Joyce A. Nettleton

In mid-July, the Food and Nutrition Board’s Food Forum convened a symposium to examine the connections among food safety policy, science, and risk assessment. “What impedes the application of scientific principles to the oversight of food safety?” ask exasperated food scientists. “Why do regulatory agencies dither while people get sick from supper?” wonder impatient consumer advocates. “Why is unsafe food in the marketplace in the first place?” muse others. Dare one ask how dangerous dining is? …

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