By James E. Lessenger
Specializes in either remedy and prevention of scientific difficulties in a rural environment entire reference for kinfolk physicians delivering deal with sufferers in rural and agricultural parts offers a practice-based procedure
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Additional info for Agricultural Medicine: A Practical Guide
Food Irradiation Irradiation of food has the potential to decrease the incidence of foodborne disease and makes possible the replacement of toxic and environmentally harmful chemical fumigants such as methylbromide, ethylene oxide, and propylene oxide. Irradiation can also increase the shelf life of certain food items and decrease losses from spoilage and pests. Decreasing losses is important in the context of global storage of food supplies. Although it remains controversial, food irradiation is widely supported by various international and national medical, scientific, and public health organizations, as well as groups involved with food processing and food services.
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Oser BL. Toxicology then and now. Regul Toxicol Pharmacol 1997;7:427–43. 9. Ross JH, Driver JH, Cochran RC, et al. Could pesticide toxicology studies be more relevant to occupational risk management? Ann Occup Hyg 2001;45:S5–S17. J. Pandya 10. Morris JG. The color of hamburger: slow steps toward the development of a science-based food safety system in the United States. Trans Am Clin Climatol Assoc 2003;114:191–201. 11. Swaminathan B, Barrett TJ, Hunter SB et al. PulseNet: the molecular subtyping network for foodborne bacterial disease surveillance, United States.