Chapter 12
Food and Water Safety and
Food Technology
1 Learning Objectives (1 of 2)
At the end of this chapter, you should be able to:
• LO 12.1 Describe microbial foodborne illnesses and practices
that can prevent them.
• LO 12.2 Identify the categories of foods that most often cause
foodborne illnesses.
• LO 12.3 Outline technological advances aimed at reducing
microbial food contamination.
• LO 12.4 Describe natural toxins, pesticide residues, and
contaminants in food. Learning Objectives (2 of 2)
At the end of this chapter, you should be able to:
• LO 12.5 Compare potential advantages and drawbacks of organic
and conventional foods.
• LO 12.6 Compare the safety of drinking water from different sources.
• LO 12.7 Describe the uses and safety characteristics of some
common food additives.
• LO 12.8 Describe applications of food-safety practices in various
settings.
• LO 12.9 Summarize the advantages and disadvantages of producing
foods through bioengineering.