
Reference Tools......Page 217
10. Educational Materials......Page 220
Children—General Food Safety......Page 221
Children—Biotechnology, Pesticides, Additives......Page 227
Consumers—General Food Safety......Page 228
Consumers—Biotechnology, Pesticides, Additives......Page 232
Consumers—Seniors......Page 234
Food Service Workers—General Food Safety......Page 235
Food Service Workers—HACCP......Page 240
Handwashing......Page 242
Providers at Child Day Care Centers and Institutions......Page 244
School Food Service......Page 246
Volunteers at Picnics, Church Suppers, Fairs, Food Banks......Page 247
11. Organizations, Cooperative Extension, Hotlines, State and Local Agencies......Page 250
Organizations......Page 251
Cooperative Extension Offices......Page 284
Food and Drug Administration (FDA) Public Affairs Specialists......Page 300
Hotlines......Page 304
State Departments of Health and/or Agriculture......Page 307
State Meat Inspection Programs......Page 312
B......Page 316
E......Page 317
H......Page 318
P......Page 319
T......Page 320
Z......Page 321
B......Page 322
D......Page 323
F......Page 324
L......Page 325
O......Page 326
S......Page 327
W......Page 328
Y......Page 329