This paper discusses the issue of foodborne disease and international trade in food products from an economic perspective.
Recent data from the Centers for Disease Control and Prevention show that each year diseases caused by food in the United States may
cause an estimated 325,000 serious illnesses resulting in hospitalizations,...
Clostridium perfringens type A strains are one of the main causative agents of gastrointestinal (GI) diseases in human and can cause both food poisoning (FP) and non-food-borne (NFB) diseases. Several factors contribute to the pathogenesis of C. perfringens type A strains including the wide presence of C. perfringens spores with...
Food processors are interested not only to increase the safety of their products but also to reduce losses associated with a foodborne illness problem. Irradiating food products provides one means of addressing the food borne illness issue by significantly reducing the presence of food borne bacteria and diseases. The objective...
Rework is a common practice in the dairy industry as a way for processors to minimize waste while recovering costs for dairy products that are unsaleable. The regulations available for reworking fluid dairy products only outline product eligibility requirements with a focus on repasteurization of the products containing rework as...
In the context of expanding global food trade in which we import and consume a variety of foods from across the world, insuring food safety, an essential public health issue, has become a major concern in our food supply system. Over the past several years, food related scandals of Chinese...