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This publication from the Institute of Medicine summarizes a workshop of the Institute's Food Forum, held in Washington, DC, in September 2008, to address how the US government can facilitate efforts to improve food safety. The meeting explored ways to manage food safety practices from the supply chain to the marketplace, including ways to develop systematic, risk-based approaches, technologies, and institutional strategies for prevention of microbial contamination in foods, particularly produce, thermally processed foods, and meats. A group of experts in food science and safety, economics, and public health present information on lessons learned from recent outbreaks in various food products, approaches to control, and solutions to future outbreaks. There is no index. Annotation c2010 Book News, Inc., Portland, OR (booknews.com)
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