61. Science, Precaution And Food Safety: How Can We Do Better? 129. 29. Juskevich, JC and CG Guyer (1990), Bovine Growth Hormone HumanFood safety Evaluation. science 249875884. 30. International http://www.consumersunion.org/food/codexcpi200.htm

SCIENCE, PRECAUTION AND FOOD SAFETY: HOW CAN WE DO BETTER? A Discussion Paper for the US Codex Delegation By Edward Groth III, PhD Senior Scientist Consumers Union of U.S., Inc. Yonkers, New York February, 2000 Introduction and Background An international debate is under way, in various committees of the Codex Alimentarius Commission, on the use of precaution in making food safety decisions. The debate about precaution is part of an important larger discussion of what Codex calls "Risk Analysis," the principles and concepts that define its approach to decision-making. Codex has been working for a decade to spell out these principles, to standardize its decision-making as much as possible and to make the basis for decisions more transparent. Within the Risk Analysis framework, there is a sub-discussion on "the role of science and other legitimate factors" in decisions. The basic principles on which Codex operates recognize that both science and "other factors relevant to the protection of consumers' health and the promo-tion of fair trade in foods" are a legitimate basis for safety decisions. But to date neither "science" nor "other factors" have been precisely defined. Efforts to do so are ongoing at the Codex Committee on General Principles (CCGP), and several Codex committees that set food safety standards are working with CCGP to define how science and other factors are applied in their own work. Within that broad discussion, the role of precaution as a legitimate basis for food safety decisions has now begun to be debated. So far, this debate has been relatively shallow. Some governments have asserted that the so-called "Precautionary Principle," developed for environmental policymaking, can and should be applied in making some food safety decisions. Other governments (notably the U.S.) have argued that the "Precautionary Principle" is vaguely defined, that "precaution" can be misused as a disguised barrier to trade, that food safety decisions based on Risk Analysis are inherently precautionary in nature, and that no additional, separate precautionary "principle" is needed.

62. U Of MN - Food Science And Nutrition - Links science Purdue University food science University of Florida - food science andHuman Nutrition University of Georgia - Center for food safety University of http://www.fsci.umn.edu/links.html

ABOUT FScN FACULTY/STAFF PROGRAMS STUDENT INFO ... HOME Links Related Web Sites, Resources, and Other Sites of Interest Food Science Graduate Seminar Schedule Nutrition Graduate Seminar Schedule Telephone/Address List for FScN Pilot Plant Information ... Kirschner Cook Book Collection Other sites at the University of Minnesota: Search University of Minnesota Student/Staff Directory Minnesota Obesity Center Retail Food Industry Center University of Minnesota-Libraries (LUMINA) ... U of M Statistical Consulting Service Visit the All Campus Events Calendar University of Minnesota eNews University of Minnesota TC New Service Other Universities: Infomine , Biological, Agricultural and Medical Resource Index Leeds University - Procter Department of Food Science North Carolina State University - Food Science ... University of Guelph - Food Science University of Hohenheim, Germany - Institute of Food Technology English language version German language version Royal Veterinary and Agricultural University Research Group on Food Technology at the Institute of Dairy and Food Science, Copenhagen, Denmark

63. MEL: Food Science and answers about nutrition and safety, food and nutrition, additives and packaging,science and food from the Institute of food safety and Technology; http://mel.lib.mi.us/science/foodhome.html

Michigan.gov Home HAL Home MeL Internet MeL Magazines and eBooks ... Back to the Science Index Food Safety In the Home Bottled Water: To Drink Or Not To Drink? Bacterial Food Poisoning Texas Agricultural Extension Service Extension Food Safety Education Database - Michigan State University Food Handling In the Home consumer fact sheet Food Poisoning and How to Prevent It Food Recalls and Safety Alerts Food Risks: Perception vs. Reality Food Safety and Food Preservation a site that will assist you in determing whether the food in your household is safe to consume or should be discarded Food Safety FAQs questions and answers about nutrition and safety, food and nutrition, additives and packaging, science and food from the Institute of Food Safety and Technology Food Safety of Turkey The Food Safety Home Page - information about the cause and prevention of foodborne illness Foodborne Illness - Hepatitis A - A Fact Sheet Freezing Prepared Foods Gateway to Government Food Safety Information news and safety alerts, consumer advice, report illnesses and product complaints, and more Home Canning.com

64. K-State Food Science Institute - Facilities For information, contact food Microbiology/food safety Program Department of AnimalScience Industry 139 Call Hall, KSU Manhattan, KS 665061600 Phone (785 http://foodsci.k-state.edu/facilities/food-microbiology.html

