90折
Eating Safely：Understanding Food Safety Issues, Outbreaks, and Prevention
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：NT$ 1097 元優惠價
：90 折 987 元
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可得紅利積點：29 點
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商品簡介
Americans deserve more from our food safety struggles. Pioneering efforts utilizing new innovations pave the way in how we obtain, shop, and choose where and what we eat. Part of the revolutionizing of our food choices can be seen in the massive increase in home food deliveries from restaurants and grocery stores.
A growing number of new farmers markets with inventive ways of providing foods has gained momentum. Meat is being grown in labs. Food allergies are ever-present, as are food contamination outbreaks.
We are in a fierce battle against food pathogens, illnesses, hospitalizations and even deaths from eating uninspected, bacteria contaminated food. Salmonella cases increased drastically in the United States during the last half of 2018. Most food safety agencies and websites have posted "High-Risk" food lists for consumers protection.
The one exception is the United States Food and Drug Administration (FDA), the one agency responsible for detecting foodborne pathogens. Leaders of the four key United States food safety agencies often depend on their massive jurisdictions and powers over our lives with considerations of their responsibilities, leaning heavily toward food manufacturers rather than the American consumer. FDA, USDA, CDC, and FSIS can be viewed as letters from a bowl of alphabet soup or finely-honed operations of protecting lives instead of posting the same annual 3,000 deaths from foodborne illnesses every day of each decade.
When the proud bureaucrats crow about being best, the truth responds, "no way."Presenting accurate and unbiased facts about our food safety, the good, the bad, the now and the future expectations, describe the goals of this book. Covering the issues of most relevance to readers, Charles Duncan takes us on a tour of where we've been, where we are, and where we can go from here to insure the safety and accessibility of our food systems.
A growing number of new farmers markets with inventive ways of providing foods has gained momentum. Meat is being grown in labs. Food allergies are ever-present, as are food contamination outbreaks.
We are in a fierce battle against food pathogens, illnesses, hospitalizations and even deaths from eating uninspected, bacteria contaminated food. Salmonella cases increased drastically in the United States during the last half of 2018. Most food safety agencies and websites have posted "High-Risk" food lists for consumers protection.
The one exception is the United States Food and Drug Administration (FDA), the one agency responsible for detecting foodborne pathogens. Leaders of the four key United States food safety agencies often depend on their massive jurisdictions and powers over our lives with considerations of their responsibilities, leaning heavily toward food manufacturers rather than the American consumer. FDA, USDA, CDC, and FSIS can be viewed as letters from a bowl of alphabet soup or finely-honed operations of protecting lives instead of posting the same annual 3,000 deaths from foodborne illnesses every day of each decade.
When the proud bureaucrats crow about being best, the truth responds, "no way."Presenting accurate and unbiased facts about our food safety, the good, the bad, the now and the future expectations, describe the goals of this book. Covering the issues of most relevance to readers, Charles Duncan takes us on a tour of where we've been, where we are, and where we can go from here to insure the safety and accessibility of our food systems.
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