ABSTRACT
Escherichia coli outbreaks, pesticide residues, chemical additives, food irradiation, genetically modified crops, and “mad cow disease” are but a few of the food safety issues that make headlines. Many other risks, ranging from heart disease to acute life-threatening allergies, are associated with the consumption of foods that are considered safe by most people. Numerous additional health, safety, and environmental risks are related to food production and distribution.
