food adulteration and inspection

Presents details about the natural and man-made processes that affect the food supply.

Provides reference information on food safety, including a comprehensive overview, chronology, biographical sketches, facts and statistics, directory of organizations, and annotated lists of print and nonprint resources.

Explains what processed food is and how it is made, discusses some of the health risks associated with eating processed foods, and offers guidelines for making healthy food choices.

Addresses the topic of food safety, providing background and history, examining related problems and controversies including special U.S. issues, and featuring a chronology, biographical sketches, a selection of data and documents, a directory of organizations, and resources.

Examines the techological advances in commercial food production in the last fifty years and the various problems and questions that have accompanied them.

Presents arguments for and against such things as pesticides, legislation concerning food, and biotechnology.

Surveys the history of the Food and Drug Administration describing its structure, function, and influence on American society.

Discusses the history and development of the Food and Drug Administration, current issues facing this agency, and challenges for its future.

Outlines the various procedures by which foods are preserved, grown, and stored, demonstrating how some of these methods may be detrimental to human health.

This book is a collection of articles in which authors debate whether more government regulation is needed to ensure food safety, whether genetically modified biotech crops are safe and reliable, and whether food irradiation is the solution to food-borne bacteria.