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Chapter 17 : Regulatory Issues Associated with Preharvest Food Safety: United States Perspective

Authors: Shirley A. Micallef1, Robert L. Buchanan3
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Affiliations: 1: Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD 20742; 2: Center for Food Safety and Security Systems, University of Maryland, College Park, MD 20742; 3: Center for Food Safety and Security Systems, University of Maryland, College Park, MD 20742; 4: Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742
Content Type: Monograph
Publication Year: 2018
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Regulatory Issues Associated with Preharvest Food Safety: United States Perspective, Page 1 of 2

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Abstract:

The microbial safety of agricultural products starts at the preharvest/preslaughter level of primary production, and this stage may be considered as one of the most crucial steps in enhancing safety along the entire farm-to-table continuum. In the United States, the safety of the food supply encompasses a variety of potential chemical, biological, microbiological, radiological, and immunological hazards that are managed by three federal agencies (U.S. Food and Drug Administration [FDA], U.S. Department of Agriculture Food Safety and Inspection Service [USDA-FSIS], and U.S. Environmental Protection Agency [EPA]) and various state agricultural, public health, and environmental protection agencies. This article will focus on hazards associated with bacteriological agents associated with fresh produce as an example of the evolving regulations for managing food safety risks. As such, the primary focus will be changes in regulations enforced by the FDA.

Citation: Micallef S, Buchanan R. 2018. Regulatory Issues Associated with Preharvest Food Safety: United States Perspective, p 309-323. In Thakur S, Kniel K (ed), Preharvest Food Safety. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.PFS-0016-2016
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References

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