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Unit 9 - Coggle Diagram
Unit 9
CH 27 591
history of food safety as a public issue 592
Delaney clause
zero tolerance 592
Food Quality Protection Act (FQPA) 592
Generally Recognized as Safe (GRAS) list 592
Shiga toxin 593
Importance of food safety to consumers 594
irradiated foods
table of foodborne illnesses and organisms 595-96
Preventing foodborne illnesses 598
some important microbial pathogens associated with foodborne illnesses 599
Epidemiology
Septicemia
Bacteria 599
Salmonella
Pathogen 600
campylobacter
Guillain-Barre syndrome
Listeria monocytogenes 600
Shiga toxin-producing E.coli (STEC) 601
Hemolytic uremic syndrome (HUS)
Vibrio
Parasitic Protozoa 601
Toxoplasma gondii
Cryptosporidium pravum 602
Viruses 602
Norovirus
Hep A
Governmental agencies and food safety 603
Role of the FDA
Role of FSIS 604
Residue Monitoring Program
Surveillance Program
Residue avoidance program
In-plant/on-farm testing 605
Responsiblities of the federal agencies 605
Changes in FSIS 605
NAS, GAO, HACCP
HACCP 606
Seven principles 607
Additional changes at FSIS and other food safety initiatives 608
Bioterrorism Act of 2002 608
DHS, NASDA, FERP, NRP
Ensuring safety og the milk supply 609
PMO
Other issues of concern to consumers 609
Bovine somatotropin (BST)
Hormones 610
Antibiotics 611
withdrawal time
Food irradiation 611
electronic pasteurization (e-beams)
Mad Cow disease 612
APHIS & SRMS
Genetically engineered products 612
Sources of information 613
Emerging pathogen 614
CH 26 (577)
Job table (578-79)
Animal Science Studies & Careers 580
Production
Husbandry 581
Science & Meds 581
scientific literacy
Foods 583
Agribusiness 584
Communication & Education 585
Animal Caretakers
International Opps 586
Trends Effecting Employment 586
consumer demands, changing industry structure, Science & tech, public policy, global changes 587