Food is an intrinsic part of every society, but recently it has become a source of worry for many Americans and government officials. It has been estimated that more than 76 million people in the United States--more than a quarter of the population--suffer from food poisoning each year. There also lurks potential for food contamination from food brought in from other countries, as well as threats of bioterrorism. Despite these risks, most Americans take the safety of their food for granted and take very minimal precautions when preparing or handling food. New techniques to ensure food safety have emerged to deal with many of these problems, including genetic engineering of plants and animals to be resistant to disease; the radiation of food products to kill bacteria; the development of new food products, such as artificial sweeteners and fat substitutes; and eating only organic foods. However, these short-term solutions could pose long-term problems. Are these concerns overstated by health food advocates? Should Americans worry about food safety? Has the government failed to protect consumers from the risks of food-based diseases? Threats to Food Safety addresses these concerns and provides a wealth of essential, first-stop information on this important issue. This volume also includes a chronology; a glossary; a guide to further research; an annotated bibliography, an integral part of the Library in a Book series; appendixes; and an index. This resource acts as a useful reference for students, teachers, health officials, and general readers who are interested in the safety of our food supply.

Fred C. Pampel is currently a professor at the University of Colorado.

Food is an intrinsic part of every society, but recently it has become a source of worry for many Americans and government officials. It has been estimated that more than 76 million people in the United States—more than a quarter of the population—suffer from food poisoning each year. There also lurks potential for food contamination from food brought in from other countries, as well as threats of bioterrorism. Despite these risks, most Americans take the safety of their food for granted and take very minimal precautions when preparing or handling food. New techniques to ensure food safety have emerged to deal with many of these problems, including genetic engineering of plants and animals to be resistant to disease; the radiation of food products to kill bacteria; the development of new food products, such as artificial sweeteners and fat substitutes; and eating only organic foods. However, these short-term solutions could pose long-term problems. Are these concerns overstated by health food advocates? Should Americans worry about food safety? Has the government failed to protect consumers from the risks of food-based diseases?
Threats to Food Safety addresses these concerns and provides a wealth of essential, first-stop information on this important issue. This volume also includes a chronology; a glossary; a guide to further research; an annotated bibliography, an integral part of the Library in a Book series; appendixes; and an index. This resource acts as a useful reference for students, teachers, health officials, and general readers who are interested in the safety of our food supply.