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Food Safety: Pathfinder

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  • What are the causes of food-borne illnesses?
  • How common and/or dangerous are the environmental contaminants of food?
  • Is food more likely to become contaminated during processing, in restaurants, or home kitchens?
  • Are food additives used for preservation safe?
  • What is cross contamination and how can it be prevented?
  • What can be done to prevent PCBs, dioxins and flame retardants in seafood?
  • Should antibiotics in animal feed be eliminated?
  • How can foreign-made food additives be regulated?
  • How can restaurant inspections be more effective?
  • What can you do to keep from contracting a food borne illness?
  • Should imported foods be labeled with its country of origin?

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