Interactive Summaries

Chapter 14: Food Safety and Technology: Microbial Threats and Genetic Engineering

Food Safety

Researchers at the CDC estimate that deaths are caused by foodborne illnesses each year. The seven most common foodborne pathogens are responsible for $6.5 to $34.9 billion in medical costs and lost productivity each year. Foodborne illnesses can result directly from infection with a or from the toxins it produces. is a bacterium that can grow in improperly canned low-acid foods. Choosing eggs cooked “over easy” could be disastrous because inadequate cooking can leave you vulnerable to .

One way to avoid consuming the chemicals used in pesticides is to eat organic foods. Organic foods are grown . Products made with 50% to 95% organic ingredients can use the label .

are chemical compounds created in the manufacturing, combustion, and chlorine bleaching of pulp and paper. The FDA has concluded that these products .

Food Technology

The most common antimicrobial agents used to preserve food are . Vitamin C and vitamin E can be used to preserve the color and flavor of foods that may be lost with exposure to air because they are .

The FDA has approved food irradiation for . Irradiation can reduce pathogens in raw poultry by as much as . Genetically modified foods are already available on the market. Genetic engineering allows scientists to transform a plant one gene at a time. has/have been slow to accept genetically modified crops primarily because of . The U.S. federal government has the trend towards GM food.


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