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Imported Foods: Microbiological Issues and Challenges

Imported Foods: Microbiological Issues and Challenges

Michael P. Doyle

ISBN: 978-1-555-81413-7

Jan 2014

288 pages

Select type: Hardcover

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If the U.S. food safety system is allowed to continue unchanged, there are likely to be major increases in the occurrence and size of foodborne outbreaks as U.S. food imports increase from countries in which risky food production, harvesting and processing practices exist. This issue is among the most serious of food safety concerns confronting Americans for the foreseeable future. This book is the first to provide a comprehensive treatment of the microbiological food safety issues facing the United States from imported foods, and provides the justification for changes in the U.S. food safety net
• First book to provide in-depth coverage of microbiological food safety issues associated with foods produced and processed in countries employing inadequate sanitary practices.
• Addresses an important food safety issue facing many countries obtaining food and food ingredients from countries not using Good Agricultural Practices, Good Manufacturing Practices, Good Hygienic Practices, HACCP, and other standards of food production and processing practices that minimize pathogen contamination
• Provides economic trends and delineates weaknesses in federal food inspection regulatory programs for U.S. food imports
• Addresses national and international activities and approaches to reduce the risk of food contamination by hazardous agents
• Eye-opening presentation of many concerns of food safety issues facing the next generation of Americans