A Guide to Food Safety Sourcebook, First Edition provides information on global food safety issues, antimicrobial use, food contamination, and protecting the food supply chain from intentional adulteration, among other topics.

Table of Contents

• Preface
• Part 1. Keeping Food Safe: From Farm to Table
• Chapter 1—Food Safety, a Global Problem
• Chapter 2—How Food Gets Contaminated
• Chapter 3—Current and Future Challenges in Food Safety
• Chapter 4—Impact of Antimicrobial Use in Our Food Systems
• Chapter 5—Organic Foods: Are They Safer?
• Chapter 6—Genetically Modified Food and Controversies
• Chapter 7—Protecting Food Supply Chain from Intentional Adulteration
• Chapter 8—U.S. Food Safety Monitoring and Surveillance Systems
• Chapter 9—New Era of Smarter Food Safety
• Part 2. Common Foodborne Pathogens and Illnesses
• Chapter 10—Common Foodborne Bacterial and Viral Infections
• Chapter 11—Other Foodborne Parasitic Illnesses
• Chapter 12—People at Risk for Foodborne Illness
• Chapter 13—General Principles of Diagnosing and Treating Foodborne Illnesses
• Chapter 14—Investigating a Foodborne Outbreak
• Chapter 15—Burden of Foodborne Illnesses and Outbreaks
• Part 3. An Overview of Toxins in Food
• Chapter 16—Natural Toxins in Food
• Chapter 17—Mycotoxins in Food and Feed
• Chapter 18—Dangerous Levels of Heavy Metals in Food
• Chapter 19—Chemicals in Our Food System
• Chapter 20—How Safe Are Food Additives?
• Chapter 21—Health Controversies over Artificial Sweeteners
• Part 4. Safe Drinking Water
• Chapter 22—Water-Related Diseases and Contaminants in Public Water Systems
• Chapter 23—A Guide to Commercially Bottled Water and Other Beverages
• Chapter 24—Water Treatment Options When Hiking, Camping, or Traveling
• Chapter 25—Safety of Water Used in Food Production
• Chapter 26—Making Water Safe in an Emergency
• Part 5. Home Food Safety and Consumer Responsibility
• Chapter 27—Basic Food Safety in the Kitchen
• Chapter 28—Cooking and Storing Food at the Right Temperature
• Chapter 29—How to Cut Food Waste and Maintain Food Safety
• Chapter 30—Allergies, Intolerance, and Food Safety
• Chapter 31—What Date Labels on Packaged Food Actually Mean
• Chapter 32—Are Dietary Supplements Safe?
• Chapter 33—Infant Formula: Regulatory Issues and Recalls
• Chapter 34—Food Recalls and Alerts
• Chapter 35—Food Safety by Events and Seasons
• Chapter 36—Food Safety in a Disaster or Emergency
• Chapter 37—Food Poisoning While Eating Out: Safety Tips
• Chapter 38—Keeping Bag Lunches for School and Work Safe
• Chapter 39—Food Delivery Safety
• Part 6. Additional Help and Information
• Chapter 40—Glossary of Terms Related to Food Safety
• Chapter 41—Directory of Organizations That Provide Information about Food Safety