Newsletter Special Events/Workshops Calendar What's New ... Contact Us Search Food Science Institute Kansas State University About the Institute Academic Programs ... Home Facilities Food Microbiology/Food Safety Program For information, contact: Food Microbiology/Food Safety Program 139 Call Hall, KSU Manhattan, KS 66506-1600 Phone: (785) 532-5654 Fax: (785) 5325681 E-mail: dfung@oznet.ksu.edu and rphebus@oznet.ksu.edu Facility and Capabilities Food Microbiology laboratories for research and teaching are located in Call and Weber Hall. A Biosafety Level 2 pilot processing facility is available to conduct pathogen inoculated food processing studies. The facility is refrigerated and is equipped with pilot processing equipment including meat grinders, stuffers, pathogen inoculation containment cabinet, steam pasteurization equipment, charbroiling grill, blade tenderization unit, walk-in coolers, and upright refrigerators/freezers, and vacuum/modified atmosphere package equipment dedicated to pathogen studies. Additionally, a state-of-the-art smokehouse and drying room has been incorporated into the facility to allow process validation studies to A Biosafety Level 2 aseptic processing lab includes a custom designed post-process pasteurization system for conducting pathogen studies on ready-to-eat food products such as hot dogs.

65. Food Safety Network Network works closely with the Canadian Research Institute for food safety as wellas national and international collaborators to put science into action to http://www.foodsafetynetwork.ca/

FSNet, AgNet, AnimalNet and Functional FoodNet provide current, generalized, public risk perception information about rapidly changing issues. This information is culled from journalistic and scientific sources around the world and condensed into short items or stories that are distributed daily by electronic mail to thousands of individuals from academia, industry, government, the farm community, journalism and the public at large. Background Subscribe Search the Archives FSNet archives ... The Model Farm - Research, Education and Outreach Producing safe food requires a coordinated effort from farm to fork. The Model Farm has been set up by the Food Safety Network and a fruit and vegetable farmer at Birkbank Farms in Hillsburgh, Ontario. Birkbank farms is a 250 acre, family run, fruit and vegetable farm. Owned by Jeff Wilson, the farm has been opened up to the public to provide information on commercial food production and some technologies available to farmers to help them produce safe food. Food Safety Information for the Consumer A one-stop location that answers your questions about healthy eating - especially when it comes to safe food handling. Topics such as which bugs cause illness or what to do to keep various foods safe for you and your family are priorities here. We have included lots of links from around the globe and some fun sites, too.

66. Food Science & Food Safety - Sydney Postharvest Laboratory food science Technology. food safety Main Page (NCSU) Very Comprehensive; foodsafety and Hygiene a bulletin for the Australian food Industry (CSIRO DFST); http://www.postharvest.com.au/links_Food.htm

Food Safety Main Page (NCSU): Very Comprehensive Food Safety and Hygiene: a bulletin for the Australian Food Industry (CSIRO DFST) Food Safety Fact Sheets National Food Safety Database (USDA) Food Safe Program (UC Davis) ... Food Storage Guidelines and Shelf Life Consumer Information Fact Sheets Consumer Information Fact Sheets (CSIRO DFST) Greening of Potatoes Migration from plastic food packaging (CSIRO DFST) Active packaging (CSIRO DFST) ... Frieda's product information - includes recipes. HACCP HACCP Implementation Manual (Agriculture and Agri-Food Canada) HACCP- Hazard Analysis Critical Control Point (USDA) Generic HACCP Plans (UC Davis) TO HOME PAGE Sydney Postharvest Laboratory Revised Dec 2002 (H. James)

67. CU Food Science - Under Grad Overview Applicants should have a strong interest in food safety and a BS or MS degreein any biological science; applicants with a DVM or equivalent degree are http://www.foodscience.cornell.edu/fws/graduate.html

Cornell University Interdisciplinary Food Safety Graduate Training Program and USDA National Needs Graduate Training program The Cornell University Colleges of Agriculture and Life Sciences and Veterinary Medicine are seeking applicants for an interdisciplinary Ph.D. program. This training program, which is part of a comprehensive Food and Water Safety program at Cornell merges basic and applied sciences to provide students with the broad-based skills necessary for successful career development in food and water safety. Graduate students will have access to a variety of world-class facilities and programs at Cornell ranging from the Cornell Nanofabrication Facility to the Cornell Genomics Initiative. For the spring of 2003 we have openings for 2 Graduate students fellowships funded by a USDA National Needs Program, applications are currently being accepted . This graduate program will also offer unique internship opportunities outside of the traditional academic environment ranging from training in a biotechnology company to experience with state and federal agencies charged with development of scientifically-based food safety policies and regulations. Faculty mentors for this training program have expertise in the areas of food safety, food and veterinary microbiology, molecular microbiology, bacterial pathogenesis, microbial ecology and epidemiology.

