Consumer Concerns About Foods and Water. Chapter 19. Foodborne Illnesses. Leading food-safety concern according to FDA Number of food poisoning outbreaks Most vulnerable populations Foodborne infections Food contaminated by infectious microbes Food intoxications
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
Workers must use safe methods of growing, harvesting, sorting, packing, and storing food to minimize contamination hazards.
Processors must follow FDA
guidelines concerning contamination, cleanliness, and education and training of workers and must monitor for safety at critical control points (use HACCP, see text).
Containers and vehicles transporting food must be clean. Cold food must be kept cold at all times.
Employees must follow the FDA’s
food code on how to prevent foodborne illnesses. Establishments must pass local health inspections and train staff in sanitation.
Consumers must learn and use sound principles of food safety as taught in this chapter. Be mindful that foodborne illness is a real possibility and take steps to prevent it.
Fig. 19-2, p. 651
Traditional Selective Breeding
Traditional selective breeding combines many genes from two varieties of the same species to produce one with the desired characteristics.
Fig. H19-1a, p. 678
Through genetic engineering, a single gene (or several) are transferred from the same or different species to produce one with the desired characteristics.
Fig. H19-1b, p. 678