Redman 2007 版食品安全 food safety

huxiaoqing

Contents
Preface, xi
1 Background and History, 1
History, 1
USDA, 3
Risk Assessment, 4
Hazard Analysis and Critical Control Points (HACCP), 5
International Food Safety, 7
Beyond Regulation, 9
Epidemiology and Foodborne Illnesses, 10
Bacteria and Food, 11
Campylobacter, 12
Listeria, 13
Salmonella, 15
E. coli, 17
E. coli O157:H7, 17
Shigella, 20
Yersinia, 20
Staphylococcus, 20
Clostridium perfringens, 21
Bacillus cereus, 22
Parasites, 22
Viruses, 24
Hepatitis A, 24
Noroviruses, 25
Aflatoxins, 25
Mad Cow Disease, 26
Food Safety at the Consumer Level, 29
Eating Out Safely, 31
References, 32
2 Problems, Controversies, and Solutions, 35
Food Additives, Contaminants, and
Packaging, 35
Olestra, 36
Aspartame/NutraSweet, 37
Benzene, 38
Acrylamides, 39
Mercury in Fish, 40
Salmon, 43
Carbon Monoxide in Meat Packaging, 44
Plastic Containers and Packaging, 45
Antibiotics, 46
Pesticides, 51
Growth Hormones in Beef Cattle, 55
Recombinant Bovine Growth Hormone, 57
Genetically Engineered Food, 58
Irradiation, 61
Bioterrorism, 63
References, 71
3 Special U.S. Issues, 77
Factory Farming, 77
Human Health Impacts for Those Living in Close
Proximity to CAFOs, 85
Avian Flu, 88
How the Flu Virus Works, 89
Person-to-Person Transmission, 92
Precautions against Influenza, 95
Effects on Other Crops, 95
Legislation, 98
Technical Solutions, 99
Other Solutions, 100
References, 104
4 Chronology, 109
5 Biographical Sketches, 129
Rachel Carson, 129
Ann Cooper, 130
Ronnie Cummins, 132
Nancy Donley, 132
Patricia Griffin, 133
Fritz Haber, 134
Mary Heersink, 135
Sir Albert Howard, 136
Fred Kirschenmann, 137
Alice Lakey, 138
Antoni van Leeuwenhoek, 139
Stuart Levy, 140
Howard Lyman, 141
Helen McNab Miller, 142
Marion Nestle, 143
Michael Osterholm, 144
Louis Pasteur, 144
Stanley Prusiner, 146
John Robbins, 146
Joel Salatin, 147
Upton Sinclair, 148
John Snow, 149
David Theno, 151
Harvey Wiley, 153
Craig Wilson, 154
6 Data and Documents, 157
Model Food Code of 2005, 160
Annex 4: Management of Food Practices—Achieving
Active Managerial Control of Foodborne Illness Risk
Factors, 160
Bioterrorism Act of 2002, 178
Subtitle A—Protection of Food Supply, 179
Effluent Guidelines and Standards for Concentrated Animal
Feeding Operations , 185
IV. CAFO Roles and Responsibilities, 194
Bad Bug Book, 195
Campylobacter jejuni, 196
References, 199
7 Directory of Organizations, 201
Nonprofit, Trade, and Professional Organizations, 201
International Agencies , 223
National Agencies (Canada and United States), 224
Canada, 224
United States, 225
State Organizations, 228
8 Resources, 251
Books, 252
Reference Works, 252
Animal Products, 255
Bioterrorism, 257
Consumer Resources, 259
Epidemiology, 260
Farming, 261
Food Additives, Toxins, and Contaminants, 263
Foodborne Diseases, 265
Food Safety in Commercial Applications, 268
Food Safety Law and Policy, 270
Genetically Modified Foods, 275
History, 278
Influenza, 280
Microbiology of Foods, 281
Pesticides and Antibiotics, 283
Journals and Periodicals, 285
Nonprint Resources, 287
Databases, 287
General Databases, 288
Specialized Databases, 289
Free Internet Databases, 290
Videos and DVDs, 291
Glossary, 299
Index, 305
About the Author, 331

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