Define foodborne illness and some common causes

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Reference no: EM133958948

Questions

1. Define foodborne illness and some common causes.

2. Describe the difference between a foodborne infection and foodborne intoxication. Please provide examples of each.

3. What are some strategies and/or precautions to take to prevent foodborne illness.

4. Identify and discuss chemical agents in the food supply.

5. Describe why food additives and other chemicals are added to our food.

6. Describe the pros and cons of using hormones, antibiotics, and pesticides within our food supply.

7. Describe what a sustainable food system could look like.

8. Describe the use of biotechnology in our food system (i.e. Genetically modified organisms (GMO)). Explain the benefits and concerns of GMOs.

9. Describe the difference between organic and conventional foods.

10. Describe the agencies and their roles in protecting our food supply.

Reference no: EM133958948

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