68. Food Science And Food Safety Publications Crisis Response Communications Network. food science and food SafetyPublications. These publications are available as PDF files. http://www.cahe.nmsu.edu/terrorism/food.html

Crisis Response Communications Network Food Science and Food Safety Publications These publications are available as PDF files. These files have the benefit of printing out to look almost exactly like the original publication. To use files in PDF format, you will need the Adobe Acrobat Reader. , which is free to download from the Adobe web site by clicking on the "Get Acrobat!" icon. Agricultural Security and Food Safety Sandia Lab News Page 9 of the Sandia Lab News has two articles on agricultural security and food safety. Protecting Food Businesses Nancy Flores Extension food technology specialist, New Mexico State University Although the current focus is on a foreign threat, a food business is actually more vulnerable to someone who is familiar with it, such as a disgruntled or former employee, an unhappy neighbor or a dissatisfied customer. Owners and managers must evaluate business practices and develop plans to avoid problems and deal with contingencies. Even simple harrassment can be costly. Businesses can become overwhelmed with false complaints and "tips" to regulators of illness or product misrepresentation. Activist groups have disrupted meat businesses by jamming phone and Internet service. Claims made to the media, such as the Alar scare in apples, can cause lasting damage. Tools such as Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP), along with employee training and proper documentation, offer a food business a level of protection against false claims. Any food business in New Mexico that would like assistance in developing a HACCP plan or employee training program can contact Nancy Flores, food technology specialist with New Mexico State Universityís Cooperative Extension Service, at (505) 646-1179.

69. Research Staff At The National Center For Food Safety & Technology Peter Slade, Associate Professor of food safety/HACCP. BS food science and Microbiology,University of Leeds (1978), UK; Ph.D. food science (food Microbiology http://www.ncfst.iit.edu/GRADUATE/faculty.html

Click here to download Graduate Brochure EARN YOUR DEGREE IN ONE YEAR ... Graduate Research Assistant Positions Industry Professional-Part Time Program Master, Food Process Engineering Certificate Program Food Process Engineering Graduate Course Descriptions Next Semester Course ... s Faculty and Research Interests Charles E. Sizer, Director and Professor B.S. Chemistry, University of Nebraska (1971); M.S. Food Science and Nutrition, Colorado State University (1973); Ph.D. Food Science and Nutrition, Colorado State University (1978). Research Interests Sterilization processes, high pressure processing, aseptic packaging, flavor changes during processing and storage, nutrient retention in processed foods, protein quality and functionality in fabricated foods, natural toxicants in foods, environmental impact of packaging. George D. Sadler

70. Department Of Food Science - MICROBIAL FOOD SAFETY GROUP Prerequisite senior standing in food science or related majors. The Penn State SanitationShort Course Prerequisites for food safety October 14-16, 2002 Co http://www.foodscience.psu.edu/Research/fdsafety.html

71. Scientific Advances In Food Quality And Safety Food Science At Newforge Lane, Be University of Belfast. Scientific advances in food quality and safetyfood science at Newforge Lane, Belfast. Innovation and scientific http://www.irishscientist.ie/P56.htm

YEAR BOOK Home Page Table of contents Index by Author Index by topic ... Index by Topic-Group Department of Agriculture for Northern Ireland Scientific advances in food quality and safety Food Science at Newforge Lane, Belfast. Research Food safety concerns us all as the number of reported food poisoning incidences continues to increase. Consequently the bacteria responsible for these outbreaks, including Salmonella, Campylobacter, Escherichia coli 0157 and Listeria monocytogenes, are gaining notoriety! The food industry has two pressing needs with regard to confirming the presence of these foodborne pathogens: speed and sensitivity. An approach based on measuring the effect of bacteria on the impedance of the growth medium (known as RABIT - Rapid Automated Bacterial Impedance Technique) has been developed for use with Salmonella. Impedance microbiology detects microbial growth as it happens, rather than retrospectively as is the case with conventional microbiology. This procedure allows rapid sample screening. Other microbiological research areas include: The quality of food and food products is also a topic of great interest. Research teams are studying the microbiology and chemistry of food quality.

