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History and Fundamentals, includes a chapter that chronicles the intellectual history of culinary movements, culminating with a detailed history of the Modernist movement as it appeared in cooking beginning in the 1980s. Also in Volume 1 are chapters on microbiology, food safety, food and health, heat and energy, and the physics of food and water.
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
Pages in category "Food safety" The following 94 pages are in this category, out of 94 total. This list may not reflect recent changes. ...
Food, Inc. is a 2008 American documentary film directed by Robert Kenner [1] and narrated by Michael Pollan and Eric Schlosser. [5] [6] It examines corporate farming in the United States, concluding that agribusiness produces food that is unhealthy in a way that is environmentally harmful and abusive of both animals and employees.
Food frozen at −18 °C (0 °F) 0 °F and below may be preserved almost indefinitely although the quality of the food is likely to deteriorate over time. The United States Department of Agriculture, Food Safety and Inspection Service publishes a chart showing the suggested freezer storage time for common foods. [7]
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
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An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.