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Food Safety: a Reference Handbook

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Food Safety: a Reference Handbook FOOD SAFETY Selected Titles in ABC-CLIO’s CONTEMPORARY WORLD ISSUES Series Adoption, Barbara A. Moe Chemical and Biological Warfare, Al Mauroni Childhood Sexual Abuse, Karen L. Kinnear Conflicts over Natural Resources, Jacqueline Vaughn Domestic Violence, Margi Laird McCue Energy Use Worldwide, Jaine L. Moan and Zachary A. Smith Genetic Engineering, Harry LeVine III Gun Control in the United States, Gregg Lee Carter Human Rights Worldwide, Zehra F. Kabasakal Arat Illegal Immigration, Michael C. LeMay Intellectual Property, Aaron Schwabach The Internet and Society, Bernadette H. Schell Mainline Christians and U.S. Public Policy, Glenn H. Utter Mental Health in America, Donna R. Kemp Nuclear Weapons and Nonproliferation, Sarah J. Diehl and James Clay Moltz Policing in America, Leonard A. Steverson Sentencing, Dean John Champion U.S. Military Service, Cynthia A. Watson World Population, Geoffrey Gilbert For a complete list of titles in this series, please visit www.abc-clio.com. Books in the Contemporary World Issues series address vital issues in today’s society such as genetic engineering, pollution, and biodiversity. Written by professional writers, scholars, and nonacademic experts, these books are authoritative, clearly written, up-to-date, and objective. They provide a good starting point for research by high school and college students, scholars, and general readers as well as by legislators, businesspeople, activists, and others. Each book, carefully organized and easy to use, contains an overview of the subject, a detailed chronology, biographical sketches, facts and data and/or documents and other primary- source material, a directory of organizations and agencies, annotated lists of print and nonprint resources, and an index. Readers of books in the Contemporary World Issues series will find the information they need in order to have a better understanding of the social, political, environmental, and economic issues facing the world today. FOOD SAFETY A Reference Handbook Second Edition Nina E. Redman CONTEMPORARY WORLD ISSUES Santa Barbara, California Denver, Colorado Oxford, England Copyright © 2007 by ABC-CLIO, Inc. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publishers. Library of Congress Cataloging-in-Publication Data Redman, Nina. Food safety : a reference handbook / Nina E. Redman. — 2nd ed. p. cm. Includes bibliographical references and index. ISBN 978-1-59884-048-3 (hard copy : alk. paper) — ISBN 978-1-59884-049-0 (ebook) 1. Food adulteration and inspection—Handbooks, manuals, etc. 2. Food industry and trade—Safety measures—Handbooks, manuals, etc. I. Title. TX531.R44 2007 363.19’26—dc22 2007005642 1110090807 10987654321 This book is also available on the World Wide Web as an ebook. Visit www.abc-clio.com for details. ABC-CLIO, Inc. 130 Cremona Drive, P.O. Box 1911 Santa Barbara, California 93116–1911 This book is printed on acid-free paper Manufactured in the United States of America. Contents Preface, xi 1 Background and History, 1 History, 1 USDA, 3 Risk Assessment, 4 Hazard Analysis and Critical Control Points (HACCP), 5 International Food Safety, 7 Beyond Regulation, 9 Epidemiology and Foodborne Illnesses, 10 Bacteria and Food, 11 Campylobacter, 12 Listeria, 13 Salmonella, 15 E. coli, 17 E. coli O157:H7, 17 Shigella, 20 Yersinia, 20 Staphylococcus, 20 Clostridium perfringens, 21 Bacillus cereus, 22 Parasites, 22 Viruses, 24 Hepatitis A, 24 Noroviruses, 25 Aflatoxins, 25 Mad Cow Disease, 26 vii viii Contents Food Safety at the Consumer Level, 29 Eating Out Safely, 31 References, 32 2 Problems, Controversies, and Solutions, 35 Food Additives, Contaminants, and Packaging, 35 Olestra, 36 Aspartame/NutraSweet, 37 Benzene, 38 Acrylamides, 39 Mercury in Fish, 40 Salmon, 43 Carbon Monoxide in Meat Packaging, 44 Plastic Containers and Packaging, 45 Antibiotics, 46 Pesticides, 51 Growth Hormones in Beef Cattle, 55 Recombinant Bovine Growth Hormone, 57 Genetically Engineered Food, 58 Irradiation, 61 Bioterrorism, 63 References, 71 3 Special U.S. Issues, 77 Factory Farming, 77 Human Health Impacts for Those Living in Close Proximity to CAFOs, 85 Avian Flu, 88 How the Flu Virus Works, 89 Person-to-Person Transmission, 92 Precautions against Influenza, 95 Effects on Other Crops, 95 Legislation, 98 Technical Solutions, 99 Other Solutions, 100 References, 104 4 Chronology, 109 Contents ix 5 Biographical Sketches, 129 Rachel Carson, 129 Ann Cooper, 130 Ronnie Cummins, 132 Nancy Donley, 132 Patricia Griffin, 133 Fritz Haber, 134 Mary Heersink, 135 Sir Albert Howard, 136 Fred Kirschenmann, 137 Alice Lakey, 138 Antoni van