ABSTRACT
Technology and innovation in the food industry are vital not only to our economy but also to the maintenance and continued improvement of the health of our nation’s citizens. Food safety was not mentioned in a law in the United States until 1938 (the National Food, Drug and Cosmetic Act), and food safety was not defined legally until 1958. Ensuring food safety or food whole-someness involves the use of three interrelated disciplines: toxicology, microbiology, and nutrition. The issues of quantification and determination of the biological meaning of amounts are significant in contemporary food-safety science. Although Americans fear chemical food additives, there is a consensus among food-safety experts that the major problems of human health are associated with microbiological, not chemical, contamination of the food supply. It determines appropriate models and uses them to evaluate true nutrient requirements rather than using the current approach to determining the Recommended Daily Allowances.
