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Scientific Criteria to Ensure Safe Food PDF

424 Pages·2003·6.16 MB·English
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SCIENTIFIC CRITERIA TO ENSURE SAFE FOOD Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food Food and Nutrition Board Board on Agriculture and Natural Resources THE NATIONAL ACADEMIES PRESS Washington, D.C. www.nap.edu THE NATIONAL ACADEMIES PRESS 500 Fifth Street, N.W. Washington, DC 20001 NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Insti- tute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance. Support for this project was provided by U.S. Department of Health and Human Services, Food and Drug Administration, under contract number 223-01-2460, Task Order 6, and the U.S. Department of Agriculture, Food Safety and Inspection Service, under contract number FSIS-27-B-01. The views presented in this report are those of the Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food and are not necessarily those of the funding agencies. Library of Congress Cataloging-in-Publication Data Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food. Scientific criteria to ensure safe food / Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food, Food and Nutrition Board, Board on Agriculture and Natural Resources. p. ; cm. Includes bibliographical references. ISBN 0-309-08928-X (hardcover), ISBN 0-309-50920-3 (PDF) 1. Food—Safety measures 2. Food adulteration and inspection. [DNLM: 1. Food Contamination—prevention & control. 2. Food Microbiology. 3. Food Supply—standards. WA 701 S416 2003] I. Title. TX531.C586 2003 363.19′26—dc22 2003015501 Additional copies of this report are available from the National Academies Press, 500 Fifth Street, N.W., Lockbox 285, Washington, DC 20055; (800) 624-6242 or (202) 334- 3313 (in the Washington metropolitan area); Internet, http://www.nap.edu. For more information about the Institute of Medicine, visit the IOM home page at: www.iom.edu. Copyright 2003 by the National Academy of Sciences. All rights reserved. Printed in the United States of America. The National Academy of Sciences is a private, nonprofit, self-perpetuating society of distinguished scholars engaged in scientific and engineering research, dedicated to the furtherance of science and technology and to their use for the general welfare. Upon the authority of the charter granted to it by the Congress in 1863, the Academy has a mandate that requires it to advise the federal government on scientific and technical matters. Dr. Bruce M. Alberts is president of the National Academy of Sciences. The National Academy of Engineering was established in 1964, under the charter of the National Academy of Sciences, as a parallel organization of outstanding engineers. It is autonomous in its administration and in the selection of its members, sharing with the National Academy of Sciences the responsibility for advising the federal government. The National Academy of Engineering also sponsors engineering programs aimed at meeting national needs, encourages education and research, and recognizes the superior achievements of engineers. Dr. Wm. A. Wulf is president of the National Academy of Engineering. The Institute of Medicine was established in 1970 by the National Academy of Sciences to secure the services of eminent members of appropriate professions in the examination of policy matters pertaining to the health of the public. The Institute acts under the responsibility given to the National Academy of Sciences by its congressional charter to be an adviser to the federal government and, upon its own initiative, to identify issues of medical care, research, and education. Dr. Harvey V. Fineberg is president of the Institute of Medicine. The National Research Council was organized by the National Academy of Sciences in 1916 to associate the broad community of science and technology with the Academy’s purposes of furthering knowledge and advising the federal government. Functioning in accordance with general policies determined by the Academy, the Council has become the principal operating agency of both the National Academy of Sciences and the National Academy of Engineering in providing services to the government, the public, and the scientific and engineering communities. The Council is administered jointly by both Academies and the Institute of Medicine. Dr. Bruce M. Alberts and Dr. Wm. A. Wulf are chair and vice chair, respectively, of the National Research Council. www.national-academies.org COMMITTEE ON THE REVIEW OF THE USE OF SCIENTIFIC CRITERIA AND PERFORMANCE STANDARDS FOR SAFE FOOD CLAUDE EARL FOX (Co-chair), Urban Health Institute, Johns Hopkins University, Baltimore, Maryland CAMERON HACKNEY (Co-chair), Davis College of Agriculture, Forestry and Consumer Sciences, West Virginia University, Morgantown KATHRYN J. BOOR, Department of Food Science, Cornell University, Ithaca, New York ELIZABETH BOYLE, Department of Animal Sciences and Industry, Kansas State University, Manhattan MARSHA N. COHEN, Hastings College of the Law, University of California, San Francisco JAMES S. DICKSON, Department of Microbiology, Iowa State University, Ames DARRELL W. DONAHUE, Department of Chemical and Biological Engineering, University of Maine, Orono JEFFREY M. FARBER, Bureau of Microbial Hazards, Health Products and Food Branch, Food Directorate, Health Canada, Ottawa, Ontario ROBERT GRAVANI, Department of Food Science, Cornell University, Ithaca, New York RICHARD L. GUERRANT, Division of Geographic and International Medicine, Health Sciences Center, University of Virginia, Charlottesville