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Diane Publishing Books
Food Safety: Federal Oversight of Seafood Does Not Sufficiently Protect Consumers
Lawrence J. Dyckman & Keith W. Oleson. Seafood (finfish & crustaceans) represent about 15% of the approximately 76 million foodborne illness outbreaks in the U.S. annually, ranging from mild gastrointestinal discomfort to neurological damage or death. In 1997 the Food & Drug Admin. (FDA) implemented a new science-based seafood safety program, the Hazard Analysis & Critical Point (HACCP) system. The U.S. Dept. of Agriculture also adopted a HACCP system for meat & poultry products. This report evaluates the effectiveness of FDA’s system to control the risk of foodborne illness resulting from unsafe domestic & imported seafood. Charts & tables.
History of the New York Central System
Order of Christian Funerals: The Roman Ritual: Study Edition (rev. ed.)
We the People: Voices & Images of the New Nation
Dynamic Nutrition for Maximum Performance: A Complete Nutritional Guide for Peak Sports Performance
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