Chapter 16 is designed to allow you to:
- 1. List some of the types of bacteria, fungi, viruses, and parasites found in food and their common sources.
- 2. Describe the procedures that can be used to limit the risk of foodborne illness.
- 3. Compare and contrast food-preservation methods.
- 4. Describe the main reasons for using chemical additives in foods, the general classes of additives, and the functions of each class.
- 5. Identify toxic environmental contaminants in food, related complications of ingestion, and sources.
- 6. Understand the reasons behind pesticide use, the possible
long-term health complications, and the safety limits set for their use.