Abstract
In the past, foods were prepared in home kitchens to feed a relatively small number of people. Today’s food preparation occurs in large processing facilities and may involve feeding millions of people. This potential for affecting the lives and well-being of many people requires that food processors maintain a moral obligation to provide wholesome and safe food for consumers. There are laws and regulations that provide guidance for proper practices in food processing. There is also the factor of consumer acceptance and satisfaction. It wasn’t too long ago that a few “worms” in grandma’s flour were tolerated. Now, if an insect is found in a packaged food, the consumer condemns it and the manufacturer of the product is looked upon with disfavor. In more serious situations where toxins have resulted in death, complete business failures have occurred.
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Mullen, M.A., Pedersen, J.R. (2000). Sanitation and Exclusion. In: Subramanyam, B., Hagstrum, D.W. (eds) Alternatives to Pesticides in Stored-Product IPM. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4353-4_2
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DOI: https://doi.org/10.1007/978-1-4615-4353-4_2
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