Chapter 16 is designed to allow you to:
1. List some of the types of bacteria, fungi, viruses, and parasites found in food and their common sources.2. Describe the procedures that can be used to limit the risk of foodborne illness.3. Compare and contrast food-preservation methods.4. Describe the main reasons for using chemical additives in foods, the general classes of additives, and the functions of each class.5. Identify toxic environmental contaminants in food, related complications of ingestion, and sources.6. Understand the reasons behind pesticide use, the possible
long-term health complications, and the safety limits set for their use.
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