72. Food Science in the major apply the principles learned in the basic sciences to the study offood science in courses such as food chemistry, food safety and microbiology http://www.msu.edu/unit/fshn/fsc/foodsci.html

Do you like to eat? Do you like science? If so, Food Science may be the major for you! Food Science is a multi-disciplinary science that applies chemistry, microbiology, engineering, and nutrition to develop new food products and design new processes to improve the safety and quality of foods. Food scientists solve problems related to the production, preservation, processing , distribution, evaluation, safety, and utilization of food. Food scientists develop new foods, add value to raw food commodities and improve the quality and safety of existing food products. They also develop new, safer and more efficient production and processing technologies, and find ways to insure a safe, nutritious and economical food supply. Click here for a list of the world's largest food companies. There are a variety of career opportunities for food scientists. Median starting salary is $42,500. Graduates with a B.S degree in Food Science may work in product development, basic and applied research, quality control, food safety, production supervision, technical sales, or food inspection. Students also receive appropriate training for pursuit of graduate education in Food Science or related fields. Our graduates hold a variety of interesting jobs in the food industry . Many professional societies serve the needs of food scientists and provide forums for continuing education and facilitate interactions with colleagues throughout the world.

73. The World-Wide Web Virtual Library: Food Safety IFT is the primary society for food technology and food science. food safety NutritionInformation From the International food Information Council, this http://www.iit.edu/~sgendel/fsvl.htm

THE WORLD-WIDE WEB VIRTUAL LIBRARY: FOOD SAFETY Caution - The quality of the information contained in these sites is highly variable. Government Agencies US FDA / Center for Food Safety and Applied Nutrition (CFSAN) - A major source of information on many aspects of food safety, consumer advice, and regulatory information. Food Safety and Inspection Service - Homepage of the USDA agency responsible for food safety. National Food Safety Database - A cooperative effort of the USDA and the University of Florida that provides information for consumers, producers, and educators. The consumer segment has the greatest amount of information, the producer segment appears to link to on-line versions of USDA regulatory documents. Also includes some "Hot Topics" information. Centers for Disease Control and Prevention Home Page - The best source for a wide variety of disease and epidemiology information including foodborne diseases and outbreaks. Includes access to a number of CDC publications. USDA/FDA Foodborne Illness Education Information Center - "The USDA/FDA Foodborne Illness Education Information Center provides information about foodborne illness prevention to educators, trainers, and organizations developing education and training materials for food workers and consumers." USDA/FDA HACCP Training Programs and Resources Database - Links to resources for those interested in HACCP training programs and materials. It is primarily intended for those developing HACCP training programs, but the material can also help those trying to understand or implement HACCP.

74. UWRF Food Science food science and Technology emphasis will be on the practical applications of thisinformation to solve food microbiological safety and quality http://www.uwrf.edu/food-science/foodmicr.htm

75. UGA Food Science Workshops For Food Safety & HACCP Training food Certification Program (FCP) Professional food science personnelutilize an indepth training program on food safety. Nationally http://fsext-outreach.ces.uga.edu/services/wkshpdescr.htm

Workshops the Extension Outreach Department We offer many training opportunities throughout the year, many of which are designed specifically for the or for the Fresh Produce industry . With regulations and public scrutiny on food safety tightening daily, producers and processors will receive expert assistance in setting up process controls and food safety mechanisms within their own operations. On-site consultations are also available through your county Extension agent. See the Calendar of Events We will be more than happy to let you know when any of these workshops is scheduled. Just send an email to Marian at marianw@arches.uga.edu with the name of the workshop in the subject line or call her at (706) 542-2574. Training tailored to the This shortcourse, consisting of lectures and demonstration, will cover the science behind marinade retention in muscle, marinated product shelf life extension, and systems and procedures for marination, packaging and quality assurance. Featured speakers from industry and the University of Georgia (UGA) will give both practical and academic perspectives to achieving success in the production of marinated meat and poultry products for retail and institutional markets. Improving Your Sanitation Program This is a nationally recognized three-day workshop on sanitation fundamentals, regulations, methods, equipment and chemicals for meat, poultry and seafood, fruit, vegetable, nut, fresh and fresh-cut produce processors.

76. Food Safety And Nutrition Resources For Educators A curriculum to educate middle and high school students on food safety from the USfood and Drug Administration and the National science Teachers Association. http://www.extension.iastate.edu/foodsafety/educate.html

Resources for Educators Back to top Safe Food: It's Up to YOU! This food safety Web-based curriculum, developed by the Food Safety Project, contains four food safety lessons. Science and Our Food Supply A curriculum to educate middle and high school students on food safety from the US Food and Drug Administration and the National Science Teachers Association. FDA Kids Page Homepage includes information on food safety for kids from the US Food and Drug Administration Professional development program for food science teachers Food 4 Kids from University of Missouri Extension from Tacoma, Washington Department of Health Food and ScienceCook and Eat Chemistry from the Utah State Board of Education Fight BAC! Food safety songs from University of California-Davis Tufts University Nutrition Navigator Human Anatomy online Kids Food Cyber Club!

