Food safety: what are the real issues?
1985
Kroger, M.
A report discusses each of 10 food hazards identified and priority-ranked by an expert USDA committee following a 2-year study. The 10 hazards, in priority order, are: mycotoxins; bacterial toxins; food-borne bacterial infections; chemical residues; naturally-occurring toxicants and allergens; food processing-induced toxicants; viral infections; food additives; toxicants formed in vivo from food ingestion; and parasitic infections. The limitations of knowledge for each of these hazards are discussed. It is noted that this ranking order is quite different from that generated by the media and believed by the general public.(wz)
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library