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010   $a1-4408-5263-4
024 7 $a10.5040/9798400652721
035   $a(OCoLC)959611005
035   $a(MiFhGG)GVRL7JOL
035   $a(OCoLC)1410482529
035   $a(CKB)3710000001042538
035   $a(EXLCZ)993710000001042538
100   $a20160927e20172023  uy         0
101 0 $aeng
135   $aurun|---uuuua
181   $2rdacontent
182   $2rdamedia
183   $2rdacarrier
200 10$aFood safety $ea reference handbook /$fNina E. Redman and Michele Morrone
205   $a3rd ed.
210  1$aSanta Barbara, Calif. :$cABC-CLIO,$d2017.
210  2$aNew York :$cBloomsbury Publishing (US),$d2023.
215   $a1 online resource (xviii, 328 pages) $cillustrations
225 1 $aContemporary world issues
320   $aIncludes bibliographical references and index.
327   $a1. Background and history -- 2. Problems, controversies, and solutions -- 3. Perspectives -- 4. Profiles -- 5. Data and documents -- 6. Resources -- 7. Chronology.
330   $aThis book examines the history of food safety and describes key events and trends that have created the food safety issues of today. It explores the many controversies concerning food consumption, including contaminants in food, GMOs, factory farm-produced meat, and standards regarding the labeling of food products as well as the ways that these issues have been handled by authorities. Viewpoints from food safety professionals and researchers on key issues are also presented.
410  0$aContemporary world issues.
606   $aFood adulteration and inspection$vHandbooks, manuals, etc
606   $aFood industry and trade$xSafety measures$vHandbooks, manuals, etc
615  0$aFood adulteration and inspection
615  0$aFood industry and trade$xSafety measures
676   $a363.19/26
700   $aRedman$b Nina$01244337
701   $aMorrone$b Michele$f1962-$01203728
801  0$bDLC
801  1$bDLC
801  2$bDLC
906   $aBOOK
912   $a9910162811103321
996   $aFood safety$93875573
997   $aUNINA