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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 North American food supply.
  • Discuss the benefits and dangers of pesticides in agriculture and food production.





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