Reference no: EM131343527
Chapter 19 - Consumer Concerns about Foods and Water
Learning Objectives
After completing Chapter 19, the student will be able to:
1. Describe how foodborne illnesses can be prevented.
a. Discuss foodborne infections and intoxications and common pathogens in each classification.
b. List food production and preparation strategies that help to prevent foodborne illness.
c. Discuss food irradiation, including benefits and risks.
2. Explain how to minimize nutrient losses in the kitchen.
3. Explain how environmental contaminants get into foods and how people can protect themselves against
contamination.
4. Identify natural toxicants and determine whether they are hazardous.
5. Debate the risks and benefits of using pesticides.
a. Discuss the health hazards associated with pesticides, pesticide monitoring techniques, and the risks and benefits of organic foods.
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