Leeuwenhoek, 139 Stuart Levy, 140 Howard Lyman, 141 Helen McNab Miller, 142 Marion Nestle, 143 Michael Osterholm, 144 Louis Pasteur, 144 Stanley Prusiner, 146 John Robbins, 146 Joel Salatin, 147 Upton Sinclair, 148 John Snow, 149 David Theno, 151 Harvey Wiley, 153 Craig Wilson, 154 6 Data and Documents, 157 Model Food Code of 2005, 160 Annex 4: Management of Food Practices—Achieving Active Managerial Control of Foodborne Illness Risk Factors, 160 Bioterrorism Act of 2002, 178 Subtitle A—Protection of Food Supply, 179 Effluent Guidelines and Standards for Concentrated Animal Feeding Operations , 185 IV. CAFO Roles and Responsibilities, 194 Bad Bug Book, 195 Campylobacter jejuni, 196 References, 199 x Contents 7 Directory of Organizations, 201 Nonprofit, Trade, and Professional Organizations, 201 International Agencies , 223 National Agencies (Canada and United States), 224 Canada, 224 United States, 225 State Organizations, 228 8 Resources, 251 Books, 252 Reference Works, 252 Animal Products, 255 Bioterrorism, 257 Consumer Resources, 259 Epidemiology, 260 Farming, 261 Food Additives, Toxins, and Contaminants, 263 Foodborne Diseases, 265 Food Safety in Commercial Applications, 268 Food Safety Law and Policy, 270 Genetically Modified Foods, 275 History, 278 Influenza, 280 Microbiology of Foods, 281 Pesticides and Antibiotics, 283 Journals and Periodicals, 285 Nonprint Resources, 287 Databases, 287 General Databases, 288 Specialized Databases, 289 Free Internet Databases, 290 Videos and DVDs, 291 Glossary, 299 Index, 305 About the Author, 331 Preface ince the first edition of this book, many new food safety threats have emerged. For example, use of the Hazard Analy- S sis and Critical Control Points system (HACCP) has greatly improved meat safety, but intensive livestock production has meant that manure is increasingly contaminating fresh produce, as was seen by the contamination of spinach with E. coli O157:H7 in 2006. These same intensive farming methods have created new vectors for disease such as avian flu. Every sector of society was affected by the 2001 bombing of the World Trade Center, and food safety was no exception. New laws now regulate the food industry to provide better food defense. Each section of this new edition has been completely revised with the most current infor- mation as of late 2006. Chapter 1 outlines the regulatory history of the food indus- try, has background information about the most common food- borne illnesses caused by bacteria, parasites, viruses, aflatoxins, bovine spongiform encephalopathy, epidemiology, HACCP, and international food safety, and ends with a discussion of how con- sumers can eat safely at home and in restaurants. Chapter 2 ex- amines other food safety threats, including the additives and contaminants aspartame, olestra, acrylamide, benzene, mercury in fish, and PCBs in salmon. It also discusses carbon monoxide in meat packaging, pesticides, growth hormones in cattle, geneti- cally modified foods, irradiation, antibiotics in animal feeds and the problems of antibiotic resistance and bioterrorism. Chapter 3 focuses on how U.S. farming methods affect food safety and the environment. The food industry has a great impact on the envi- ronment and human health, and people face increasing threats from diseases that both humans and animals can contract, such as avian flu, and from increased air and water pollution. xi xii Preface Chapter 4 presents a chronology of important events in food safety history from ancient times to the present. Chapter 5 has bi- ographical sketches of prominent people in the food safety field. Improving food safety is a result of the combined efforts of food safety activists, legislators, food technologists, epidemiologists who track the sources of disease, scientists who discover better ways to process food, and companies that dedicate themselves to producing and serving safe food. The people I’ve chosen are rep- resentative of the kinds of people working on food safety today and in the past. Chapter 6 contains facts and statistics about food safety issues, the U.S. Food and Drug Administration’s Model Food Code of 2005 regarding designing Hazard Analysis and Criti- cal Control Points (HACCP) plans, excerpts from the Bioterrorism Act of 2002 as it pertains to food safety, the Environmental Pro- tection Agency’s final rules regarding confined animal feeding operations, and a sample entry from the FDA’s Bad Bug Book, an online encyclopedia about foodborne illness. Chapter 7 is a direc- tory of food safety organizations and agencies, including indus- try trade groups, activist organizations, and federal, state, and international governmental organizations concerned with food safety. Chapter
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