Basic Food Safety
NIFA's objective in food safety is to increase
our understanding of disease-causing microorganisms,
their products, and naturally occurring toxicants
and chemical contaminants in meats, poultry,
seafood, and fresh fruits and vegetables.
Food safety concerns cover a broad spectrum
of areas from food production to processing,
distribution, and consumption.
There is a critical need to increase our
understanding of the ecology of foodborne
pathogens, their products, naturally occurring
toxicants and chemical contaminants, such
as pesticides and antibiotics and other drug
residues, so better intervention strategies
and practical accurate detection methods
can be developed. Other important issues
include determining mechanisms that lead
to antibiotic resistance and understanding
the impact of economic factors on the incidence
of foodborne illness.
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