title: Food safety considerations for innovative nutrition solutions.
abstract: Failure to secure safe and affordable food to the growing global population leads far too often to disastrous consequences. Among specialists and other individuals, food scientists have a key responsibility to improve and use science-based tools to address risk and advise food handlers and manufacturers with best-practice recommendations. With collaboration from production agriculture, food processors, state and federal agencies, and consumers, it is critical to implement science-based strategies that address food safety and that have been evaluated for effectiveness in controlling and/or eliminating hazards. It is an open question whether future food safety concerns will shift in priority given the imperatives to supply sufficient food. This report brings together leading food safety experts to address these issues with a focus on three areas: economic, social, and policy aspects of food safety; production and postharvest technology for safe food; and innovative public communication for food safety and nutrition.
authors.affiliation: Department of Nutritional Sciences, Rutgers University, New Brunswick, New Jersey.
authors.forename: Carol
authors.initials: C
authors.lastname: Byrd-Bredbenner
authors.affiliation: Academy of Nutrition and Dietetics, New York, New York.
authors.forename: Marjorie Nolan
authors.initials: MN
authors.lastname: Cohn
authors.affiliation: Bureau of Microbial Hazards, Health Canada, Ottawa, Ontario, Canada.
authors.forename: Jeffrey M
authors.initials: JM
authors.lastname: Farber
authors.affiliation: Department of Food Science and Technology, University of California, Davis, California.
authors.forename: Linda J
authors.initials: LJ
authors.lastname: Harris
authors.affiliation: Center for Foodborne Illness Research and Prevention, Grove City, Pennsylvania.
authors.forename: Tanya
authors.initials: T
authors.lastname: Roberts
authors.affiliation: Department of Agricultural Economics, Texas A&M University, College Station, Texas.
authors.forename: Victoria
authors.initials: V
authors.lastname: Salin
authors.affiliation: Department of Food Science, Purdue University, West Lafayette, Indiana.
authors.forename: Manpreet
authors.initials: M
authors.lastname: Singh
authors.affiliation: The New York Academy of Sciences, New York, New York.
authors.forename: Azra
authors.initials: A
authors.lastname: Jaferi
authors.affiliation: The Friendly Microbiologist LLC, Minnetonka, Minnesota.
authors.forename: William H
authors.initials: WH
authors.lastname: Sperber
mesh_terms: D004926:Escherichia coli / Q000472:pathogenicity; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000592:standards*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D059022:Food Safety / Q000379:methods*; D005517:Foodborne Diseases / Q000191:economics / Q000382:microbiology*; D006801:Humans; D009752:Nutritional Status; D011634:Public Health; D012475:Salmonella / Q000472:pathogenicity
keywords: E. coli; Salmonella; cooking; food handling; food science; foodborne illness