Food-Borne Illnesses
Food-Borne Illnesses | Federal Inspection Makes America’s Meat Safe
Kerri B. Harris is executive director of the International HACCP Alliance at Texas A&M University. The International HACCP (Hazard Analysis and Critical Control Point) Alliance helps provide a uniform program to assure safe meat and poultry.
Summary: Federal meat inspection laws initiated in the last century and continually updated make the meat industry the most highly regulated food industry in the country. Daily inspections of processing plants and packing establishments by U.S. Department of Agriculture (USDA) and Food Safety and Inspection...
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- Introduction
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Table of Contents
- Food-Borne Illnesses: An Overview
- Mad Cow Disease Is a Threat to American Meat
- The Threat of Mad Cow Disease in the United States Has Been Exaggerated
- America’s Food Supply Is Threatened by Terrorism
- Food-Borne Illnesses Are Declining in the United States
- Food-Borne Illnesses Are a Threat to Europe
- Food-Borne Illnesses Are Costly
- Genetically Modified Food Causes Food-Borne Illnesses
- Genetically Modified Foods Do Not Cause Food-Borne Illnesses
- Irradiation Helps Improve Food Safety
- Food Irradiation Is Dangerous and Ineffective
- Federal Inspection Makes America’s Meat Safe
- Federal Inspection Does Not Adequately Ensure Meat Safety
- Private Inspection Would Improve Meat Safety
- Too Much Responsibility for Food Safety Is Placed on Consumers
- Organizations to Contact
- Bibliography
- Copyright
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