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Food Safety Efforts Accelerate in the 1990's

Stephen R. Crutchfield and Tanya Roberts

Food Review/ National Food Review, 2000, vol. 23, issue 3

Abstract: Awareness of the health risks from foodborne disease has increased over the past 10 years. Although the Nation's food supply remains among the safest in the world, widely publicized outbreaks of foodborne illness caused by such sources as Escherichia coli (E. coli) 0157:H7 in hamburger, Listeria monocytogenes in hot dogs, and Salmonella in poultry and eggs have raised the public's concerns about risks from microbial pathogens in food. The Federal Government and the private sector have responded with a variety of efforts to protect and enhance the safety of the foods we eat. This article reviews the important events in food safety of the last decade and looks ahead at new efforts to reduce microbial contamination of foods.

Keywords: Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety (search for similar items in EconPapers)
Date: 2000
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DOI: 10.22004/ag.econ.266227

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