Download or read book The Salmonella Outbreak in Peanut Products written by Benjamin K. Glynn and published by . This book was released on 2010 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Peanut Outlook written by Kelsey Wittenberger and published by DIANE Publishing. This book was released on 2010-06 with total page 18 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 2009 foodborne illness outbreak linked to Salmonella in peanut products resulted in one of the largest food safety recalls ever in the United States. The source of the outbreak handled a small share of the U.S. peanut supply, but the scope of the recalls was magnified because the peanut products were used as ingredients in more than 3,900 products. Consumer purchases of peanut-containing products initially slowed during the recalls, but retail purchases soon returned to normal and peanut processing held steady. The recalls do not appear to have had a lasting impact on peanut demand and production. Charts and tables.
Download or read book Examination of Federal Food Safety Oversight in the Wake of Peanut Products Recall written by United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry and published by . This book was released on 2010 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Salmonella Outbreak written by United States. Congress. House. Committee on Energy and Commerce. Subcommittee on Oversight and Investigations and published by . This book was released on 2009 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Improving Food Safety Through a One Health Approach written by Institute of Medicine and published by National Academies Press. This book was released on 2012-09-10 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.
Download or read book Control of Salmonella and Other Bacterial Pathogens in Low Moisture Foods written by Richard Podolak and published by John Wiley & Sons. This book was released on 2017-09-05 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.
Download or read book Food Safety written by Darin Detwiler and published by Academic Press. This book was released on 2020-05-14 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety: Past, Present, and Predictions offers a multidisciplinary approach on major food industry regulatory compliance changes that have emerged since the landmark 1993 E.coli outbreak. The book is broad in coverage, providing a look back at 25 years of change in order to better conceptualize the future of effective and sustainable food safety compliance efforts and technologies. Historical case studies and technological developments are written by experts and those who played key roles in events. Topics are explained in a way that not only helps improve industry and consumer awareness, but also offers tools to improve education and communication. Provides understanding of the true burden of disease Examines industry change over the past 25 years and beyond Explains the consumer and industry forces behind FSMA passage and implementation Analyzes criticisms of FSMA and the quest for an integrated food safety partnership Offers considerations for effective and sustainable use of new technologies, including Blockchain
Download or read book Enhancing Food Safety written by National Research Council and published by National Academies Press. This book was released on 2010-11-04 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.
Download or read book Peanuts Production Processing Products written by W. Ray Junk and published by . This book was released on 1973 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat and meat products. Poultry and egg products. Dairy products. Fruits and vegetables. Citrus products. Cereals and cereal products. Fats and oils. Spices. Sanitation. Water and water control. Methods of nutriente analysis.
Download or read book Food Safety Culture written by Frank Yiannas and published by Springer Science & Business Media. This book was released on 2008-12-10 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.
Download or read book Emerging foodborne pathogens written by Yasmine Motarjemi and published by CRC Press. This book was released on 2006-06-09 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.
Download or read book Bad Bug Book written by Mark Walderhaug and published by Createspace Independent Publishing Platform. This book was released on 2014-01-14 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bad Bug Book 2nd Edition, released in 2012, provides current information about the major known agents that cause foodborne illness.Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.A separate “consumer box” in each chapter provides non-technical information, in everyday language. The boxes describe plainly what can make you sick and, more important, how to prevent it.The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference.The Bad Bug Book is published by the Center for Food Safety and Applied Nutrition (CFSAN) of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services.
Download or read book Producing Safe Eggs written by Steven Ricke and published by Academic Press. This book was released on 2016-09-13 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare, which makes this book a complete reference for anyone involved in the safe production of eggs and egg products in the food industry. This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It is an integral reference for food scientists, food safety and quality professionals, food processors, food production managers, and food business owners, as well as students in food science, safety, microbiology, and animal science. Includes pre- and post-harvest control measures to reduce microbial contamination and salmonella risks Presents hot topics regarding vaccination, egg-in-shell pasteurization, and other new technologies currently under development Provides risk assessment strategies for implementation in business operations Discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants, and retail businesses Offers a complete reference for anyone involved in the safe production of eggs and egg products in the food industry
Download or read book Food Irradiation Research and Technology written by Christopher H. Sommers and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the U.S. and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups. Food Irradiation Research and Technology presents the latest scientific findings of researchers at the leading edge of food irradiation. In this book, experts from industry, government, and academia: define the basic principles of irradiation and the public health benefits of irradiation describe advances in irradiation technology, detection technology, and radiation dosimetry review the regulations pertaining to food irradiation and the toxicological safety data provide food industry representatives and public health officials with effective methodologies to educate consumers and counteract misinformation review recent advances in the irradiation of meat and poultry, fruits and vegetables, seafood, and the use of irradiation as a phytosanitary treatment Food Irradiation Research and Technology appeals to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; government and industry representatives involved in the import and export of food commodities; and industry, local, and state officials involved in educational efforts regarding food irradiation. Food scientists and technologists share a responsibility to ensure that educational materials provided to the public regarding food safety and processing technologies are based on sound science and fact, not on misconceptions. Food Irradiation Research and Technology meets that goal.
Download or read book Foodborne Disease Outbreaks written by World Health Organization and published by World Health Organization. This book was released on 2008 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt: "These guidelines have been written for public health practitioners, food and health inspectors, district and national medical officers, laboratory personnel and others who may undertake or participate in the investigation and control of foodborne disease outbreaks."--P. 4 of cover.
Download or read book Providing Healthy and Safe Foods As We Age written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-29 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.
Download or read book Crisis Communication written by Alan Jay Zaremba and published by M.E. Sharpe. This book was released on 2015-05-18 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Crises happen. When they do, organizations must learn to effectively communicate with their internal and external stakeholders, as well as the public, in order to salvage their reputation and achieve long-term positive effects. Ineffective communication during times of crisis can indelibly stain an organization's reputation in the eyes of both the public and the members of the organization. The subject of crisis communication has evolved from a public relations paradigm of reactive image control to an examination of both internal and external communication, which requires proactive as well as reactive planning. There are many challenges in this text, for crisis communication involves more than case analysis; students must examine theories and then apply these principles. This text prepares students by: Providing a theoretical framework for understanding crisis communication Examining the recommendations of academics and practitioners Reviewing cases that required efficient communication during crises Describing the steps and stages for crisis communication planning Crisis Communication is a highly readable blend of theory and practice that provides students with a solid foundation for effective crisis communication.
