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Author: Katherine Ralston
Publisher: DIANE Publishing
Published: 2001
Total Pages: 32
ISBN-13: 1428926089
DOWNLOAD EBOOK →This report examines changes in hamburger preparation behavior, the reasons for the changes, the medical costs saved as a result of the changes, and the implications for future food safety education.
Author: United States. Department of Agriculture
Publisher:
Published: 2002*
Total Pages:
ISBN-13:
DOWNLOAD EBOOK →Author: Steven C. Ricke
Publisher: University of Arkansas Press
Published: 2010-01-01
Total Pages: 378
ISBN-13: 1557289190
DOWNLOAD EBOOK →As recent stories in the news have shown, maintaining the integrity of the food supply is of critical importance to the consumer. Thousands of Americans die each year from food-borne illnesses, and millions more get sick. Tremendous strides have been made to reduce the incidence of food-borne diseases originating from animal-derived foods, but food safety and food-borne pathogens continue to remain problematic throughout the world. Food-safety scientists from around the nation continue to conduct groundbreaking research not only to understand causative factors in food-borne pathogen prevalence but to develop novel intervention strategies for limiting contamination in all phases of food animal production. The twenty-four essays in this book highlight research efforts of researchers from the tristate Food Safety Consortium established in 1988 by Congress as a research alliance of food-safety scientists at the University of Arkansas, Iowa State University, and Kansas State University. Members of the consortium conduct research through an annual grant approved by Congress and administered by the U.S. Department of Agriculture. Its mission is to conduct extensive investigation into all areas of poultry, beef, and pork meat production, from the farm to the consumer’s table. In addition to the consortium researchers, collaborative university researchers, government officials, and industry personnel provide timely reviews of their latest findings with regard to five significant subject areas: preharvest food-borne pathogen ecology and intervention strategies, postharvest food-borne pathogen ecology, rapid methods and detection strategies for food-borne pathogens, antibiotics and antimicrobials in food safety, and emerging issues in food safety. Progress in these research areas provides opportunities to further enhance protection of animal-derived foods from farm to fork.
Author: Fred C. Pampel
Publisher: Infobase Publishing
Published: 2009
Total Pages: 305
ISBN-13: 1438124481
DOWNLOAD EBOOK →Presents an overview of potential threats on food supplies, new techniques to insure food safety, a chronology of important food related events, and a complete annotated bibliography.
Author: Parthena Kotzekidou
Publisher: Academic Press
Published: 2016-04-27
Total Pages: 480
ISBN-13: 0128020083
DOWNLOAD EBOOK →Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods Describes potential harmful agents that may arise in foods during processing and packaging Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more
Author: Ho Phang
Publisher:
Published: 2010
Total Pages:
ISBN-13: 9781124318776
DOWNLOAD EBOOK →Ground beef has been linked to outbreaks of pathogenic bacteria like E. coli O157: H7. Consumers may be exposed to foodborne illness through unsafe food preparation. Video footage of 199 volunteers in Northern California as they prepared hamburgers and salad was obtained and analyzed for violations of the 2005 Food and Drug Administration Food Code. A questionnaire about consumer attitudes and knowledge about food safety was administered after each filming session. The average hand washing time observed was 8 seconds. A total of 93% of hand washing did not meet Fight BAC! and 2005 FDA Food Code guidelines. Potential cross-contamination was common, with an average of 43 events noted per household. Hands were the most commonly observed vehicle of potential cross-contamination. Almost half of the participants washed lettuce under running water with hand rubbing as recommended by Fight BAC!. Higher percentages of volunteers used hand rubbing and running water on tomato (67%) and celery (74%). The majority of volunteers shook the water off of their lettuce (58%), tomatoes (75%) and celery (81%) to dry them. Only 27% of volunteers removed stem scars from tomatoes even though studies have shown that higher numbers of bacteria may be found in stem scars compared to other tomato sections. The majority of volunteers, 70% cooked their ground beef patties to the recommended temperature of 160 °F or above. The 30% who undercooked their beef put themselves at risk for foodborne illness. End point temperatures ranged from 112 °F to 212 °F. Volunteers were observed checking burger doneness with thermometers in 4% of households. Only 12% knew that the recommended internal temperature for ground beef. About half of the volunteers indicated that they would buy irradiated meat, but misconceptions about food irradiation are common. Our video analysis of food handling behaviors indicates that consumers expose themselves to potential foodborne illness even while under video observation. Findings indicate that food safety recommendations have not been incorporated into consumer handling behavior, thus supporting the need for increasing the safety of food before it reaches the consumer.
Author: Md. Latiful Bari
Publisher: CRC Press
Published: 2015-11-18
Total Pages: 318
ISBN-13: 1498724108
DOWNLOAD EBOOK →Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other food safety related topics are discussed. This book
Author: United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies
Publisher:
Published: 2003
Total Pages: 1602
ISBN-13:
DOWNLOAD EBOOK →Author: YoLanda M. Starke
Publisher:
Published: 1999
Total Pages: 132
ISBN-13:
DOWNLOAD EBOOK →Investigates the factors that influences the home preparation of hamburgers in the United States in order to find ways to prevent individuals from consuming undercooked hamburgers. Examines the role of knowledge, risk perceptions, risk importance, and palatability attributes (taste, tenderness, and juiciness) in determining home hamburger cooking behavior; identifies target groups for consumer food safety education; and, identifies important messages for food safety education. Focuses on foodborne illness with specific emphasis on hamburger.
