ABSTRACT
We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled
TABLE OF CONTENTS
part |2 pages
Part I: Meat, Processed Meats and Poultry
part |2 pages
Part II: Fish and seafoods