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| Registros recuperados: 12 | |
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| Doyle, Michael P.. |
| Foodborne illness is a major public health concern in the United States, with an estimated 76 million cases occurring annually. More than 90% of foodborne illnesses of known causes are of microbial origin. Animals used for foods and their manure are leading sources of foodborne pathogens. Recent advances in the investigation of foodborne outbreaks using genetic fingerprinting techniques enable epidemiologists to identify outbreaks and sources of implicated foods that heretofore were undetected. Tracebacks of outbreaks to the point of production place greater liability and responsibility on food producers. Implementation of Hazard Analysis Critical Control Point (HACCP) systems at the point of production is essential to increasing the safety of foods of... |
| Tipo: Journal Article |
Palavras-chave: Food safety; Foodborne illness; Foodborne pathogens; HACCP; Food Consumption/Nutrition/Food Safety. |
| Ano: 2000 |
URL: http://purl.umn.edu/14706 |
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| Frenzen, Paul D.; Buzby, Jean C.; Rasco, Barbara. |
| This report examines how product liability law treats personal injuries attributed to microbially contaminated foods. The risk of lawsuits stemming from microbial foodborne illness and the resulting court-awarded compensation may create economic incentives for firms to produce safer food. It is not known how many consumers seek compensation for damages from contaminated foods because information about complaints and legal claims involving foodborne illness is not readily accessible, especially for cases that are settled out of court. Reviewing the outcomes of 175 jury trials involving foodborne pathogens, the analysis identifies several factors that influence trial outcomes, while noting that the awards won by plaintiffs tend to be modest. |
| Tipo: Report |
Palavras-chave: Foodborne illness; Food safety; Jury verdict; Personal injury; Product liability; Food Consumption/Nutrition/Food Safety. |
| Ano: 2001 |
URL: http://purl.umn.edu/34059 |
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| Crutchfield, Stephen R.; Buzby, Jean C.; Roberts, Tanya; Ollinger, Michael; Lin, Chung-Tung Jordan. |
| USDA is now requiring all Federally inspected meat and poultry processing and slaughter plants to implement a new system called Hazard Analysis and Critical Control Points (HACCP) to reduce potentially harmful microbial pathogens in the food supply. This report finds that the benefits of the new regulations, which are the medical costs and productivity losses that are prevented when foodborne illnesses are averted, will likely exceed the costs, which include spending by firms on sanitation, temperature control, planning and training, and testing. Other, nonregulatory approaches can also improve food safety, such as providing market incentives for pathogen reduction, irradiation, and education and labeling to promote safe food handling and thorough cooking. |
| Tipo: Report |
Palavras-chave: Food safety; Foodborne illness; Microbial pathogens; Meat and poultry inspection; HACCP; Cost of illness; Consumer education; Irradiation; Food Consumption/Nutrition/Food Safety; Livestock Production/Industries. |
| Ano: 1997 |
URL: http://purl.umn.edu/34009 |
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| Registros recuperados: 12 | |
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