Food Safety

  • Vickie A. Vaclavik
  • Elizabeth W. Christian
Part of the Food Science Texts Series book series (FSTS)


Food Safety Foodborne Disease Foodborne Illness Critical Control Point Physical Hazard 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Stier RF. Why can‘t scientists communicate science? Food Engineer 2006; 78 (3): 25.Google Scholar
  2. 2.
    Food and Drug Administration. Department of Health and Human Services. Public Health Service, Washington DC.Google Scholar
  3. 3.
    Espy M. Ensuring a safer and sounder food supply. Food Technol 1994; 48(9): 91–93.Google Scholar
  4. 4.
    Fung DYC. What‘s needed in rapid detection of foodborne pathogens. Food Technol 1995; 49(6): 64–67.Google Scholar
  5. 5.
    Troller JA. Sanitation in Food Processing, 2nd ed. San Diego, CA: Academic Press, 1993.Google Scholar
  6. 6.
    Longree K. Quantity Food Sanitation, 3rd ed. New York: Wiley–Interscience, 1980.Google Scholar
  7. 7.
    Russell M. Improving the safety net. Food Engineer 1994; 66(7): 51–56.Google Scholar
  8. 8.
    Mermelstein NH. High interest in testing for E. coli 0157:H7. Food Technol 1994; 48(8): 100.Google Scholar
  9. 9.
    Nettleton J. Feasting on fear. Food Technol 1994; 48(7): 25.Google Scholar
  10. 10.
    Nettleton J. Panic over pathogens. Food Technol 1995; 49(3): 30.Google Scholar
  11. 11.
    Thonney PF, Bisogni CA. Government regulation of food safety: Interaction of scientific and societal forces. Food Technol 1992; 46(1): 73–80.Google Scholar
  12. 12.
    The Educational Foundation of the National Restaurant Association. Chicago, IL.Google Scholar
  13. 13.
    USDA. Agricultural Research Service Washington, DC.Google Scholar
  14. 14.
    Watson DH. Safety of Chemicals in Food: Chemical Contaminants. New York: Ellis Horwood, 1993.Google Scholar
  15. 15.
    Katz F. Research priorities move toward healthy and safe. Food Technol 2000; 54(12): 42–46Google Scholar
  16. 16.
    Higgins KT. Beam me through, Scotty. Food Engineer 2006; 78 (1): 107–112.Google Scholar
  17. 17.
    Crawford LM. Food irradiation‘s advantages will not escape public attention. Food Technol 52(1): 55.Google Scholar
  18. 18.
    Higgins KT. E-beam comes to the heartland. Food Engineer 2003; 75 (10): 89–96.Google Scholar
  19. 19.
    Meyer RS, Cooper KL, Knorr D, Lelieveld HLM. High-pressure sterilization of foods. Food Technol 2000; 54(11): 67–72.Google Scholar
  20. 20.
    Hussain SA, ConAgra Refrigerated Prepared Foods, Technical Services. Surak JG, Clemson University, Cawley JL, Northwest Analytical. Butterball integrates SPC with HACCP. Food Engineer 2000; 72(10): 82.Google Scholar
  21. 21.
    National Advisory Committee for Microbiological Criteria for Foods (NACMCF). HACCP Principles for Food Production. Washington, DC: USDA—FSIS Information Office.Google Scholar
  22. 22.
    HACCP Reference Book. Chicago, IL: The Educational Foundation of the National Restaurant Association, 1993.Google Scholar
  23. 23.
    Mancini L. Drafting the HACCP team. Food Engineer 1994; 66(11): 83–88.Google Scholar
  24. 24.
    HACCP Manual. A Program to Ensure Food Safety in the Supermarket—The Hazard Analysis Critical Control Point System. Washington, DC: Food Marketing Institute, 1989.Google Scholar
  25. 25.
    Karr KJ, Maretzki AN, Knabel SJ. Meat and poultry companies assess USDA’s Hazard Analysis and Critical Control Point system. Food Technol 1994; 48(2): 117–122.Google Scholar
  26. 26.
    Puckett RP, Schneider G. Keeping it clean, playing it safe: What the HACCP program is all about. J Am Diet Assoc 1997; 97: 125.CrossRefGoogle Scholar
  27. 27.
    Pierson MD, Corlett DA, eds. HACCP Principles and Applications. New York: Chapman & Hall, 1992.Google Scholar
  28. 28.
    Eye on Washington. Food Engineer 2000; 72 (July/August): 16.Google Scholar
  29. 29.
    Peregrin T. Teaching food-handling safety: stick to the basics. J Am Diet Assoc 2001; 101: 1339.CrossRefGoogle Scholar
  30. 30.
    Dietitians face the challenge of food allergies. J Am Diet Assoc 2000; 100: 13.Google Scholar
  31. 31.
    Higgins KT. Food safety is being redefined to include allergen-free as well as pathogen-free. Food Engineer 2000; 72(6): 75–82.Google Scholar
  32. 32.
    Morris CE. Best practices for allergen control. Food Engineer 2002; 74 (3): 33–35.Google Scholar
  33. 33.
    Medeiros LC, Kendall P, Hillers V, Chen G, DiMascola S. Identification and classification of consumer food-handling behaviors for food safety education. J Am Diet Assoc 2001; 101: 1326–1332, 1337–1339.CrossRefGoogle Scholar
  34. 34.
    Van Milligen D. Sanitation 101. Food Engineer 2001; 73 (1): 55–60.Google Scholar
  35. 35.
    International Foodservice Distributors AssociationGoogle Scholar
  36. 36.
    University of Texas Health Science Center San Antonio (UTHSCSA)Google Scholar
  37. 37.
    Puckett RP, Norton LC. Disaster and Emergency Preparedness in Foodservice Operations. The American Dietetic Association 2003.Google Scholar
  38. 38.
    Cody MM. Food Safety for Professionals. The American Dietetics Association. 2002.Google Scholar
  39. FDA Enforcement Report. Scholar
  40. Flickinger B. The microbiology lab of the future. Food Qual 1995; 1(4): 21–28.Google Scholar
  41. Francis FJ. Food Safety: The Interpretation of Risk. Ames, IA: Council for Agricultural Science and Technology, 1992.Google Scholar
  42. Institute of Food Technologists‘ Expert Panel on Food Safety and Nutrition. Scientific Status Summary, Foodborne illness: Role of home food handling practices. Food Technol 1995; 49(4): 119–131.Google Scholar
  43. LaVella B, Bostik JL. HACCP for Food Service. St. Louis, MO: LaVella Food Specialists, 1994.Google Scholar
  44. National Restaurant Association. The Educational Foundation. Applied Foodservice Sanitation, 4th ed. New York: John Wiley and Sons, 1992.Google Scholar
  45. Silliker Laboratories Group Inc., Educational Services Group, Homewood, IL.Google Scholar
  46. Texas A&M University—Center for Food Safety, College Station, TX.Google Scholar

Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.Southwestern Medical Center at DallasThe University of TexasDallasUSA
  2. 2.Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonUSA

Personalised recommendations