NEAL H. HOOKER, Department of Agricultural, Environmental and Development Economics, The Ohio State University, Columbus JOHN A. MARCY, Center of Excellence for Poultry Science, University of Arkansas, Fayetteville DONALD W. SCHAFFNER, Department of Food Science, Rutgers University, New Brunswick, New Jersey DONN R. WARD, Department of Food Science, North Carolina State University, Raleigh Consultants THOMAS P. GRUMBLY, Keystone Center, Keystone, Colorado J. GLENN MORRIS, JR., Department of Epidemiology and Preventative Medicine, University of Maryland School of Medicine, Baltimore ROBERT V. TAUXE, National Center for Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, Georgia v SUBCOMMITTEE ON MEAT AND POULTRY JAMES S. DICKSON (Chair), Department of Microbiology, Iowa State University, Ames ELIZABETH BOYLE, Department of Animal Sciences and Industry, Kansas State University, Manhattan NEAL H. HOOKER, Department of Agricultural, Environmental and Development Economics, The Ohio State University, Columbus JOHN A. MARCY, Center of Excellence for Poultry Science, University of Arkansas, Fayetteville JIM E. RIVIERE, Center for Chemical Toxicology Research and Pharmacokinetics, College of Veterinary Medicine, North Carolina State University, Raleigh JOHN G. SURAK, Department of Food Science and Nutrition, Clemson University, Clemson, South Carolina TERRI WENGER, Trade and Consumer Protection, Wisconsin Department of Agriculture, Madison SUBCOMMITTEE ON PRODUCE AND RELATED PRODUCTS, SEAFOOD, AND DAIRY PRODUCTS ROBERT GRAVANI (Chair), Department of Food Science, Cornell University, Ithaca, New York KATHRYN J. BOOR, Department of Food Science, Cornell University, Ithaca, New York DARRELL DONAHUE, Department of Chemical and Biological Engineering, University of Maine, Orono LINDA J. HARRIS, Department of Food Science and Technology, University of California-Davis CRAIG HEDBERG, Division of Environmental and Occupational Health, University of Minnesota, Minneapolis W. STEVEN OTWELL, Department of Food Science and Human Nutrition, University of Florida, Gainesville DONN R. WARD, Department of Food Science, North Carolina State University, Raleigh vi Staff RICARDO MOLINS, Study Director MARIA ORIA, Program Officer TAZIMA A. DAVIS, Research Assistant SANAIT TESFAGIORGIS, Senior Project Assistant GAIL E. SPEARS, Staff Editor GARY WALKER, Financial Associate vii FOOD AND NUTRITION BOARD ROBERT M. RUSSELL (Vice-chair), U.S. Department of Agriculture Jean Mayer Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts LARRY R. BEUCHAT, Center for Food Safety, University of Georgia, Griffin BENJAMIN CABALLERO, Center for Human Nutrition, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland SHIRIKI KUMANYIKA, Center for Clinical Epidemiology and Biostatistics, University of Pennsylvania School of Medicine, Philadelphia LYNN PARKER, Child Nutrition Programs and Nutrition Policy, Food Research and Action Center, Washington, D.C. A. CATHARINE ROSS, Nutrition Department, Pennsylvania State University, University Park BARBARA O. SCHNEEMAN, Department of Nutrition, University of California, Davis STEVE L. TAYLOR, Department of Food Science and Technology and Food Processing Center, University of Nebraska-Lincoln CATHERINE E. WOTEKI, Department of Food Science and Human Nutrition, Iowa State University, Ames BARRY L. ZOUMAS, Department of Agricultural Economics and Rural Sociology, Pennsylvania State University, University Park Staff ALLISON A. YATES, Director LINDA D. MEYERS, Deputy Director GAIL E. SPEARS, Staff Editor GERALDINE KENNEDO, Administrative Assistant GARY WALKER, Financial Associate viii BOARD ON AGRICULTURE AND NATURAL RESOURCES MAY R. BERENBAUM (Chair), Entomology Department, University of Illinois at Urbana-Champaign SANDRA BARTHOLMEY, Crystal Lake, Illinois DEBORAH BLUM, School of Journalism and Mass Communication, University of Wisconsin, Madison H.H. CHENG, Department of Soil, Water and Climate, University of Minnesota, St. Paul BARBARA P. GLENN, Federation of Animal Science Societies, Bethesda, Maryland LINDA F. GOLODNER, National Consumers League, Washington, D.C. W.R. GOMES, Department of Agriculture and Natural Resources, University of California, Oakland PERRY R. HAGENSTEIN, Institute for Forest Analysis, Planning, and Policy, Wayland, Massachusetts JANET C. KING, U.S. Department of Agriculture Western Human Nutrition Research Center, University of California, Davis DAVID P. LOUCKS, Department of Civil and Environmental Engineering, Cornell University, Ithaca, New York WHITNEY MACMILLAN, Minneapolis, Minnesota TERRY MEDLEY, Global Regulatory Affairs, DuPont Agriculture and Nutrition, Wilmington, Delaware OLE NIELSEN, Department of Ecosystem Health, Ontario Veterinary College, Spruce Grove, Alberta ALICE N. PELL, Department of Animal Science, Cornell University, Ithaca, New York BOBBY PHILLS, Land Grant Programs, Florida A&M University, Tallahassee SHARON S. QUISENBERRY, College of Agriculture, Montana State University, Bozeman SONYA SALAMON, Department of Community and Rural Studies, University of Illinois at Urbana-Champaign G. EDWARD SCHUH, Humphrey Institute of Public Affairs, University of Minnesota, Minneapolis BRIAN J. STASKAWICZ, Department of Plant and Microbial Biology, University of California, Berkeley JACK WARD THOMAS, School of Forestry, University of Montana, Missoula JAMES H. TUMLINSON III, Agricultural Research Service, U.S. Department of Agriculture, Gainesville, Florida B.L. TURNER II, Graduate School of Geography, Clark University, Worcester, Massachusetts ix

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