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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.
Small Sects in America (rev. ed.)
Suggestions of Abuse: True & False Memories of Childhood Sexual Trauma
Skin Deep: Black Women & White Women Write About Race
Who’s in Control? Polar Politics & the Sensible Center
It’s Never Too Late to Get Rich: Secrets of Building a Nest Egg at Any Age
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