Officials at the Colorado Department of Public Health and Environment were concerned. Uffiċjali fid-Dipartiment Colorado tas-Saħħa Pubblika u l-Ambjent kienu kkonċernati. During the first week of August 1997, the agency had received an unusually large number of reports of people who had become ill after eating ground beef. Matul l-ewwel ġimgħa ta 'Awwissu 1997, l-aġenzija kien irċieva għadd eċċezzjonalment kbir ta' rapporti ta 'nies li kienu saru morda wara l-ikel ċanga art. Department researchers had been able to confirm that five of them had eaten ground beef produced by a company called Hudson Foods, a subsidiary of Tyson Foods Inc. The Colorado health... Riċerkaturi Dipartiment kien kapaċi jikkonferma li ħamsa minnhom kien jittiekel ċanga art prodotta minn kumpanija msejħa Ikel Hudson, sussidjarja ta 'Tyson Foods Inc Is-saħħa Colorado ... Food-borne illnesses have afflicted humans for centuries, if not for millennia. Ikel li jinġarr mard li jimirdu bnedmin għal sekli sħaħ, jekk mhux għall-millenji. Historical records suggest, for example, that Antonius Musa, physician to the first Roman emperor, Augustus (63 bce-14C.E.), treated his patient for typhoid fever by immersing him in cold water. Rekords storiċi jissuġġerixxu, per eżempju, li Antonius Musa, it-tabib għall-imperatur Ruman 1, Augustus (63 QK-14C.E.), Trattati pazjent tiegħu għad-deni tat-tifojde billi tgħaddas lilu fl-ilma kiesaħ. Credit for the first clinical description of the disease usually goes to the English physician Thomas Willis (1621-75), who in 1659 reported on its... Kreditu għad-deskrizzjoni klinika 1 tal-marda normalment imur l-Ingliż tabib Thomas Willis (1621-1675), li fl-1659 rrappurtat dwar tiegħu ... If I have seen further it is by standing on the shoulders of Giants. Jekk rajt ulterjuri huwa mill-wieqfa fuq l-ispallejn tal-ġganti. That quotation, credited to Sir Isaac Newton, reflects the understanding of many great geniuses: that most great accomplishments in science (and in other fields) depend to a large extent on the work of those who have gone before. Dan kwotazzjoni, kkreditat lill Sir Isaac Newton, tirrifletti l-fehim ta 'geniuses kbir ħafna: li kisbiet l-aktar kbira fix-xjenza (u f'oqsma oħra) jiddependi sa ċertu punt fuq ix-xogħol ta' dawk li marru qabel. Sometimes, the early pioneers are themselves famous. Kultant, il-pijunieri bikrija huma stess famużi. At other times, their names are virtually unknown to the general public and,... Fi żminijiet oħra, l-ismijiet tagħhom huma prattikament mhux magħruf lill-pubbliku ġenerali u, ... In 1999, the Centers for Disease Control and Prevention (CDC) sponsored an extensive study of the number and types of food-borne illnesses and death occurring annually in the United States (Paul S. Mead, et al., "Food-Related Illness and Death in the United States," Emerging Infectious Diseases, September-October 1999, 607-617; since 1999 the CDC has conducted more limited studies of food-borne illnesses in a... Fl-1999, l-Ċentri ta 'Kontroll tal-Mard u Prevenzjoni (CDC) sponsorjat studju estensiv ta' l-għadd u t-tipi ta 'ikel li jinġarr mill-mard u mewt li jseħħu kull sena fl-Istati Uniti (Paul S. Mead, et al., "Ikel Relatati Mard u tal-Mewt fl-Istati Uniti, "Emerging Mard Infettiv, Settembru-Ottubru 1999, 607-617; mill-1999-CDC ilha tagħmel studji aktar limitati ta 'l-ikel li jinġarr mill-mard fil-... Knowledge of how agents that cause food-borne illnesses get into food makes it possible to outline procedures to prevent such illnesses. Għarfien ta 'kif aġenti li jikkawżaw l-ikel li jinġarr mill-mard jsibu rwieħhom ikel jagħmilha possibbli li tiddeskrivi proċeduri biex jipprevjenu mard bħal dawn. Pathogens, for example, survive and grow in foods only under certain