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Keeping Our Food Safe |
| Section: NATURAL SCIENCE / AT THE EDGE |
| Author: B.G. Scott |
| Publication: The world & I online |
| Issue Date: 9/1/2003 |
| Size: 2,715 Words, 17,980 Characters |
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Does this milk taste sour? Does that uncooked hamburger meat look brown and smell bad? Is that a gray fuzz growing on those strawberries? Do you see a blue mold on the bread? When we select food from the grocery store or get something to eat at home, we normally inspect it in various ways to ensure that it is still healthy to eat. If it looks, smells, or tastes bad, we know we need to avoid it.
Too often, though, our senses cannot detect spoiled or contaminated food. We may find out only after eating it and becoming ill. In most cases, the illness is minor, such as a brief spell of diarrhea, vomiting, or nausea. In some cases, however, food poisoning is more serious and may even be fatal if not treated immediately.
By now, scientists have identified a long list of organisms and subst...
. . .
...
CIDRAP Academic Food Safety Centers
www.cidrap.umn.edu/cidrap/content/fs/food/centers/index.html
FDA Center for Food Safety and Applied Nutrition
vm.cfsan.fda.gov/list.html
Food Safety Research Information Office
www.nal.usda.gov/fsrio
Gateway to Government Food Safety Information
www.foodsafety.gov
World Health Organization Department of Food Safety
www.who.int/fsf
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