[PDF] Food Investigation eBook

Author : Great Britain. Food Investigation Board
Publisher :
Page : 1380 pages
File Size : 49,28 MB
Release : 1927
Category : Food
ISBN :

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Includes the reports of its research stations.

Author : United States. Federal Trade Commission
Publisher :
Page : 908 pages
File Size : 21,59 MB
Release : 1919
Category : Meat industry and trade
ISBN :

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Summary and part I (June 24, 1919) -- pt. II. Evidence of combination among packers (1918) -- pt. III. Methods of the five packers in controlling the meat-packing industry (June 28, 1919) -- pt. IV. The five larger packers in produce and grocery foods (June 30, 1919) -- pt. V. Profits of the packers (1920) -- pt. VI. Cost of growing beef animals ; cost of fattening cattle ; cost of marketing live stock (December 1919-1920).

Author : United States. Federal Trade Commission
Publisher :
Page : 1044 pages
File Size : 42,63 MB
Release : 1919
Category : Meat industry and trade
ISBN :

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Summary and part I (June 24, 1919) -- pt. II. Evidence of combination among packers (1918) -- pt. III. Methods of the five packers in controlling the meat-packing industry (June 28, 1919) -- pt. IV. The five larger packers in produce and grocery foods (June 30, 1919) -- pt. V. Profits of the packers (1920) -- pt. VI. Cost of growing beef animals ; cost of fattening cattle ; cost of marketing live stock (December 1919-1920).

Author : Great Britain. Food Investigation Board
Publisher :
Page : 20 pages
File Size : 31,32 MB
Release : 1919
Category : Food
ISBN :

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Includes the reports of its research stations.

Author : Committee to Ensure Safe Food from Production to Consumption
Publisher : National Academies Press
Page : 209 pages
File Size : 12,88 MB
Release : 1998-09-02
Category : Medical
ISBN : 0309593409

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How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.