Lorna Zach, M. Ellin Doyle,

Dominique Brossard

What should be done to dispose of large quantities of food contaminated with hazardous agents? This was the main issue raised during a workshop held in May 2007 at the University of Wisconsin–Madison, where multiple stakeholders expressed concerns and highlighted priorities regarding the disposal of such contaminated food.

Examples of hazardous agents that might find their way into foods via intentional contamination or corrupt practices include viruses, bacteria, biological toxins, chemicals, an…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe