Food-Borne Illnesses
Food-Borne Illnesses | Food-Borne Illnesses: An Overview
Rick Linsk and Gita Sitaramiah are reporters for the Pioneer Press in Minnesota.
Summary: Nationally, two out of every five cases of food-borne illness begins with restaurants or caterers. The poor hand-washing practices of restaurant employees spread many types of illness, such as hepatitis A. The presence of other disease-causing organisms such as E. coli, Salmonella, and Listeria, is usually the result of fecal contamination of meat during processing. Poor food-handling procedures, such as not cooking meat at a temperature high...
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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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