| Perspectives in Nutrition, 5/e Gordon M. Wardlaw,
Ohio State University Margaret W. Kessel,
Ohio State University
Food Safety
Learning ObjectivesBy the end of this chapter, the student should be able to:
1.Discuss the various processes used to preserve food. |
| | | 2.Describe the sources, symptoms, and prevention methods of common organisms that cause food-borne illnesses. |
| | | 3.Explain the roles of food additives in food processing. |
| | | 4.Discuss the safety of the American food supply. |
| | | 5.Discuss the benefits and dangers of pesticides in agriculture and food production. |
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