favorable environmental conditions, such as a warm temperature, the presence of moisture, and neutral acidity (pH of about 7.0). Patoġeni, per eżempju, jgħix u jikber fl-ikel taħt ċerti kondizzjonijiet biss ambjentali favorevoli, bħal temperatura sħun, il-preżenza ta 'umdità, u aċidità newtrali (pH ta' madwar 7.0). People can decrease the likelihood that pathogens will remain in foods, then, by treating... In-nies jistgħu jnaqqsu l-probabbiltà li patoġeni se jibqgħu fl-ikel, allura, permezz ta 'trattament ... Protecting citizens from food-borne illnesses like those described above is a priority for governmental agencies at all levels, from federal to local governments. Protezzjoni taċ-ċittadini mill-ikel li jinġarr mill-mard bħal dawk deskritti hawn fuq hija prijorità għall-aġenziji governattivi fil-livelli kollha, minn federali għall-gvernijiet lokali. Because food safety is important to all levels of government, laws and regulations are often complex and overlapping. Minħabba ikel huwa importanti għal-livelli kollha tal-gvern, liġijiet u regolamenti huma ta 'spiss kumplessi u jikkoinċidu. At the federal level, the regulation of food safety is a large operation shared by four major agencies: The Food and Drug Administration (FDA),... Fil-livell federali, ir-regolament ta 'sigurtà fl-ikel hija operazzjoni kbira maqsuma minn erba' aġenziji ewlenin: L-Amministrazzjoni Food and Drug Administration (FDA), l ... Regulatory agencies are required by law or administrative rules to report the number of food inspections they have conducted and the results of those inspections. Aġenziji regolatorji huma meħtieġa bil-liġi jew regoli amministrattivi li tirrapporta n-numru ta 'spezzjonijiet li jkunu saru l-ikel u r-riżultati ta' dawk l-ispezzjonijiet. The FSIS, for example, issues an annual report on its activities to Congress, while the FDA issues irregular reports on its inspections of fruits and vegetables, milk and egg products, and seafood. Il-FSIS, per eżempju, kwistjonijiet ta 'rapport annwali dwar l-attivitajiet tiegħu lill-Kungress, filwaqt li l-kwistjonijiet AID rapporti irregolari fuq l-ispezzjonijiet tagħha ta' frott u prodotti ħaxix, ħalib u bajd, u frott tal-baħar. In its 2000 report, the most recent available, the FSIS reported... Fir-rapport 2000 tagħha, l-aktar riċenti disponibbli, il-FSIS rrappurtat ... One of the most serious problems facing government officials involved with protecting the safety of Americans' foods is the dramatic increase in the amount of food products imported from countries around the world. Waħda mill-aktar problemi serji li qed tiffaċċja uffiċjali tal-gvern involuti protezzjoni tas-sigurtà ta 'ikel Amerikani' hija ż-żieda drammatika fl-ammont ta 'prodotti tal-ikel impurtati minn pajjiżi madwar id-dinja. As numerous studies have shown, federal and state agencies have done a remarkable job of ensuring the safety of domestically grown food, no mater the type of food, its origin, or its manner of preparation. Bħala diversi studji wrew, aġenziji federali u statali għamlu biċċa xogħol notevoli li tiżgura s-sigurtà tal-ikel domestikament imkabbra, l-ebda mater-tip ta 'ikel, l-oriġini tiegħu, jew il-mod ta' preparazzjoni tiegħu. But as... Imma kif ... For nearly a century, some scientists have been suggesting that an effective way of killing the pathogens that cause food-borne illnesses is with radiation. Għal kważi seklu, xi xjentisti kienu jissuġġerixxu li mod effettiv ta 'qtil l-patoġeni li jikkawżaw l-ikel li jinġarr mill-mard huwa b'radjazzjoni. The history of irradiated food dates to 1895, when the German physicist Wilhelm Conrad Roentgen (1845-1923) discovered the existence of X-rays, a high-energy form of electromagnetic radiation with great penetrating