Food safety considerations for innovative nutrition solutions

Annals of the New York Academy of Sciences

Volumn 1347, Issue 1, 2015, Pages 29-44

  Byrd Bredbenner, Carol ^a   Cohn, Marjorie Nolan ^b   Farber, Jeffrey M ^c   Harris, Linda J ^d   Roberts, Tanya ^e   Salin, Victoria ^f   Singh, Manpreet ^g   Jaferi, Azra ^h   Sperber, William H ⁱ  

^a RUTGERS UNIVERSITY   (United States)

^b Academy of Nutrition and Dietetics   (United States)

^c HEALTH CANADA   (Canada)

^d UNIVERSITY OF CALIFORNIA   (United States)

^e Center for Foodborne Illness Research and Prevention   (United States)

^f TEXAS A AND M UNIVERSITY   (United States)

^g PURDUE UNIVERSITY   (United States)

^h NEW YORK ACADEMY OF SCIENCES   (United States)

ⁱ The Friendly Microbiologist LLC   (United States)

Author keywords

Cooking; E. coli; Food handling; Food science; Foodborne illness; Salmonella

Indexed keywords

FOOD SAFETY; HUMAN; NUTRITION; POSTHARVEST PERIOD; ECONOMICS; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD POISONING; FOOD PRESERVATION; MICROBIOLOGY; NUTRITIONAL STATUS; PATHOGENICITY; PREVENTION AND CONTROL; PROCEDURES; PUBLIC HEALTH; SALMONELLA; STANDARDS;

ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; FOODBORNE DISEASES; HUMANS; NUTRITIONAL STATUS; PUBLIC HEALTH; SALMONELLA;

EID: 84944678613     PISSN: 00778923     EISSN: 17496632     Source Type: Book Series    
DOI: 10.1111/nyas.12779     Document Type: Article

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