Preface
List of Tables
List of Figures
Chapter 1: Is Our Food Safe?
Sari Edelstein, PhD, RD
Food Safety
Biotechnology and Genetically Modified Foods
Food Insecurity
Agro/Bioterrorism
Section 1: Food Safety and Biotechnology
Chapter 2: Foodborne-Illness Causing Pathogens
Bonnie Gerald, PhD, DTR
Types of Pathogens: Bacteria
• Bacterial Infections: Listeria monocytogenes
• Bacterial Infections: Salmonella spp.
• Bacterial Infections: Shigella spp.
• Bacterial Infections: Streptococcus pyogenes
• Bacterial Infections: Yersenia enterocolitica
• Bacterial Infections: Clostridium botulinum
• Bacterial Infections: Clostridium perfringens
• Bacterial Infections: Bacillus cereus
• Bacterial Infections: Staylococccus aureus
• Bacterial Infections: Escherichia coli
• Bacterial Infections: Campylobacter jejuni
• Bacterial Infections: Vibrio vulnificus, Vibrio parahaemolyticus
Types of Pathogens: Virus
• Viral Gastroenteritis: Norovirus
• Viral Gastroenteritis: Rotavirus
• Viral Gastroenteritis: Hepatitus A (HAV)
Types of Pathogens: Parasites
• Parasitic roundworms: Trichinella sprialis
• Parasitic roundworms: Anissakis simplex and Psuedoterranova dicipiens
• Parasitic protozoa: Giardia lamblia
• Parasitic protozoa: Crytosporidium parvum
• Parasitic protozoa: Cyclospora cayetanensis
• Parasitic protozoa: Toxoplasma gondii
Emerging Pathogens
• Emerging Pathogens: Avian influenza
• Emerging Pathogens: Brainerd diarrhea
Chapter 3: Safety Issues in the US Food System
Bonnie Gerald, PhD, DTR
The Food System: Climate
The Food System: Soil
The Food System: Water
The Food System: Animals and Fish
The Food System: Plants
The Food System: Fungi
The Food System: Raw Ingredient to Food
Chapter 4: Food Safety Regulations and Programs
Bonnie L. Gerald, PhD, DTR
Traditional Inspection and Recalls
• Recalls
• Food Safety Controls
• Food Safety Management Systems
• Import Regulations
• Private Food Standards
Chapter 5: Future Food Safety Initiatives and Biotechnology
Bonnie L. Gerald, PhD, DTR
Farm-to-Fork System
• Transparency
Public and Private Initiatives
Primary Packaging Initiatives
• Packaging – Passive
• Packaging – Active
Other Food Safety Processing Methods
• Edible Coatings
• Thermal Processing
• Irradiation
• Nanotechnology
Biotechnology
National and International Food Safety Initiatives
Section 2: Food Insecurity
Chapter 6: The Measurement of Food Insecurity in the United States
Craig Gundersen, PhD
Background
• History of the Measurement of Food Insecurity
The Measurement of Food Insecurity
• Food Insecurity in the United States
Measuring the Extent, Depth, and Severity of Food Insecurity in the United States
Chapter 7: The Determinants of Food Insecurity in the United States
Craig Gundersen, PhD
Characteristics of the Food Insecure in the United States
Determinants of Food Insecurity in the United States
• Dynamic Determinants of Food Insecurity
• State-level Determinants of Food Insecurity
• Effects of Income and Work Changes on Food Insecurity
• Social Capital and Food Insecurity
• Food Insecurity among the Homeless
• Food Insecurity among Pregnant Woman
• Determinants of Food Insecurity among the Elderly
Chapter 8: The Consequences of Food Insecurity in the United States
Craig Gundersen, Ph.D.
Descriptions of the Differences in Health Outcomes by Food Insecurity Status for Children in the United States
Studies of the Consequences of Food Insecurity in the United States
• Dietary Intakes by Food Insecurity Status
• Effects of Food Insecurity on Birth Outcomes
• Effects of Food Insecurity on Child Health Outcomes
• Effects of Food Insecurity on Depression and Anxiety
• Food Insecurity and Child Behaviors
Is there a Relationship between Food Insecurity and Childhood Obesity?
Chapter 9: Food Assistance Programs in the United States
Craig Gundersen, PhD
Food Stamp Program
• History
• Eligibility Criteria
• Non-Participation by Eligible Persons
The Special Supplemental Nutrition Program for Women, Infants and Children (WIC)
• History
• Eligibility Criteria
• Research on the Benefits of WIC
National School Lunch Program
• History
• Eligibility Criteria
National School Breakfast Program
• History
• Eligibility Criteria
The Emergency Food Assistance Program (TEFAP)
• History
• Eligibility Criteria
Section 3: Food and Bioterrorism
Chapter 10: Intentional and Unintentional Contamination of the Food Supply
Tamara Crutchley Bushell, PhD
Key Vulnerabilities in the Food Supply
• Recognition of Foodborne Illnesses Associated with Intentional Contamination Cases of Intentional Contamination Involving Food Items in the U.S.
• Intentional Acts of Contamination Perpetrated by Two or More Individuals
• Intentional Acts of Contamination Perpetrated by One Individual
• Intentional Acts of Contamination by Unknown Perpetrator(s)
• Naturally-Occurring Foodborne Disease in the United States
• Reporting of Foodborne Disease Outbreaks (FBDOs) in the United States
• Foodborne Disease Outbreaks (FBDO) Caused by Unintentional Contamination
• FBDOs in the United States Between 1983 and 2006
Chapter 11: Key Issues Associated with Foodborne Disease Outbreaks
Tamara Crutchley Bushell, PhD
Food Safety Begins on the Farm
• Significance of Pathogen Carriage in Livestock, Poultry, and Crops
• Significance of Pathogen Carriage in Crops
• Antimicrobial Resistance
Globalization of the Food Supply
• Fresh Produce and Globalization
• Fish/Seafood and Globalization
Federal Oversight of Surveillance and Regulatory Control
• Federal Oversight
• Regulatory Enforcement Authority
• Federal Expenditures on Food Safety Activities
• Surveillance
• Federal Recall Authority
Chapter 12: Principles and Application of the Hazard Analysis and Critical Control Points
Tamara Crutchley Bushell, Ph.D.
The Seven HACCP Principles
• Guidelines for the Application of the HACCP System
• Logic Sequence for Application of HACCP
• HACCP and Regulatory Agencies
The USDA and HACCP
The FDA and HACCP
• Juice HACCP
• Seafood HACCP
• International HACCP Alliance
The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO)
Chapter 13: US Food Safety and Bioterrorism
Tamara Crutchley Bushell, PhD
What Government Agencies are doing to Improve Food Safety
What Academic Institutions are doing to Improve Food Safety
What the Food Industry is doing to Improve Food Safety
Appendices:
1: Developing a Food Defense Plan; USDA/Food Safety and Inspection Service
2: Food Protection Plan; FDA/US Department of Health and Human Services
3: HACCP Guidelines; FDA/US Department of Health and Human Services