77. Subject Area Subject Area food science. food safety Quality. General References. Manufacture Processing. Nutrition. Storage Preservation. Alphabetical List of Titles. http://www.knovel.com/knovel2/Show_Books.jsp?SpaceID=170

78. Dairy Research Information Center - Food Safety And Cheese ensure the microbiological safety of the cheese (Desenclos et al. 1996; Rambling,1996). In view of all these considerations the Institute of food science and http://drinc.ucdavis.edu/html/cheese/cheese-3.shtml

Food Safety and Cheese Butter Calendar of Events California Agriculture Cheeses ... Main Page Search Updated: Aug 21, 2001 Email Webmaster Institute of Food Science and Technology Position Statement In mold-ripened cheeses the pH falls during the fermentation by lactic acid bacteria then rises due to the activity of the mold; in soft mold-ripened cheeses this rise can allow the multiplication of bacteria, including pathogens, to very high numbers. In order to ensure the production of safe cheese the following measures are important: (1) the raw milk should be collected and maintained in good hygienic conditions (2) the raw milk should be refrigerated to minimize multiplication of bacteria (3) the milk should undergo a full pasteurization (4) after pasteurization good conditions of hygiene should be maintained during production of the cheese to prevent contamination. Microbiological tests on finished cheeses have an important place in quality control, but these tests cannot ensure the microbiological safety of the cheese (Desenclos et al. 1996; Rambling, 1996). In view of all these considerations the Institute of Food Science and Technology considers that it is important to draw attention to the real hazards to human health due to pathogenic bacteria in raw milk cheeses, particularly of the soft and semi-soft type, and to encourage the use of pasteurized milk in the production of cheeses.

79. Food Safety Music Parodies of popular Rock and Roll songs with food safety lyrics.Category Recreation Humor Parodies...... VA. September 18, 2002 National food safety Education Conference Orlando,FL. 3975. ADDRESS Carl Winter food science Technology Dept. http://foodsafe.ucdavis.edu/music.html

Music and Words Listen to the songs! Look at the lyrics! Powerpoint slides Read the reviews! ... Veggie Believer Performance Information Performance Schedule Video Clips from Past Performances Carl Winter's "Musical" Resume Carl Winter's Professional Page COMMENTS? As a serious food toxicologist with 15 years of experience as a University of California faculty member, I enjoy conducting research and developing food safety educational programs. For the past five years, I have combined my previous background as a musician with my scientific and communication training to develop an innovative, humorous, and effective musical approach for food safety education. Technological advances in music synthesizers and computer-based sequencing programs have allowed me to become a "one-person band." I develop parodies of popular songs by re-writing their lyrics, composing and recording musical arrangements, and producing the music. The songs can be accessed directly from this website as RealPlayer streaming audio files. In addition, I have distributed nearly ten thousand audio CDs to a variety of different audiences worldwide. I also give 25-30 live performances annually throughout the country at gatherings of scientific societies, food professionals, agricultural producers and processors, health professionals, educators, public organizations and students from grade school to college age. I hope you enjoy the music!

80. Chefs, Foodservice & Hospitality Directory: Science abstracts, review articles, legislative and marketing reports, and technical/regulatorydata in the areas of food science and technology and food safety. http://chef2chef.com/dir/Science/

Chef2Chef RECIPE CLUB and Newsletters E-Mail this Page Advertising Add URL ... Contact Us Looking for something in particular? the entire directory only this category More search options document.write(t1); document.write(t2); DIRECTORY INDEX ADD A LINK MODIFY A LINK MyLINKS ... Home : Science Categories: Cereals Composition and Structure Consumer Concerns Databases ... Universities Sponsored Links: Links: AGROPOLIS-MUSEUM - Food and agricultures of the world Agropolis-Museum is a Science Center dealing with topics such as food, nutrition, agriculture, with an historical approach on a worldwide scale. http://museum.agropolis.fr/english/index.html Report Problem Save It AGROPOLIS-MUSEUM - Nourritures et Agricultures du Monde Agropolis-Museum est un musée de science et de société, le premier à traiter à la fois de l'agriculture et de l'alimentation dans leur dimension historique et à l'échelle mondiale. http://museum.agropolis.fr/index.html Report Problem Save It Arbor Nutrition Guide Comprehensive guide to nutrition resources on the Internet including food science, clinical nutrition, ancient diets, and functional foods. http://arborcom.com/

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