Perspectives in Nutrition, 5/e

Gordon M. Wardlaw, Ohio State University
Margaret W. Kessel, Ohio State University

Food Safety

Learning Objectives

By the end of this chapter, the student should be able to:

Discuss the various processes used to preserve food.

Describe the sources, symptoms, and prevention methods of common organisms that cause food-borne illnesses.

Explain the roles of food additives in food processing.

Discuss the safety of the American food supply.

Discuss the benefits and dangers of pesticides in agriculture and food production.

2002 McGraw-Hill Higher Education
Any use is subject to the Terms of Use and Privacy Policy.
McGraw-Hill Higher Education is one of the many fine businesses of The McGraw-Hill Companies.