power. L-istorja ta 'ikel irradjat dati li 1895, meta l-Ġermaniż fiżiċista Wilhelm Roentgen Conrad (1845-1923) skopriet l-eżistenza ta' X-rays, forma ta 'enerġija għolja ta' radjazzjoni elettromanjetika ma jippenetraw enerġija kbira. Less than a year later, a colleague of... Inqas minn sena wara, kollega ta '... The chemical and bacteriological principles of food preservation; diseases of the banana plant; chemistry of the roasting and preparation of coffee; studies of the irradiation of foods for the purpose of preservation; bacteriology of water supplies; preparation of dehydrated and quick-frozen foods; the history of the Massachusetts Institute of Technology—these are among the topics to which Samuel Cate Prescott turned his... Il-prinċipji kimiċi u batterjoloġiċi tal-preservazzjoni ikel; mard tal-pjanta tal-banana; kimika ta 'l-inkaljar u l-preparazzjoni ta' kafé; studji ta 'l-irradjazzjoni ta' ikel għall-fini ta 'preservazzjoni; Batterjoloġija tal-provvisti tal-ilma; preparazzjoni ta' ikel deidrat u ffriżati malajr; l-istorja tal-Massachusetts Institute of Technology-dawn huma fost is-suġġetti li Samuel Cate Prescott daru tiegħu ... All methods of food irradiation operate on a common chemical principle: Destruction ofcertain critical molecules in an organism, such as enzyme < WORLDWIDE APPROVED USES OF IRRADIATED FOODS V COUNTRY FOOD PRODUCT(S) Argentina spices, spinach, cocoa powder Bangladesh potatoes, onions, dried fish, pulses, frozen seafood, frog legs Belgium spices, dehydrated vegetables, deep-frozen... Il-metodi kollha ta 'irradjazzjoni tal-ikel joperaw fuq prinċipju kimiku komuni: molekuli ofcertain Qerda kritiċi f'organiżmu, bħal enżimi <UŻI Worldwide APPROVATI TA irradjat IKEL IKEL V PRODOTT PAJJIŻ (I) ħwawar Arġentina, spinaċi, kawkaw trab patata Bangladexx, basal, imnixxef ħut, legumi, iffriżat, ħwawar Żrinġ saqajn Belġju, ħaxix imnixxef, iffriżat ... The practice of irradiating foods has aroused significant debate between proponents and skeptics. Il-prattika ta 'ikel irradjazzjoni qajjem dibattitu sinifikanti bejn proponenti u Skeptics. The subjects of debate relate to the actual effect of radiation on pathogens, the chemical changes that irradiation produces in food, the environmental effects of irradiation practices, and the nutritional value of irradiated foods. Is-suġġetti ta 'dibattitu jirrigwardaw l-effett attwali ta' radjazzjoni fuq patoġeni, il-bidliet kimiċi li tipproduċi radjazzjoni fl-ikel, l-effetti ambjentali ta 'prattiċi ta' irradjazzjoni, u l-valur nutrittiv ta 'ikel irradjati. Proponents of food irradiation point out that radiation is an extremely effective means of... Proponenti ta 'punt irradjazzjoni ikel li r-radjazzjoni huwa mezz effettiv ħafna ta' ... The debate over irradiated foods has thus far involved relatively small numbers of people, primarily those with a vested interest in the use of radiation technologies and consumer groups with strong feelings about food irradiation. Id-dibattitu fuq l-ikel irradjati sa issa, involut numru relattivament żgħir ta 'nies, primarjament dawk b'interess qawwi fl-użu ta' teknoloġiji ta 'radjazzjoni u l-gruppi tal-konsumaturi ma' sentimenti qawwija dwar l-irradjazzjoni tal-ikel. Public opinion polls tend to show that less than half of the general public is informed about the subject. Opinjoni pubblika pubbliċi x'aktarx li juru li inqas minn nofs tal-pubbliku ġenerali jkun infurmat dwar is-suġġett. But if food irradiation is to be adopted in the United States and other nations, the... Imma jekk irradjazzjoni ikel għandu jiġi adottat fl-Istati Uniti u pajjiżi oħra, il-... 
Introduction Introduzzjoni 
The History Of Food Modification L-Istorja Ta Modifika Ikel 
Food Additives Addittivi 
Synthetic Foods Ikel sintetiċi 
